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HiStabJuice

Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing

Project number ITN-ETN-956257

Project Mission

HiStabJuice is a European intersectoral and interdisciplinary network offering research training to 11 ESRs, which is relevant to the entire food industry worldwide. Initiated by the International Fruit and Vegetable Juice Association (IFU), the ETN combines the scientific expertise of 5 universities and 2 research institutions with the technological experience of 10 industry partners from7 EU countries. This ETN stands out by its exceptionally high industrial involvement that ensures training in real world ability and in solving key problems with exceptional analytical and technological skills combined with training in key transferable skills for public and private sector employment. The ESRs will work together on the evaluation of various factors influencing colour stability in fruit juices, focussing on raw materials and preservation techniques, as well as associated effects, deleterious to the health benefits of the final products. Pioneering aspects include the first empirical analysis of the contribution to colour stability and nutritional value of thermostable enzymes, fruit variety, ripeness, harvest time, traditional and modern preserving techniques (pasteurization, freezing, pulsed electric field, ohmic heating, high pressure processing), which will be evaluated in a 4D approach (microbes, enzymes, nutrients and chemical-physical parameters). Upon conclusion of the action, the ESRs will have established a universal, empirical system for deciding which fruit types to harvest at which times, at which stage of the ripening process, and which preservation method will give the best colour and nutrient stability. In line with the Horizon2020 strategic priority of Open Science this knowledge will be freely accessible. This has the potential to revolutionise the fruit juice industry and will fortify the European industry for decades to come. The participation of IFU guarantees unsurpassed intercommunication between the ETN and industry stakeholders across the EU.

ESRs

Take a look at our appointed Early Stage Researchers (ESRs)

ESRs

ESR1 - TU Wien/Austria

PhD Position in Protein Chemistry / Biochemistry for MSCA-ITN

The research and PhD thesis will be on “Identification and characterization of enzymes specificallyresponsible for low colour stability of fruit juices and nectars”.

ESR2 - University of Parma/Italy

PhD Position in Food Science

The research and PhD thesis will be on Development of methods and technologies for the specific inhibition of enzymes relevant for low colour stability of fruit juices and nectars.

ESR3 - TU Wien/Austria

PhD Position in Biochemistry / Molecular Biology

The research and PhD thesis will be on “Characterization of raw material for juice and nectar production and changes in enzyme activities as a function of cultivar, freezing, ripeness and harvest time”.

ESR4 - University of Ljubljana/Slovenia

PhD Position in Biosciences

The research and PhD thesis will be on “Characterization of raw material for juice and nectar production with respect to nutrients and antioxidant capacities”.

ESR5 - Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau/Austria

PhD Position in Food Chemistry / Food Technology for MSCA-ITN

The research and PhD thesis will be on “Key parameters of strawberry for the production of colour stable nectars”.

ESR6 - Catelli Food Technology/Italy

PhD Position in Industrial ndustrial Engineering for MSCA-ITN

HiStabJuice - Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research research approach for fruit juice processing

ESR7 - University of Ljubljana/Slovenia

PhD Position in Biosciences

The research and PhD thesis will be on “Influence of thermal and non-thermal treatments on selected nutrients and the antioxidant capacity of fruit juices and nectars”.

ESR8 - SSICA/Italy

PhD Position in Industrial Engineering for MSCA-ITN ITN

The successful applicant nt will be employed by SSICA, Stazione Sperimentale per l’Industria delle Conserve Alimentari – Fondazione di Ricerca in Italy, with planned intersectoral and interdisciplinary stays with collaboration partners totalling a maximum of 11 months.

ESR9 - Universität Hohenheim, Stuttgart/Germany

PhD Position in Natural Sciences for MSCA-ITN

The research and PhD thesis will be on “Inactivation mechanisms of spoilage and pathogenic bacteria in fruit juices by conventional and non-thermal treatments”.

