The underlying overall approach for the setup of work packages 1 to 5 is an integrated approach aiming at and providing for maximum synergies for the three technologies selected, by interlocked work packages.

 

 

Work Package WP1: Overcoming the technological bottleneck

 

For the first work package, it is mandatory to close remaining technological bottlenecks, with emphasis on development and validation of specific sensors needed for continuous process control.

The outcome of this WP will be validated sensors or sensor type measurements for continuous process control for PEF-P, HPTS and LS-Extrusion.

Contact to WP leader:

Alexander Mathys
A.Mathys@dil-ev.de
Deutsches Institut für Lebensmitteltechnik e.V. (DIL)
Prof.-von-Klitzing-Str. 7,
49610, Quakenbrück (Germany)

 

Work Package WP2: Optimum process control

 

For each technology, a specific model system (close to the targeted food categories) will be developed to ensure the desired relevant product properties . Furthermore, an adequate HACCP concept will be developed ( and appropriate critical control points will be selected. HACCP or Hazard analysis and critical control points is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes and designs measurements to reduce these risks to a safe level.

The outcome of this WP will be a fully developed and evaluated HACCP concept for each technology.

Contact to WP leader:

Stefan Töpfl
S.Toepfl@dil-ev.de
Deutsches Institut für Lebensmitteltechnik e.V. (DIL)
Prof.-von-Klitzing-Str., 7
49610, Quakenbrück (Germany)

 

 

Work Package WP3: Application

 

The objective of this next work package is the application of each technology under real life operation conditions.

The outcome of this WP will be the application of each technology under real life operation conditions.

Contact to WP leader:

Ariette Matser
ariette.matser@wur.nl
Wageningen UR Food & Biobased Research (FBR)
P.O. Box 17
6700AA, Wageningen (The Netherlands)

 

 

Work Package WP4: Market uptake strategy

 

Led by ISI, this important task will analyse and assess market barriers and market entrance hurdles such as issues of user demands and consumer acceptance. In addition, the WP will explore application opportunities beyond the known use cases also taking into account economical, ecological and social (consumer) aspects. Based on a scientific approach a cutting edge strategy for overcoming the market barriers ensuring maximum market uptake will be defined.

The outcome of this WP will be a strategy to ensure rapid and maximum market uptake for each technology.

Contact to WP leader:

Moller Björn
bjoern.moller@isi.fraunhofer.de
Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V., for Fraunhofer-Institute for Systems and Innovation Reseach (ISI)
Breslauer Straße, 48
76139 Karlsruhe (Germany)

 

 

Work package WP5: Dissemination

 

This work package will deal with and handle all dissemination actions for the selected technologies that have demonstrated their readiness for being applied in real industrial environments. Activities will include dedicated workshops and demonstration days at end user(s), partners or external multipliers in Europe, facilitated by the HighTech Europe network in which FBR, IRTA and DIL are partners.

The outcome of this WP will be an increased visibility of PEF-P, HPTS and LS-Extrusion.

Contact to WP leader:

Pere Gou
pere.gou@irta.cat
Institut de Recerca i Tecnologies Agroàlimentaries (IRTA)
Finca Camps i Armet
17121 Monells (Spain)

 

 

Work package WP6: Management

 

Objective of this WP is the scientific, financial and legal/technical management of i³-food.

Contact to WP leader:

Peter Holl
p.holl@dil-ev.de
Deutsches Institut für Lebensmitteltechnik e.V. (DIL)
Prof.-von-Klitzing-Str., 7
49610, Quakenbrück (Germany)