So, what’s PEF? The ‘Pulsed Electric Field’ (PEF) technology is a mild food processing technology, suitable for preserving liquid and semi-liquid food products. This processing method uses short electric pulses to achieve microbial inactivation in food products while preserving the fresh characteristics. These short electric pulses introduce a potential difference between the […]
Research and industry partners from Germany, Netherlands and Spain will work together to ensure the validation of optimal control of the process for these technologies […]
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 […]
