The main aim of the project is to turn ready-to-eat food products based on meat, fish and vegetables safer and more durable.

Last update

Read in Norwegian


01. Aug 2016


31. Jul 2019

Funded by

The Research Council of Norway


NTNU, University of Porto, University of Helsinki, University of Ulm, Dunarea de Jos University of Galati, APA Processing, Universtitat Autonoma de Barcelona.

Project Manager(s):

Trond Karsten Løvdal

This will be done by reducing or inhibit the ability of Listeria monocytogenes to recover from high pressure processing.

This can extend the shelf-life of food, increasing its resistance to food-related bacteria (by rendering the food “non-hospitable” for this type of bacteria) and decrease the amount of food waste from processing and throughout the food chain.

Cutting edge biotechnological methods will be applied in this project to achieve our aim.