Higher product recovery
Improving food quality, safety and competitiveness
Increasing shelf life
Reducing energy costs and production time

FieldFOOD at the 2nd World Congress on Electroporation

ProfielfotoJeroen Knol October 09, 2017 1600 keer bekeken 0 comments

FieldFOOD presented the main results obtained during the first two years of the project at the 2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies.

The congress attracted 364 attendees from all over the world representing 32 countries and 5 continents. Seven presentations were giving by FieldFOOD partners in two special session on Monday 25thof September, covering an introduction to the project, the results from the pilot tests at the facilities of the industrial partners, the environmental impact and market opportunities. 

Session 1- FieldFOOD: a H2020 innovation action for improving food processing by PEF

  • Introduction to FieldFOOD, Javier Raso
  • On the integration of Pulsed Electric Fields technology in the tomato fruits processing, Gianpiero Pataro 
  • PEF assisted fruit juice preservation in FieldFOOD - Insights into industrial scale processing and optimization, Matthias Schulz 
  • Application of pulsed electric field in the apple juice/cider process, Nigel Brunton

Session 2 - FieldFOOD: a H2020 innovation action for improving food processing by PEF

  • Environmental impact assessment of the PEF technology incorporation in agri-food processing, Victor Ferreira 
  • PEF industrial equipment - modulators and transducers, Duarte Rego
  • Market Opportunities and Consumer Acceptance of Foods Treated with Pulsed Electric Field, Jeroen Knol

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