Opendata, web and dolomites

HIPSTER SIGNED

Deployment of high pressure and temperature food processing for sustainable, safe and nutritious foods with fresh-like quality

Total Cost €

0

EC-Contrib. €

0

Partnership

0

Views

0

Project "HIPSTER" data sheet

The following table provides information about the project.

Coordinator
CENTRO NACIONAL DE TECNOLOGIA Y SEGURIDAD ALIMENTARIA 

Organization address
address: Carretera NA-134 km 50
city: San Adrián
postcode: 31570
website: www.cnta.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.hipster-project.eu
 Total cost 2˙332˙157 €
 EC max contribution 1˙978˙928 € (85%)
 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 2015-03-01   to  2017-11-30

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    CENTRO NACIONAL DE TECNOLOGIA Y SEGURIDAD ALIMENTARIA ES (San Adrián) coordinator 437˙300.00
2    METRONICS TECHNOLOGIES SL ES (NOAIN NAVARRA) participant 379˙589.00
3    TECHNISCHE UNIVERSITAET MUENCHEN DE (MUENCHEN) participant 300˙000.00
4    TOP BV NL (WAGENINGEN) participant 249˙922.00
5    TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY IE (Carlow) participant 203˙250.00
6    INDUSTRIAS ALIMENTARIAS DE NAVARRA SA ES (VILLAFRANCA) participant 134˙312.00
7    YOURIS.COM BE (BRUSSELS) participant 113˙875.00
8    ACTALIA ASSOCIATION FR (SAINT LO) participant 100˙303.00
9    Marfo B.V NL (Lelystad) participant 60˙375.00

Map

 Project objective

High pressure and temperature (HPT) processing is a candidate technology for commercial food processing to obtain safer, high quality food products with extended shelf life, both chilled and shelf stable. Although it is accepted that HPT is environmentally friendly and can help to retain the fresh-like characteristics of foods better than conventional and other novel treatments, it has not yet been scaled-up and fully implemented into the food industry due to two major reasons: • The lack of knowledge on the inactivation mechanisms and decision making tools enabling food industry to apply and control suitable treatments. In addition, its added value (best quality product) compared to current treatments must be demonstrated • The unavailability of suitable industrial equipment and process parameters control tools. HIPSTER addresses the main barriers preventing the first market introduction and full deployment of HPT. The overall objective of the project is to develop and demonstrate fit for use knowledge, tools and industrial equipments in order to effectively implement this milder processing technology in the food industry. Specific objectives: - Development of affordable equipment at industrial scale suitable for the implementation of high pressure-temperature (HPT) processing - Definition of minimum process variables by means of the evaluation of microbiological risks for the main pathogenic and spoilage microorganisms of concern. A public database containing microbial kinetic parameters, determined under well-defined processing conditions will be generated. The database will include new knowledge and data already available. - Verification and validation of the solutions in an industrial environment, including compliance with legal requirements, economic feasibility, and sustainability HIPSTER will be implemented by an industry-driven consortium comprising 5 industries (both technology providers and end-users) and 4 RTD organisations.

 Deliverables

List of deliverables.
Report on Dissemination and Communication Activities Documents, reports 2019-03-06 11:29:22
New range of fish, meat, egg and vegetable products with fresh-like properties, reduced chemical preservatives and longer shelf life than treated with HPP or pasteurised at room temperature or in refrigeration, to be marketed by the food producers Demonstrators, pilots, prototypes 2018-11-23 14:24:28
Report on legal requirements and Control Critical Points Documents, reports 2018-11-23 14:24:26
Project website in operation Websites, patent fillings, videos etc. 2018-11-27 20:08:42
Project Brochure Websites, patent fillings, videos etc. 2019-02-22 13:09:15
Institutional video Websites, patent fillings, videos etc. 2018-11-27 12:30:18

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

 Publications

year authors and title journal last update
List of publications.
2017 García, S.
Deployment of high pressure and temperature processing technology in the food industry
published pages: , ISSN: , DOI:
2019-06-04
2017 van Lanen, N.
Quality benefits of HPT processed food
published pages: , ISSN: , DOI:
2019-06-04
2017 Millán, D.
Could High Pressure and Temperature process improve the quality parameters of food products?
published pages: , ISSN: , DOI:
2019-06-04
2017 Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel
Non-linear pressure/temperature-dependence of high pressure thermal inactivation of proteolytic Clostridium botulinum type B in foods
published pages: e0187023, ISSN: 1932-6203, DOI: 10.1371/journal.pone.0187023
PLOS ONE 12/10 2019-06-04
2017 Maier, M.B., Lenz, C.A., Vogel, R.F.
Comparison of high pressure thermal inactivation of Clostridium botulinum spores in real foods with models with varying primary food components.
published pages: , ISSN: , DOI:
2019-06-04
2015 S. García
Microbial inactivation by high hydrostatic pressure and heat
published pages: , ISSN: , DOI:
2019-06-04
2017 Ramos, S.J., Millan, D., Ortiz, L., Alonso, D., Garcia, S.
Effect of High Pressure-Thermal Sterilization on the Inactivation of Geobacillus stearothermophilus Spores in Ready to Eat Meals.
published pages: , ISSN: , DOI:
2019-06-04
2016 Maier, M.B., Lenz, C.A., Vogel, R.F.
Towards a generic appoach for the evaluation of high pressure temperature inactivation of Clostridium botulinum.
published pages: , ISSN: , DOI:
2019-06-04
2017 Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel
Non-linear pressure/temperature-dependence of high pressure thermal inactivation of proteolytic Clostridium botulinum type B in foods
published pages: , ISSN: , DOI:
2019-06-04

Are you the coordinator (or a participant) of this project? Plaese send me more information about the "HIPSTER" project.

For instance: the website url (it has not provided by EU-opendata yet), the logo, a more detailed description of the project (in plain text as a rtf file or a word file), some pictures (as picture files, not embedded into any word file), twitter account, linkedin page, etc.

Send me an  email (fabio@fabiodisconzi.com) and I put them in your project's page as son as possible.

Thanks. And then put a link of this page into your project's website.

The information about "HIPSTER" are provided by the European Opendata Portal: CORDIS opendata.

More projects from the same programme (H2020-EU.3.2.)

FOOD 2030 FLAGSHIP (2017)

FOOD 2030 Flagship Conference on Research and Innovation for Food and Nutrition Security and Quality Empowerment

Read More  

BBEC2016 (2016)

The role of regions in the European Bioeconomy - Bratislava Bioeconomy Conference 2016

Read More  

ProBIO (2015)

Professional support to the uptake of bioeconomy RD results towards market, further research and policy for a more competitive European bioeconomy

Read More