Project title
Sustainable Interventions Technologies for controlling food Safety and Stability
Award URL
https://www.um.edu.mt/r/projects/suit4food
Funding code
SUIT4FOOD
Start date
November 6, 2017
Expected Completion
2020-04-30
Description
Therefore, the objective of this strategic partnership is to bring together teaching and industrial staff who are currently working on different aspects of food technologies, food safety, kinetic modelling, harmonisation of global food safety regulations and legislation, public engagement for food technology uptake, knowledge transfer and entrepreneurship development to achieve a more rounded student experience with an impact in employability of young adults. Student needs are addressed by covering topics regarding process optimisation, kinetic modelling, legislation, knowledge transfer, public engagement and entrepreneurship. Additionally, the objective of this strategic partnership is to help young scientists to build scientific networks and collaborations, and stimulate advanced research and new directions in European academia and industry.
It is envisaged that at the end of this strategic partnership, participants will have a clearer understanding of the potential of existing intervention technologies (i.e., cold atmospheric pressure plasma, high hydrostatic pressure, pulsed electric field, UV-light, microwave heating, ultrasound) which have been reported to be energy efficient, environmental friendly and can contribute to the production of high quality agricultural products to European markets. The participants will also develop skills for ensuring the control of food safety and stability, use quantitative tools to assess product quality and safety, work on the harmonisation of EU food safety regulations and legislation. They will also engage with the public and assess the acceptability of novel food technologies.
It is envisaged that at the end of this strategic partnership, participants will have a clearer understanding of the potential of existing intervention technologies (i.e., cold atmospheric pressure plasma, high hydrostatic pressure, pulsed electric field, UV-light, microwave heating, ultrasound) which have been reported to be energy efficient, environmental friendly and can contribute to the production of high quality agricultural products to European markets. The participants will also develop skills for ensuring the control of food safety and stability, use quantitative tools to assess product quality and safety, work on the harmonisation of EU food safety regulations and legislation. They will also engage with the public and assess the acceptability of novel food technologies.