Project

NovelQ

 

Facts

Start 1. January 2006
End 31. December 2011
Commissioner EU
In collaboration 32 partners, 30 of which are research institutions and universities in Europe. Argentina and South Africa are also represented.

The aim of the project is to extend products' shelf life without compromising safety, as well as responding to the consumer's desire for food with fresher characteristics. This is done by exploring potential unique processing techniques. The project is also intended to contribute to health and welfare and promote eco-friendly processing.

The processing techniques chosen for closer study are:
• High pressure
• Pulsed electric field
• Cold plasma
• Advanced heat techniques
• Packaging

Nofima Mat's commitment is mainly linked to the consumer viewpoint on production changes. That is to say, how consumers' reactions to the various processing techniques influence their preferences for food products.

 

 

 

None Photo: Kjell J. Merok
Copyright: Nofima

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