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.
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.
News
FOOD FOR HEALTH SUMMIT – 4th Webinar
Are you interested in the challenges related to health and [...]
SHEALTHY FOOD PROCESSING SUMMIT II
FOOD PROCESSING SUMMIT II Are you interested in non-thermal [...]
CTIC CITA presented SHEALTHY at the V Canary Islands Veterinary Congress on Food Safety, 25-26 November 2022
"New sanitation strategies in the preservation and stabilisation of minimally [...]