Improving of Food Safety and Lowering of Carbon emission of Fresh Produce Food Chain by educating farms

Project Details

Description (abstract)

The primary aim of the project is to transfer new research results about food safety for primary producers of fresh produce, and through this reduce the food spill of fresh produce. Through the better quality and food safety of fresh produce it is possible to reduce the food spills and have better profitability.

As a result of the project, the primary producers have new knowledge for reducing the food spill and enhancing the quality of fresh produce. Project outputs are new how-to materials for the primary producers. These materials help them to adopt new food safety certificate systems.

The main target group of the project are primary producers of fresh produce in South Savolax.There are four course topics:
1. The primary production of fresh produce in practice: processes during primary production and packing of fresh produce, and the quality systems. 5 study points.
2. Enhancing the food quality and safety of fresh produce: food borne pathogens in the primary production of fresh produce – deeper view. 5 study points.
3. Contact materials, biocides and pest control. 5 study points.
4. The sustainability indicators of primary production, food spills management of fresh produce by the applicable methods and traceability of fresh produce.

This is the collaborative project of Ruralia-Institute, University of Helsinki and Mikkeli University of Applied Sciences.
Effective start/end date01/12/201528/02/2017