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Low temperature-pressure processing of foods:
Safety and quality aspects, process parameters and consumer acceptance

Contract number : QLK1-2002-02230
Contract type : Shared Cost Project
Total cost : Under negotiation
EC contribution : Under negotiation
Starting date : not yet determined
Duration : 36 Months
Scientific Officer : Dyanne Bennink
Project website : not yet available
Prof. Dr Dietrich Knorr
Technische Universität Berlin
Lebensmittelbiotechnologie undprozesstechnik
Königin Luise-Str. 22
14195 Berlin
Tel.: +49-30-31471250
Fax: +49-30-8327663
E-mail: dietrich.knorr @

The aim of this project is to address and overcome specific scientific and technological hurdles which is necessary to make an informed judgement of the relevance of food related effects of pressure in the low temperature domain as to realise and deliver their full benefits to the end users.


To comply with this goal the project is organised into three objectives:

  • to accumulate systematic data regarding thermophysical properties, safety, quality and stability aspects of pressure freezing and thawing of foods;
  • to develop models for SAFE ICE processes related to safety, quality and stability aspects as well as consumer acceptability of foods;
  • to use the knowledge generated for product evaluation and optimisation, for process control and process concept development and for educated judgments on consumer aspects aiding the identification of critical process parameters.
(expected) Results and achievements

Expected achievements include the accumulation of unique data sets based on the interaction of European scientists from various fields including freezing technology, food microbiology, food biotechnology, food engineering and material science. Such data will aid the identification of critical process parameters and provide quantitative information on product safety aspects essential for product optimisation or new product or process developments.

Furthermore, it is expected to establish a sound scientific database regarding product safety and product stability criteria and to acquire data on a pilot plant scale. It is the ultimate goal of this project to initiate new technologies and new products based on SAFE ICE technologies.


VTT Biotechnology
Tietotie 2
02044 VTT Espoo
Instituto del Frío
Consejo Superior de Investigaciones Científicas (CSIC-IF)
Calle José Antonio Novais 10
Ciudad Universitaria 28040
Katholieke Universiteit Leuven
Department of Food and Microbial Technology
Laboratory of Food Technology
Kasteelpark Arenberg 22
3001 Leuven
Ecole Nationale d'Ingenieurs des Techniques
des Industries Agricoles et Alimentaires
La Gerauldière
44322 Nantes
Unilever Nederland BV
Unilever Research & Development Vlaardingen
Olivier van Noortlaan 120
3133 AT Vlaardingen
The Netherlands
Polish Academy of Sciences
High Pressure Research Center
Sokolowska 29/37
01-142 Warsaw

Fifth Framework Programme

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