INTRODUCTION OF PROCESSING PROCEDURES WITH INNOVATIVE COOKING AND STORAGE TECHNIQUES IN ORDER TO IMPROVE QUALITY Â ¿AND CONSERVABILITÂ OF FINISHED PRODUCTS (Q2074443)
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Project Q2074443 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | INTRODUCTION OF PROCESSING PROCEDURES WITH INNOVATIVE COOKING AND STORAGE TECHNIQUES IN ORDER TO IMPROVE QUALITY Â ¿AND CONSERVABILITÂ OF FINISHED PRODUCTS |
Project Q2074443 in Italy |
Statements
3,750.0 Euro
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7,500.0 Euro
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50.0 percent
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9 February 2018
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25 September 2018
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31 October 2018
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GESTIONI MAI SRL
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45°33'14.72"N, 10°46'35.11"E
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IL PROGETTO PREVEDE LO SVILUPPO DI PROCEDURE DI LAVORAZIONE CON TECNICHE DI COTTURA E CONSERVAZIONE INNOVATIVE (ES. TECNOLOGIA DEL SOTTOVUOTO) AL FINE DI MIGLIORARE LA QUALITA' E LA CONSERVABILITA' DEI PRODOTTI FINITI, DI OTTIMIZZARE LA PRODUZIONE E L'UTILIZZO DELLE ATTREZZATURE E DELLE RISORSE, OTTIMIZZARE GLI ACQUISTI E RIDURRE GLI SPRECHI. VERRANNO INTRODOTTE NUOVE TECNOLOGIE CHE CONSENTIRANNO LA PREPARAZIONE DI CIBI DI MAGGIORE QUALITA' E PIU' SICURI DAL PUNTO DI VISTA IGIENICO-SANITARIO, UNA MIGLIORE ORGANIZZAZIONE DEL LAVORO, DATO CHE SI POSSONO PREPARARE IN ANTICIPO RISPETTO ALLA SOMMINISTRAZIONE, LA RAZIONALIZZAZIONE DELLE RISORSE E DELLE ATTREZZATURE. IL PERSONALE SPECIALIZZATO EFFETTUERA' UNA CONSULENZA TECNICA DIRETTA SUI PRODOTTI E SUI PIATTI DELL'AZIENDA STESSA, AFFIANCANDO IL PERSONALE. (Italian)
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THE PROJECT INVOLVES THE DEVELOPMENT OF PROCESSING PROCEDURES WITH INNOVATIVE COOKING AND STORAGE TECHNIQUES (E.G. VACUUM TECHNOLOGY) TO IMPROVE THE QUALITY AND SHELF-LIFE OF FINISHED PRODUCTS, OPTIMISE PRODUCTION AND USE OF EQUIPMENT AND RESOURCES, OPTIMISE SHOPPING AND REDUCE WASTE. NEW TECHNOLOGIES WILL BE INTRODUCED WHICH WILL ALLOW THE PREPARATION OF MORE QUALITY AND SAFER FOOD PRODUCTS FROM THE HEALTH AND HYGIENE POINT OF VIEW, BETTER ORGANISATION OF WORK, AS THE RATIONALISATION OF RESOURCES AND EQUIPMENT CAN BE PREPARED IN ADVANCE. SPECIALISED STAFF HAVE DIRECT TECHNICAL ADVICE ON THE PRODUCTS AND DISHES OF THE FARM ITSELF, IN ADDITION TO THE STAFF. (English)
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LE PROJET COMPREND L’ÉLABORATION DE PROCÉDÉS DE TRANSFORMATION À L’AIDE DE TECHNIQUES DE CUISSON ET DE CONSERVATION INNOVANTES (E.G. TECHNOLOGIE DU VIDE) AFIN D’AMÉLIORER LA QUALITÉ ET LA PRÉSERVATION DES PRODUITS FINIS, D’OPTIMISER LA PRODUCTION ET L’UTILISATION DES ÉQUIPEMENTS ET DES RESSOURCES, D’OPTIMISER LES ACHATS ET DE RÉDUIRE LES DÉCHETS. DE NOUVELLES TECHNOLOGIES SERONT INTRODUITES QUI PERMETTRONT LA PRÉPARATION DE DENRÉES ALIMENTAIRES DE MEILLEURE QUALITÉ ET PLUS SÛRES DU POINT DE VUE DE L’HYGIÈNE ET DE LA SANTÉ, UNE MEILLEURE ORGANISATION DU TRAVAIL, CAR ELLES PEUVENT ÊTRE PRÉPARÉES AVANT L’ADMINISTRATION, LA RATIONALISATION DES RESSOURCES ET DES ÉQUIPEMENTS. LE PERSONNEL SPÉCIALISÉ EFFECTUERA UN CONSEIL TECHNIQUE DIRECT SUR LES PRODUITS ET PLATS DE L’ENTREPRISE ELLE-MÊME, EN SOUTENANT LE PERSONNEL. (French)
16 December 2021
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Identifiers
B35F18000050009
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