Alongside the many activities of the membership organisation, EFFoST is also a partner in a number of food-related projects funded by the European Union. We have a successful track record in communicating and disseminating knowledge gained in coordination and research projects, as well as creating business plans to exploit project outcomes.

We are sustaining and creating a European network for knowledge transfer and use our existing network of food science and technology professionals to promote project outcomes. Within EU projects we work closely with member societies and organisations to ensure that activities are synergistic and build on expertise and initiative at the local level. Furthermore, we work with governmental organisations such as the European Commission and the European Food Safety Authority. Our involvement in EU projects helps us to achieve our ambitions and aims. EFFoST has also developed publications and organizes events on topical issues of industrial relevance.

Below an overview of the project EFFoST had partnered in:



The ground-breaking FieldFOOD project will demonstrate the successful and real-scale introduction of Pulsed Electric Field (PEF) technology in the processing of plant based foods by developing flexible low-cost technology and methods.

What is the FieldFOOD Project?

The ground-breaking FieldFOOD project will demonstrate the successful and real-scale introduction of Pulsed Electric Field (PEF) technology in the processing of plant based foods. Therefore, the use of PEF in producing fruit juice, tomato products, wine, cider and olive oil will be analysed and optimised. To these ends flexible and portable low-cost pulse generators will be designed. The results of the project will also be of interest for the food sector as a whole and for the pharmaceutical and biotechnological sector.

How it works

Short, high voltage electrical pulses are used to perforate cell membranes. Electroporation can be used to permeabilize biological membranes including to inactivate microorganisms, enhance raw material properties for subsequent processing or to modify the food structure. PEF treatment has similar effects in foods as conventional heating, but is gentler to the food matrix without a lasting thermal load. It can complement or replace existing traditional food processing technologies.

Increased shelf life

Electroporation kills microbes by perforating their cell membranes. Thus food safety can be achieved, while the food quality and nutritional value are retained. The PEF treatment keeps vitamins, antioxidants and pigments intact and increases shelf life. Increased shelf life impacts favourably on supply-chain logistics from factory to retailer. It provides opportunities for export and wastage reduction.

Changing food textures

PEF treatment can also be used to modify the structure of food by breaking down the cell membrane barriers in plant or animal tissue. It leads to tissue softening, easier and lower energy cutting and increased process speed and capacity. This results in more efficient product handling and manufacturing, a higher quality product and exciting new product development.

Business opportunities

PEF improves food quality and food safety, optimizes process efficiency, reduces energy costs and stimulates the introduction of new products. This makes the technology especially fit for small and medium sized food processing companies in the European Union. It will help the companies to fulfil the demand of consumers for fresh, nutritional quality foods and novel foods which contribute to health and wellbeing. 


Pulsed electric field technology will make food processing companies more competitive in the national and international food market and will provide opportunities for growth, diversification and job creation. Furthermore, the European Union is currently the global market leader in wine and olive oil. The introduction of PEF will secure this position and enhance the competitiveness of European wine, juice, fruit product and olive oil producers.


The last two decades scientists have done a lot of research into the use of PEF for foods, with promising results. However, the lack of industrial-scale equipment and the high costs involved have limited the commercial use of PEF technology in the food industry. Besides, most of the research was not aimed at looking into specific applications. To eliminate these bottlenecks the European FieldFOOD project has been established.

Project Information



Coordinated by:


Project coordinator:



2015-04-01 till 2018-03-31


Funding programme:

Horizon 2020


Grant agreement no.:




Current projects

X (voorheen Twitter)

Cookie settings
Close cookie-settings

Cookie settings

This website uses cookies. Read more about cookies in our cookieverklaring.

These cookies never collect personal data and are necessary for the correct functioning of the website.

These cookies collect data so that we gain insight into the use and can further improve this website.

These cookies are used by providers of external content that can be displayed on this website. For example video, marketing- and/or tracking cookies.