The ERA-Net SUSFOOD (Sustainable Food Consumption and Production) launched its second Joint Call for proposals in February 2014.
Research project consortia could apply to three thematic call topics.
The call was organized in two sections, the section “research” in which project consortia constituted out of research organisations could apply and the section “research and innovation” in which project consortia including research organisations and industry (enterprises) could participate.
Out of 45 pre-proposals, 17 were invited to submit a full-proposal. The evaluation of the full proposals was conducted by a Scientific Expert Committee (SEC) and finally 6 full proposals were selected for funding, 3 from each topic.
More information on each of projects can be found by clicking the title.
Topic 1: Innovation in food processing technologies and food products to support a sustainable food chain.
- FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods
- RF-cooking of Ham - Rapid industrial scale cooking of boiled ham using radio frequency electric fields
- ProRef - Gentle and resource-efficient refining of vegetable oils for preservation of valuable components and simplified reprocessing of by-products.
Topic 2: Improving input, waste and side flow strategies to increase resource efficiency and provide added value in food products and food processing, manufacture, reducing input (energy, water etc.) in the food chain.
- BerryPom - Adding value to fruit processing waste: innovative ways to incorporate fibres from berry pomace in baked and extruded cereal-based foods
Topic 3: Interdisciplinary research approach to innovative food products and use of new raw materials for food products.