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HIPSTER SIGNED

Deployment of high pressure and temperature food processing for sustainable, safe and nutritious foods with fresh-like quality

Total Cost €

EC-Contrib. €

Partnership

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Outcomes and
results

HIPSTER project word cloud

Explore the words cloud of the HIPSTER project. It provides you a very rough idea of what is the project "HIPSTER" about.

kinetic pathogenic foods life food definition inactivation verification scaled introduction compliance microbial extended solutions suitable minimum conventional environment high market variables safer rtd hipster data unavailability validation mechanisms stable chilled preventing treatments containing pressure full quality accepted commercial evaluation demonstrated microorganisms temperature industries comprising first database retain obtain economic added industry fresh spoilage microbiological decision tools feasibility public environmentally determined industrial risks milder affordable barriers sustainability deployment hpt shelf candidate fit lack providers

Project "HIPSTER" data sheet

The following table provides information about the project.

Coordinator	CENTRO NACIONAL DE TECNOLOGIA Y SEGURIDAD ALIMENTARIA Organization address address: Carretera NA-134 km 50 city: San Adrián postcode: 31570 website: www.cnta.es contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.
Coordinator Country	Spain [ES]
Project website	http://www.hipster-project.eu
Total cost	2˙332˙157 €
EC max contribution	1˙978˙928 € (85%)
Programme	1. H2020-EU.3.2. (SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy)
Code Call	H2020-SFS-2014-2
Funding Scheme	IA
Starting year	2015
Duration (year-month-day)	from 2015-03-01 to 2017-11-30

Partnership

Take a look of project's partnership.

#	participants	country	role	EC contrib. [€]
1	CENTRO NACIONAL DE TECNOLOGIA Y SEGURIDAD ALIMENTARIA CENTRO NACIONAL DE TECNOLOGIA Y SEGURIDAD ALIMENTARIA Organization address address: Carretera NA-134 km 50 city: San Adrián postcode: 31570 website: www.cnta.es contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	ES (San Adrián)	coordinator	437˙300.00
2	METRONICS TECHNOLOGIES SL METRONICS TECHNOLOGIES SL Organization address address: POLIGONO INDUSTRIAL ARBIDE 1 NAVE 11 city: NOAIN NAVARRA postcode: 31110 website: n.a. contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	ES (NOAIN NAVARRA)	participant	379˙589.00
3	TECHNISCHE UNIVERSITAET MUENCHEN TECHNISCHE UNIVERSITAET MUENCHEN Organization address address: Arcisstrasse 21 city: MUENCHEN postcode: 80333 website: www.tu-muenchen.de contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	DE (MUENCHEN)	participant	300˙000.00
4	TOP BV TOP BV Organization address address: AGRO BUSINESS PARK 10 city: WAGENINGEN postcode: 6708 PW website: www.top-bv.nl contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	NL (WAGENINGEN)	participant	249˙922.00
5	TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY Organization address address: Oak Park city: Carlow postcode: R93 website: n.a. contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	IE (Carlow)	participant	203˙250.00
6	INDUSTRIAS ALIMENTARIAS DE NAVARRA SA INDUSTRIAS ALIMENTARIAS DE NAVARRA SA Organization address address: POLIGONO INDUSTRIAL PENALFONS SN city: VILLAFRANCA postcode: 31330 website: n.a. contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	ES (VILLAFRANCA)	participant	134˙312.00
7	YOURIS.COM YOURIS.COM Organization address address: DREVE DU PRESSOIR 38 city: BRUSSELS postcode: 1190 website: www.youris.com contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	BE (BRUSSELS)	participant	113˙875.00
8	ACTALIA ASSOCIATION ACTALIA ASSOCIATION Organization address address: 310, RUE POPIELUJKO city: SAINT LO postcode: 50000 website: n.a. contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	FR (SAINT LO)	participant	100˙303.00
9	Marfo B.V Marfo B.V Organization address address: Koperstraat 31 city: Lelystad postcode: 8211 AK website: www.marfo.com contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	NL (Lelystad)	participant	60˙375.00

