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NG-Sausaging: Towards Next Generation fermented sausage manufacturing through predictive modelling and omic approaches

Starting date: 07/01/2019 End date: 07/01/2022
Programme: Food technology

Financing entities:

The general objective of the project is to provide new scientific insights to the classical hurdle technology and new tools to develop accurate microbial risk assessment models, aiming to design safe fermented sausage manufacturing processes, including innovative nutritionally improved formulations and to implement efficient tailored risk-based mitigation strategies.