SHEALTHY Project took centre stage at the “REVOLUTIONIZING THE FUTURE OF FRUITS AND VEGETABLES” event held on the vibrant 5th of October in Madrid as part of the esteemed #FruitAttraction trade fair. This conference provided an invaluable platform for showcasing the pioneering work and profound impact of the SHEALTHY Project within the realm of food safety and sustainability.
Innovations in Food Industry:
One of the key highlights of the event was the presentation of the SHEALTHY Project’s groundbreaking initiatives. The project has been dedicated to evaluating and refining a cutting-edge combination of non-thermal sanitization, preservation, and stabilization techniques. These innovations are poised to revolutionize the landscape of food processing by ensuring the safety, enhancing the nutritional quality, and extending the shelf-life of minimally processed fruits and vegetables, as well as juices and smoothies.
Empowering Small and Medium Enterprises (SMEs):
A core mission of the SHEALTHY Project has been to empower small and medium-sized enterprises (SMEs) operating in the food industry. By offering innovative solutions that are not only effective but also economically viable, the project aims to boost the competitiveness of SMEs and foster growth within this vital sector.
Leaders in the Discourse:
The event featured a dynamic and insightful round table discussion. Distinguished speakers shared their expertise and perspectives:
MARCO DE LA FELD – Head of R&D Unit at ENCO SRL and SHEALTHY Project Coordinator: SLIDES
ELENA TORRIERI – Associate Professor at UNINA: SLIDES
LENOR PASCUAL RAMIREZ – R&D Project Manager at AINIA: SLIDES
BRANIMIR KOSTIC – Founder & COO of COLD PRESSOK
ÒSCAR RODRÍGUEZ – Senior Research Scientist at IRIS TECHNOLOGY
BEGOÑA PÉREZ VILLARREAL – Director at EIT FOOD SOUTH
CAROLE TONELLO – Commercial & Applications Director at HIPERBARIC
BEATRIZ OZCOZ – R&D at CTIC CITA.
A Fruitful Exchange:
The round table served as a melting pot of ideas and a platform for a fruitful exchange of knowledge. The insights shared during this engaging discussion promise to shape the future of food processing and safety, offering innovative solutions that are both transformative and sustainable.
In conclusion, the SHEALTHY Project’s participation in the “REVOLUTIONIZING THE FUTURE OF FRUITS AND VEGETABLES” event underscores its commitment to pioneering advancements in food safety and sustainability. With a focus on SMEs and an emphasis on innovation, this project is poised to leave an indelible mark on the food industry.