Scientists feast on fruit funding
Nottingham and Loughborough scientists researching a new way of keeping soft fruit ‘fur free’ for longer have been given support by the Food and Drink iNet. The project is one of five which has received a collaborative research and development grant worth a total of more than £235,000.
Experts at The University of Nottingham and Loughborough University are to use the funding to research how cold plasma technology might be used to prevent fruit from going mouldy so quickly.
If a successful use is found, the technology would give products an extra five days of shelf-life.
The Food and Drink iNet has awarded the team almost £46,500 of the just over £73,500 cost of the research project.
Food and Drink iNet director, Richard Worrall, said: “We are pleased to be able to support this innovative research project between the University of Nottingham, Loughborough University and soft fruit supplier Berryworld, which has important potential for the soft fruit sector.
“Discovering a non-destructive, non-contact and non-residue leaving process that helps extend the shelf-life of soft fruit and prevent wastage could bring major benefits.”
Funded by East Midlands Development Agency (emda) and the European Regional Development Fund (ERDF), the Food and Drink iNet is one of four regional iNets.
