Proposal Assignment for DT421 year 4 Proposal weighting is 45%. Open Call 1: Res

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Proposal Assignment for DT421 year 4 Proposal weighting is 45%.
Open Call 1: Reserch to Reduce the Impact of a Pandemic on Food Processor and Handlers businesses
Suggestions for inclusions in proposal (guideline only):
• A literature review of sustainable food product /sustainable food packaging.
• Development of new sustainable food packaging using innovative methods.
• Existing and innovative analytical techniques for detection of constituents of sustainable
food product with sustainable packaging method
Background:
This call for proposals is a direct contribution to the “Food safety is everyone’s business, now and in the future”. In Europe, food safety is a shared responsibility from farm to fork, ensuring food safety standards that are among the highest in the world. The focus on the EU food safety system is implementing a one-health approach, sustainable food systems and the shared responsibility of food safety. Food safety issues are especially apparent in light of the recent pandemic situation, which has emphasized more focus on how food is packaged to avoid any contamination and cross- contaminations at food processors and food handlers. At the same time, the EU aims to promote a
sustainable environment for safe food.
The aim of this proposed research is to identify appropriate food/food ingredients and food safety measures that fall under sustainable safe food systems therefore adapting sustainability in food systems. This will ensure food processor, handlers and food deliverers embed sustainability in every stage of the food process and deliver the food safely to consumers.
Write a proposal using the template provided (3500 words) on the title and research area above.
Suggestions for inclusions in proposal (guideline only):
• A literature review of sustainable food product /sustainable food packaging.
• Development of new sustainable food packaging using innovative methods.
• Existing and innovative analytical techniques for detection of constituents of sustainable
food product with sustainable packaging method.


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