FieldFOOD project deliverables
The page lists 9 deliverables related to the research project "FieldFOOD".
List of Deliverables
| title and desprition | type | last update |
|---|---|---|
Report on dissemination and communication activitiesThis deliverable will summarize all the dissemination and communication activities done during the project. Programme: H2020-EU.3.2. - Topic(s): SFS-17-2014 |
Documents, reports | 2019-05-31 |
Effect of the temperature on physical properties of the raw materialInfluence of the temperature in the range of temperatures used for processing of foods selected in this proposal will be evaluated in this deliverable. Analysis will be conducted before and after application of PEF obtained to evaluate the impact of the PEF processing on the physical properties of interest of the different raw materials using well established standard procedures (conductivymeter, rheometer, texturometer). Programme: H2020-EU.3.2. - Topic(s): SFS-17-2014 |
Documents, reports | 2019-03-04 |
Chemical characterization of the raw materialChemical analysis (pH, ºBrix, TPC, etc.) will be conducted before and after the application of PEF obtained in order to evaluate the impact of PEF processing on the components of interest of the different raw materials. Results showed in this deliverable will be used to select the most suitable varieties as well as the degree of ripeness of the different raw materials used for the SMEs to be processed by PEF. Programme: H2020-EU.3.2. - Topic(s): SFS-17-2014 |
Documents, reports | 2018-11-23 |
Project management site of webpage operationalThis deliverable consists on a web-based project management tool developed to assist the effective coordination of Project activities. Programme: H2020-EU.3.2. - Topic(s): SFS-17-2014 |
Websites, patent fillings, videos etc. | 2018-11-23 |
Impact of different pre-processing treatments on the degree of cell electroporation caused by PEFIn this deliverable it will be evaluated the impact of different pre-processing steps and pre-processing conditions (ex. grinding degree) on the cell disintegration of the raw material and on the electroporation caused by PEF. Results will permit the identification of optimal pre-treatment conditions in terms of the structure of the raw material (whole pieces, degree of grinding or cutting, etc.) to obtain the highest benefits derived from the application of a PEF treatment. Programme: H2020-EU.3.2. - Topic(s): SFS-17-2014 |
Documents, reports | 2018-11-23 |
Microbial characterization of the raw materialIN this deliverable it will be sumarize the microbial contamination (type and number of microorganisms) of the raw materials of those processes in which the objective of the application of PEF is microbial inactivation (fruit juices and cider). Programme: H2020-EU.3.2. - Topic(s): SFS-17-2014 |
Documents, reports | 2018-11-27 |
Project dissemination materialsBesides the website, other materials will be prepared. For example, a brochure (which presents the objectives, challenges, benefits, and partnership of the project) and newsletters will be produced so as to inform food and drink industries and specially SMEs on project activities. Dissemination material shall be produced under the guidelines of the communication plan (WP7), aiming at having a high scientific level, but at the same time being accessible to society in general. Press releases will also be produced before major meetings gathering stakeholders. The promotional materials will be widely communicated in conferences, stakeholder meetings, and national and international exhibitions (using the large network of EFFoST, collaborating with other EU funded projects as TRADEIT, TRAFOON, HighTechEurope, etc., and organizations as ETP Food for Life, EUFIC). Programme: H2020-EU.3.2. - Topic(s): SFS-17-2014 |
Documents, reports | 2018-11-27 |
Characterization of the physical properties of the raw materialIn this deliverable it will be evaluated those physical properties (electrical conductivity, hardness, color, etc.) of the raw materials that may result of interest for the development of the project such as electrical properties (electrical conductivity), textural properties (firmness) and rheological properties (viscosity) Programme: H2020-EU.3.2. - Topic(s): SFS-17-2014 |
Documents, reports | 2018-11-23 |
Project websiteThis deliverable consists on an external website (accessible to everyone) that will be the main information resource of the project (describing project objectives, partners, work areas and results), coordinated by EFFoST and updated with the help of all partners. The aim of this external website is to inform food and drink industries about PEF developments. Programme: H2020-EU.3.2. - Topic(s): SFS-17-2014 |
Websites, patent fillings, videos etc. | 2019-03-04 |