A workshop entitled "Modern technologies and mapping up to digital management of the microbiome, at the service of meat quality & safety control during processing"co-organised by the Association of Greek Meat Processing Industries – (SEVEK), the Institute of Meat Products and the EU Project FOODGUARD (coordinated by the Agricultural University of Athens), on Saturday 9/11/2024 in the context of Exhibition MEAT DAYS 2024, in Athens, Greece.
The workshop included an extensive presentation of the research within the FOODGUARD (EU Project - 101136542), on the Meat Microbiome: from its mapping to digital management for the quality and safety of meat products.
Specifically, Prof. George-John Nychas explained the role of food microbiome and its applications, combined with digital solutions to minimize food loss and waste. The "FoodGuard" project explores the activities of the microbiome, deciphered by sensors, ‘omics’ and the contribution of artificial intelligence for the "real-time" evaluation of the quality and safety of meat and its products.
Prof. Panagiotis Skandamis, presented the smart meat packaging with labels TTIs and OLEDs, the required steps for its application and adoption by the industry, always in compliance with the existing legislation and with the aim of improving the business competitiveness.
Dr. Chrysoula Tassou, referred to the biopreservation of meat products, with the use of microorganisms and/or their metabolites and the possibilities of their application by the industry, while Prof. Nikos Chorianopoulos, presented the implementation of Blockchain technology and the digital tracking of meat and its products, the benefits for the companies, the environment, the consumer and the society in general.
