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INNOVA4RANGE

Innovative strategies for the qualitative improvement and production of fresh-cut products

Project objectives

The 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"

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