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SUstainable SEAfood PROcessing (SUSEAPRO)

2021
2022

Over 35% of the global seafood production is wasted every year due to the highly perishable nature of seafood. At the same time, seafood is the single food category associated with the most food-borne outbreaks according to the CDC. SuSea is developing novel processing technologies that extend the shelf life of seafood, but do not rely on additives or heat treatment. By extending the shelf life of the seafood we can reduce waste across the supply chain, from farm to fork. At the same time, these processes reduce the microbial growth of harmful pathogens. Thus it improves food safety and enhances consumer perception. During this project, the novel processing equipment will be integrated with sensors in order monitor shelf-life and safety in real-time. This will be done by combining data analytics with existing, proprietary models for food safety and shelf-life predictions. Thus, our value proposition will expand to include early warnings for food safety and actionable results.

We seek to extend the shelf life, quality and improve the safety of all seafood products based on non-thermal and affordable processes. Through extensive sensory testing and consumer engagement studies we will collaborate with consumers to provide an optimal sensoric profile for our products. By extending and accurately measuring shelf life during processing, we enable supply chain operators to reduce waste through better and more flexible management of seafood products. Furthermore, due to the increased shelf life products are more resilient against heat-related incidents that breach the cold chain. SuSeaPro is developing novel processing technologies that extend the shelf life of seafood but do not rely on additives or heat treatment. By extending the shelf life of the seafood we can reduce waste across the supply chain, from farm to fork. At the same time, these processes reduce the microbial growth of harmful pathogens. Thus it improves food safety and enhances consumer perception. During this project, the novel processing equipment will be integrated with sensors in order to monitor shelf-life and safety in real-time. This will be done by combining data analytics with existing, proprietary models for food safety and shelf-life predictions. Thus, our value proposition will expand to include early warnings for food safety and actionable results.

www.susea.co

Project lead

Chrysolouris, (Marios)

Chrysolouris, (Marios)

Activity Leader

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