Katrin Laos

The program supports the development of green skills necessary for the food processing companies. In the course of the activity, the updating of the learning content related to the teaching of green skills in higher and vocational education, further and retraining for the development of green skills in order to prepare a workforce with broader knowledge and skills regarding the green economy for the introduction of new technologies and approaches, as well as the updating of professional standards and skill profiles or, if necessary, the creation of new ones, and the further training of vocational teachers-lecturers are supported.

Prolonging the shelf life of food is important to reduce food losses in supply chain and consumption as well as enable products to be marketed longer distance. Measures to extend the shelf life are directly related to food safety and quality; however, its sensory properties are best within a certain optimal shelf life. Although human sensory receptors are set by nature to identify food safety risks, good taste does not necessarily guarantee food safety and vice versa. Safety risks are particularly high for unpasteurised products with neutral pH. The temperature of 2-6°C used in the supply chain does not prevent the growth of spoilage, including pathogenic, bacteria and thus limits the shelf life. This project explores various technical options for extending the shelf life of food without sacrificing safety and quality: incl. aseptic production, rapid cooling, use of ice binding proteins and storage temperatures of -2...0°C as well as control of essential flavor components.