Sustainable shelf life of cooked chilled food with respect to sporeformers (SUSSLE2)

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Title
Sustainable shelf life of cooked chilled food with respect to sporeformers (SUSSLE2)

CoPED ID
dc523a76-144a-4bcb-ba71-e49524fe8e26

Status
Closed


Value
£60,600

Start Date
June 30, 2013

End Date
Dec. 31, 2015

Description

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The SUSSLE Process/Shelf Life is an outcome from the recently completed LINK project. It is an intermediate heat process and shelf-life that can be used for the safe production of cooked chilled foods. However, the SUSSLE Process/Shelf Life cannot presently be used in the production of all cooked chilled foods. The project aims to combine details from industry of processing energy/efficiency, environmental impact, waste reduction etc with robust new scientific data to resolve this practical issue faced by manfacturers thermally processing cooked chilled foods with intermediate shelf lives, and aims to extend the range of foods for which the SUSSLE Process/Shelf Life can be applied. The findings will be exploited by food manufacturers in the continued safe production of a greater range of cooked chilled foods.

Subjects by relevance
  1. Foodstuffs
  2. Food preparation
  3. Food production
  4. Food recipes
  5. Food industry
  6. Food
  7. Preservability
  8. Foods

Extracted key phrases
  1. Sustainable shelf life
  2. Cooked chilled food
  3. Intermediate shelf life
  4. Food manufacturer
  5. Intermediate heat process
  6. SUSSLE Process
  7. Shelf Life
  8. Continued safe production
  9. Robust new scientific datum
  10. LINK project
  11. Great range
  12. Respect
  13. Practical issue
  14. Environmental impact
  15. Waste reduction

Related Pages

UKRI project entry

UK Project Locations