Berries are an essential source of bioactive compounds with significant benefits to human health. Their consumption contributes to maintaining a balanced diet, rich in nutrients, which benefits health and the proper functioning of the human body but the seasonality of this produce leads to a significant food surplus.
Now, an innovative €2.5million European research programme titled FRIETS, is looking at ways to increase the shelf-life of berries using high-precision agriculture and innovative processing methods but whilst still maintaining their high quality.
The four-year project titled 'Sustainable optimisation of the value chain of fresh and dried value-added berries through the integration of Precision Agriculture strategies and innovative methods of dehydration and edible coating' comprises of 13 partners from five different countries: Greece, Cyprus, Malta, Romania and England and will see researchers taking part in a total of 116 knowledge and research exchange trips between the partners involved.
These exchanges promote mobility between researchers of the European Union and contribute to the transfer of knowledge and experience between universities and companies, as well as the exchange of experience and work mentality between people.
Dr Athanasios Angelis-Dimakis is a Reader in Chemical Engineering and is leading the University of Huddersfield's involvement in the project that is being funded by the European Union's Horizon 2020 Research and Innovation programme Marie Sklodowska-Curie.
"The project is now nearing the end of its second year, and we have already noticed the benefits of co-operation between universities and industry. The strong links created have resulted in innovative research, strengthening this project's research and development output," he said.
Pictured above left: Aggelina Xyderou-Malefaki from Mountain Berries Pitsilia, a sustainable agriculture Cypriot company, during her exchange trip at the University of Huddersfield and trained in Life Cycle Assessment. Above centre: Huddersfield PhD student Ingrid Nicacio, during her secondment at Natural Food Additives in Athens, Greece. Right: Mr Onyeka Nwachokor, Dr Tryfonas Pieri and Dr Athanasios Angelis Dimakis, representing the University of Huddersfield, at the 18months project meeting, held in Patras, Greece.
One such output of research has discovered that by modifying osmotic dehydration methods, using alternative osmotic agents, conventional salts and sugars can be replaced leading to healthier foods. In addition, the development of edible coatings is also being studied as a methodology to extend the shelf life of the final products.
Life Cycle Analysis and Life Cycle Cost Analysis is being studied throughout the value chain, by various partners including the University of Huddersfield, to determine the environmental impacts and identify the points that cause the most serious environmental burdens, providing sustainable solutions at a reasonable cost.
During the first year alone the results of the research were shared in three scientific publications and one conference presentation, with further outputs expected soon.
"The researchers taking part in the FRIETS project gain an in-depth understanding of industry requirements that transforms knowledge into next-generation products and services," explained Dr Angelis-Dimakis.
"The companies involved will also reap the benefits as this research will enhance and add value to their products and processes and potentially expand the companies' product catalogue and list of services, as well as broaden their intellectual property rights," he added.
You can find out more about the action and results of the FRIETS programme on the website, via Facebook, LinkedIn and Twitter @FRIETS10.
- This project has received funding from the European Union's Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No 101007783.
