#	Pagina
attuale pagina	/open-h2020/projects/199342/index.html

Opendata, web and dolomites

ULTRAFISH

ULTRASOUND TECHNOLOGY FOR BETTER QUALITY AND SHELF LIFE OF FISHERY PRODUCTS

Total Cost €

EC-Contrib. €

Partnership

Views

Outcomes and
results

ULTRAFISH project word cloud

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

post waste lines energy quantity implementing 99 shelf times 9 temperatures capacity commercial decreasing effect eliminating companies quality ultrasound water consuming toxic fish rate life reducing fresh 3c green microbiological preservation treatment

Project "ULTRAFISH" data sheet

The following table provides information about the project.

Coordinator	SCANFISK SEAFOOD SL Organization address address: POLIG MERCAZARAGOZA SN CAMINO COGULLADA city: ZARAGOZA postcode: 50014 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.
Coordinator Country	Spain [ES]
Project website	http://www.scanfisk.com
Total cost	71˙429 €
EC max contribution	50˙000 € (70%)
Programme	1. H2020-EU.2.3.1. (Mainstreaming SME support, especially through a dedicated instrument) 2. H2020-EU.3.2. (SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy)
Code Call	H2020-SMEINST-1-2015
Funding Scheme	SME-1
Starting year	2015
Duration (year-month-day)	from 2015-11-01 to 2016-02-29

Partnership

Take a look of project's partnership.

#	participants	country	role	EC contrib. [€]
1	SCANFISK SEAFOOD SL SCANFISK SEAFOOD SL Organization address address: POLIG MERCAZARAGOZA SN CAMINO COGULLADA city: ZARAGOZA postcode: 50014 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 (ZARAGOZA)	coordinator	50˙000.00

Map

Project objective

The project aims at improving the quality and quantity of fish products by implementing ultrasound into the current processing lines of fresh fish. This technology is well-known to have significant effect on the rate of preservation, reducing the microbiological activity (99.9%) at low temperatures (0-3C), decreasing the processing times and costs, eliminating post-treatment of water waste and consuming less energy. Ultrasound is a green and non-toxic technology that will contribute to increase the commercial shelf life of fish products and will help fish processing companies in Europe to increase their production capacity.

Are you the coordinator (or a participant) of this project? Plaese send me more information about the "ULTRAFISH" project.

For instance: the website url (it has not provided by EU-opendata yet), the logo, a more detailed description of the project (in plain text as a rtf file or a word file), some pictures (as picture files, not embedded into any word file), twitter account, linkedin page, etc.

Send me an email (fabio@fabiodisconzi.com) and I put them in your project's page as son as possible.

Thanks. And then put a link of this page into your project's website.

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