Food preservation, stabilisation and decontamination processes and technologies:

Freezing processes:

• Cryogenic system
• CAS (Cell Alive System) freezing system
• Freeze drying
• Deep freezing using Nitrogen

Pasteurisation processes:

• Microwave
• Pasteuriser/Furnace
• CSD (Controlled Sudden Decompression)
• High pressure equipment (static and dynamic)

Sterilisation processes:

• High pressure + high temperature
• Light pulses (water, certain packaging)
• Autoclave

Surface processes:

• Light pulses (solid, opaque liquid)
• CSD

Packaging processes:

• Modified atmosphere ("bell" packaging, "skin" system and tray heat sealer)

• Active packaging: antibacterial and/or antioxidant ("bell" packaging and "skin" system)

Storage chambers:

• Temperature, humidity and controlled atmosphere

Dehydration processes:

• Freeze drying
• Atomisation drying
• Vacuum drying
• Compressed air drying
• Microwave drying

Encapsulation/immobilisation processes:

• Atomisation solidification
• Flow focusing

Decontamination technologies and reduction of chemical and biological risks:

• Light pulses (solid, opaque liquid, certain packaging)
• CSD
• Pasteuriser/Furnace
• High pressure equipment (static and dynamic)
• Microwaves

On-line control of products and/or processes:

• Vision
• Colour Analysis
• NIR
• Microwaves

Automation for classification:

• 4B articulated robot
• Vision
• Colour Analysis
• NIR
• Microwaves
• Conveyor belts