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FUTURE-FOOD SIGNED

Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying

Total Cost €

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EC-Contrib. €

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Partnership

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Project "FUTURE-FOOD" data sheet

The following table provides information about the project.

Coordinator
UNIVERSITA DEGLI STUDI DI PADOVA 

Organization address
address: VIA 8 FEBBRAIO 2
city: PADOVA
postcode: 35122
website: www.unipd.it

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 Italy [IT]
 Project website http://future-food.eu/
 Total cost 2˙602˙973 €
 EC max contribution 2˙094˙031 € (80%)
 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  2018-08-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    UNIVERSITA DEGLI STUDI DI PADOVA IT (PADOVA) coordinator 238˙750.00
2    FEYECON DEVELOPMENT & IMPLEMENTATION BV NL (WEESP) participant 455˙890.00
3    CO2 DRY BV NL (WEESP) participant 452˙709.00
4    UNIVERSITEIT GENT BE (GENT) participant 316˙562.00
5    VNK B.V. NL (Biddinghuizen) participant 278˙931.00
6    RISE RESEARCH INSTITUTES OF SWEDEN AB SE (BORAS) participant 190˙042.00
7    FACULTY OF AGRICULTURE - UNIVERSITY OF BELGRADE RS (BELGRADE) participant 161˙145.00

Map

 Project objective

Future Food aims at demonstration and first market application of an eco-innovative solution for sustainable food drying. The process makes use of high pressure CO2 technology as drying medium which enables efficient drying at close-to-ambient temperatures in absence of oxygen. Research and development studies have shown it feasibility of being an ecological and economical alternative to freeze-drying, for products categories vegetables and fruits, specialty ingredients such as proteins and biopolymers. Besides good preservation of a food quality, microbial inactivation occurs in situ which attributes to ensuring food safety.

The main objectives are: (i) minimize risks that could prevent CO2 drying to enter the market and (ii) to demonstrate its market replication potential via a first application to the market.

The base of the project is to provide on the one hand prototyped products and on the other prototyped process extensions that will increase the market potential. Prototyping processing elements will demonstrate the energy reduction of the process and the full width of applications at a pilot scale. By preparing three product prototypes the aim is to demonstrate the full potential of this technology to the industry at a foodgrade level, resulting in validation of the process.

On the basis of the prototype assessments, in close conjunction with industrial (SME) parties, the process will be certified, (economically) validated and demonstrated to the industry. The final step is demonstrating the process in a near-operational environment to identify all the benefits for consumer and the food chain. By doing so, the drying process will evolve from a TRL 4-5 to a TRL 8. By intensive dissemination to increase visibility, the technology will disseminated to SME’s in Europe to maximize uptake of the technology in the market and realizating impact on sustainability, food safety and economy.

 Deliverables

List of deliverables.
Advisory board and stakeholders group Documents, reports 2020-04-14 20:19:35
Communication plan Documents, reports 2020-04-14 20:19:35
Website Websites, patent fillings, videos etc. 2020-04-14 20:19:35

Take a look to the deliverables list in detail:  detailed list of FUTURE-FOOD deliverables.

 Publications

year authors and title journal last update
List of publications.
2018 Ilija Djekic, Nikola Tomic, Siméon Bourdoux, Sara Spilimbergo, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Frank Devlieghere, Andreja Rajkovic
Comparison of three types of drying (supercritical CO 2 , air and freeze) on the quality of dried apple – Quality index approach
published pages: 64-72, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2018.04.029
LWT 94 2020-04-14
2018 Ilija Djekic, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Andreja Rajkovic
Hygienic design of a unit for supercritical fluid drying – case study
published pages: 2155-2165, ISSN: 0007-070X, DOI: 10.1108/bfj-01-2018-0052
British Food Journal 120/9 2020-04-14
2017 Ilija Djekic, Simeon Bourdoux, Cynthia Akkermans, Gerard Hofland, Frank Devlieghere, Nikola Tomic Andreja Rajkovic
Evaluation of the hygienic design of an industrial device for drying food using supercritical fluids
published pages: 64-65, ISSN: , DOI:
IAFP European Symposium on food safety - Technical abstracts March 29 - 31, 2017 2020-04-14
2018 Anna Woodhouse, Jennifer Davis, Caroline Pénicaud, Karin Östergren
Sustainability checklist in support of the design of food processing
published pages: 110-120, ISSN: 2352-5509, DOI: 10.1016/j.spc.2018.06.008
Sustainable Production and Consumption 16 2020-04-14
2017 Andreas Braeuer, Julian Schuster, Medhanie Gebrekidan, Leo Bahr, Filippo Michelino, Alessandro Zambon, Sara Spilimbergo
In Situ Raman Analysis of CO2—Assisted Drying of Fruit-Slices
published pages: 37, ISSN: 2304-8158, DOI: 10.3390/foods6050037
Foods 6/5 2020-04-14
2018 Filippo Michelino, Alessandro Zambon, Matteo Tobia Vizzotto, Stefano Cozzi, Sara Spilimbergo
High power ultrasound combined with supercritical carbon dioxide for the drying and microbial inactivation of coriander
published pages: 516-521, ISSN: 2212-9820, DOI: 10.1016/j.jcou.2018.02.010
Journal of CO2 Utilization 24 2020-04-14
2018 Massimo, Vetralla, Giovanna, Ferrentino, Alessandro, Zambon, Sara, Spilimbergo
A Study about the Effects of Supercritical Carbon Dioxide Drying on Apple Pieces
published pages: , ISSN: 1556-3758, DOI: 10.18178/ijfe.4.3.186-190
International Journal of Food Engineering 2020-04-14
2018 Alessandro Zambon, Filippo Michelino, Siméon Bourdoux, Frank Devlieghere, Stefania Sut, Stefano Dall’Acqua, Andreja Rajkovic, Sara Spilimbergo
Microbial inactivation efficiency of supercritical CO 2 drying process
published pages: 1-6, ISSN: 0737-3937, DOI: 10.1080/07373937.2018.1433683
Drying Technology 2020-04-14
2016 Siméon Bourdoux, Dan Li, Andreja Rajkovic, Frank Devlieghere, Mieke Uyttendaele
Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables
published pages: 1056-1066, ISSN: 1541-4337, DOI: 10.1111/1541-4337.12224
Comprehensive Reviews in Food Science and Food Safety 15/6 2020-04-14

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The information about "FUTURE-FOOD" are provided by the European Opendata Portal: CORDIS opendata.

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