QUALITYSENSOR

The Incarlopsa Group, through the R&D&I Department, is developing a new project called “ADVANCED CHARACTERIZATION TOOLS FOR QUALITY CONTROL OF COOKED SAUSAGES” (QUALITYSENSOR). The general objective of the QUALITYSENSOR project consists in the development of a new procedure for the real-time evaluation of the quality of raw materials, intermediate products and the final product of the cooked sausage production process, understood as such its nutritional composition and oxidation level. In this way, the company focuses on the increase of its global competitiveness thanks to the improvement of the cooked sausage production process, due to a better and greater knowledge of the characteristics of the ingredients, final and intermediate products, since it will be possible to know more quickly and accurately the chemical composition and oxidative stability of the product, increasing the sensory quality of the sausages and therefore the acceptance by the consumer.

To carry out the project, the company will have the collaboration of the Institute for Food and Agricultural Research and Technology (IRTA), which will be in charge of acquiring the spectra as well as determining the algorithms necessary for their calibration and subsequent validation.

In this way, the execution of this project will mean a great prestige for the company by developing a specific tool for the improvement of the production process by means of a better control of the different stages of the process.

Finally, the QUALITYSENSOR project, under the call for PID grants managed by the CDTI, has a budget of 237,511.00 € for the whole project. CDTI’s contribution to carry out this execution is 152,767.08 €, of which 45,830.12 € is in the form of a grant. This aid has been co-financed by the European Union through the European Regional Development Fund (ERDF) through the Pluriregional Operational Program of SPAIN 2014-2020.