SHEALTHY

May 2019 - April 2023

SHEALTHY aims to assess and develop an optimal combination of non-thermal sanitization, preservation and stabilization methods to improve the safety (inactivation of pathogens and spoilage microorganisms), while preserving the nutritional quality (up to 30%) and prolonging the shelf-life (up to 50%) of minimally processed F&V products.

Prolific

September 2018 - August 2022

The Prolific project will apply a range of processing technologies to agro-industrial residues of legumes, fungi and coffee in order to recover significant amounts of proteins/peptides, fibres and other value-added compounds.