Processing technology  

The main aim of the project is to turn ready-to-eat food products based on meat, fish and vegetables safer and more durable.

Time:1. August 2016 – 31. July 2019
Financed by: The Research Council of Norway
In cooperation with:NTNU, University of Porto, University of Helsinki, University of Ulm, Dunarea de Jos University of Galati, APA Processing, Universtitat Autonoma de Barcelona.

This article was last updated more than two years ago.

Contact person
Portrettbilde av Trond Karsten Løvdal
Trond Karsten Løvdal

Phone: +47 913 12 335

This will be done by reducing or inhibit the ability of Listeria monocytogenes to recover from high pressure processing.

This can extend the shelf-life of food, increasing its resistance to food-related bacteria (by rendering the food “non-hospitable” for this type of bacteria) and decrease the amount of food waste from processing and throughout the food chain.

Cutting edge biotechnological methods will be applied in this project to achieve our aim.

Read more about:

Related content

  • Files and links