On 13-14 June 2019 the SHEALTHY project was launched in Naples, Italy. This project pursues the objective to assess and develop an optimal combination of non thermal sanitization, preservation and stabilization methods to improve the safety (inactivation of pathogens and spoilage microorganisms), while preserving the nutritional and organoleptic quality and prolonging the shelf-life of fresh and minimally processed fruit and vegetables products.
21 partners from 8 different European countries together with 3 Representatives of the Research Executive Agency of the European Commission were reunited in Naples to meet each other and share different perspectives and organise work for the next 6-month period on this ambitious project.
Over the next 4 years, SHEALTHY will respond to consumers’ demand for fresh, healthy, convenient, sustainable and locally produced and additive-free food that is safe and nutritious.