Map

Project objective

High pressure and temperature (HPT) processing is a candidate technology for commercial food processing to obtain safer, high quality food products with extended shelf life, both chilled and shelf stable. Although it is accepted that HPT is environmentally friendly and can help to retain the fresh-like characteristics of foods better than conventional and other novel treatments, it has not yet been scaled-up and fully implemented into the food industry due to two major reasons: • The lack of knowledge on the inactivation mechanisms and decision making tools enabling food industry to apply and control suitable treatments. In addition, its added value (best quality product) compared to current treatments must be demonstrated • The unavailability of suitable industrial equipment and process parameters control tools. HIPSTER addresses the main barriers preventing the first market introduction and full deployment of HPT. The overall objective of the project is to develop and demonstrate fit for use knowledge, tools and industrial equipments in order to effectively implement this milder processing technology in the food industry. Specific objectives: - Development of affordable equipment at industrial scale suitable for the implementation of high pressure-temperature (HPT) processing - Definition of minimum process variables by means of the evaluation of microbiological risks for the main pathogenic and spoilage microorganisms of concern. A public database containing microbial kinetic parameters, determined under well-defined processing conditions will be generated. The database will include new knowledge and data already available. - Verification and validation of the solutions in an industrial environment, including compliance with legal requirements, economic feasibility, and sustainability HIPSTER will be implemented by an industry-driven consortium comprising 5 industries (both technology providers and end-users) and 4 RTD organisations.

Deliverables

List of deliverables.
Report on Dissemination and Communication Activities	Documents, reports	2019-03-06 11:29:22
New range of fish, meat, egg and vegetable products with fresh-like properties, reduced chemical preservatives and longer shelf life than treated with HPP or pasteurised at room temperature or in refrigeration, to be marketed by the food producers	Demonstrators, pilots, prototypes	2018-11-23 14:24:28
Report on legal requirements and Control Critical Points	Documents, reports	2018-11-23 14:24:26
Project website in operation	Websites, patent fillings, videos etc.	2018-11-27 20:08:42
Project Brochure	Websites, patent fillings, videos etc.	2019-02-22 13:09:15
Institutional video	Websites, patent fillings, videos etc.	2018-11-27 12:30:18

Take a look to the deliverables list in detail: detailed list of HIPSTER deliverables.

Publications

List of publications.
year	authors and title	journal	last update
2017	GarcÃa, S. Deployment of high pressure and temperature processing technology in the food industry published pages: , ISSN: , DOI:		2019-06-04
2017	van Lanen, N. Quality benefits of HPT processed food published pages: , ISSN: , DOI:		2019-06-04
2017	MillÃ¡n, D. Could High Pressure and Temperature process improve the quality parameters of food products? published pages: , ISSN: , DOI:		2019-06-04
2017	Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel Non-linear pressure/temperature-dependence of high pressure thermal inactivation of proteolytic Clostridium botulinum type B in foods published pages: e0187023, ISSN: 1932-6203, DOI: 10.1371/journal.pone.0187023	PLOS ONE 12/10	2019-06-04
2017	Maier, M.B., Lenz, C.A., Vogel, R.F. Comparison of high pressure thermal inactivation of Clostridium botulinum spores in real foods with models with varying primary food components. published pages: , ISSN: , DOI:		2019-06-04
2015	S. GarcÃa Microbial inactivation by high hydrostatic pressure and heat published pages: , ISSN: , DOI:		2019-06-04
2017	Ramos, S.J., Millan, D., Ortiz, L., Alonso, D., Garcia, S. Effect of High Pressure-Thermal Sterilization on the Inactivation of Geobacillus stearothermophilus Spores in Ready to Eat Meals. published pages: , ISSN: , DOI:		2019-06-04
2016	Maier, M.B., Lenz, C.A., Vogel, R.F. Towards a generic appoach for the evaluation of high pressure temperature inactivation of Clostridium botulinum. published pages: , ISSN: , DOI:		2019-06-04
2017	Maximilian B. Maier, Christian A. Lenz, Rudi F. Vogel Non-linear pressure/temperature-dependence of high pressure thermal inactivation of proteolytic Clostridium botulinum type B in foods published pages: , ISSN: , DOI:		2019-06-04

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The information about "HIPSTER" are provided by the European Opendata Portal: CORDIS opendata.