Fedkito

FrEsh fooD sustainable pacKaging In The circular ecOnomy

Work Package 8

WP8 – Impact of novel processing technologies on nutritional and sensory attributes of food

Leader – Centre de Biotechnologie de Borj Cédria

Objectives

Evaluation of the impact of the novel technologies proposed on:

  1. Quantitative and qualitative nutritional properties along the value-chain;
  2. Sensory attributes, nutritional components, and health promoting metabolites;

Food quality attributes during the post-farming value chain related to the consumer preference and in compliance with the consumers demand for safe fresh food.

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