STARTEC
"Decision Support Tools to ensure safe, tasty and nutritious Advanced Ready-To-Eat foods for healthy and vulnerable Consumers"
| Coordinatore | VETERINAERINSTITUTTET - NORWEGIAN VETERINARY INSTITUTE
Organization address
address: ULLEVALSVEIEN 68 contact info |
| Nazionalità Coordinatore | Norway [NO] |
| Sito del progetto | http://www.startec-eu.info/ |
| Totale costo | 3˙760˙034 € |
| EC contributo | 2˙946˙283 € |
| Programma | FP7-KBBE
Specific Programme "Cooperation": Food, Agriculture and Biotechnology |
| Code Call | FP7-KBBE-2011-5 |
| Funding Scheme | CP-TP |
| Anno di inizio | 2012 |
| Periodo (anno-mese-giorno) | 2012-02-01 - 2015-01-31 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
VETERINAERINSTITUTTET - NORWEGIAN VETERINARY INSTITUTE
Organization address
address: ULLEVALSVEIEN 68 contact info |
NO (OSLO) | coordinator | 779˙830.00 |
| 2 |
ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA
Organization address
address: Via Zamboni 33 contact info |
IT (BOLOGNA) | participant | 503˙758.00 |
| 3 |
QUEEN'S UNIVERSITY BELFAST
Organization address
address: University Road contact info |
UK (BELFAST) | participant | 416˙471.00 |
| 4 |
CUSTOMISED FOOD INDUSTRY TRAINING LTD
Organization address
address: MULLENTAURA contact info |
IE (BALLYHOOLY) | participant | 386˙240.00 |
| 5 |
INNOVACIO I RECERCA INDUSTRIAL I SOSTENIBLE SL
Organization address
address: AVENIDA DEL CANAL OLIMPIC 15 PARC MEDITERRANI DE LA TECNOLOGIA EDIFICIO C4 BLOQUE ANEXO PLANTA BAJA contact info |
ES (Castelldefels) | participant | 305˙716.00 |
| 6 |
MATBORSEN AS
Organization address
address: Borgeskogen 38 contact info |
NO (Stokke) | participant | 221˙150.00 |
| 7 |
FORNO ROMAGNOLO SRL
Organization address
address: VIA DELLE INDUSTRIE 6 contact info |
IT (POGGIO BERNI RN) | participant | 179˙136.00 |
| 8 |
KOHINOOR LIMITED
Organization address
address: WHITESTOWN WAY UNIT F1 contact info |
IE (DUBLIN) | participant | 153˙982.00 |
Mappa
Word cloud
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Obiettivo del progetto (Objective)
'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 analyses and risk assessments. This project will develop the necessary tools based on scientific evidence and predictive and probabilistic models to enable food operators estimate the quality and safety level in their products (ready-to-eat foods) if alternative ingredients, process and storage conditions are applied. Pathogens to be studied include:Listeria. monocytogenes, Staphylococcus aureus, Salmonella enterica, Bacillus cereus, Verotoxinproducing E.coli (VTEC) and Clostridium spp, as well as Staphylococcus toxins. High pressure treatment, dielectric heating, biopreservation and packing technologies will be investigated. Food quality factors will also be assessed. The project focuses in particular on vulnerable consumers where increased quality and safety levels are needed, e.g. patients at nursing homes, hospitals, old and sick people living at home. The project will run for three years and involves eight participants, of which five are SMEs. Producers of convenience and RTE products will be actively involved in the project as well as experts in food microbiology, food chemistry, food process technology, information technology and modelling, laboratory analytical methods, cost-benefit analysis and risk assessment. The decision making tool to be developed will enable the SME operator to quantify and manage spoilage and pathogen risks in a way which is not currently possible. A cost-benefit module will be included in the tool, allowing the food providers to compare quality, safety and costs of their actions, or any abuse conditions along the food supply chain. A prototype of the tool will be tested and validated during the project.'
Introduzione (Teaser)
A new decision support tool for manufacturing ready-to-eat foods will help smaller businesses to better manage food safety issues such as food spoilage and contamination.