However, the safety of these food ingredients can be an issue as they are vector carriers for pathogenic bacteria and viruses. Well-documented outbreaks of foodborne diseases (e.g. Norovirus outbreak linked to strawberries in Germany in 2012, Listeria linked to rockmelons in Australia in 2018) require solutions to ensure food safety. The food sector is in urgent need of gentle microbial inactivation technologies without application of heat that (i) deliver the required safety, (ii) do not change the naturalness of the food, and (iii) are cost efficient and sustainable. This project will bring to the market a new food-safety technology, LEEB (Low-Energy Electron Beam) to tackle this unsolved public health threat. LEEB will deliver to consumers fresh, safe and high quality plant-based ingredients.
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
Fruits, berries, vegetables, grains, herbs and spices are promoted as healthy foods that are consumed fresh or as part, for example snack bars, breakfast cereals or ready-to-eat meals.
Rice is a primary carbohydrate staple but is high in carcinogen inorganic arsenic (Asi) & soluble starch
SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
The Eco food map of Leuven is a user-friendly digital food system mapping tool that will allow a thorough understanding of the complexity of the food system in and around Leuven.
Read our 2020 Activity Report to learn more about EIT Food activities run in Southern Europe.
More than ever, there is a growing awareness of the impact of food poverty, unequal access to nutritious food, and the vital role that delivery, factory and retail workers play....