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FUTURE-FOOD SIGNED

Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying

Total Cost €

EC-Contrib. €

Partnership

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Outcomes and
results

FUTURE-FOOD project word cloud

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

economically attributes food foodgrade market energy replication preparing categories full quality close benefits first intensive future environment extensions innovative validated final prototypes efficient besides preservation minimize validation alternative biopolymers shown enter feasibility demonstrating assessments ambient ecological certified disseminated risks ingredients sustainable safety freeze temperatures situ maximize prevent parties demonstrated basis prototyping pilot sustainability evolve specialty demonstration oxygen conjunction co2 prototyped base realizating economical trl solution medium economy eco vegetables near pressure occurs microbial inactivation drying visibility width ing prototype industrial chain good sme proteins absence fruits industry

Project "FUTURE-FOOD" data sheet

The following table provides information about the project.

Coordinator	UNIVERSITA DEGLI STUDI DI PADOVA Organization address address: VIA 8 FEBBRAIO 2 city: PADOVA postcode: 35122 website: www.unipd.it 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	Italy [IT]
Project website	http://future-food.eu/
Total cost	2˙602˙973 €
EC max contribution	2˙094˙031 € (80%)
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 2018-08-31

Partnership

Take a look of project's partnership.

#	participants	country	role	EC contrib. [€]
1	UNIVERSITA DEGLI STUDI DI PADOVA UNIVERSITA DEGLI STUDI DI PADOVA Organization address address: VIA 8 FEBBRAIO 2 city: PADOVA postcode: 35122 website: www.unipd.it contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	IT (PADOVA)	coordinator	238˙750.00
2	FEYECON DEVELOPMENT & IMPLEMENTATION BV FEYECON DEVELOPMENT & IMPLEMENTATION BV Organization address address: RIJNKADE 17 A city: WEESP postcode: 1382 GS website: www.feyecon.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 (WEESP)	participant	455˙890.00
3	CO2 DRY BV CO2 DRY BV Organization address address: RIJNKADE 17 A city: WEESP postcode: 1382 GS 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.	NL (WEESP)	participant	452˙709.00
4	UNIVERSITEIT GENT UNIVERSITEIT GENT Organization address address: SINT PIETERSNIEUWSTRAAT 25 city: GENT postcode: 9000 website: http://www.ugent.be contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	BE (GENT)	participant	316˙562.00
5	VNK B.V. VNK B.V. Organization address address: Loofklapper 25-27 city: Biddinghuizen postcode: 8256SL website: www.vnk-herbs.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 (Biddinghuizen)	participant	278˙931.00
6	RISE RESEARCH INSTITUTES OF SWEDEN AB RISE RESEARCH INSTITUTES OF SWEDEN AB Organization address address: BRINELLGATAN 4 city: BORAS postcode: 501 15 website: www.ri.se contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	SE (BORAS)	participant	190˙042.00
7	FACULTY OF AGRICULTURE - UNIVERSITY OF BELGRADE FACULTY OF AGRICULTURE - UNIVERSITY OF BELGRADE Organization address address: Nemanjina 6 city: BELGRADE postcode: 11080 website: www.agrif.bg.ac.rs contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	RS (BELGRADE)	participant	161˙145.00

Map

Project objective

Future Food aims at demonstration and first market application of an eco-innovative solution for sustainable food drying. The process makes use of high pressure CO2 technology as drying medium which enables efficient drying at close-to-ambient temperatures in absence of oxygen. Research and development studies have shown it feasibility of being an ecological and economical alternative to freeze-drying, for products categories vegetables and fruits, specialty ingredients such as proteins and biopolymers. Besides good preservation of a food quality, microbial inactivation occurs in situ which attributes to ensuring food safety.

The main objectives are: (i) minimize risks that could prevent CO2 drying to enter the market and (ii) to demonstrate its market replication potential via a first application to the market.

The base of the project is to provide on the one hand prototyped products and on the other prototyped process extensions that will increase the market potential. Prototyping processing elements will demonstrate the energy reduction of the process and the full width of applications at a pilot scale. By preparing three product prototypes the aim is to demonstrate the full potential of this technology to the industry at a foodgrade level, resulting in validation of the process.

