Title: Pulsed Electric Fields in Food Industry. A case study: olive oil – EIT Food Phenoils project

Date: 06 December, 2021

Time: 10.00 GMT

Duration: 1:30 hours

Organization: Department of Food Science & Nutrition – University of Thessaly, EnergyPulse Systems, EIT FOOD

Speaker: Duarte Rego (EnergyPulse Systems, Portugal)

Participation: Free. Registration needed. https://forms.gle/P45LzN1GSfKVk27C7

This workshop will present an overview of PEF technology (Pulsed Electric Fields) and its application for food processing. PEF technology, as an emerging technology, has the potential to be implemented in several food processes, namely extraction, drying, cutting, frying, shelf-life extension and other.

Particularly, project Phenoils (https://www.eitfood.eu/projects/PHENOILS)  will be present as a case study for the application of PEF technology for the production of extra virgin olive oil (EVOO). The project is facing its 2nd year of execution with the results from last season showing promising potential for industrial implementation.

The project Phenoils is financed by EIT Food (https://www.eitfood.eu/) and reflects the combined worked of its partners: EnergyPulse Systems (Portugal), Acesur (Spain), IG-CSIC (Spain), University of Torino (Italy) and Fraunhofer Institute (Germany).