Following the successful Fruit and Vegetables Processing symposium in 2011, it is now time to bring together the recent advances and identify the new challenges facing Fruit and Veg Processing, notably in terms of sustainability and adoption by the new generations.Ī word of welcome Dear Attendees, On behalf of the members of the scientific and organisation board, it is my great pleasure to welcome you to the Second Euro-Mediterranean Symposium for Fruit and Vegetable Processing. 吀e Symposium will consider the sustainability issues in the specific case of Fruit and Vegetables Processing, with particular focus on their specific research questions, linked to 1) New, sober processes that may be applied to stabilize fruit and vegetables while meeting consumer demands for “natural” foods 2) their interest as sources of micronutriments, to questions on bioaccessibility of these same micronutrients 3) 吀e challenges due to intrinsic variability and fast evolution of the raw material 4) 吀e consumer interest, with disaffection in younger generations, with a fear of pesticide contamination. 吀erefore this symposium will bring together these different aspects of research in the food science community, including academics, transfer organisation and R&D researcher of the fruit&veg processing industries. decreasing losses and waste, inventing or identifying more sober processes, having a renewed look at fermentation and biopreservation, developing plant extracts to replace chemical additives, finding means to deal with different and more variably raw materials, … For this interdisciplinary research is needed, bridging the gaps between safety, quality, nutrition, production, consumer science and process engineering. How will we be able to meet the challenge of inventing more sustainable ways to process fruit and vegetables and deliver them to the consumers? How will we ensure that they allow at least the same levels of quality, of safety, of convenience and consumer acceptability? 吀at they decrease losses and waste? 吀at fruit and vegetable part in food patterns is maintained or increased? 吀is demands a new look at Fruit and Vegetables Processing to enhance its sustainability, i.e. Fruit & Veg Processing 2nd Euro-Mediterranean SymposiumĢnd Euro-Mediterranean Symposium on Fruit and Vegetable Processing An integrated view on sustainability and how it can interact with quality, safety and the consumers Sustainable processing for high quality Fruit & Vegetables Fruit and vegetables are an essential part of a balanced diet, both for nutrition, taste and diversity, and they are mostly consumed as processed products.
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