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.

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

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: Universität Hohenheim and Universität Hamburg
   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

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

10. Universität Hamburg
    www.uni-hamburg.de

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