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FUTURE-FOOD

Financiado

Cerrado

Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying

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 clo... ver más

31/08/2018

UNIPD

3M€

Presupuesto del proyecto: 3M€

Líder del proyecto

UNIVERSITA DEGLI STUDI DI PADOVA No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Fecha límite participación Sin fecha límite de participación.

Ver 7 Participantes

Financiación concedida El organismo H2020 notifico la concesión del proyecto el día 2018-08-31

SFS-17-2014: Innovative solutions for sustainabl... Scope:Specific challenge: Over recent decades, much research on innovative food processing technolog...

I+D

Cerrada hace 11 años

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Características del participante

Este proyecto no cuenta con búsquedas de partenariado abiertas en este momento.

Información adicional privada

No hay información privada compartida para este proyecto. Habla con el coordinador.

7 Participantes

UNIPD

238.75K€ | Lider

CO2 Dry B.V.

452.71K€ | Participante

FEYECON

455.89K€ | Participante

UGent

316.56K€ | Participante

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Duración del proyecto: 42 meses Fecha Inicio: 2015-02-19
Fecha Fin: 2018-08-31

Líder del proyecto

UNIVERSITA DEGLI STUDI DI PADOVA No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Presupuesto del proyecto 3M€

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto 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.

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