WP 1 - Scientific characterization
Characterization of the methods for testing the efficacy of sanitizing products in fruits and vegetables: whole and fresh-cut produce.
WP 2 - Determination of antioxidant and antimicrobial activity of whey samples
Review of the current EU legislation on the development of natural sanitizers.
Review of current methods for the delivery and application of sanitizing compounds.
Treatment of whey samples to deliver whey permeates of a different nature.
Determining the proximate analysis of the different whey samples that will be studied in the project.
Adaptation of in-house methods for analysing the antioxidant activity of different whey samples.
WP 3 - Study on the efficacy of whey samples as sanitizing agents for F&V
Adaptation of in-house methods for analysing the antimicrobial activity of different whey samples.
To compare the antioxidant capacity of whey samples, reported from multiple assays.
Microbial analysis of whey samples.
Study the capacity of whey for extending the shelf-life of fruits and vegetables.
WP 4 - Pilot trial of whey-based samples as sanitizing agents
Optimization of the concentration of whey and whey derivatives to extend the shelf-life of F&V.
Compare the activity of whey derivatives with chlorine.
Characterization of composition and physicochemical properties of the successful whey samples.
Development of the liquid matrix to be used for the delivery of sanitizing agents.
WP 5 - Demonstration of project’s results
Optimization of postharvest processing of whole fruits and vegetables.
Testing of different application techniques of sanitizing in whole fruits and vegetables.
Application of sanitizing agents and storage life-study.
Optimization of minimal processing of fresh-cut fruits and vegetables.
Testing of different application techniques of sanitizing in fresh-cut fruits and vegetables.
Application of sanitizing shelf-life study.
Testing the sanitizing agent at industrial scale for whole fruits and vegetables.
WP 6 - Exploitation, dissemination and training
Testing the sanitizing agent at industrial scale forfresh-cut fruits and vegetables.
Physic-chemical and microbiological testing of whole and fresh-cut F&V.
Organoleptic testing of whole and fresh-cut F&V.
Development of a dynamic project website.
WP 7 - Project and consortium Management
Management of Intellectual Property.
Dissemination of project results among the SMEs.
Training based on the developed technologies to the participant SMEs.
Dissemination activities in a relevant format for five target dissemination communities: project’s team level;
managing authorities’ level; scientific/technical level; professional/end-user
level; and general public level.
Formal communication of WHEYSAN results on a European conference.
To form a strong organizational structure to achieve effective and result-driven management.
To ensure that goals and objectives are clearly defined and visible throughout the project.
To setup the consortium agreement.
To monitor progress among planned and actual activities. To identify risks and issue corrective action plans as necessary.
To setup active administrative and technical management throughout the whole project life-cycle, ensuring timely delivery of all the management and technical reports to the EC.
Provide efficient financial management and issuing of payments as necessary. Manage Audit trail.