Innovative strategies for the qualitative improvement and production of fresh-cut products
Project objectivesThe project proposes an innovative experimentation for technology transfer in the production line of fresh-cut products in order to enhance them (ie fresh fruit and vegetables, washed, dried, cut, packaged in trays or plastic bags and ready for consumption). The project intervenes in key points of the supply chain with innovative solutions both in the production field and in the improvement of transformation processes, traceability, oxidative and microbiological control and in general of the organoleptic, health, nutritional and shelf-life quality. |
Start and end date |
December 2018 - November 2020 |
Project Manager |
Laura De Gara – Full Professor |
Coordinating institution of the project |
National Institute of Biostructures and Biosystems |
Other Institutions involved |
Roma Tre University |
Funding source(s). |
Funded by the Lazio Region in response to the competitive tender "LR 13/2008 - art. 7 Research Group Projects" |