Description du projet
Les chercheurs se penchent sur la production des jus de fruit
Avec des dizaines de milliards de litres de jus de fruit vendus chaque année dans le monde, le marché du jus de fruit est florissant. Capables de préserver les vitamines, les minéraux et les enzymes, les jus pressés à froid représentent un segment de marché en pleine expansion. Le projet HiStabJuice, financé par l’UE, se focalisera sur les techniques de conservation. Il dispensera plus spécifiquement une formation de recherche à 11 chercheurs en début de carrière, qui travailleront à l’évaluation de plusieurs facteurs influençant la stabilité des couleurs dans les jus de fruit, en mettant l’accent sur les matières premières et les techniques de conservation, ainsi que sur les effets associés qui compromettent les avantages des produits finis en matière de santé. Les chercheurs en début de carrière obtiendront des informations inestimables sur les méthodes employées pour décider des types de fruits à cueillir, à quel moment et à quelle étape de leur processus de maturation. Les résultats sont susceptibles de révolutionner l’industrie du jus de fruit.
Objectif
HiStabJuice is a European intersectoral and interdisciplinary network offering research training to 11 ESRs, which is relevant to the entire food industry worldwide. Initiated by the International Fruit and Vegetable Juice Association (IFU), the ETN combines the scientific expertise of 5 universities and 2 research institutions with the technological experience of 10 industry partners from7 EU countries. This ETN stands out by its exceptionally high industrial involvement that ensures training in real world ability and in solving key problems with exceptional analytical and technological skills combined with training in key transferable skills for public and private sector employment. The ESRs will work together on the evaluation of various factors influencing colour stability in fruit juices, focussing on raw materials and preservation techniques, as well as associated effects, deleterious to the health benefits of the final products. Pioneering aspects include the first empirical analysis of the contribution to colour stability and nutritional value of thermostable enzymes, fruit variety, ripeness, harvest time, traditional and modern preserving techniques (pasteurization, freezing, pulsed electric field, ohmic heating, high pressure processing), which will be evaluated in a 4D approach (microbes, enzymes, nutrients and chemical-physical parameters). Upon conclusion of the action, the ESRs will have established a universal, empirical system for deciding which fruit types to harvest at which times, at which stage of the ripening process, and which preservation method will give the best colour and nutrient stability. In line with the Horizon2020 strategic priority of Open Science this knowledge will be freely accessible. This has the potential to revolutionise the fruit juice industry and will fortify the European industry for decades to come. The participation of IFU guarantees unsurpassed intercommunication between the ETN and industry stakeholders across the EU.
Champ scientifique
- engineering and technologymaterials engineeringcolors
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturefruit growing
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturevegetable growing
- social scienceseconomics and businessbusiness and managementemployment
- natural sciencesbiological sciencesbiochemistrybiomoleculesproteinsenzymes
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Programme(s)
Régime de financement
MSCA-ITN - Marie Skłodowska-Curie Innovative Training Networks (ITN)Coordinateur
1040 Wien
Autriche