Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying or FutureFood is a European project funded within the Horizon 2020 Research and Innovation Program. It aims at the demonstration and first market application of an innovative solution for drying of food products: supercritical CO2 drying. The project involves 4 research institutions and 3 companies, located in Italy, Serbia, Belgium, Sweden and the Netherlands. The new drying technology developped by FeyeCon uses only pressurized CO2 to dehydrate food, introducing several potential benefits - simplified process, energy efficiency, reduced carbon footprint, and improved product quality in terms of nutritional and sensorial properties, as well as microbial inactivation. This addresses both the need for ecologically sound food chains and the increasing wishes of consumers for high quality, healthy food.In this project, Ghent University will assess and optimize the inactivation of both spoilage bacteria and pathogens during the drying process with supercritical CO2 for basil, coriander and raspberries. Microbial challenges will be done to validate the process at lab-scale. Microbial safety and quality of the product will be determined using parameters of inactivation rate, sub-lethal injury, recovery, resistance and virulence. In addition, some models will be developed to evaluate the products stability and shelf-life.


March 1, 2015 - March 1, 2018


Lab work
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