PROJECT R&D+I

TITLE
QUAFETY - COMPREHENSIVE APPROACH TO ENHANCE QUALITY AND SAFETY OF READY
TO EAT FRESH PRODUCTS

HIGHLIGHTS
To improve safety and quality of RTE fresh produce throughout the whole chain by
developing new predictive and probabilistic models and decision-making tools

ABSTRACT
This proposal aimed at improving safety and quality of RTE fresh produce throughout the whole
chain by developing new predictive and probabilistic models and decision-making tools, by
exploring rapid and non-destructive methods for quality evaluation and prediction, and by
experimenting novel technologies, in order to quantify and manage spoilage and pathogen
microorganisms, minimize risks to consumers, and preserve quality.

Objectives of the proposal were reached through 9 Work Packages (WP). WP1 developed
diagnostic kits to predict quality and safety of raw material and final product. WP2 developed
process control aids based on non-destructive and rapid evaluation. WP3 developed decision
support tools in very critical points of processing chain. WP4 investigated innovative processes to
improve quality and safety of fresh-cut products. Technological innovations went through
implementation and demonstration in WP5 and through an economic evaluation approach in WP6.
Results represent valuable information in order to re-visit and improve good practice procedures
or, to define a more efficient management system for quality and safety (in WP7). Finally results
were disseminated to potential users in WP8, while WP9 consisted of the management of the
consortium. The participants were 14, of 7 Countries including 6 SMEs, 2 public research Institutes
and 6 Universities, assorted in terms of scientific and technological expertise. The presence of
SME ensured the exploitation of the results directly and indirectly.

Potential impacts of the results of this project may be related to the increase of scientific
evidences about safety and quality, expansion of consumer awareness, increase of the innovation
capacity of the industry strengthening its competitiveness, provision of scientific evidences to the
EC and other health authorities (also for campaigns for healthy nutrition), and a reference point to
mass media.

KEYWORDS
Ready-To-Eat Fresh Produce, Food Safety, Nutrition, Food Quality, Food Control, Food Supply

PROMOTERS / PARTNERS
Escola Superior de Biotecnologia Universidade Catlica Portuguesa (Portugal); Universita Degli Studi Di Foggia
(Italy) (Coordinator); Universita Degli Studi Di Milano (Italy); Agricultural University Of Athens (Greece); The
Agricultural Research Organisation Of Israel - The Volcani Centre (Israel); Cardiff University (United Kingdom);
London Metropolitan University (United Kingdom); Markes International Limited (United Kingdom); Distretto
Agroalimentare Regionale Scrl (Italy); Fresh Plaza Bv (Netherlands); 80g Sa (Portugal); Einat Food Industries
Agricultural Cooperative Society Ltd (Israel); Instytut Ogrodnictwa (Poland); Agronomia Scarl (Italy)
 PROJECT R&D+I

FINANCING PROGRAM EXECUTION DATE GLOBAL BUDGET

FP7-KBBE 2012-2014 244.053,25

CONTACTS E-MAIL PHONE

Ana Amaro aamaro@porto.ucp.pt +351 22 558 00 01
Manuela Pintado mpintado@porto.ucp.pt +351 22 55 800 01