On the basis of the prototype assessments, in close conjunction with industrial (SME) parties, the process will be certified, (economically) validated and demonstrated to the industry. The final step is demonstrating the process in a near-operational environment to identify all the benefits for consumer and the food chain. By doing so, the drying process will evolve from a TRL 4-5 to a TRL 8. By intensive dissemination to increase visibility, the technology will disseminated to SME’s in Europe to maximize uptake of the technology in the market and realizating impact on sustainability, food safety and economy.

Deliverables

List of deliverables.
Advisory board and stakeholders group	Documents, reports	2020-04-14 20:19:35
Communication plan	Documents, reports	2020-04-14 20:19:35
Website	Websites, patent fillings, videos etc.	2020-04-14 20:19:35

Take a look to the deliverables list in detail: detailed list of FUTURE-FOOD deliverables.

Publications

List of publications.
year	authors and title	journal	last update
2018	Ilija Djekic, Nikola Tomic, SimÃ©on Bourdoux, Sara Spilimbergo, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Frank Devlieghere, Andreja Rajkovic Comparison of three types of drying (supercritical CO 2 , air and freeze) on the quality of dried apple â€“ Quality index approach published pages: 64-72, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2018.04.029	LWT 94	2020-04-14
2018	Ilija Djekic, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Andreja Rajkovic Hygienic design of a unit for supercritical fluid drying â€“ case study published pages: 2155-2165, ISSN: 0007-070X, DOI: 10.1108/bfj-01-2018-0052	British Food Journal 120/9	2020-04-14
2017	Ilija Djekic, Simeon Bourdoux, Cynthia Akkermans, Gerard Hofland, Frank Devlieghere, Nikola Tomic Andreja Rajkovic Evaluation of the hygienic design of an industrial device for drying food using supercritical fluids published pages: 64-65, ISSN: , DOI:	IAFP European Symposium on food safety - Technical abstracts March 29 - 31, 2017	2020-04-14
2018	Anna Woodhouse, Jennifer Davis, Caroline PÃ©nicaud, Karin Ã–stergren Sustainability checklist in support of the design of food processing published pages: 110-120, ISSN: 2352-5509, DOI: 10.1016/j.spc.2018.06.008	Sustainable Production and Consumption 16	2020-04-14
2017	Andreas Braeuer, Julian Schuster, Medhanie Gebrekidan, Leo Bahr, Filippo Michelino, Alessandro Zambon, Sara Spilimbergo In Situ Raman Analysis of CO2â€”Assisted Drying of Fruit-Slices published pages: 37, ISSN: 2304-8158, DOI: 10.3390/foods6050037	Foods 6/5	2020-04-14
2018	Filippo Michelino, Alessandro Zambon, Matteo Tobia Vizzotto, Stefano Cozzi, Sara Spilimbergo High power ultrasound combined with supercritical carbon dioxide for the drying and microbial inactivation of coriander published pages: 516-521, ISSN: 2212-9820, DOI: 10.1016/j.jcou.2018.02.010	Journal of CO2 Utilization 24	2020-04-14
2018	Massimo, Vetralla, Giovanna, Ferrentino, Alessandro, Zambon, Sara, Spilimbergo A Study about the Effects of Supercritical Carbon Dioxide Drying on Apple Pieces published pages: , ISSN: 1556-3758, DOI: 10.18178/ijfe.4.3.186-190	International Journal of Food Engineering	2020-04-14
2018	Alessandro Zambon, Filippo Michelino, SimÃ©on Bourdoux, Frank Devlieghere, Stefania Sut, Stefano Dallâ€™Acqua, Andreja Rajkovic, Sara Spilimbergo Microbial inactivation efficiency of supercritical CO 2 drying process published pages: 1-6, ISSN: 0737-3937, DOI: 10.1080/07373937.2018.1433683	Drying Technology	2020-04-14
2016	SimÃ©on Bourdoux, Dan Li, Andreja Rajkovic, Frank Devlieghere, Mieke Uyttendaele Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables published pages: 1056-1066, ISSN: 1541-4337, DOI: 10.1111/1541-4337.12224	Comprehensive Reviews in Food Science and Food Safety 15/6	2020-04-14

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