Explore the words cloud of the FUTURE-FOOD project. It provides you a very rough idea of what is the project "FUTURE-FOOD" about.
The following table provides information about the project.
UNIVERSITA DEGLI STUDI DI PADOVA
|Coordinator Country||Italy [IT]|
|Total cost||2˙602˙973 €|
|EC max contribution||2˙094˙031 € (80%)|
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 2015-03-01 to 2018-08-31|
Take a look of project's partnership.
|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|
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.
|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.
|year||authors and title||journal||last update|
Ilija Djekic, Nikola Tomic, SimÃ©on 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 â€“ Quality index approach
published pages: 64-72, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2018.04.029
Ilija Djekic, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Andreja Rajkovic
Hygienic design of a unit for supercritical fluid drying â€“ case study
published pages: 2155-2165, ISSN: 0007-070X, DOI: 10.1108/bfj-01-2018-0052
|British Food Journal 120/9||2020-04-14|
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|
Anna Woodhouse, Jennifer Davis, Caroline PÃ©nicaud, Karin Ã–stergren
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|
Andreas Braeuer, Julian Schuster, Medhanie Gebrekidan, Leo Bahr, Filippo Michelino, Alessandro Zambon, Sara Spilimbergo
In Situ Raman Analysis of CO2â€”Assisted Drying of Fruit-Slices
published pages: 37, ISSN: 2304-8158, DOI: 10.3390/foods6050037
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|
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|
Alessandro Zambon, Filippo Michelino, SimÃ©on Bourdoux, Frank Devlieghere, Stefania Sut, Stefano Dallâ€™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
SimÃ©on 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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