Welcome to PRESERF

Processing Raw Materials into Excellent and Sustainable End products while Remaining Fresh (PRESERF)

PRESERF is a European research and development project that focuses on the development of novel food preservation techniques for a wide product range (frozen and dried products, and ready-to-eat meals). Three novel preservation techniques are being studied for their potential to better maintain product quality and freshness compared to conventional techniques without compromising on food safety. It is expected that this project will result in improved sustainability (reduction of product losses, energy usage, and CO2 emission) and cost reductions in the entire food chain.

In this project, partners from four European countries cooperate to make sure that different cultural aspects and a wide variation in cultivated food products can be taken into account. The project coordinator is FeyeCon D&I (The Netherlands) and the other beneficiaries are Lund University (Sweden), University of Trento (Italy), VNK herbs (The Netherlands), University of Zagreb (Croatia) and SIK, the Swedish Institute for Food and Biotechnology (Sweden).