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FieldFOOD SIGNED

Integration of PEF in food processing for improving food quality, safety and competitiveness

Total Cost €

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EC-Contrib. €

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Partnership

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Project "FieldFOOD" data sheet

The following table provides information about the project.

Coordinator
UNIVERSIDAD DE ZARAGOZA 

Organization address
address: CALLE PEDRO CERBUNA 12
city: ZARAGOZA
postcode: 50009
website: www.unizar.es

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country Spain [ES]
 Project website http://www.fieldfood.eu
 Total cost 2˙242˙660 €
 EC max contribution 1˙994˙301 € (89%)
 Programme 1. H2020-EU.3.2. (SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy)
 Code Call H2020-SFS-2014-2
 Funding Scheme IA
 Starting year 2015
 Duration (year-month-day) from 2015-04-01   to  2018-03-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    UNIVERSIDAD DE ZARAGOZA ES (ZARAGOZA) coordinator 446˙312.00
2    TECHNISCHE UNIVERSITAT BERLIN DE (BERLIN) participant 273˙750.00
3    PRODAL SCARL IT (FISCIANO) participant 250˙625.00
4    ENERGYPULSE SYSTEMS, LDA PT (LISBOA) participant 233˙625.00
5    UNIVERSITY COLLEGE DUBLIN, NATIONAL UNIVERSITY OF IRELAND, DUBLIN IE (DUBLIN) participant 204˙458.00
6    STICHTING EFFOST NL (WAGENINGEN) participant 150˙156.00
7    FUNDACION CIRCE CENTRO DE INVESTIGACION DE RECURSOS Y CONSUMOS ENERGETICOS ES (ZARAGOZA) participant 89˙495.00
8    CON TRAAS Ltd. IE (Cahir Tipperary) participant 77˙238.00
9    Agroindustria Aragonesa S.A. ES (ZARAGOZA) participant 74˙790.00
10    F.P.D. S.R.L. IT (Nocera Inferiore) participant 69˙868.00
11    BODEGAS ARAGONESAS SA ES (FUENDEJALON ZARAGOZA) participant 62˙293.00
12    DIESDORFER SUSSMOST-, WEINKELTEREIUND EDELDESTILLE GMBH DE (DIESDORF) participant 61˙687.00
13    INFLUX AS DK (Vissenbjerg) participant 0.00

Map

 Project objective

Pulsed electric field technology (PEF) represents an innovative solution for sustainable processing in order to improve the competitiveness of the European food industry. Currently, in spite of the many advantages deriving from the introduction of the PEF technology in the food industry and the existence of different PEF manufactures at industrial-scale, applications of PEF in the food industry is still limited. FieldFOOD project is based on a preliminary analysis addressed to identify the bottlenecks that cause such limited application with the objective of providing SME companies (food producers, pulse power producers, equipment manufactures) with a clear competitive edge, as well as opportunities for growing, diversification and job creation but also of responding to consumer demand for foods with fresh characteristics or novel foods that contribute to individual health and wellbeing. This broad objective will be achieved by: a) a systematic process analysis of different specific applications (fruit juice processing, tomato product processing, winemaking, olive oil extraction and cider-making) for a successful integration of the PEF technology in order to replace or complement existing traditional food processing technologies and b) the design of modular, portable, low-cost pulse generators. The main deliverable of FieldFOOD project will be to validate and demonstrate, in co-operation with SMEs, implementation of modular, portable, low-cost pulse generators for different applications. The efforts needed to introduce this technology in the food industry for different applications are necessary to be multidisciplinary. Therefore, to be efficient and successful, strong links needs to be established between research institutions with a well-established expertise in PEF technology (4 partners), manufactures of PEF generator (1 SME partner) and food companies (5 SMEs partners) that represent the final users of the technology.

