Training Network Sustainable Technologies

Informacje na temat projektu

TRANSIT

Identyfikator umowy o grant: 955431

DOI

10.3030/955431

Projekt został zamknięty

Data podpisania przez KE 25 Sierpnia 2020

Data rozpoczęcia 1 Marca 2021

Data zakończenia 28 Lutego 2025

Finansowanie w ramach

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Koszt całkowity

€ 2 609 581,68

Wkład UE

€ 2 609 581,68

Koordynowany przez

WAGENINGEN UNIVERSITY
Netherlands

CORDIS oferuje możliwość skorzystania z odnośników do publicznie dostępnych publikacji i rezultatów projektów realizowanych w ramach programów ramowych HORYZONT.

Odnośniki do rezultatów i publikacji związanych z poszczególnymi projektami 7PR, a także odnośniki do niektórych konkretnych kategorii wyników, takich jak zbiory danych i oprogramowanie, są dynamicznie pobierane z systemu OpenAIRE .

Rezultaty

Other (9)

Summer School organised No. 2

Second summer school

Summer School organised No. 1

First summer school

Advertising vacancies

Publishing of TRANSITs vacancies

Summer School organised No. 3

Third summer school

Workshop organised No. 4

Fourth workshop on commercialization

Workshop organised No. 2

Second workshop

Workshop organised No. 1

First workshop

Workshop organised No. 3

Third workshop

Final symposium

Final symposium linked to Workshop 4

Documents, reports (13)

Report on comparison lab and pilot scale devices and validation on (a)biotic surfaces and business cases

Report on comparison lab and pilot scale NTP devices and validation on (a)biotic surfaces and business cases

Report on natural resistance and molecular mechanisms affecting microbial resistance

Report on natural resistance and molecular mechanisms affecting microbial resistance towards HHP, PEF, US, NTP

Published first results in food, engineering and microbiology related Q1 journals

Publication of the project results in scientific journals

Report on prototype validation and business cases

Report on prototype validation and business cases of US

Report on screening of mutants and transcriptome analysis

Report on screening of mutants and transcriptome analysis upon exposure to HHP, PEF, US, NTP

Report on sensory evaluation
Report on variability of microbial resistance

Report on variability of microbial resistance to HHP, PEF, US, NTP

Report on upscaling guidelines and business cases

Report on upscaling guidelines and business cases of PEF

Predictive models on decontamination treatment efficiency

Predictive models on decontamination treatment efficiency of HHP, PEF, US, NTP

Report on QMRA to estimate impact of the decontamination treatments on reduction of disease burden and food spoilage

Report on QMRA to estimate impact of the decontamination treatments of HHP, PEF, US, NTP on reduction of disease burden and food spoilage

Published results in food, engineering and microbiology related Q1 journals

Publication of the project results in scientific journals

Report on upscaling and business cases

Report on upscaling and business cases of HHP

Report on process/gas composition and antimicrobial efficiency

Report on process/gas composition and antimicrobial efficiency of NTP

Websites, patent fillings, videos etc. (3)

Flyer material

Flyer material available

Electronic newsletter

Electronic newsletters distributed

Website

Website available

Publikacje

Peer reviewed articles (18)

Modelling of Salmonella Enteritidis inactivation in liquid whole egg under dynamic manothermosonication treatments

Autorzy: Enrique Beitia, Edward Ebert, Matthias Plank, Panagiotis Chanos, Christian Hertel, Satyajeet S. Bhonsale, Jan F.M. Van Impe, Volker Heinz, Kemal Aganovic, Vasilis Valdramidis
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 92, 2024, Strona(/y) 103597, ISSN 1466-8564
Wydawca: Elsevier BV
DOI: 10.1016/j.ifset.2024.103597

Sensory analysis of omelette made from liquid whole egg pasteurised by manothermosonication: unravelling texture and flavour attributes

Autorzy: Enrique Beitia, Aline Silva, Grigorios Mavros, Frank Schilling, Xiaoai Guo, Athanasios Mallouchos, Volker Heinz, Célia Rocha, Rui C. Lima, Dorothee Frickhofen, Charalampos Proestos, Lisa Methven, Vasilis Valdramidis, Luís M. Cunha, Kemal Aganovic
Opublikowane w: Future Foods, Numer 11, 2025, Strona(/y) 100634, ISSN 2666-8335
Wydawca: Elsevier BV
DOI: 10.1016/j.fufo.2025.100634

Plasma-Treated Water: A Comparison with Analog Mixtures of Traceable Ingredients

Autorzy: Thomas Weihe, Yijiao Yao, Nevin Opitz, Robert Wagner, Johanna Krall, Uta Schnabel, Harald Below, Jörg Ehlbeck
Opublikowane w: Microorganisms, Numer 11, 2025, Strona(/y) 932, ISSN 2076-2607
Wydawca: MDPI AG
DOI: 10.3390/microorganisms11040932

Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review

Autorzy: Enrique Beitia, Elissavet Gkogka, Panagiotis Chanos, Christian Hertel, Volker Heinz, Vasilis Valdramidis, Kemal Aganovic
Opublikowane w: Comprehensive Reviews in Food Science and Food Safety, Numer 22, 2023, Strona(/y) 2802-2849, ISSN 1541-4337
Wydawca: International Life Sciences Institute
DOI: 10.1111/1541-4337.13163

Ranking factors affecting the decontamination efficacy of non-thermal plasma: The approach of dissipated power per plasma volume through machine learning modeling

Autorzy: George Pampoukis, Marcel H. Zwietering, Heidy M.W. den Besten
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 96, 2024, Strona(/y) 103773, ISSN 1466-8564
Wydawca: Elsevier BV
DOI: 10.1016/j.ifset.2024.103773

Exploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanisms

Autorzy: Fotios Lytras, Georgios Psakis, Ruben Gatt, Guillermo Cebrián, Javier Raso, Vasilis Valdramidis
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 95, 2024, Strona(/y) 103732, ISSN 1466-8564
Wydawca: Elsevier BV
DOI: 10.1016/j.ifset.2024.103732

Inactivation of Salmonella, Enterococcus faecium and natural microbiota on dry food matrices with microwave-driven plasma-processed air

Autorzy: Esther García Casado, Yijiao Yao, Biagio Zaffora, Domiziana Battaggia, Uta Schnabel, Sophie Zuber, Heidy M.W. den Besten
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 97, 2024, Strona(/y) 103822, ISSN 1466-8564
Wydawca: Elsevier BV
DOI: 10.1016/j.ifset.2024.103822

Impact of species and strain variability on non-thermal plasma decontamination efficacy

Autorzy: Domiziana Battaggia, Yijiao Yao, Masja N. Nierop Groot, Tjakko Abee, Heidy M.W. den Besten
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 95, 2024, Strona(/y) 103674, ISSN 1466-8564
Wydawca: Elsevier BV
DOI: 10.1016/j.ifset.2024.103674

Microbial species and strain heterogeneity affect resistance to high pressure processing

Autorzy: Theocharia Tsagkaropoulou, Kimon Andreas G. Karatzas
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 94, 2024, Strona(/y) 103645, ISSN 1466-8564
Wydawca: Elsevier BV
DOI: 10.1016/j.ifset.2024.103645

Consumer perception of risk towards new sustainable non-thermal food processing technologies: A cross-cultural study between Portugal, Germany, and the UK

Autorzy: Aline Silva, Célia Rocha, José Carlos Ribeiro, Kemal Aganovic, Rui C. Lima, Lisa Methven, Luís M. Cunha
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 96, 2024, Strona(/y) 103772, ISSN 1466-8564
Wydawca: Elsevier BV
DOI: 10.1016/j.ifset.2024.103772

Life cycle assessment of the manothermosonication of liquid whole egg: A comparative evaluation with conventional thermal preservation

Autorzy: Enrique Beitia, Beatriz Q. Silva, Sergiy Smetana, Volker Heinz, Vasilis Valdramidis, Kemal Aganovic
Opublikowane w: LWT, Numer 213, 2024, Strona(/y) 116953, ISSN 0023-6438
Wydawca: Academic Press
DOI: 10.1016/j.lwt.2024.116953

Determination of strain variability and kinetics of food-associated microorganisms following ultrasound treatment

Autorzy: Esther Tobechukwu Okafor, Foteini Pavli, Jöerg Hummerjohann, Vasilis Valdramidis
Opublikowane w: Food Research International, Numer 196, 2024, Strona(/y) 114979, ISSN 0963-9969
Wydawca: Elsevier BV
DOI: 10.1016/j.foodres.2024.114979

Evaluation of strain variability of food microorganisms in response to decontamination by pulsed electric fields and thermal treatments

Autorzy: Fotios Lytras, Georgios Psakis, Ruben Gatt, Joerg Hummerjohann, Javier Raso, Vasilis Valdramidis
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 95, 2024, Strona(/y) 103731, ISSN 1466-8564
Wydawca: Elsevier BV
DOI: 10.1016/j.ifset.2024.103731

Influence of plasma-treated air on surface microbial communities on freshly harvested lettuce

Autorzy: Hauke Winter, Robert Wagner, Yijiao Yao, Jörg Ehlbeck, Uta Schnabel
Opublikowane w: Current Research in Food Science, Numer 7, 2024, Strona(/y) 100649, ISSN 2665-9271
Wydawca: Elsevier BV
DOI: 10.1016/j.crfs.2023.100649

Disentangling the effects of electroporation and heat during pulsed electric field (PEF) processing of oat-based milk alternative: A case study on Lactiplantibacillus plantarum inactivation

Autorzy: Arisa Thamsuaidee, Eva Schaefer, Daniel Schneider, Claudia Siemer, Vasilis P. Valdramidis
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 94, 2024, Strona(/y) 103691, ISSN 1466-8564
Wydawca: Elsevier BV
DOI: 10.1016/j.ifset.2024.103691

The combined effect of chitosan and High Hydrostatic Pressure on Listeria monocytogenes and Escherichia coli

Autorzy: Nikolaos Giannoulis, Kimon Andreas G. Karatzas
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 94, 2024, Strona(/y) 103693, ISSN 1466-8564
Wydawca: Elsevier BV
DOI: 10.1016/j.ifset.2024.103693

Microwave plasmas in food safety. A review

Autorzy: Thomas Weihe, Yijiao Yao, Jörg Stachowiak, Jörg Ehlbeck, Uta Schnabel
Opublikowane w: Innovative Food Science & Emerging Technologies, Numer 96, 2024, Strona(/y) 103774, ISSN 1466-8564
Wydawca: Elsevier BV
DOI: 10.1016/j.ifset.2024.103774

Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes

Autorzy: Enrique Beitia, Grigorios Mavros, Xiaoai Guo, Dana Middendorf, Andreas Juadjur, Volker Heinz, Vasilis Valdramidis, Kemal Aganovic
Opublikowane w: Food Chemistry, Numer 463, 2024, Strona(/y) 141102, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2024.141102

Conference proceedings (1)

The Optimization and Upscaling of Non-Thermal Atmospheric Plasma for Food Processing

Autorzy: Yijiao Yao, Uta Schnabel, Jörg Ehlbeck, Kimon-Andreas Karatzas
Opublikowane w: "International Conference EcoBalt 2023 ""Chemicals & Environment""", 2024, Strona(/y) 84
Wydawca: MDPI
DOI: 10.3390/proceedings2023092084