GREENFOODEC

Development of novel and advanced decontamination sustainable technologies for the production of high quality dried herbs and spices

 Coordinatore AINIA 

 Organization address address: CALLE BENJAMIN FRANKLIN 5-11 VALENCIA PARC TECNOLOGIC
city: PATERNA
postcode: 46980

contact info
Titolo: Mr.
Nome: Daniel
Cognome: Gonzalez Lopez
Email: send email
Telefono: +34 961366090
Fax: +34 961318008

 Nazionalità Coordinatore Spain [ES]
 Sito del progetto http://www.greenfoodec.eu/
 Totale costo 1˙808˙259 €
 EC contributo 1˙184˙675 €
 Programma FP7-SME
Specific Programme "Capacities": Research for the benefit of SMEs
 Code Call FP7-SME-2011
 Funding Scheme BSG-SME-AG
 Anno di inizio 2012
 Periodo (anno-mese-giorno) 2012-02-01   -   2014-07-31

 Partecipanti

# participant  country  role  EC contrib. [€] 
1    AINIA

 Organization address address: CALLE BENJAMIN FRANKLIN 5-11 VALENCIA PARC TECNOLOGIC
city: PATERNA
postcode: 46980

contact info
Titolo: Mr.
Nome: Daniel
Cognome: Gonzalez Lopez
Email: send email
Telefono: +34 961366090
Fax: +34 961318008

ES (PATERNA) coordinator 127˙275.00
2    FACHVERBAND DER GEWURZINDUSTRIE EV

 Organization address address: REUTERSTRASSE 151
city: BONN
postcode: 53113

contact info
Titolo: Mr.
Nome: Gerhard
Cognome: Weber
Email: send email
Telefono: +49 2 28216162

DE (BONN) participant 299˙667.66
3    ASOCIACION ESPANOLA DE ELABORADORES Y ENVASADORES DE ESPECIAS Y CONDIMENTOS

 Organization address address: CALLE MALLORCA 286
city: BARCELONA
postcode: 8037

contact info
Titolo: Ms.
Nome: Teresa
Cognome: Lara Sferragatta
Email: send email
Telefono: +34 932071611

ES (BARCELONA) participant 260˙205.84
4    EGE AGAC MAMULLERI VE ORMAN URUNLERI IHRACATCILARI BIRLIGININ

 Organization address address: ATATURK SOKAK ALSANCAK 382
city: IZMIR
postcode: 35220

contact info
Titolo: Mr.
Nome: Ekin
Cognome: Taskin
Email: send email
Telefono: 902325000000
Fax: 902325000000

TR (IZMIR) participant 232˙895.66
5    SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK AB

 Organization address address: Frans Perssons Vaeg 6
city: GOETEBORG
postcode: 40229

contact info
Titolo: Mrs.
Nome: Lilia
Cognome: Ahrne
Email: send email
Telefono: 46105166623
Fax: 4631833782

SE (GOETEBORG) participant 100˙560.00
6    LEIBNIZ-INSTITUT FUER AGRARTECHNIK POTSDAM-BORNIM EV (ATB)

 Organization address address: Max-Eyth-Allee 100
city: Potsdam
postcode: 14469

contact info
Titolo: Dr.
Nome: Uta
Cognome: Tietz
Email: send email
Telefono: +49 331 5699710
Fax: +49 331 5699849

DE (Potsdam) participant 53˙816.32
7    "JUAN JOSE ALBARRACIN, SA"

 Organization address address: Ctra de Madrid Km. 387.3 - POLIGONO INDUSTRIAL CABEZO CORTADO PB Espinardo
city: Murcia
postcode: 30100

contact info
Titolo: Mr.
Nome: Mariano
Cognome: Serrano
Email: send email
Telefono: +34 968879504

ES (Murcia) participant 51˙954.84
8    TURKIYE BILIMSEL VE TEKNOLOJIK ARASTIRMA KURUMU

 Organization address address: Ataturk Bulvari 221
city: ANKARA
postcode: 6100

contact info
Titolo: Dr.
Nome: Muammer
Cognome: Kaplan
Email: send email
Telefono: +90 262 6773241
Fax: +90 262 6412309

TR (ANKARA) participant 36˙960.00
9    DEFNE DIS TICARET VE TARIM URUNLERIAS

 Organization address address: ANKARA ASFALTI 21 KM 184
city: Izmir
postcode: 35175

contact info
Titolo: Mr.
Nome: Nurettin
Cognome: Tarakç?o?lu
Email: send email
Telefono: 902329000000

TR (Izmir) participant 21˙340.00

Mappa


 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

spices    spice    commercial    seed    associations    representative    ways    oregano    limitations    pepper    smes    treated    preservation    technologies    foodstuffs    paprika    greenfoodec    companies    contamination    presentation    decontamination    powder    herb    final    herbs    selected    quality   

 Obiettivo del progetto (Objective)

'GREENFOODEC will set up novel and advanced decontamination technologies, overcoming existing limitations for high quality preservation and microbial decontamination of herbs & spices. To solve the present limitations related to the use of the current technologies used for the preservation of spices, this project will focus on four novel technologies: High pressure CO2ultrasound (HPCDUS), cold plasma (CP), and electromagnetic energy (microwave (MW) and infrared irradiation (IR)). The presentation of each product may play an important role in the efficacy of the treatments and the selection of the proper operating parameters. Hence, three different formats of products will be studied, which are representative of the commercial herbs & spices: herb, powder and seed. In order to have a real application in the European spice sector, three products have been considered as a reference: pepper or similar seed product, paprika or similar as representative for powder presentation and oregano or similar product as representative of herbs format. During the development of the project, SME-AGs and individual companies will contribute to several RTD tasks, such as the multicriterium assessment of the treated products and the final assessment of the direct use of treated herbs & spices on selected foodstuffs. This will later guarantee the success of the knowledge transfer from R&D centres to the sector companies and the exploitation of the results. The participation of the Associations will enable the dissemination of the results to a high number of companies increasing the quality of the spices, their trading and their consumption. This project will contribute to generate new opportunities in the food sector to produce high value products in the market.'

Introduzione (Teaser)

Researchers have investigated ways to eliminate fungal and bacterial contamination from herbs and spices, a massive European commodity.

Descrizione progetto (Article)

The EU-funded http://www.greenfoodec.eu/ (GREENFOODEC) project set out to assess the different decontamination approaches used in selecting, treating and analysing herbs and spices. The overall aim was to identify new ways of decontaminating these important foodstuffs.

Researchers initially defined standard analytical techniques to be used for the duration of the project. This included initial and final quality standards as well as tests for microbiological contamination and chemical composition.

Black pepper, oregano and paprika were selected to represent different commercial herbs and spices. Researchers and herbs and spices SMEs and SMEs associations believed that these best represented the herb, powder and seed products available to consumers.

GREENFOODEC tested various decontamination technologies on each category of product. Researchers identified the most beneficial technologies, and used this information to describe future technological barriers and research needs to apply these methods to the industry.

Finally, the project produced a technical guide and a methodology handbook to help end users analyse contamination of herbs and spices.

The higher-quality herb and spice products that will result from the GREENFOODEC project will enable producers to become more competitive. Consumer health also stands to benefit from products that are safer and better regulated.

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