Enhancing Mediterranean Fresh Produce Shelf-life using Sustainable Preservative Technologies and communicating knowledge on dynamic shelf-life using Food Cloud Services and Predictive Modelling (PRIMA-S2-2019-PCI2020-112015)
The proposal aims to develop an integrated, innovative, and eco-friendly approach to assess optimal shelf-life and minimize food losses of strawberries and tomatoes produced in the Mediterranean region, by combining food bio-preservation technologies, food modelling, and Food Cloud tools. The technological solutions will be imbued by a sustainable and circular view, making use and valorising Mediterranean agri-food resources to develop natural preservative, that will be applied so as to extend food shelf-life and provide safer and fresher products to consumers. The limitation in resources of Mediterranean food enterprises, typically small or medium size, will be overcome through the application of Information Technologies (IT) and Predictive modelling based on Food Cloud Computing enabling food traceability and control at distance in automatic manner.
The scientific results will be shared to a large group of producers and retailers via participant networks. The project is active in qualitative research and also aims at bringing an assessment of the quantitative performance as a basis for the future commercial exploitation of the innovation results. In the last quarter, the technologies will be performed under simulated and real food environments including all project partners and third parties interested in the project.
Objetivos generales
- Objective 1. To obtain and assess lignocellulose nanofibres (LCNF) and microorganisms from agrifood residues, as a sustainable and circular approach, for application in active packaging and preservation of vegetable products.
- Objective 2. To extend shelf-life of fresh tomatoes and strawberries by applying bio-protective cultures and bio-active compounds, in combination with LCNF nanocomposite, using suitable methods such as edible coating and nanocomposites (e.g. package pads and films).
- Objective 3. Generate and validate mathematical models to predict microbial dynamics and sensory dynamics in the targeted produces under real storage conditions considering the effect of the natural preservative techniques obtained from Objective 2.
- Objective 4. To develop a Cloud Computing based system for food transparency and dynamic shelf life prediction.
- Objective 5. To optimize logistics and retail to reduce food waste using smart contracts.
- Objective 6. To test the full solution simulating real world conditions based on associated food stakeholders from farm to fork, including testing of consumer acceptance.
Papel de la Universidad de Córdoba
- WP1. Toward a sustainable and eco-friendly approach for generating biopolymers, from agri-food residues, for application in food preservative and packaging systems.
- WP2. Looking for natural and bio-protective cultures to fight against microbial pest at postharvest.
- WP3. Development of an expert system based on the application of Predictive Models to manage shelf-life in vegetable products.
- WP4. Food cloud system to combine product, logistic and quality data along the supply chain and to provide enriched information regarding shelf-life and supply chain optimization
- WP5.Application of the developed technologies under different scenarios simulating food distribution conditions
- WP7. Management.
Investigador principal: Fernando Pérez Rodríguez (Coordinator)
E-mail: b42perof@uco.es
Página web del proyecto: https://biofreshcloud.eu/
«»BIOFRESHCLOUD» project, PCI2020-112015, is funded by MCIN/AEI/10.13039/501100011033 and by European Union “NextGenerationEU”/PRTR”.
