SafeFood project is coordinated by Nadav Bar and Sigurd Skogestad from the Norwegian University of Science and Technology (NTNU). The Process System Engineering (PSE) group has a sound knowledge in modeling and analysis of processes for industrial applications, resulting in increasing production, solving process bottlenecks, optimizing processes, increasing safety of products and processes. The group’s experience in industrial processes and their training as systems engineers makes the group a strong candidate for leading the project successfully.

NOFIMA, Norway, the Europe’s largest industry-oriented institute, brings to the project its competences in food microbiology, food quality, food durability studies, fish and meat raw material quality, and processing and storage. Nofima also has facilities for sensory analysis, including texture, visual appearance, and a trained sensory panel. Trond Løvdal, Tone Mari Rode and Dagbjørn Skipnes are participating in the SafeFood project.

University of Helsinki is pioneering the next generation sequencing (NGS) technologies in Finland. The group participating in SafeFood project is leaded by Petri Auvinen.

University of Ulm, Germany, has long experience with regulation of biofilm formation and virulence of Listeria monocytogenes by the agr peptide sensing system. A number of molecular tools for Listeria monocytogenes were successfully designed by Christian Riedel and have since then been utilized and further developed extensively by others. Christian Riedel coordinates the group participating in SafeFood project.

Dunarea de Jos University of Galati (UGAL), Romania, has specialists in traditional and molecular microbiological methods, genetic engineering techniques and thermal and alternative food preservation techniques. Groups led by Anca Nicolau and Daniela Borda are participating in SafeFood project.

Universidad Autonoma de Barcelona, Spain, is represented in the SafeFood project by Manuela Hernández and Marta Capelas’s groups, which have experience in the application of HHP for food preservation and transformation and in the use of flow cytometry to evaluate a range of physiological parameters from food-borne pathogenic bacteria after exposure to food-relevant stresses. Her group participated in numerous national and European research projects.

University of Porto, Portugal: The group participating in SafeFood consortium, which is led by Luisa Peixe, has competences in molecular characterization (e.g. PCR) and cellular biology of bacteria related to foodborne diseases, especially Listeria monocytogenes.

APA Processing – HIPERBARIC, Barcelona, Spain, has the unique and exclusive mission of supplying high pressure technology to all types of companies. Is one of the industrial partners of the SafeFood project. Represented by Helena Nunes.

NOEL ALIMENTARIA, Spain, is one of the leading companies in the Spanish meat sector and one of the industrial partners of the SafeFood project.