AQUASAFE - Water reuse in food production and processing, microbiological and chemical risk assessment, food safety assurance and sustainable water management

The project focuses on a sustainable future for food production through water reuse in food processing, specifically within the vegetable sector in Northern France-a region that leads Europe in vegetable processing. In collaboration with universities and industries from the border regions, the project aims to develop new strategies to assess and minimize the risks of microbiological and chemical contamination associated with water reuse.

The vegetable processing industry consumes significant amounts of water for tasks such as washing and cooking vegetables, placing a heavy burden on water resources. AQUASAFE aims to develop innovative cleaning and disinfection techniques that not only reduce water consumption but also ensure food safety.

In addition to reducing water consumption, research is being conducted into removing pesticide residues from vegetables to further lower water usage requirements. The project's findings will contribute to the development of regulations and guidelines for water management within the food industry.

Key objectives include fostering collaboration between universities, strengthening local agri-food industries, and harmonizing sustainable water management practices across borders. By sharing knowledge and technologies, this project contributes to a sustainable future for both the food industry and the environment.