Nowadays, food producers must guarantee high standards with respect to the quality and hygiene of their products. On top of everything, consumers are increasingly demanding “healthy” products. Especially for small and medium-sized enterprises, fulfilling this demand is a major challenge. The aim of the “SOPHY” research project is to make this task easier by developing a prediction system.
good salad must be fresh, healthy, crisp and tasty. But with a new recipe, how does a food manufacturer know that this is the case? In the framework of “SOPHY”, an EU-funded project, software is being developed which makes predictions about the safety, quality and shelf life of food. Delicatessen salads are the test case being used to develop the system. The project is coordinated by ttz Bremerhaven, a research service provider. There are a further nine national and international partners working in the area of salad and vegetable production, as well as food technology and software experts who are examining the traceability and management of food logistics. The 3-year project was launched on 9th and 10th of February 2012 in Bremerhaven.The technology developed within the “SOPHY” project offers many advantages: With the help of the software, the salad manufacturer can test new products or plan their optimization by means of virtual simulation: Product parameters such as ingredients, pH value or packaging type are entered into the software, which then calculates the potential growth of pathogenic germs and spoilage organisms as well as changes in product quality. In this way, food manufacturers can play through recipes without having to carry out complex laboratory analyses. In practice this saves time and money – and thus fosters SMEs’ competitiveness.
The software is based on prediction models which are being developed within the project. It uses data on bacteria growth and changes in quality parameters already available, supplemented by extensive analysis work in the project itself. The target group of the “SOPHY” project is above all the salad-processing industry, in particular producers of ready-to-eat and delicatessen salads (convenience food), as well as firms which are suppliers to the respective product sectors.
“To compile an inventory of convenience products and industrial processing methods in the salad sector, we will visit the firms directly on site, but also offer discussion groups on the topic of convenience and delicatessen salads”, explains Jessica Wildner, Project Manager at ttz Bremerhaven. The discussion groups are expected to take place between March and May 2012 in the Sensory Laboratory at ttz Bremerhaven.
In annual training sessions for users, the handling of the modelling software can be tested and suggestions for improvement brought in. “SOPHY” is co-funded under the Seventh Framework Programme of the European Commission. An external team of experts from science and industry is accompanying the project and evaluating development and progress.
Further information can be found under: http://www.ttz-bremerhaven.de
ttz Bremerhaven is a provider of research services and performs application-based research and development. Under the umbrella of ttz Bremerhaven, an international team of experts is working in the areas of food, environment and health.Contact:
Christian Colmer | idw
Reversing cause and effect is no trouble for quantum computers
20.07.2018 | Centre for Quantum Technologies at the National University of Singapore
Study suggests buried Internet infrastructure at risk as sea levels rise
18.07.2018 | University of Wisconsin-Madison
A new manufacturing technique uses a process similar to newspaper printing to form smoother and more flexible metals for making ultrafast electronic devices.
The low-cost process, developed by Purdue University researchers, combines tools already used in industry for manufacturing metals on a large scale, but uses...
For the first time ever, scientists have determined the cosmic origin of highest-energy neutrinos. A research group led by IceCube scientist Elisa Resconi, spokesperson of the Collaborative Research Center SFB1258 at the Technical University of Munich (TUM), provides an important piece of evidence that the particles detected by the IceCube neutrino telescope at the South Pole originate from a galaxy four billion light-years away from Earth.
To rule out other origins with certainty, the team led by neutrino physicist Elisa Resconi from the Technical University of Munich and multi-wavelength...
For the first time a team of researchers have discovered two different phases of magnetic skyrmions in a single material. Physicists of the Technical Universities of Munich and Dresden and the University of Cologne can now better study and understand the properties of these magnetic structures, which are important for both basic research and applications.
Whirlpools are an everyday experience in a bath tub: When the water is drained a circular vortex is formed. Typically, such whirls are rather stable. Similar...
Physicists working with Roland Wester at the University of Innsbruck have investigated if and how chemical reactions can be influenced by targeted vibrational excitation of the reactants. They were able to demonstrate that excitation with a laser beam does not affect the efficiency of a chemical exchange reaction and that the excited molecular group acts only as a spectator in the reaction.
A frequently used reaction in organic chemistry is nucleophilic substitution. It plays, for example, an important role in in the synthesis of new chemical...
Optical spectroscopy allows investigating the energy structure and dynamic properties of complex quantum systems. Researchers from the University of Würzburg present two new approaches of coherent two-dimensional spectroscopy.
"Put an excitation into the system and observe how it evolves." According to physicist Professor Tobias Brixner, this is the credo of optical spectroscopy....
13.07.2018 | Event News
12.07.2018 | Event News
03.07.2018 | Event News
20.07.2018 | Power and Electrical Engineering
20.07.2018 | Information Technology
20.07.2018 | Materials Sciences