Continued from Modelling
You can also download the final report (PDF document, 37 pages in total).

Perspective for market up-take

The PROMETHEUS project investigated the feasibility of application of alternative technologies to reduce the formation of PCs. Alternative and new processing technologies are necessary to offer chemically and microbiologically safe foods, retaining the sensory and nutritional quality of fresh ingredients, and finally to improve the convenience of processed foods to consumer expectations (Jaeger et al., 2010).

Two novel technologies such as ohmic heating and high pressure processing have revealed as successful for scaling up.

The PROMETHEUS project aimed to map out the main limits and advantages of the selected alternative technologies for reduction of targeted PCs in baby food purees and canned fish, in terms of:

a. microbial stability;
b. nutritional quality and content of process contaminants;
c. technical feasibility, cost effectiveness, and consumer acceptance.

More information: PDF download

Contact: Francisco J. Morales, Spanish National Research Council (CSIC), Spain
fjmorales (at)
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This project has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement No. 265558
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