On 14th of November 2013, the FRISBEE workshop presented some novel technologies and developments to improve sustainability of the food cold chain. This workshop was organized by KU Leuven in collaboration with Flanders’ Food, both also involved in the Chillmeat project, supporting the research of new refrigeration technologies in the meat sector in Flanders. Results of both the FRISBEE project as well as the Chillmeat project were presented during the workshop. In total, 7 speakers were invited and 45 participants were present.
The program and more detailed information (in Dutch) can be found on the KU Leuven website (https://www.biw.kuleuven.be/biosyst/mebios/biofluidics-home/frisbee-workshop).
To see the FRISBEE presentations, please click on the links below.
1. Food Refrigeration Innovations for Safety, consumers’ Benefit, Environmental impact and Energy optimisation along the cold chain in Europe (Graciela Alvarez, IRSTEA)
2. Energetic evaluation of freeze storage and the use of PCM in food packaging (Edo Wissink, TNO)
3. Opportunities of perfusion cooling, supercooling and superchilling of meat (Judith Evans, London South Bank University)