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HiStabJuice is a European intersectoral and interdisciplinary network offering research training to 11 ESRs (Early Stage Researchers). Initiated by IFU (International Fruit and Vegetable Juice Association), the European Training Network (ETN) combines the scientific expertise of 5 universities and 2 research institutions with the technological experience of 10 industry partners from 7 European countries. This ETN stands out by its exceptionally high industrial involvement that ensures training in real world ability and in solving key problems with exceptional analytical and technological skills combined with training in key transferable skills for public and private sector employment.

The ESRs will work together on the evaluation of various factors influencing color stability in fruit juices, focussing on raw materials and preservation techniques, as well as associated effects, deleterious to the health benefits of the final products. Pioneering aspects include the first empirical analysis of the contribution to colour stability and nutritional value of thermostable enzymes, fruit variety, ripeness, harvest time, traditional and modern preserving techniques (pasteurization, freezing, pulsed electric field, ohmic heating, high pressure processing), which will be evaluated in a 4D approach (microbes, enzymes, nutrients and chemical-physical parameters).

At the end of the project, partners hope to establish a universal, empirical system for deciding which fruit types to harvest at which times, at which ripening stage, and which preservation method will give the best color and nutrient stability. In line with H2020 Open Science priority, this knowledge will be freely accessible. This has the potential to revolutionise the fruit juice industry and will fortify the European industry for decades to come. The IFU participation guarantees intercommunication between the network and industry stakeholders across the EU.