 Deliverables

List of deliverables.
Report on dissemination and communication activities Documents, reports 2019-05-31 11:51:59
Effect of the temperature on physical properties of the raw material Documents, reports 2019-03-04 17:31:27
Chemical characterization of the raw material Documents, reports 2018-11-23 15:23:30
Project management site of webpage operational Websites, patent fillings, videos etc. 2018-11-23 15:23:34
Impact of different pre-processing treatments on the degree of cell electroporation caused by PEF Documents, reports 2018-11-23 15:23:35
Microbial characterization of the raw material Documents, reports 2018-11-27 20:08:35
Project dissemination materials Documents, reports 2018-11-27 20:09:01
Characterization of the physical properties of the raw material Documents, reports 2018-11-23 15:23:34
Project website Websites, patent fillings, videos etc. 2019-03-04 17:20:37

Take a look to the deliverables list in detail:  detailed list of FieldFOOD deliverables.

 Publications

year authors and title journal last update
List of publications.
2018 Álvaro Arnal, Patricia Royo, Gianpiero Pataro, Giovanna Ferrari, Víctor Ferreira, Ana López-Sabirón, Germán Ferreira
Implementation of PEF Treatment at Real-Scale Tomatoes Processing Considering LCA Methodology as an Innovation Strategy in the Agri-Food Sector
published pages: 979, ISSN: 2071-1050, DOI: 10.3390/su10040979
Sustainability 10/4 2019-06-04
2018 G. Pataro, D. Carullo, Md A. Bakar Siddique, M. Falcone, F. Donsì, G. Ferrari
Improved extractability of carotenoids from tomato peels as side benefits of PEF treatment of tomato fruit for more energy-efficient steam-assisted peeling
published pages: 65-73, ISSN: 0260-8774, DOI: 10.1016/j.jfoodeng.2018.03.029
Journal of Food Engineering 233 2019-06-04
2015 Giovanna Ferrari
Non-thermal technologies: there is still room for novelty?
published pages: , ISSN: , DOI:
Workshop: “Innovation in Engineering to improve food quality” September 11th, 2015 2019-06-04
2016 Guillermo Saldaña, Elisa Luengo, Eduardo Puértolas, Ignacio Álvarez, and Javier Raso
Pulsed Electric Fields in Wineries: Potential Applications
published pages: , ISSN: , DOI:
Handbook of Electroporation 2019-06-04
2015 Giovanna Ferrari
Applications of Non thermal technology
published pages: , ISSN: , DOI:
\"Workshop: “PhD Program at University of Bio-Bio\"\"\" October 22th, 2015 2019-06-04
2016 Giovanna Ferrari
Improving mass transfer through cell membrane of plant tissues by PEF
published pages: 55-66, ISSN: , DOI:
Proceeding of “3rd School on Pulsed Electric Field Processing of Food” 21th-24th, 2016 2019-06-04
2016 Gianpiero Pataro, Daniele Carullo, Paola Maresca, and Giovanna Ferrar
Application of Pulsed Electric Fields technology for improving peeling of tomato fruits
published pages: 1624, ISSN: , DOI:
\"Book of Abstracts of “18th World Congress of Food Science and Technology (IUFoST 2016)\"\"\" August 21th-25th, 2016 2019-06-04
2015 Gianpiero Pataro, N. Daniela Nedelkoska, Daniele Carullo, Mauro M. Capitoli, and Giovanna Ferrari
PEF treatment for the valorization of tomato by‐products
published pages: 151-152, ISSN: , DOI:
Proceedings of “29th EFFoST International Conference 2015” November 10th‐12th, 2015 2019-06-04
2016 Juan M. Martínez, Guillermo Cebrián, Ignacio Álvarez, Javier Raso
Release of Mannoproteins during Saccharomyces cerevisiae Autolysis Induced by Pulsed Electric Field
published pages: , ISSN: 1664-302X, DOI: 10.3389/fmicb.2016.01435
Frontiers in Microbiology 7 2019-06-04

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