STARTEC

"Decision Support Tools to ensure safe, tasty and nutritious Advanced Ready-To-Eat foods for healthy and vulnerable Consumers"

Coordinatore	VETERINAERINSTITUTTET - NORWEGIAN VETERINARY INSTITUTE    more  Organization address address: ULLEVALSVEIEN 68 city: OSLO postcode: 454 contact info Titolo: Mr. Nome: Frode Cognome: Granås Email: send email Telefono: 4723216000 Fax: 23216001
Nazionalità Coordinatore	Norway [NO]
Sito del progetto	http://www.startec-eu.info/
Totale costo	3˙760˙034 €
EC contributo	2˙946˙283 €
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	VETERINAERINSTITUTTET - NORWEGIAN VETERINARY INSTITUTE  Organization address address: ULLEVALSVEIEN 68 city: OSLO postcode: 454 contact info Titolo: Mr. Nome: Frode Cognome: Granås Email: send email Telefono: 4723216000 Fax: 23216001	NO (OSLO)	coordinator	779˙830.00
2	ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA  Organization address address: Via Zamboni 33 city: BOLOGNA postcode: 40126 contact info Titolo: Ms. Nome: Gabriella Cognome: Bernardi Email: send email Telefono: 390512000000 Fax: 390512000000	IT (BOLOGNA)	participant	503˙758.00
3	QUEEN'S UNIVERSITY BELFAST  Organization address address: University Road city: BELFAST postcode: BT7 1NN contact info Titolo: Mr. Nome: Ronan Cognome: Crossey Email: send email Telefono: 442891000000 Fax: 442891000000	UK (BELFAST)	participant	416˙471.00
4	CUSTOMISED FOOD INDUSTRY TRAINING LTD  Organization address address: MULLENTAURA city: BALLYHOOLY contact info Titolo: Dr. Nome: Catherine Cognome: Halbert Email: send email Telefono: +353 25 39004	IE (BALLYHOOLY)	participant	386˙240.00
5	INNOVACIO I RECERCA INDUSTRIAL I SOSTENIBLE SL  Organization address address: AVENIDA DEL CANAL OLIMPIC 15 PARC MEDITERRANI DE LA TECNOLOGIA EDIFICIO C4 BLOQUE ANEXO PLANTA BAJA city: Castelldefels postcode: 8860 contact info Titolo: Mr. Nome: Colm Cognome: Digby Email: send email Telefono: +34 935542502	ES (Castelldefels)	participant	305˙716.00
6	MATBORSEN AS  Organization address address: Borgeskogen 38 city: Stokke postcode: N-3160 contact info Titolo: Ms. Nome: Kristine Cognome: Abrahamsen Email: send email Telefono: 4733744300	NO (Stokke)	participant	221˙150.00
7	FORNO ROMAGNOLO SRL  Organization address address: VIA DELLE INDUSTRIE 6 city: POGGIO BERNI RN postcode: 47824 contact info Titolo: Mr. Nome: Roberto Cognome: Mulazzani Email: send email Telefono: 390542000000	IT (POGGIO BERNI RN)	participant	179˙136.00
8	KOHINOOR LIMITED  Organization address address: WHITESTOWN WAY UNIT F1 city: DUBLIN postcode: 24 contact info Titolo: Mr. Nome: Hyat Cognome: Syed Email: send email Telefono: +353 1 458 5981	IE (DUBLIN)	participant	153˙982.00

Mappa

 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

 Obiettivo del progetto (Objective)

'Food business operators must make daily decisions about food safety and quality, often based on limited scientific data, or full knowledge of the consequences of deviations for the consumer, due to the limited capacity to carry out analyses and risk assessments. This project will develop the necessary tools based on scientific evidence and predictive and probabilistic models to enable food operators estimate the quality and safety level in their products (ready-to-eat foods) if alternative ingredients, process and storage conditions are applied. Pathogens to be studied include:Listeria. monocytogenes, Staphylococcus aureus, Salmonella enterica, Bacillus cereus, Verotoxinproducing E.coli (VTEC) and Clostridium spp, as well as Staphylococcus toxins. High pressure treatment, dielectric heating, biopreservation and packing technologies will be investigated. Food quality factors will also be assessed. The project focuses in particular on vulnerable consumers where increased quality and safety levels are needed, e.g. patients at nursing homes, hospitals, old and sick people living at home. The project will run for three years and involves eight participants, of which five are SMEs. Producers of convenience and RTE products will be actively involved in the project as well as experts in food microbiology, food chemistry, food process technology, information technology and modelling, laboratory analytical methods, cost-benefit analysis and risk assessment. The decision making tool to be developed will enable the SME operator to quantify and manage spoilage and pathogen risks in a way which is not currently possible. A cost-benefit module will be included in the tool, allowing the food providers to compare quality, safety and costs of their actions, or any abuse conditions along the food supply chain. A prototype of the tool will be tested and validated during the project.'

Introduzione (Teaser)

A new decision support tool for manufacturing ready-to-eat foods will help smaller businesses to better manage food safety issues such as food spoilage and contamination.