Non-Thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables

Project Information

SHEALTHY

Grant agreement ID: 817936

Project website

DOI 10.3030/817936

Project closed

EC signature date 23 April 2019

Start date 1 May 2019

End date 31 October 2023

Funded under

SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Total cost € 6 955 758,74

EU contribution € 6 955 758,74

6 955 758,74

Coordinated by

ENCO SRL
Italy

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Archived Scientific advances

Using ultrasound for healthier, longer-lasting juices and smoothies

25 January 2021

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