HO-FOOD: Innovative High pressure process to increase the preservation of ready-to-eat Organic FOOD

The increasing demand for a healthy diet calls for an evolution of the food processing chain, with special attention to fresh and organic products. Organic agriculture involves many practices that rely on ecological processes, biodiversity and cycle adapted to local conditions, without using conventional chemical treatments, such as man-made fertilizers and pesticides. The products are so generally considered to have healthier properties as a consequence of the environmental-friendly management if compared with conventional food. They are rich in nutrients (such as minerals, vitamins and polyphenols), have a good taste and appearance but they are affected by quick spoilage, mainly caused by microorganisms (bacteria, yeasts, and moulds) and oxidative-enzymatic deterioration. When fresh-cut products are used as Ready-To-Eat (RTE) they have a limited shelf life (2-5 days) and present a high risk of cross-contamination due to both spoilage and pathogenic microorganisms. Currently available technologies used to increase the safety and shelf life of fresh-like products are still very limited.

HO-FOOD progetto ricerca Superunit

Superunit serves as coordinator of the project “Innovative High Pressure process to increase the Preservation of Ready-to-Eat Organic Food” (HO-FOOD), selected for funding under the joint call “Towards sustainable and organic food systems”.

The project aims to develop and implement an innovative mild food pasteurization process to improve the safety and extend the shelf-life of RTE organic fresh products.

The overall goal of HO-FOOD is to strongly contribute to addressing the gap of the existing technologies and supporting the local fresh food supply chain by developing a new mild, minimal, and low-cost technology, aiming to preserve food bioactive components, thus contributing to the maintaining of the healthy asset exerted by organic fruits and vegetables for a longer time. The technology will be based on the method patented by UNIPD, which has the potential of changing the food chain setup.

HO-FOOD infografica progetto - Superunit
HO-FOOD progetto ricerca Superunit


Prof. Krystian Marszalek
Prof. Wacław Dąbrowski
Institute of Agricultural and Food Biotechnology (IBPRS)


Dr. Simona Fabroni
Council for Agricultural Research and Economics (CREA)


Prof. Zineb Benmechernene
Université Ahmed Benbella Oran 1 (UNIO1)


Ataturk Central Horticultural Research Institute (TAGEM)