Results





		9 March 2010: Nofima double la DLC des produits crus prêt-à-cuire
		9 March 2010: Improving quality and shelf life
		17 September 2009: Extending the shelf life of fresh ready-to-cook chicken meals by lingonberry marination and low oxygen packaging Paper Microsoft Powerpoint presentation

		Workshop on 'Ultra fresh and chilled meals' 2 April 2009, Wageningen, The Netherlands Research results were presented to the public at a workshop on 2 April 2009 in Wageningen, as well as some new insights and challenges ahead in R&D in the field of ultra fresh and chilled meals. Some of the presentations are included in the list below:
		2 April 2009: Introduction to the workshop 'Ultra fresh and chilled meals' and information about the project Double Fresh
		2 April 2009: To Cook or not to Cook? The changing needs of the UK consumer
		2 April 2009: Consumer Perception of Convenience Food
		2 April 2009: Food Safety Aspects of Freshly Cooked and Double Fresh Meals
		2 April 2009: What can be said on the Nutritional Quality of Chilled Ready Meals
		2 April 2009: High Pressure Pasteurisation of Ready-to-eat Meals
		2 April 2009: Commercial Applications including Processing Capacities and Costs
		2 April 2009: Packaging Technology Solutions for Chilled Meals
		2 April 2009: Stabilising Fresh Cut Vegetables, Fresh Leafy Vegetable, and Meat by Coatings and Marinades
		2 April 2009: Advanced Heating Technologies for Ready-to-eat Meals
		2 April 2009: MicVac: In-pack Pasteurisation of Chilled Convenience Food
		2 April 2009: Uvox Microwaves

		May 2007: Reasons for buying ready-meals in Norway and The Netherlands
		June 2007: The demand for RTE-meals in six European countries
		June 2008: Recommendations for the improvement of the nutritional quality of Ready-To-Eat Meals in Europe



				A European Commission funded project within the Sixth Framework Programme, Priority 5, Food Quality and Safety
				FOOD-CT-2006-23182