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METHODS FOR F&V PRODUCTS

SANITIZATION

inactivating pathogens and spoilage microorganisms

PRESERVATION

preserving the nutritional quality up to 30%!

STABILIZATION

prolonging the shelf-life up to 50%!

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&

technology trends

consumer needs

...to create

a new collaborative

agrifood ecosystem!

Home2019-08-02T17:44:55+01:00

SHEALTHY project aims to assess and develop an optimal combination of non-thermal sanitization, preservation and stabilization methods to improve the safety, while preserving the nutritional quality and prolonging the shelf-life of minimally F&V products.

Objectives

create a new collaborative agrifood ecosystem!
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Partners

all shealthy project's partners
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Downloads

download and view our public documents
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Workplan

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.

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