PEF School 2015



The efforts needed to introduce PEF technology in the food industry for different applications are necessary to be multidisciplinary. Therefore, to be efficient and successful, strong links needs to be established between research institutions with a well-established expertise in PEF technology (4 partners), manufactures of PEF generator (1 SME partner) and food companies (5 SMEs partners) that represent the final users of the technology.


Universidad de Zaragoza – Spain (Coordinator)

Founded in 1542 and presently consists of 11 faculties, 1 school of engineering, 6 technical schools, 55 departments and 5 research institutes. More than 30.000 students are attending the 48 graduate level programs and 51 post-graduate academic programs that cover a wide range of fields such as: Humanities and arts, social sciences, health sciences, experimental sciences and technological sciences.

The group of Emerging Technologies for Food Processing of the University of Zaragoza has concentrated its research activities in the area of food preservation and processing by thermal and non-thermal technologies such as ultrasound, high hydrostatic pressure, pulsed electric fields, ultraviolet light and ionizing irradiation.


Berlin University of Technology (TUB) – Germany

The TU Berlin Department of Food Biotechnology and Food Process Engineering continuously achieves and retains excellence in research, teaching and far-reaching services related to food biotechnology and food process engineering, regarding the interaction of food science with related areas such as nutritional sciences, production, agriculture and post-harvest operations.

The main scientific objectives of the research group include the generation of basic research data and their transformation into applied technologies in the fields of thermal and non-thermal processing and the better understanding of biological systems for future applications in food biotechnology. The Department is therefore in collaboration with national and foreign partners, working together in research projects and providing consulting service for the industry.


University College Dublin (UCD) – Ireland

University College Dublin (one of Europe's leading research‐intensive universities) is Ireland's largest University with over 30,000 students, drawn from approximately 124 countries. UCD is Ireland’s leader in graduate education with approximately 7,000 graduate students, and almost 2,000 PhD students. The Institute of Food and Health is a major campus‐wide initiative at University College Dublin to develop and conduct world class, multidisciplinary research into food and health.


ProdAl Scarl – Italy

ProdAl, which mission is to promote technology transfer, transforming the experimental development in usable innovations, is a highly original institution, representing the first experience in Italy of link between public research institutions in the agri‐food field, and a unique big laboratory for research and development in the service of enterprises. ProdAl – which has over 400 collaborators – makes the right conditions to create innovation from research owing to its qualified human capital and the ability to use knowledge to develop the southern Italian and Italian agro‐food productive chain.

The skilled technical and scientific expertise of its researchers covers a wide range of areas (agriculture, animal breeding, engineering, food technology, biology, chemistry, economics, etc.), allowing to deal with various problems related to the characterization, treatment and processing of different plant and animal matrices, for the extraction and recovery of valuable compounds. ProdAl has a consolidated experience in applied research in collaboration with industrial partners and technology transfer management from research environment to industrial sites.


Bodegas Aragonesas SA – Spain

Bodegas Aragonesas is a winery from Campo de Borja Denomination of Origin, and its vineyards are located in the foothills of the Iberian Mountain Range, in the northern part of the province of Zaragoza. All this area, which includes the foot of the Iberian Mountain Range and the high valley of the Ebro river, also shared by Navarra and La Rioja, is a privileged area for growing vineyards, both for the quality of the soil and its climate. The Bodegas Aragonesas vineyards occupy an area of 3,500 hectares, with a height of between 450 and 500 meters and with a formation of small hills facing southeast. This area, cultivated by wine growers from Magallon and Fuendejalon, produces 12 million kilograms of grapes, with a predominance of the “garnacha” variety. The renewing and, in many cases, the preservation of the best vineyards allows to produce some of the best garnacha wines of the market. The close control of growth, health and the harvest calendar guarantees us the quality of the grape and its collection in the exact moment of maturity.


The Apple Farm – Ireland

The Apple Farm was established in the 1970’s in Cahir, Co. Tipperary, Ireland. The farm grows a variety of fruits and produces a range of products on site from their produce including apple juice, cider and jams. The apple juice and ciders are produced with the minimum amount of preservative addition in keeping with the natural philosophy of the company. The company takes a keen interest in technological development which can allow them to produce a stable product in a sustainable energy efficient manner.


