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  • Food Safety Decisions

    April 20, 2015

    Wednesday, April 22, 2015: 10:30 AM-12:00 PM - Syndicate Room C (Cardiff City Hall - Primary Contact: Taran Skjerdal - Organizer: Taran Skjerdal - Moderator: Catherine Halbert 

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  • Startec Project successfully completed on 31/01/2015

    April 20, 2015

    Food business operators must make daily decisions about food safety and quality, often based on limited scientific data, or full knowledge of the consequences of deviations for the consumer, due to the limited capacity to carry out scientific analyses and detailed risk assessments.

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WP3: Food safety novel preservation

Work package number 3    Start date or starting event: 3
Work package title Assess effect of novel preservation technologies, analysis methods and new packaging/labelling systems
Participant short name

NVI QUB UNIBO IRIS MBORSEN KOHINOOR FR HRES

 

Objectives

  1. Investigation in which cases and for which food combinations or food model systems the promising techniques are useful or not based on outcomes from WP1 and 2.Manufacture a range of “down scale model systems” based on the early outcomes of WP1.
  2. Application of novel preservation technologies on quality and safety parameters selected in WP1.
    • Hydrostatic pressure processing
    • Microwave processing
    • Biopreservation
    • Novel packaging technologies and indicators
  3. Select the most effective (in terms of quality, safety and cost) and optimize the technology for the specific needs that have been underpinned in WP1.
  4. Explore synergistic effect of novel and conventional preservation technologies.
  5. Collection of data and data processing and experimental design compatible with the structure of probabilistic modelling strategy as underpinned in WP4.

 

Tasks

T.3.1. Suitability and application of novel preservation procedures

 

T.3.2. Manufacture a range of “down scale model systems” for testing

 

T.3.3. Application of volumetric preservation technologies

 

High Hydrostatic Pressure (HHP)

Dielectic Heating

Biopreservation by addition of lactic acid bacteria

T.3.4. Application of surface active preservation technologies

 

T.3.5. Novel monitoring systems for RTE food packages

 

T.3.6. Synergy of conventional and novel preservation procedures

 

T.3.7. Probabalistic modelling strategy: modelling experimental values to behavioural equations

 

Deliverables

D. 3.1. Review of the procedures and specific ingredients that can be facilitated better with novel preservation technologies compared with conventional techniques.

 

D.3.2. Selection of novel preservation technologies based on effectiveness and suitability criteria in every one of RTE product categories.

 

D.3.3. Model RTE products ready for testing.

 

D.3.4. Preliminary data from laboratory analyses of the application of novel preservation technologies.

 

D.3.5. Detailed data from laboratory analyses of the application of surface active preservation technologies in RTE model systems.

 

D.3.6. Detailed data of the application of volumetric (all-mass) preservation technologies in RTE model systems

 

D.3.7. Laboratory data on the optimisation of novel and conventional preservation technologies and monitoring systems [TTI] based on liaison with outcomes from WP2.