Three FieldFOOD presentations were part of this special session:
- A H2020 innovation action for demonstrating the viability of PEF in the food industry (J. Raso, University of Zaragoza, Spain)
- Application of pulsed electric fields technology in tomato fruits processing (G. Ferrari, G. Pataro, N. Palo, University of Salerno, Italy)
- Testing PEF in a winery for improving red winemaking (I. Álvarez, University of Zaragoza, Spain)
It was a nice opportunity to listen the point of view from the three different projects working within new food technologies such as Pulsed Electric Field, High Pressure Thermal Sterelisation, and Low Shear Extrusion. At the end of the session there was nice dialogue and discussion with the audience in which the presenters, investors and project coordinators from 3 projects were able to answer the questions.