MicroPack
Food Microbiology and Circular Packaging Solutions
Norway is known for safe food production, but pathogenic microorganisms and food waste remain challenges that must be addressed. Through the MicroPack project, researchers will develop new knowledge on how to ensure food safety, prevent food waste, and develop circular packaging solutions that meet future sustainability requirements.
Start
01. Jan 2025
End
31. Dec 2028
Funded by
The Fund for Research Fees for Agricultural Products (FFL)
Project Manager(s):
Even Heir
Trond Møretrø
Laura García Calvo
Anlaug Ådland Hansen
Dongfang Li
Background
Norwegian food production is characterised by a transparent value chain that provides the basis for safe and healthy food of good quality. However, there will always be a risk of transferring pathogenic bacteria from the environment or raw materials. Food waste must be reduced throughout the entire value chain from primary production to consumer, and packaging plays an important role in preserving food quality and shelf life.
New EU requirements for packaging (PPWR) will be introduced in the coming years, aiming for a significant reduction in plastic packaging waste and increased reuse and recycling. This requires new knowledge about various packaging materials. At the same time, cleaning and disinfection methods in the food industry must become more energy-efficient and environmentally friendly.
The need for alternative protein sources is also increasing, and selected microorganisms have the potential to produce proteins for both feed and food. Genetic engineering methods can be used to produce proteins as a supplement to traditional production.
Objectives
Increase knowledge to ensure food safety, prevent food waste and develop circular packaging solutions.
Secondary objectives:
- Increase knowledge on microbial contamination and measures for control of microorganisms in food and environment
- Design and develop microorganisms for food production
- Develop and improve circular packaging materials
- Increase knowledge and develop circular packaging solutions for optimal storage of food products
Societal and Industry Benefits
The project will contribute scientific data supporting the production, packaging, storage and consumer handling of food that is safe and of stable sensory quality. This will promote a food system with less waste, fewer foodborne infections and circular packaging solutions.
For the food industry, the project will contribute knowledge for the development and implementation of sustainable packaging solutions that meet the requirements of the new Packaging and Packaging Waste Regulation (PPWR). This includes evaluated recyclable and recycled materials, as well as identified necessary improvements for reusable plastic packaging, paper and cardboard.
Energy-efficient cleaning and reduction of chemicals in cleaning and disinfection will be supported by the project’s knowledge of effective methods for monitoring hygiene in the process environment and control of microorganisms.
For society, this means safer food, less food waste and more environmentally friendly packaging solutions, all contributing to sustainable development goals.
How we work
MicroPack is divided into six work packages.
Work Package 1: Microbial Contamination
We investigate how microorganisms spread and can be controlled in food production environments. This includes mapping contamination routes using whole genome sequencing, assessing methods for monitoring hygiene, identifying mechanisms that allow microorganisms to survive in the food industry, and evaluating cleaning and disinfection measures.
Work Package 2: Microbial Control
We study how food processing, antimicrobial control strategies and storage conditions, as well as consumers’ food handling practices, affect microbial safety and quality of food. We focus on microbial risks for animal and plant-based food products, and how consumers’ perception and handling of these affect food safety.
Work Package 3: Design and Use of Microorganisms
We develop genetically modified microorganisms for precision fermentation, aiming to produce recombinant mammalian proteins and other ingredients suitable for food applications. We also establish methodology for cultivating filamentous fungi to produce single-cell protein (mycoprotein) and explore microbial fermentation processes to improve food functionality and sensory properties.
Work Package 4: Circular Packaging Materials
We evaluate the suitability of recyclable, recycled and thinner plastic materials for food packaging, explore the potential for reusable plastic materials, study paper and cardboard materials, and investigate various methods for modifying functional properties in packaging materials.
Work Package 5: Packaging and Storage
We investigate circular packaging solutions under realistic storage conditions to ensure sufficient shelf life for Norwegian fruits, vegetables and various meat products. We assess the effect of barrier properties and storage conditions on light-sensitive products, document the need for plastic packaging for fruits and vegetables, and identify which product categories would benefit from extended shelf life to reduce food waste in households.
Work Package 6: Coordination and Dissemination
We coordinate activities related to user involvement and dissemination of results, as well as programme management. A communication and dissemination plan will be developed to reach various target audiences, including the food industry, research communities, consumers and decision-makers.
Through close collaboration between researchers, food companies and technology providers, MicroPack will develop knowledge and solutions that can be implemented directly in the Norwegian food industry, contributing to a more sustainable food system.
Strategic research program
This is one of four strategic research programs funded by The Fund for Research Fees for Agricultural Products (FFL) in the period 2025-2028.
Programs:
Enable | InnoSense | MicroPack | NorwegianFoods
Research areas
Packaging solutions
Shelf life and food safety
Food processing technologies
Food from new sources
Research facilities
Patogen Pilot Plant
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