ESR10 - GfL Gesellschaft für Lebensmittel-Forschung Lebensmittel mbH/Germany

PhD Position in Biosciences for MSCA-ITN

The research and PhD thesis will be on “Influence of thermal and non-thermal thermal treatments on selected nutrients of fruit juices and nectars nectars”.

ESR11 - Institut National ational de Recherche pour l’Agriculture, l’Alimentation limentation et l’ l’Environnement (INRAE)/France

PhD Position in chemistry / biochemistry/ physical chemistry for MSCA-ITN

The research and PhD thesis will be on “Key parameters for stabilization of strawberry product colours in order to understand the colour stability during juice processing, avoid additives and favour natural products products”.

Job Openings

Job Openings

  1. Identification and characterization of enzymes specifically responsible for low colour stability of fruit juices and nectars
    Host: Technische Universität Wien
    AUSTRIA

  2. Development of methods and technologies for the specific inhibition of enzymes relevant for low colour stability of fruit juices and nectars
    Host Universita Degli Studi Di Parma
    ITALY

  3. Characterization of raw material for juice and nectar production and changes in enzyme activities as a function of cultivar, freezing, ripeness and harvest time
    Host: Technische Universität Wien
    AUSTRIA

  4. Characterization of raw material for juice and nectar production with respect to nutrients and antioxidant capacities
    Host: Univerza V Ljubljani
    SLOVENIA

  5. Key parameters of strawberry for the production of colour stable nectars
    Host: Wein & Obst Klosterneuburg RTD
    AUSTRIA

  6. Influence of thermal and non-thermal treatments on selected nutrients and the antioxidant capacity of fruit juices and nectars
    Host: Catelli Food Technologies
    ITALY

  7. Influence of thermal and non-thermal treatments on selected nutrients and the antioxidant capacity of fruit juices and nectars
    Host: Univerza V Ljubljani
    SLOVENIA

  8. Influence of thermal and non-thermal treatments on the shelf-life of fruit juices and nectars
    Host: Stazione Sperimentale Per L'industria Delle Conserve Alimentari
    ITALY

  9. Inactivation mechanisms of spoilage and pathogenic bacteria in fruit juices by conventional and non-thermal treatments
    Host: Universitaet Hohenheim
    GERMANY

  10. Inactivation mechanisms of spoilage and pathogenic bacteria in fruit juices by conventional and non-thermal treatments
    Host: Gesellschaft für Lebensmittel-Forschung
    GERMANY

  11. Key parameters for stabilization of strawberry product colours in order to understand the colour stability during juice processing, avoid additives and favour natural products
    Host: Institut National De Recherche Pour L'agriculture, L'alimentation Et L'environ
    FRANCE

Partners

Partners

Beneficiaries

  1. Technische Universität Wien
    www.tuwien.ac.at

  2. Wein & Obst Klosterneuburg RTD
    www.weinobstklosterneuburg.at

  3. Univerza V Ljubljani
    http://www.uni-lj.si

  4. Universita Degli Studi Di Parma
    www.unipr.it

  5. Universitaet Hohenheim
    www.uni-hohenheim.de

  6. Stazione Sperimentale Per L'industria Delle Conserve Alimentari
    www.ssica.it

  7. Catelli Food Technologies spa
    www.cft-group.com

  8. GfL Gesellschaft für Lebensmittel-Forschung mbH
    www.gfl-berlin.com

  9. Institut National De Recherche Pour L'agriculture, L'alimentation Et L'environ
    www.inra.fr

Partner Organisations

  1. International Fruit and Vegetable Juice Association
    www.ifu-fruitjuice.com

  2. SVZ International
    www.svz.com

  3. Centre Technique Agroalimentaire
    www.ctcpa.org

  4. Elea Vertriebs- und Vermarktungs-gmbH
    www.elea-technology.com

  5. HPP Italia s.r.l.
    www.hppitalia.com

  6. Sumol+Compal Marcas
    www.sumolcompal.pt

  7. Austria Juice GmbH
    www.austriajuice.com

  8. AB enzymes
    www.abenzymes.com