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Enhancing Mediterranean Fresh Produce Shelf-life using Sustainable Preservative Technologies and communicating knowledge on dynamic shelf-life using Food Cloud Services and Predictive Modelling. (BIOFRESHCLOUD)

The proposal aims to develop an integrated, innovative, and eco-friendly approach to assess optimal shelf-life and minimize food losses of strawberries and tomatoes produced in the Mediterranean region, by combining food bio-preservation technologies, food modelling, and Food Cloud tools. The technological solutions will be imbued by a sustainable and circular view, making use and valorising Mediterranean agri-food resources to develop natural preservative, that will be applied so as to extend food shelf-life and provide safer and fresher products to consumers. The limitation in resources of Mediterranean food enterprises, typically small or medium size, will be overcome through the application of Information Technologies (IT) and Predictive modelling based on Food Cloud Computing enabling food traceability and control at distance in automatic manner.

The scientific results will be shared to a large group of producers and retailers via participant networks. The project is active in qualitative research and also aims at bringing an assessment of the quantitative performance as a basis for the future commercial exploitation of the innovation results. In the last quarter, the technologies will be performed under simulated and real food environments including all project partners and third parties interested in the project.


Universidad de Córdoba

- Objective 1. To obtain and assess lignocellulose nanofibres (LCNF) and microorganisms from agrifood residues, as a sustainable and circular approach, for application in active packaging and preservation of vegetable products.
- Objective 2. To extend shelf-life of fresh tomatoes and strawberries by applying bio-protective cultures and bio-active compounds, in combination with LCNF nanocomposite, using suitable methods such as edible coating and nanocomposites (e.g. package pads and films).
- Objective 3. Generate and validate mathematical models to predict microbial dynamics and sensory dynamics in the targeted produces under real storage conditions considering the effect of the natural preservative techniques obtained from Objective 2.
- Objective 4. To develop a Cloud Computing based system for food transparency and dynamic shelf life prediction.
- Objective 5. To optimize logistics and retail to reduce food waste using smart contracts.
- Objective 6. To test the full solution simulating real world conditions based on associated food stakeholders from farm to fork, including testing of consumer acceptance.

WP1. Toward a sustainable and eco-friendly approach for generating biopolymers, from agri-food residues, for application in food preservative and packaging systems.
WP2. Looking for natural and bio-protective cultures to fight against
microbial pest at postharvest.
WP3. Development of an expert system based on the application of Predictive Models to manage shelf-life in vegetable products.
WP4. Food cloud system to combine product, logistic and quality data
along the supply chain and to provide enriched information
regarding shelf-life and supply chain optimization
WP5.Application of the developed technologies under different scenarios
simulating food distribution conditions
WP7. Management.

D1.1 Report on the yield and characterization of the lignocellulose nanofibres extracted from tomato and strawberry agri-food residues.
D1.2 Report on the process of extraction and production of functionalized LCNF formulations for food packaging films and coatings.
D1.3 Report on the potential application of eco-friendly active packaging systems for improving shelf-life of tomato and strawberry products.
D3.1 Report on the predictive mathematical models: data generation, model performance and validation.
D3.2 Documentation of the developed expert system integrating predictive to support shelf-life determination of tomato and strawberry.
D7.1 Quality control and administrative/financial guidelines, attendant templates and forms and an intranet environment for document management and administrative communication.
D7.2 Data Management Plan.
D7.3 Gender Action Plan.
D7.4 Interim report on minutes of meetings.
D7.5 Interim IPR Management Report.
D7.6 Final report of minutes of meetings.
D7.7 Final IPR Management Report.

1. Optimization of logistics for food storage and distribution either at local or transnational level resulting in higher income for small holders and SMEs and Food loss and waste reduction.
2. Identification and exploitation of added value by- and sideproducts derived from the Mediterranean agri-food system.
3. Improved processing and storage efficacy and efficiency providing food products with longer shelf-life and more favourable microbial stability and Food loss and waste reduction.
4. Improved food chains sustainability by using alternative agri-food processes or tools focused mainly on meat and vegetable production.
5. To improve competitiveness of veg SMEs, and thus, their economical balance.
6. To enhance sustainable development of agriculture.
7. To minimize the water/carbon Footprint.
8. Creation of new innovation business opportunities.
9. To improve educational level of consumers in relation to handling and storage practices.

Higiene Bromatológica (HIBRO)

Code PAIDI: AGR-170

Fernando Pérez Rodríguez . Coordinator. 

Universidad de Córdoba

Budget of Andalusian group: € 195,000.00

Keywords: Bio-preservation, lignocellulose nanofiber, natural preservatives, tomato, berries, logistics modelling, sensory quality, food safety and quality, digital technologies, Food Cloud computing
Duration: 36 months. June, 1th 2020 to May, 31th 2023
Project cost: € 742,935.00