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HIGH HYDROSTATIC PRESSURE TREATMENT, ITS IMPACT ON SPOILAGE ORGANISMS, BIOPOLYMER ACTIVITY, FUNCTIONALITY AND NUTRIENT COMPOSITION OF FOOD SYSTEMS

Objective



The project presented aims towards providing a sound scientific basis for the improvement of the safety, intrinsic quality and functionality of foodstuffs via high pressure treatment. It also attempts to extend current high pressure knowledge to the development of novel non-thermal product friendly food preservation methods.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

Technische Universität Berlin
Address
Königin-luise-straße 22
14195 Berlin
Germany

Participants (11)

ACB (GEC Alsthom)
France
Address
Boulevard Prairie Au Duc
44040 Nantes
CPC EUROPE CONSUMER FOODS - MAIZENA GMBH
Germany
Address
Knorrstraße 1
7100 Heilbronn
FMC CORPORATION N.V.
Belgium
Address
Breedstraat 3
9100 Sint-niklaas
Institut Français des Boissons de la Brasserie Malterie
France
Address
7 Rue Du Bois De La Champelle
54512 Vandoeuvre-les-nancy
KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium
Address
Oude Markt 1 13
3000 Leuven
RIJKSUNIVERSITEIT GENT
Belgium
Address
Coupure Links 653
9000 Gent
UNILEVER
Netherlands
Address
Museumpark 1?760
3000 DK Vlaardingen
UNIVERSIDAD AUTONOMA DE BARCELONA
Spain
Address
Campus De Bellaterra
Bellaterra - Barcelona
UNIVERSITY OF READING
United Kingdom
Address
Palmer Building, Whiteknights
RG6 2AH Reading
UNIVERSITÄT HEIDELBERG
Germany
Address
Seminarstraße
6900 Heidelberg
Université de Montpellier II (Université des Sciences et Techniques du Languedoc)
France
Address
Place Eugène Bataillon
34095 Montpellier