IP protection



Please provide a short description of the state-of-the-art and/or current trends in the field? How does the result fit into it?
The meat industry faces two major obstacles represented by the costs and the waste due to a poor shelf life. In recent years, moreover, emergencies related to climate change and floods has often experienced in the Abruzzo region, with consequent interruption of the chain cold leads to giving priority to the stability of refrigerated products. This phenomenon has most critical during disasters such as earthquakes, in which whole communities have been regional face serious problems in relation to both food supplies, and evaluation suitability of the use of stocks of perishable products. The constraints of shelf life of fresh meat occurs both oxidative and technology, both by the growth of pathogenic microorganisms and degradative. The project will affect the competitiveness of the beef industry, with particular attention to the problem the quality and stability of the product under refrigeration. The consumer is increasingly interested in the purchase and consumption of high quality products, at the same time presenting characteristics of greater stability while maintaining the chemical-physical and sensorial profile typical of the ordinary product.







What is the problem/need/knowledge gap that the research result is responding to?  How was it addressed before?
Technological innovation made in respect of the environment and “natural” product, will resolve the critical issues related to poor shelf life of fresh meat, extending its shelf life, reducing production costs and thereby support the competitiveness of regional businesses.







What is the potential for further research?
The sharing of the training project of a major company in the territory of Teramo, already established in previous research, is a key element to the path higher education will produce a significant result in terms of entrepreneurship development land, both in relation to the possible inclusion of a PhD people in the production system.






What is the proposed method of IPR-protection? (patent, license, trademark etc.)







What are the steps that need to be taken in order to secure the IPR-protection? What is the cost of IPR-protection?
Presentation of the preliminary scientific results at national and international conferences









What is you overall assessment of the scientific maturity of the research result?

The research began about three months. The results will be mature in about three years







Please put X as appropriate. 1 2 3 4 5
Scientific maturity     X    
Synergies     X    
State-of-the-art/innovation     X    



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