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Effects of processing and of distribution on the quality and nutritive value of foodstuffs

Objectif

The objective is to extend work on the quality and nutritive value of foods started in COST project 91 so as to provide new information on the influence of a number of new technologies on these important characteristics, including new processing methods and other novel heat processing systems (HTST), the use of microorganisms and cells and/or selected enzymes (food biotechnology) and new chilling and refrigeration methods. A secondary objective was to enable better waste by-product utilization and to provide new information on the effects of these technologies on sensory quality.

CURRENT STATUS

This multi-annual Community COST project (1984-88) was extended in 1989 to allow its three sub-groups to complete their work and to prepare the final seminar. The 3 Sub-Groups were :

1. HTST (High-Temperature-Short-Time) processing and other novel heat processing systems;
2. Food Biotechnology
3. Chilling & refrigerated storage and chilled food distribution

This project also belongs to the EC research and development programme, FLAIR.

Thème(s)

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Appel à propositions

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Régime de financement

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Coordinateur

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Contribution de l’UE
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Coût total
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