Every year the European Federation of Food Science & Technology (EFFoST) organizes an international food science and technology conference, an important scientific event that brings together world-renowned researchers, scientists, policy makers, professionals and students from multidisciplinary food-related fields to share the latest developments ( The 31st edition of the International EFFoST conference took place on 13-16th November 2017 in Sitges (Spain) under the theme Food Science and Technology Challenges for the 21st Century - Research to Progress Society. And this was a perfect opportunity for 10 projects funded under the FP7 ERA-Net SUSFOOD calls in 2013 and 2014 to share their outcomes to the research community and stakeholders which were numerously present in a special SUSFOOD meets EFFOST session on November 14th 2017 in Sitges (Barcelona).

After a general presentation on SUSFOOD by our Coordinator Nikola Schulz, the presenters of the 10 following projects took the stage.

  • BERRYPOM: Processing of berry pomace: lab vs. industrial scale (presentation) by Anne-Marie Reissner -  Lund University (Sweden) & Harald Rohm -Technical University of  Dresden (Germany)
  • OATPRO - Engineering of oat proteins: Consumer driven sustainable food development process by Monika Bröckner-Göhmann (partner) - Technical University of Berlin (Germany)
    • Learn more on OATPRO
    • The final project meeting and workshop will be held on 28/29 february 2018 in Bucharest, Romania. More info:
  • Sustainable&Healthy - Development of sustainable processing technologies for converting agricultural by-products into healthy, added value ingredients and food products (presentation) by Leif Lundin - RISE - Research Institutes of Sweden (Sweden)
  • The SUSDIET project: Towards sustainable diets in Europe (presentation) by Louis-Georges Soler - INRA ALISS (France)
  • Sustainability in the vegetable food supply chain - overview of the results of the project SUNNIVA (presentation)  by Trond  Lövdal -  NOFIMA AS (Norway)
  • Can antioxidant and antibacterial plant extracts make meat products healthier? (presentation) by Kimmo Rumpunen - Swedish University of Agricultural Sciences (Sweden)
  • Novel multifunctional plant protein ingredients with bioprocessing (presentation) by Rossana Coda - University of Helsinki (Finland)
  • Reframing convenience food (presentation) by Peter Jackson - University of Sheffield (United Kingdom)
  • Short time high quality cooking of boiled ham using radio frequency electric fields. RF Cooking Ham by Thomas Pfeiffer - Fraunhofer Institute (Germany)
  • FREEZEWAVE SUSFOOD ERA-net: Freezing assisted by low energy microwave irradiation to improve frozen food quality (presentation) by Alain Le Bail - ONIRIS (France)

Five SUSFOOD projects could not attend the SUSFOOD meets EFFoST. Learn more on: