Objective
Over 10 million meals are proposed every day in European Union, in collective food supply systems (as hospitals , schools . . . ) and by home delivery food supplier . In front of the regular growth of this market, which especially concerned sensitive people as children and old people, it is important to manage temperature in order to ensure the quality of food, during production, transport and delivery. This task is not easy to fulfil in the delivery operation, while time storage is important. So, cold and heat temperature are not respected. This project deals with the development and miniaturization of a new technology of both heat and cold production using vitroceramic principles, which will allow creating on the same small space both warm and cold places . The different tasks of the project are to miniaturize the selected cold production equipment, integrate it on a vitroceramic and test the efficiency and coexistence of cold and hot places.
Call for proposal
Data not availableFunding Scheme
EAW - Exploratory awardsCoordinator
59148 FLINES LES RACHES
France