SOPHY

"Development of a SOftware tool for Prediction of ready-to-eat food product sHelf life, quality and safetY"

Coordinatore	VEREIN ZUR FOERDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V.    more  Organization address address: An der Karlstadt 10 city: BREMERHAVEN postcode: 27568 contact info Titolo: Mrs. Nome: Christine Cognome: Jewan Email: send email Telefono: 4947180000000 Fax: 4947180000000
Nazionalità Coordinatore	Germany [DE]
Sito del progetto	http://www.sophy-project.eu/
Totale costo	3˙806˙364 €
EC contributo	2˙879˙156 €
Programma	FP7-KBBE Specific Programme "Cooperation": Food, Agriculture and Biotechnology
Code Call	FP7-KBBE-2011-5
Funding Scheme	CP-TP
Anno di inizio	2012
Periodo (anno-mese-giorno)	2012-02-01   -   2015-01-31

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	VEREIN ZUR FOERDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V.  Organization address address: An der Karlstadt 10 city: BREMERHAVEN postcode: 27568 contact info Titolo: Mrs. Nome: Christine Cognome: Jewan Email: send email Telefono: 4947180000000 Fax: 4947180000000	DE (BREMERHAVEN)	coordinator	417˙152.40
2	CHAINFOOD BV  Organization address address: KROONPARK 10 city: ARNHEM postcode: 6831 GV contact info Titolo: Dr. Nome: Alexander Cognome: Ellebrecht Email: send email Telefono: 491709000000	NL (ARNHEM)	participant	406˙960.00
3	CAMPDEN BRI  Organization address address: STATION ROAD city: Chipping Campden postcode: GL55 6LD contact info Titolo: Mr. Nome: Craig Cognome: Leadley Email: send email Telefono: 441387000000	UK (Chipping Campden)	participant	380˙476.00
4	AGRICULTURAL UNIVERSITY OF ATHENS  Organization address address: Iera Odos 75 city: ATHENS postcode: 11855 contact info Titolo: Prof. Nome: Panagiotis Cognome: Skandamis Email: send email Telefono: 302105000000	EL (ATHENS)	participant	357˙000.00
5	THE UNIVERSITY OF BIRMINGHAM  Organization address address: Edgbaston city: BIRMINGHAM postcode: B15 2TT contact info Titolo: Ms. Nome: May Cognome: Chung Email: send email Telefono: 441214000000 Fax: 441214000000	UK (BIRMINGHAM)	participant	344˙768.00
6	NATIONAL TECHNICAL UNIVERSITY OF ATHENS - NTUA  Organization address address: HEROON POLYTECHNIOU 9 ZOGRAPHOU CAMPUS city: ATHINA postcode: 15780 contact info Titolo: Prof. Nome: Petros Cognome: Taoukis Email: send email Telefono: 302108000000	EL (ATHINA)	participant	324˙800.00
7	BRYANS SALADS LTD  Organization address address: GORSE LANE THE POPLARS city: PRESTON postcode: PR4 6LJ contact info Titolo: Mr. Nome: Jon Cognome: Bragg Email: send email Telefono: +44 01772 812071	UK (PRESTON)	participant	206˙000.00
8	BIOZOON GMBH  Organization address address: Fischkai, 1 city: BREMERHAVEN postcode: 27572 contact info Titolo: Mr. Nome: Matthias Cognome: Kück Email: send email Telefono: +49 471 929 285 11	DE (BREMERHAVEN)	participant	191˙000.00
9	"HEINEMANN GMBH, KARTOFFEL- UND GEMUSESERVICE"  Organization address address: WIEFELSTEDER STRASSE 22 city: WIEFELSTEDE SPOHLE postcode: 26215 contact info Titolo: Mr. Nome: Benjamin Cognome: Heinemann Email: send email Telefono: 494459000000	DE (WIEFELSTEDE SPOHLE)	participant	98˙400.00
10	CE KALAMARAKIS-KALAS SA  Organization address address: SPYROU PATSI 68 city: ATHINA postcode: 11855 contact info Titolo: Mrs. Nome: Evangelia Cognome: Koutsovasili Email: send email Telefono: +30 23510 51334 Fax: 302351000000	EL (ATHINA)	participant	77˙021.53
11	NEUE MAYO FEINKOST GMBH  Organization address address: SEELANDSTRASSE 36 city: LUEBECK postcode: 23569 contact info Titolo: Mr. Nome: Philip Cognome: Harland Email: send email Telefono: +49 451 619 530	DE (LUEBECK)	participant	75˙578.06

Mappa

 Word cloud

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 Obiettivo del progetto (Objective)

'The SOPHY project aims to develop a web-based software tool for prediction of product safety, quality and shelf life of ready-to-eat products. Fresh cut salads, fruit salads and deli salads were chosen as model food system. Food producers will be able to optimise their raw material selection, product formulation and processing steps virtually. The software estimates the effect of each production step on the safety (growth or survival of relevant pathogens) and shelf life (growth of specific spoilage organisms and/or formation of undesirable by-products) while considering quality (organoleptic characteristics and other quality parameters). The predictive and probabilistic models are based on existing data sets of bacterial growth and quality changes under various conditions generated during previous studies (where available) and data generated during the project. Users will also have the possibility to insert own data, e.g. initial bacterial contamination. The web-based software can be continuously expanded – even after project end - by inserting new data sets (e.g. other food products, different environmental conditions, etc.). Furthermore, the project aims not only to develop predictive and probabilistic models, but also to compile information about different processing techniques, product formulations (e.g. clean label), environmental conditions (e.g. modified atmosphere packaging) as well as hygiene, quality and safety management. These information sheets aim to educate food producers, as they should not only see the effect of different factors on shelf life and pathogen growth calculated by the models, but also understand why. This increased awareness is crucial in improving overall food safety and quality. Information of this nature is essential for small businesses with limited technical resources.'