Code
179P078015
Duration
01 October 2014 → 31 March 2017
Funding
Private funding via IWT/VLAIO
Promotor
Research disciplines
-
Agricultural and food sciences
- Agricultural animal production
- Agricultural plant production
- Agriculture, land and farm management
- Other agriculture, forestry, fisheries and allied sciences
Keywords
microbiology
Project description
This project aims to improve the quality of ready-to-eat lettuce by developing one
new processing method based on a heat-shock treatment as well as an alternative disinfection. Here
the aim is to achieve a longer shelf life in the area of brown discoloration and at least the same shelf life
on a microbiological level.