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Content archived on 2024-06-10

Application and further developments of state of the art procedures for the design and evaluation of thermal processes for foods

Objective



The need for accurate design (and control) of a thermal process, in order to deliver to the consumer a safe product of high quality, is of paramount importance and well recognized. The state of the art in designing and evaluation of thermal processes involves the use of Time-Temperature integrators (TTI) or of physical-mathematical procedures.
The objective of the proposed work is the further development of physical-mathematical procedures and the testing of alternative enzymatic TTI systems for thermal process design and evaluation.
The successful completion of the proposed work will enhance our know-how on designing thermal processes. This can be of benefit to both the industry (by increasing productivity and reducing production costs) and the consumer (by improving the safety and quality of thermal processed foods).

Fields of science (EuroSciVoc)

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Programme(s)

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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

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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.

RGI - Research grants (individual fellowships)

Coordinator

National Technical University of Athens
EU contribution
No data
Address
5,Heroon Polytechniou Street
15780 Zografou
Greece

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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 (1)

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