A) The aim of the project is to research and develop the production of butcherry and dry goods, and to develop new methods for the meat industry. In order to achieve the goal, the focus will be on reducing the water content of the meat raw material and developing the smoking process, the reorganisation of mold culture, climate technology optimisation, process automation, packaging and product development. PICK SZEGED Zrt. and one of our leading Hungarian universities, the University of Szeged, participate in the implementation. The aim of the healthy and local food priority is to support the preparation of Hungarian food production with high added value and good quality food using healthy raw materials, with special emphasis on Hungaricums. PICK and HERZ winter salami are also considered hungarikums, which are also brand protected products only manufactured by PICK Zrt. with a special export potential. Our main goal is to further develop the production method of PICK salami production, which has been used for 148 years, to create more durable and healthier (e-savier) products, for which you need to know the physical and chemical effects of the production process steps on food, their extreme values and the possible ways of implementing them. Our aim is to make the production process more efficient and faster, which fits into the clean and renewable energy priority. As a result of the research and development of the smoking process, we expect that the amount of beech wood used will be reduced and the smoking time reduced. The aim is to develop a multi-Input Multi Output system for renewable and fossil energy optimisation in the sub-project of climate technology optimisation. Previous studies (jointly with BME EGRT) have shown the factors affecting salami maturation conditions, which justify further testing and the development of a system to achieve primary energy savings. Our goal is to implement cold and hot energy storage in simulation model experiments in order to make food production with high cooling demand more energy-saving. Sub-project 1: One of the determining factors in the salami production process is the efficiency of water abstraction. PICK SZEGED Zrt. also uses overweight sows mainly extracted from production during the winter Salam production because their meat contains less water than other animals. The meat of the animals has an average water content of 55-56 % and the finished salami must have a water content below 28 %. This includes a 100-day production/maturation process, and it is essential that the raw material should dry as soon as possible after cutting, and then lose as much moisture as possible in the other processes. Our goal is to reduce the water content of different body areas and raw materials from different sources as optimally as possible. To do this, we planned to develop a model to determine the most appropriate water abstraction setting (humidity/moisture/temperature) according to the variable parameters (meat raw material and body region), so that the taste and visual characteristics of the finished product are not altered. Sub-project 2: Salami smoking processes have evolved through decades of experience. The specificities of the plant used by the factory were taken into account. Our goal is complex: (1) We want to analyse the smoking raw materials (beech wood) and perform thermoanalytical measurements for pyrolysis kinetic description, based on which kinetic model is established. At the end of the process, an experimental copy of an injector recirculation smoke generator system is built, in which further tests are carried out. The aim is to reduce the smoking time and the amount of beech wood used while maintaining quality. Sub-project 3: One of the purposes of the reorganisation of the mould culture is to place and maintain the mold flora required for maturation in a microbial trunk bank to be created. This significantly increases the production security of microbial maturation. To do this, after the tests, we identify strains of microorganism that determine maturation, examine the interaction of yeast and mold strains, the role of bacteria in the process, and finally develop a culture of mold that can be used as an inoculum. Sub-project 4: The task of climate technology optimisation was based on research carried out by former BME EGRT. Based on the results, a model based on air temperature, air velocity and humidity parameters determining the weight loss due to drying determines a procedure by which weight reduction can be controlled with primary energy savings. In addition, our goal is to develop PST (Peak Saving Technology), i.e. plant technology for the storage of cold and hot energy, with heat exchange surfaces in large tanks. Sub-project 5: In the automation sub-project, we aim to ensure that, on the one hand, one of the defining tasks of packaging, the pi