Valorization of the Burrata di Andria IGP through the identification of strategies to prolong the shelf life
The project aims increase livestock farms profitability through a substantial extension of the shelf-life
of "Burrata di Andria IGP", mainly based on physical and microbiological innovations applied to
processing. The possible use of additives will only include natural additives. The innovative techniques will be applied to the process after an in-depth analysis of the existing ones, thus allowing to preliminarily intervene on their optimization and finally enhancing their effectiveness.
Definition of product decay indices;
2. Optimization of the cold chain with the introduction of cryogenic agents in the process
3. Improvement of the prepackaging phase by applying surface restoration technologies
4. Improvement of the packaging phase through strategies able to slow down the development
of alterants.
5. Environmental impact assessment.
6. Evaluation of the economic impact of the innovations introduced through the profitability
analysis.
7. Conduct the market analysis, which will explore and evaluate the potential target markets
of Burrata di Andria PGI;
8. Analysis of the supply chain.
| Titolo/Descrizione | Url | Tipologia |
|---|---|---|
|
Pagina web sul sito del partner CASSANDRO S.R.L. UNIPERSONALE
|
Link ad altri siti che ospitano informazioni del progetto
|
|
|
Pagina Facebook del progetto
|
Link ad altri siti che ospitano informazioni del progetto
|
|
|
Canale Youtube del progetto
|
Link ad altri siti che ospitano informazioni del progetto
|
|
|
Video del convegno finale del progetto
|
Materiali utili
|
|
|
Account Twitter del progetto
|
Altro
|
|
|
Comunicato Stampa del convegno finale
|
Materiali utili
|