Diesdorfer Sussmost-, Weinkeltereiund Edeldestille GMBH – Germany

The Diesdorfer Süßmost, Weinkelterei und Edeldestille GmbH was established in 1935 and is dedicated to the production and marketing of high quality fruit juices and nectars, fruit wines and fruit spirits. The company, with an up-to-date pressing systems are able, for de-juicing up to 2000 tons of fruits and vegetables per year. The seasonally delivered raw materials are stored, washed, crushed and pressed within a short time to guarantee best qualities. The fresh juices are clarified, pasteurized and stored or bottled using a hotfill glass bottling line. The products are distributed in the mid-German state Saxony-Anhalt and neighboring states, as well as in an online shop. They attach importance to a strong regional focus, which is sustainable and environmentally friendly and an alternative to standardized beverage production. Their customers range from small local business to larger retailers. Standardized quality control analysis is carried out in an own small-scale laboratory.


Energy Pulse Systems, LDA – Portugal

EPS researches, develops, produces and sells pulsed power modulators based on state-of-the-art, high efficient semi-conductors, assembled in very flexible and modular Marx topologies which are designed to add value to several industrial sectors.

Research & Development Pulsed Power Modulator for: magnetic forming, cutting and welding of aluminum foils and tubes; plasma based ion implantation for surface treatment of tridimensional metallic objects; bacterial inactivation; clean‐tech – plasma discharges in gases and liquids for decontamination; juice, olive and grapes processing; enzyme inactivation; feed; oil‐water emulsions separation; dry food process; development of high performance modulators for industrial applications.


F.P.D. S.r.l. Industria Conserve Alimentari – Italy

F.P.D. is a young tomato processing company, started in 2008, aiming at high quality canned tomatoes products. Today F.P.D. transforms about 30,000 tons of tomatoes per year, among which 7,000 tons from biological farming and 1,500 tons DOP tomatoes.

Its strengths are the product and packaging flexibility, modern plants and methodology and the tendency to continuously improve its quality and production standards.

F.P.D. obtained the main quality certifications, such as ISO 9001, BRC, IFS, KOSHER U, KOSHER K, Biological production, JAS.


Agrisarna – Spain

Agrinarsa is a company located in the northern Spain, involved into two industrial activities: production of dry plum and elaboration of olive oil.

The company has 400 Ha of olives trees under highly intense plantation that are located in the producing area of the northern Spain having an ideal climate and terroir for obtaining high quality virgin olive oil.

The company has the most modern technology for olive oil extraction with a production capacity of 4000 tons and a storage capacity of 800 tons of oil.


Circe - Spain

CIRCE is a research centre founded in 1993 with the support of the University of Zaragoza, to create and develop innovative solutions and scientific/technical knowledge and transfer them to the business sector in the field of energy.

Circe's mission is to:

  • Improve business competitiveness by optimizing energy processes.
  • Develop and implement new technologies that improve energy efficiency and promote the diffusion of renewable energies.
  • Develop training programs in the field of energy.
  • Encouraging and promoting the improvement of energy efficiency and the use of renewable energies in society through awareness-raising and training activities.


Stichting EFFOST – Netherlands

The European Federation of Food Science and Technology (EFFoST) is a non-profit association, with 80 societies in most European countries affiliated to it. EFFoST has become a focus for European cooperation among food scientist, engineers, technologists and business in food and food related areas. EFFoST is the European group of the International Union of Food Science & Technology (IUFoST), which in turn is a full member of the International Council for Science (ICSU), the scientific organization of the United Nations (UN).

EFFoST aims to:

  • Develop closer contact between food producers and distributors, universities and research institutes
  • Enhance rapid technology transfer from ideas/research into industrial applications to improve European competitiveness
  • Promote continuing professional development and educational excellence within food science and technology
  • Harmonize food legislation and enforcement programs throughout Europe
  • Maintain a collaborative network of (research) organizations within the European food industry aimed at cooperation and ‘knowledge sharing’
  • Promote food science and technology in Europe.

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