FieldFOOD: PEF Integration in Food Processing for Enhanced Quality and Safety

Pulsed Electric Field (PEF) technology enhances food processing by enabling low-energy pasteurisation of heat-sensitive liquids, preserving quality and reducing environmental impact. The FieldFOOD project supports industrial adoption through process analysis in fruit juice, tomato products, wine, olive oil, and cider, and by developing modular, portable, low-cost pulse generators. Led by the University of Zaragoza, the project involves 11 partners across Europe, aiming to improve food safety, quality, and competitiveness in the agri-food sector.