Psychrolab: Fast growing, psychrotrophic spoilage lactic acid bacteria in cold stored food products lead to significant shortening of the microbial shelf life. Ghent University
The broad target group of this PROJECT comprises all food companies that produce packaged (air, vacuum and modified atmosphere) foods that are kept cool. This group is very spacious and includes producers of meat products, dairy and cheese, fresh pizza and meat substitutes, pre-cut fruit and vegetables, salads, meat, poultry, processed potatoes, juices, fish, ready meals, ... The large target group represents 18% of all-food companies, 35% of ...