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Content archived on 2024-05-18

Low temperature-pressure processing of foods : safety and quality aspects, process parameters and consumer acceptance

Objective

The aim of this project is to address and overcome specific scientific and technological hurdles which is necessary to make an informed judgement of the relevance of food related effects of pressure in the low temperature domain (SAFE ICE) as to realize and deliver their full benefits to the end users. To comply with this goal the project is organized into three objectives:
(1) to accumulate systematic data regarding thermo physical properties, safety, quality and stability aspects of pressure freezing and thawing of foods,
(2) to develop models for SAFE ICE processes related to safety, quality and stability aspects as well as consumer acceptability of foods,
(3) to use the knowledge generated for product evaluation and optimisation, for process control and process concept development and for educated judgements on consumer aspects aiding the identification of critical process parameters.

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.

CSC - Cost-sharing contracts

Coordinator

TECHNISCHE UNIVERSITAET BERLIN
EU contribution
No data
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 (6)

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