The project explores how ozone can be used to extend the shelf life and improve the quality of foods such as potatoes, carrots, apples and plums. Food processing technologies are constantly evolving, and ozone has proven to be an effective tool against microorganisms. Therefore, it can be used to extend the shelf life of both fruit, vegetables and potatoes.
In Norway, ozone is used for e.g. cleaning and water purification, but not directly on food, partly due to regulations and a lack of knowledge about how it affects the quality of the food. More documentation is needed on the effect of ozone on both durability, quality and safe use under Norwegian conditions. The knowledge building up for the use of ozone on Norwegian varieties will be particularly important as research from other countries cannot necessarily be applied directly to the Norwegian sorts.
The project consists of three main parts:
- Mapping of knowledge and regulations – What do we know about ozone, and what barriers exist?
- Study of effects – How does ozone affect humans, the environment and materials?
- Storage study – Testing of ozone treatment on one type of food.
The aim of the project is to provide producers and industry players with new insight into how ozone can contribute to better resource utilisation, reduced waste and increased profitability – while ensuring food safety. The project is supported by Grofondet and will be carried out in the period August 2025 to December 2026.