The project focusses on development of novel solid food conservation techniques for a wide range of applications (frozen, dried and packaged) to extent shelf life and to meet the current need for convenient foods. Three innovative preservation techniques, partly interconnected, will be investigated for having the potential for better maintaining the product quality and freshness (nutritional value, taste) and the potential for improved sustainability, as the techniques allow for reduction of the raw material losses, lower energy costs and reductions in the use of chemicals. The environmental benefits will be established during the process and product development on the basis of sustainability indicators, applicable for wider use. After a development stage, a demonstration unit will be build for comparative validation and new product development on location, particularly intended for SME.
Fields of science
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