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FaVOR-DeNonDe will contribute significantly to new knowledge about the balance between desired and non-desired components in selected fruits and vegetables as well as how different processing techniques appropriate in organic production affect specific quality traits of fruits and vegetables. |
Specifically, the impact of organic and innovative processing techniques will influence:
1– the sensory properties and the acceptance of the products;
2- the presence of antioxidant compounds;
3- the presence of allergens;
4- the presence of mycotoxins.
The cultivation of organic fruits and vegetables has recently stood out the aspect related to the quality of the products deriving from the processing chain.
A special attention has to be devoted to the local varieties well adapted to a determined territory, and to simple and small processing plants.
With FaVOR-DeNonDe the scientific research will try to shed light on the popular thought “An home-made food processing, made in small quantities and with high quality raw material, ensures a better sensory and nutritional quality of the processed food product than "industrially" processed food".
The results from the present project will especially benefit primary organic producers and small-medium sized organic, local processing companies, since created knowledge will be the basis for added value for their agriculture-derived products. The results will also contribute to the awareness of organic consumers if the consumption of organic fruits and vegetables is related to an improved acceptance and taste of these products with respect to other conventional or industrial processed products.
Involved project partners:
Ulvi Moor, EMU Estonian University of Life Sciences, Estonia.
Eivind Vangdal, BIOFORSK Bioforsk, Norway.
Ulla Kidmose, AU-FOOD Aarhus University, Department of Food Science, Denmark.
Wilfried Schwab, TUM Technische Universität München, Germany.
Gabriele Campanelli, CRA-ORA Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Italy.
Giovanna Speranza, UNIMI University of Milan, Italy.
