Actions in progress

Today, Ervisa is conducting a project, whose goal is to develop an antioxidant shrink film to extend the shelf life of fresh foods.

This project began the last quarter of 2010 and is expected to be completed before the end of 2011. Ervisa is working, in this case, with the University of Santiago de Compostela, A Coru├▒a University and with the foundation CETMAR (Centro Tecnol├│gico del Mar).