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Information
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1 |
NTUA (LFCT), National Technical University of Athens, School of Chemical Engineering, Division of Process and Product Development, Laboratory of Food Chemistry and Technology |
Contact
5 Iroon Polytechniou, 15780, Athens, Greece
Tel. +30 210 7723171
Fax. +30 210 7723163
E-mail: taoukis@chemeng.ntua.gr
WebSite : http://www.chemeng.ntua.gr
Role and Contribution 
Participant 1 is the General Manager of the whole project and will lead
WP3 and WP4. Participant 1contributes to the following main objectives of the
project:
- Modelling the effect of food structure, microbial interactions and dynamic
storage conditions on meat pathogens and spoilage bacteria.
- Combination of validated pathogen growth models with data on prevalence/concentration,
dose response and chill chain conditions for risk assessment with and without
SMAS application.
- Development, modelling and optimization of TTI with accuracy to monitor
microbiological safety of meat products.
- Development of SMAS into a user-friendly computer software.
- Evaluation of the applicability and effectiveness of SMAS in real conditions
of meat distribution. Assessment of the industry acceptance of the TTI and
the concept of chill chain management.
- Evaluation of European consumer attitude on use of TTI and correlation to
quality.
Workplan
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WP1
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contribute to experimental design, microbial and shelf life modelling and sensory analysis
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WP2
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in generating data on the meat chill chain, in validation of SMAS through risk assessment, and will contribute to Internet site.
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WP3
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design, develop, test and optimize TTI for meat safety and quality, develop TTI software and TTI readers.
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WP4
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develop and assess SMAS and software.
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WP5
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conduct SMAS field tests, provide partners with TTI for field tests.
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WP6
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conduct consumer surveys analysis
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Role of Subcontractor 
Research Personnel
Qualifications
Selected References
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