SHEALTHY SIGNED
Non-Thermal physical technologies to preserve fresh and minimally processed fruit and vegetables
Total Cost €
0EC-Contrib. €
0Partnership
0Views
0SHEALTHY project word cloud
Explore the words cloud of the SHEALTHY project. It provides you a very rough idea of what is the project "SHEALTHY" about.
Project "SHEALTHY" data sheet
The following table provides information about the project.
| Coordinator |
ENCO SRL
Organization address contact info |
| Coordinator Country | Italy [IT] |
| Total cost | 6˙955˙758 € |
| EC max contribution | 6˙955˙758 € (100%) |
| Programme |
1. H2020-EU.3.2.2.3. (A sustainable and competitive agri-food industry) 2. H2020-EU.3.2.2.2. (Healthy and safe foods and diets for all) |
| Code Call | H2020-SFS-2018-2 |
| Funding Scheme | RIA |
| Starting year | 2019 |
| Duration (year-month-day) | from 2019-05-01 to 2023-04-30 |
Partnership
Take a look of project's partnership.
Map
Project objective
SHEALTHY proposal aims to assess and develop an optimal combination of non-thermal sanitization, preservation and stabilization methods to improve the safety (inactivation of pathogens and spoilage microorganisms), while preserving the nutritional quality (up to 30%) and prolonging the shelf-life (up to 50%) of minimally processed F&V products. By combining and modulating non-thermal technologies with minimally processing operation, we will respond to consumers’ demand for fresh, healthy, convenient, sustainable and locally produced and additive-free food. The combined and optimised mild technologies will be demonstrated and validated in 2 business cases: Minimally processed fruits and vegetables and Fruit and vegetable-based juices & smoothies. Sanitization during washing will be optimized by applying in combination ultrasound (US), electrolysed water, plasma activated water, High Intensity Pulsed Light and Blue Light. Bioactive coating, active and intelligent packaging will be applied for quality preservation and shelf life extension of minimally processed F&V. F&V-based juices & smoothies will be stabilized by US and high pressure processing. For F&V by-product valorisation, US, pulsed electric field and membrane filtration will be used to extract bioactive compounds. Sustainable and flexible processing methods will be transferred and adapted to the need of local F&V micro and SMEs, interconnecting primary producers through novel cooperative business models and new logistics systems, to enhance the traceability and authenticity of raw materials along the F&V value chain. Commercial feasibility will be assessed, including consumer acceptance and regulatory, safety and environmental aspects. SHEALTHY will combine the technology trends and consumer needs to afford the business models, technology transfer and market orientation that will facilitate the transition towards a new collaborative agrifood ecosystem for traditional, local and rural SMEs around EU.
Are you the coordinator (or a participant) of this project? Plaese send me more information about the "SHEALTHY" 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 "SHEALTHY" are provided by the European Opendata Portal: CORDIS opendata.