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Content archived on 2024-05-14

HARMONIZATION OF SAFETY CRITERIA FOR MINIMALLY PROCESSED FOODS

Objective



This concerted action brings together a significant number of representatives from food processing industries, from private and governmental research organisations, from legislative and consumer organisations. Their task will be to investigate the current status of safety criteria of minimally processed foods as put forward by legislative organisations, branch organisations (e.g. SYNAFAP, ECFF) and consumer organisations of the various EU-member states. Based on this inventory, the aim is to evaluate the scientific basis of the safety criteria from Good Manufacturing Practices and legislation in such a way that harmonisation of criteria is optimal. From the inventory above, a concise report will be composed to inform food producing industries (from SME-level upwards), their satellites (suppliers, retail), legislative authorities and consumer organisations on the existing differences and consistencies in concurrent legislation and practice. After the scientific evaluation and finalisation of the discussions on possible harmonised criteria, rules and regulations, a guidelines document will be prepared for the benefit of the above users (target groups).

Fields of science (EuroSciVoc)

CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.

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Topic(s)

Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.

Call for proposal

Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.

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Funding Scheme

Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.

CON - Coordination of research actions

Coordinator

ALMA UNIVERSITY RESTAURANTS VZW
EU contribution
No data
Address
E. VAN EVENSTRAAT, 2 - C
3001 HEVERLEE
Belgium

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Total cost

The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.

No data

Participants (16)

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