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Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals

Project information

Grant agreement ID: 23140

  • Start date

    1 October 2006

  • End date

    30 September 2009

Funded under:

FP6-FOOD

  • Overall budget:

    € 3 454 615

  • EU contribution

    € 2 070 000

Coordinated by:

ALMA MATER STUDIORUM - UNIVERSITÀ DI BOLOGNA - DIPARTIMENTO DI SCIENZE DEGLI ALIMENTI

Italy

Objective

The project aims to improve the safety and quality of 3 categories of ready-to-eat foods: ready-to-eat fresh fruits and vegetables, fluid foods, and ready-to-eat cooked foods. In order to enhance the safety of the 3 types of foods, and at the same time prevent the heat-induced chemical-physical and nutritional changes, non-thermal processes will be developed. Concerning ready-to-eat fresh fruits and vegetables, procedures based on photosensitization will be set up in order to drastically reduce the contamination level of naturally occurring and inoculated pathogenic species in vegetable raw materials and packaging. Concerning fluid foods, Pulsed Electric Fields technologies and High Pressure Homogenization will be compared both in terms of pathogenic species inactivation and changes of the properties of proteins as well as food microstructure and rheology. The ability of the latter technology to activate naturally occurring or exogenous enzymes will be exploited in order to generate new bioactive food components. Concerning ready-to-eat meals, low level of hydrostatic pressure to meals packaged under CO2 atmosphere will be applied in comparison and in addition to traditional heat processes. For each technology, modelling of the death kinetics of naturally occurring microbial population and deliberately inoculated pathogenic species and their evolution during storage, will be performed in order to obtain inactivation probabilistic models that will be the basis of quantitative risk assessment procedures. The results of the risk assessment will allow the definition of the lethality levels required for the species of interest and of the exposure doses of the various processes as a function of the desired shelf-life and quality level. For the various combinations products-processes also the meal formulation optimisation will be performed in relation to chemical, nutritional, microstructural and functional changes induced by the exposure...

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Coordinator

ALMA MATER STUDIORUM - UNIVERSITÀ DI BOLOGNA - DIPARTIMENTO DI SCIENZE DEGLI ALIMENTI

Address

Via Zamboni 33
Bologna

Italy

Participants (15)

ORMA S.R.L.

Italy

VILNIUS UNIVERSITY, INSTITUTE OF MATERIAL SCINCES AND APPLIED RESEARCH

Lithuania

UNIVERSIDAD POLITÈCNICA DE VALENCIA

Spain

SIK - INSTITUTET FOR LIVSMEDEL OCH BIOTEKNIK AB

Sweden

INSTITUTE OF FOOD RESEARCH

United Kingdom

LABORATOIRE NATIONAL DE METROLOGIE ET D'ESSAIS

France

AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTÍFICAS

Spain

UAB "PALINK"

Lithuania

TECNOALIMENTI S.C.P.A.

Italy

ORTOREALE S.R.L.

Italy

COPERATIVA SOCIALE IL BETTOLINO S.C

Italy

RUBINETTERIA WEBERT S.R.L.

Italy

ACETUM S.R.L.

Italy

CENTRO TECNICO REGIONALE DI RICERCA SUL CONSUMO EUROPEO

Italy

CAMST- COOPERATIVA ALBERGO MENSA SPETTACOLO E TURISMO

Italy

Project information

Grant agreement ID: 23140

  • Start date

    1 October 2006

  • End date

    30 September 2009

Funded under:

FP6-FOOD

  • Overall budget:

    € 3 454 615

  • EU contribution

    € 2 070 000

Coordinated by:

ALMA MATER STUDIORUM - UNIVERSITÀ DI BOLOGNA - DIPARTIMENTO DI SCIENZE DEGLI ALIMENTI

Italy