DEVELOPMENT, MATHEMATICAL MODELING AND OPTIMAL DESIGN OF NON-THERMAL TECHNOLOGIES FOR PROCESSING, PACKAGING, DISTRIBUTION AND STORAGE OF SAFE HIGH QUALITY FOOD PRODUCTS

Abstract: 

Novel technologies aiming to maximize safety, sensory and nutritional quality and shelf life of food products are the focus of academic and industrial research. Improved mathematical tools are being employed to systematically evaluate and optimally design processing, packaging and shelf life control of food products.

The aim is to apply a unified mathematical approach in the study of targeted technologies from production to consumption.

Food processing non-thermal technologies of High Pressure (HP), Osmotic Dehydration (OD) and Microbial Decontamination by Marination (MDM) will be studied. Active packaging (AP) and antimicrobial Edible Coating (AC) are the focus packaging technologies. Time Temperature Integrators (TTIs) will be studied as effective tools in the chill chain management (storage and distribution) to the consumers table. The effect of the above technologies on quality and safety parameters will be studied in a representative range of selected food products.

The project is structured in six Work Packages (WP) and four research groups with recognized expertise in the aforementioned fields will collaborate for its accomplishment.

  • The effect of the proposed technologies in Food Processing (WP1), Food Packaging (WP2) and Chill Chain Management (WP3) on safety and quality parameters of selected food products will be kinetically studied.
  • In WP4, mathematical models will quantitatively describe this effect.
  • The developed mathematical models will be used in WP5 for selecting the optimum parameters for each technology concerning processing, packaging, storage and distribution. The selected parameters and technologies will be challenged in various field tests on selected food products.
  • In WP6, the above will be translated in user friendly tools in terms of software. The software will allow the user to screen and select the parameters of the studied technologies to improve safety, quality and shelf life of food products from production to consumption.

Project info

Acronym:
DeMMoNFoQuS
Scientific Coordinator:
Taoukis Petros
Research Team 2 Leader:
Koutsoumanis Konstantinos
Research Team 3 Leader:
Nychas George-John
Research Team 4 Leader:
Mallidis Constantinos

Stats

I.D.:
766
Mis:
379425
Duration (months):
39
Budget:
600 000.00
Diavgeia:
ΑΔΑ: Β41Β9-052

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