Explore the words cloud of the FieldFOOD project. It provides you a very rough idea of what is the project "FieldFOOD" about.
The following table provides information about the project.
UNIVERSIDAD DE ZARAGOZA
|Coordinator Country||Spain [ES]|
|Total cost||2˙242˙660 €|
|EC max contribution||1˙994˙301 € (89%)|
1. H2020-EU.3.2. (SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy)
|Duration (year-month-day)||from 2015-04-01 to 2018-03-31|
Take a look of project's partnership.
|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|
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.
|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.
|year||authors and title||journal||last update|
Ãlvaro Arnal, Patricia Royo, Gianpiero Pataro, Giovanna Ferrari, VÃctor Ferreira, Ana LÃ³pez-SabirÃ³n, GermÃ¡n 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
G. Pataro, D. Carullo, Md A. Bakar Siddique, M. Falcone, F. DonsÃ¬, 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|
Non-thermal technologies: there is still room for novelty?
published pages: , ISSN: , DOI:
|Workshop: â€œInnovation in Engineering to improve food qualityâ€ September 11th, 2015||2019-06-04|
Guillermo SaldaÃ±a, Elisa Luengo, Eduardo PuÃ©rtolas, Ignacio Ãlvarez, and Javier Raso
Pulsed Electric Fields in Wineries: Potential Applications
published pages: , ISSN: , DOI:
|Handbook of Electroporation||2019-06-04|
Applications of Non thermal technology
published pages: , ISSN: , DOI:
|\"Workshop: â€œPhD Program at University of Bio-Bio\"\"\" October 22th, 2015||2019-06-04|
Improving mass transfer through cell membrane of plant tissues by PEF
published pages: 55-66, ISSN: , DOI:
|Proceeding of â€œ3rd School on Pulsed Electric Field Processing of Foodâ€ 21th-24th, 2016||2019-06-04|
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 â€œ18th World Congress of Food Science and Technology (IUFoST 2016)\"\"\" August 21th-25th, 2016||2019-06-04|
Gianpiero Pataro, N. Daniela Nedelkoska, Daniele Carullo, Mauro M. Capitoli, and Giovanna Ferrari
PEF treatment for the valorization of tomato byâ€products
published pages: 151-152, ISSN: , DOI:
|Proceedings of â€œ29th EFFoST International Conference 2015â€ November 10thâ€12th, 2015||2019-06-04|
Juan M. MartÃnez, Guillermo CebriÃ¡n, Ignacio Ãlvarez, 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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The information about "FIELDFOOD" are provided by the European Opendata Portal: CORDIS opendata.
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