The past June 13th and 14th was the time for the 2017 i3-project annual meeting. It took place in Bochum (Germany), an industrial city in the Ruhr area. All the consortium members could check the actual i3-food results and reports for the month 24 of the project. But above all, we took the opportunity […]
From 9th-12th May 2017 was celebrated the 4th School on PEF applications in Food and Biotechnology, at the University of Natural Resources and Life Sciences (BOKU) in Vienna, Austria. The intensive four-day-training-program consisted of lectures given by 12 leading international PEF experts accompanied by poster sessions and several practical courses. They were conducted by a team […]
Elea, member of the i3-food consortium, implemented one of its first PEF (Pulsed electric field preservation) systems in 2012 into the French fry processing line of Wernsing Feinkost GmbH, a German manufacturer of potato products and delicatessen salads. Since then, Wernsing have installed 3 additional Elea PEF systems on different lines. The PEF contribute to cell breakdown […]
” order_by=”sortorder” order_direction=”ASC” returns=”included” maximum_entity_count=”500″]Photo gallery of the meeting The past February 20th and 21th the i3-food Roadmapping Workshops were held in Frankfurt, Germany. These roadmaps are the next step, after the Scoping Workshops, to identify the relevant measures necessary to overcome market entry barriers for the i3-food innovative food processing technologies (PEF, HTPS, and LS-Extrusion) into […]
