Evaluation of European consumer attitude on use of TTI and correlation toĬontribute to experimental design, microbial and shelf life modelling and sensory analysis.Assessment of the industry acceptance of the TTI and Evaluation of the applicability and effectiveness of SMAS in real conditions.Development of SMAS into a user-friendly computer software.Development, modelling and optimization of TTI with accuracy to monitor.Combination of validated pathogen growth models with data on prevalence/concentration,ĭose response and chill chain conditions for risk assessment with and without.Storage conditions on meat pathogens and spoilage bacteria. Modelling the effect of food structure, microbial interactions and dynamic. Participant 1contributes to the following main objectives of the Participant 1 is the General Manager of the whole project and will lead NTUA (LFCT), National Technical University of Athens, School of Chemical Engineering, Division of Process and Product Development, Laboratory of Food Chemistry and Technologyĥ Iroon Polytechniou, 15780, Athens, Greece
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