IVACE – FEDER SUPERA II

Objective

The overall objective of the project is to develop a methodology that enables hygiene protocols in the food industry to be adjusted to the real needs of each situation and moment, so that these operations can be optimised, avoiding oversized hygiene processes that involve the consumption of resources (time, staff, water, chemicals and energy) and excessive waste generation. The activities required to achieve this objective are carried out through the Supera I project (under development since January 2020) and Supera II (July 2021 – June 2022).

Overall objective of the project in the current year (July 2021 – June 2022): The project has a twofold objective: to broaden the spectrum of residues in establishing the basis for developing a methodology that enables cleaning and disinfection operations to be personalised, considering the variables type of residue and characteristics of the surface to be hygienised, and to develop a system for detecting and quantifying residues on food contact surfaces based on spectral image analysis.

Activities

Extension of the study carried out in SUPERA I
Preliminary studies for the application of hyperspectral vision in hygiene processes
Design of the test bench and experimental plan
Performance of tests to assess the feasibility of spectral vision technology as an indicator of the start/end of the hygiene process for open surfaces
Dissemination and communication
Transfer and promotion of results
Project management and coordination