research

Research

Subproject 5

WP5.1 Development of a consolidated framework/Code of practice for the evaluation of "minimum" and "added value" processing strategies in organic and "low input" food production and processing with respect to food quality and safety

WP5.2 Case study 1: Assessment of chlorine replacement strategies for fresh cut vegetable

WP5.3 Case study 2: Assessment of processing technologies that may improve the nutritional composition of dairy products

Workpackage 5.1

Development of a consolidated framework/Code of practice for the evaluation of "minimum” and “added value” processing strategies in organic and “low input” food production and processing with respect to food quality and safety


The workpackage will involve:

  • A literature review of the underlying principles and practices used in “minimum” and “added value” processing standards
  • Delphi surveys of experts from the food processing industry and organic standard setting organisations and
  • A desk study to develop a draft guideline/code of practice for processing foods from organic (and other low input) production systems. This will mainly focus on the range of commodity groups (milk, meat, cereals, fruit/vegetable) included in consumer expectation studies under WP1 and studies focused on improving primary production under WPs 2, 3 & 4.
  • "Break-out workshops" for processors and other stakeholders at the annual IP congresses focused on discussing and validating deliverables from the literature review, Delphi surveys and the desk study

Work under WP5.1 will utilise deliverables from WP1.1 (consumer expectations with respect to quality and safety of processed foods and attitudes towards different processing methods; see Figure 3.2). Two partners (KU, FiBL) are represented in both WP1.1 and WP5.1 thus facilitating a close interaction between the groups working on consumer studies and processing.

Based on the results of WP5.1 and results from WP2.2.1 (milk quality survey) and WP3.4.1 (field trials to develop strategies for the prevention of enteric pathogen contamination of lettuce), designs of experimental work under WP5.2 and WP5.3 will be developed (after the first 18 months).

Below are described two examples of such work, but it is emphasised that this is a rapidly developing area, so other subjects may be emerge as more relevant during the first 18 months of the project. Still, the described case studies are given as examples of the type of work that is likely to be developed in these workpackages.


· Participating researchers
· Publications