Activity 1 – Conceptualisation and initial studies
Market and regulatory studies
Establishment of process requirements, raw materials and analytical methodologies
Description of laboratory process parameters
Description of laboratory process parameters
Optimisation of the application of Pulsed Electric Fields (PEF) to milk for cheese production
Comparison of CEP with conventional pasteurisation technique
Cheese production incorporating CEP technology into the production process
To assess the effect of pasteurisation on the physico-chemical, sensory and microbiological properties of milk and cheese
Activity 3 – Development of a new Pulsed Electric Fields (PEF) system
Pasteurisation equipment design
Energy-efficient equipment construction
Adaptation of the premises for the implementation of the CEP
Activity 4 – Semi-industrial-scale trials
Installation and operation of the pilot line
Assessment of the effect of pasteurisation on the physico-chemical, sensory and microbiological characteristics of milk, including functional and taxonomic characterisation
Activity 5 – Studies on product quality assessment and consumer acceptance
Consumer acceptability studies
Assessment of the shelf life of the milk and cheese produced
Assessment of quality criteria and critical process points
Adaptation of the HACCP system to the CEP treatment process
Activity 6 – Environmental, social and technical-economic assessment
Energy, environmental and social impact assessment
Preliminary technical and economic assessment of the process
Product life-cycle assessment
Activity 7 – Dissemination of results
Website, logo
Conferences, articles in scientific journals
Organisation of workshops, open days and tech days
