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ULTRAFISH

ULTRASOUND TECHNOLOGY FOR BETTER QUALITY AND SHELF LIFE OF FISHERY PRODUCTS

Total Cost €

EC-Contrib. €

Partnership

Views

Outcomes and
results

ULTRAFISH project word cloud

Explore the words cloud of the ULTRAFISH project. It provides you a very rough idea of what is the project "ULTRAFISH" about.

eliminating green commercial fish lines water rate shelf quality implementing microbiological decreasing ultrasound 99 waste 3c quantity temperatures consuming energy companies reducing post times capacity treatment preservation toxic effect fresh 9 life

Project "ULTRAFISH" data sheet

The following table provides information about the project.

Coordinator	SCANFISK SEAFOOD SL Organization address address: POLIG MERCAZARAGOZA SN CAMINO COGULLADA city: ZARAGOZA postcode: 50014 website: n.a. 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.scanfisk.com
Total cost	71˙429 €
EC max contribution	50˙000 € (70%)
Programme	1. H2020-EU.2.3.1. (Mainstreaming SME support, especially through a dedicated instrument) 2. H2020-EU.3.2. (SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy)
Code Call	H2020-SMEINST-1-2015
Funding Scheme	SME-1
Starting year	2015
Duration (year-month-day)	from 2015-11-01 to 2016-02-29

Partnership

Take a look of project's partnership.

#	participants	country	role	EC contrib. [€]
1	SCANFISK SEAFOOD SL SCANFISK SEAFOOD SL Organization address address: POLIG MERCAZARAGOZA SN CAMINO COGULLADA city: ZARAGOZA postcode: 50014 website: n.a. contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	ES (ZARAGOZA)	coordinator	50˙000.00

Map

Project objective

The project aims at improving the quality and quantity of fish products by implementing ultrasound into the current processing lines of fresh fish. This technology is well-known to have significant effect on the rate of preservation, reducing the microbiological activity (99.9%) at low temperatures (0-3C), decreasing the processing times and costs, eliminating post-treatment of water waste and consuming less energy. Ultrasound is a green and non-toxic technology that will contribute to increase the commercial shelf life of fish products and will help fish processing companies in Europe to increase their production capacity.

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