On April 15th the i3-food project kickoff meeting was held in Brussels (Belgium), and main representatives of project’s consortium attended to discuss the project’s future and establish the planning route.
This initial meeting was organized by The German Institute of Food Technologies, DIL (the Project Coordinator), represented by Peter Holl and Kerstin Lienemann. The representatives of the rest of the consortium also attended, including researchers, technicians and CEOs of participating SMEs.
The aim of the i3-food project is the implementation of three innovative food processing technologies, by ensuring the validation of optimal control of the process under industrial conditions. These technologies are: preservation of liquid food products (like fruit juices or smoothies) using pulsed electric fields, thermal sterilization using high pressure for ready-to-eat meals, and low shear extrusion of cold food products (mainly ice cream).
The i3-food project will last for 3 years, from 2015 to 2018, and is supported by the European Commission under the H2020 Framework Program for Research and Technological Development.