EIT Food, improving food together

February 28, 2020

EnergyPulse Systems is proud to renew its partnership with EIT Food:

EIT Food is Europe’s leading food innovation initiative, working to make the food system more sustainable, healthy and trusted.

The initiative is made up of a consortium of key industry players, startups, research centres and universities from across Europe. It is one of eight Innovation Communities established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to drive innovation and entrepreneurship across Europe.

EIT Food aims to collaborate closely with consumers to develop new knowledge and technology-based products and services that will ultimately deliver a healthier and more sustainable lifestyle for all European citizens.

EIT Food has created the RisingFoodStars Association, which serves as an umbrella for high potential agrifood startups and scaleups, to support and nurture a select group of young companies. The Association is a partner of EIT Food and as such allows its members to participate in all EIT Food activities, thus contributing to the delivery of EIT Food’s strategic objectives.

You can follow EIT Food via website (www.eitfood.eu) or via social media: Twitter, Facebook, LinkedIn, YouTube or Instagram.

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PureWine project started 01-12-2019

February 6, 2020


PureWine: “Increasing quality and production capacity of European wine industry through an innovative Pulsed Electric Field-based process applied to vinification”

A pilot-plant winery will be installed in Gouveia, heart of the Dão wine region in Portugal.

PureWine project aims to use Pulsed Electric Fields (PEF), developed by EnergyPulse Systems (EPS), enabling wineries to increase productivity of both red and white wines and to reduce the use of heat and chemicals during processing:

1. Reduction in 30% of the maceration time in red wine production for the extraction of polyphenols and colour;

2. Increase in 10% of polyphenols in red wine thermo vinification;

3. Increase in 10% of juice extraction yield during the first low pressure stage of high-quality white wine production;

4. Replacement or reduction in 75% of heat and chemical substances (e.g. SO2 or dimethyl carbonate/DMDC) used for improving the microbiological stabilisation of red wine during the control of Brettanomyces (Brett) infestations.



PureWine: “Increasing quality and production capacity of European wine industry through an innovative Pulsed Electric Field-based process applied to vinification”

 Códigos do Projeto: CENTRO-01-0247-FEDER-041392 | LISBOA-01-0247-FEDER-041392

Apoio: PROJETOS DEMONSTRADORES INDIVIDUAIS – Selos de Excelência|Aviso 19/SI/2018


Objetivo: OT 1 – Reforçar a investigação, o desenvolvimento tecnológico e a inovação

Localização do Projeto: NUTS II – CENTRO e LISBOA

Data de Aprovação: 05/09/2019

Data de Início: 01/12/2019

Data de fim: 30/11/2021

Montantes envolvidos:

  • Investimento Total: 757.611,61 Euros
  • Investimento Elegível Total: 748.194,94 Euros
  • Apoio Financeiro (Incentivo Não Reembolsável): FEDER 454.590,95 Euros

 Objetivo:  O projeto PureWine consiste numa nova tecnologia de retrofitting baseada em campos elétricos pulsados (PEF) desenvolvida pela EnergyPulse Systems (EPS), que permite às adegas/ caves aumentar a produtividade de vinhos tintos e brancos e reduzir o uso de calor e produtos químicos.


  1. (Re)Engenharia da atual máquina de EPS, para torná-la apta à produção em larga escala;
  2. Testes em ambiente relevante do equipamento PureWine numa linha piloto em condições reais de operação, que comprovarão o desempenho da solução, na produção de vinhos tintos e brancos de alta qualidade;
  3. Extensão da variedade de uvas (a partir das uvas já testadas) que podem ser tratadas com sucesso através do equipamento PureWine, com o objetivo de cobrir a maior parte da produção da EU.

Resultados esperados: Instalado nas linhas de produção existentes, o PureWine permitirá melhorar o desempenho da fase de vinificação, oferecendo os seguintes benefícios:

  1. redução de 30% do tempo de maceração na produção de vinho tinto para a extração de polifenóis e cor;
  2. aumento de 10% de polifenóis na vinificação térmica do vinho tinto;
  3. aumento de 10% no rendimento da extração de sumo durante a primeira fase de baixa pressão na produção de vinho branco de alta qualidade;
  4. substituição ou redução de 75% de calor e substâncias químicas (por exemplo, SO2 ou dimetilcarbonato / DMDC) utilizados para melhorar a estabilização microbiológica do vinho tinto durante o controlo de infestações por Brettanomyces (Brett).

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EPS attend the 3WC 2019 in Toulouse

September 20, 2019

We thanks the organizers for the wonderful conference and all that came to visit us, we hope to seeing you soon.

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We are a partner of “BioFoodPack” project

May 20, 2019

BIOFOODPACK aims to develop a sustainable biocomposite food packaging material to actively interact with foodstuffs, leading to improved food safety with minimal processing, reducing food loss and waste. Antimicrobial and antioxidant properties of natural resources are combined with different fillers to achieve water resistant materials with enhanced mechanical and gas barrier properties and electrically conductive for in-pack sterilization by pulsed electric fields.

BIOFOODPACK will provide a food packaging material based on abundant recyclable and biodegradable biopolymers,, which will actively protect food with reduction of food waste, a huge nowadays problem. The implementation of packaged food sterilized at low temperature will extend shelflife, maintaining organoleptic and nutritional characteristics of fresh food. A multidisciplinary team will work interactively to generate innovation and market exploitable products.

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We are a partner of “PEFPlateletValue” project

May 20, 2019

(Financed by the Portuguese Foundation for Science and Technology, FCT)

PEFPlateletValue– Pulsed Electric Fields for valorization of platelets with no therapeutic value into a high biomedical potential


ISEL, Lisbon Engineering Superior Institute

iBET, Institute for Experimental Biology and Technology

IPST, Portuguese Institute of Blood and Transplant

EPS, EnergyPulse Systems

Project Coordinator, Luis Redondo (ISEL/EPS)

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We are a proud member of EIT Food

May 20, 2019

Please read more in – “EIT Food

EIT Food pitch 

EIT Food, improving food together 

EIT Food is Europe’s leading food innovation initiative, working to make the food system more sustainable, healthy and trusted. 

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Visite EPS at Anuga Food Tec with the FieldFOOD project

February 26, 2018


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Gerador de Impulsos Bipolares de Alta tensão

May 29, 2015

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November 25, 2013

Portuguese National Patent pending PT 106331, 23/05/2012, “High Voltage Monopolar and Bipolar Pulse Generator”.
Inventor: Luis Redondo. Applicant: EPS Published in 225/2013 from 25/11/2013.

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IEEE Pulsed Power & Plasma Science Conference – PPPS 2013

June 21, 2013



New four-switches bipolar solid-state Marx generator
L. M. Redondo
Pulsed Power Conference (PPC), 2013 19th IEEE, vol., no., pp. 1-5, 16-21 June 2013
doi: 10.1109/PPC.2013.6627573

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Attending Intervictus in Stuttgart

April 22, 2013

EPS decided that one relevant industrial application of its EPULSUS-PM1-10 is the Food Processing industry, hence the reason for attending Intervictus in Stuttgart.
Pay us a visit in our stand and we will be able to share with you personally how we can add value to your business.

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eappc 2012 / beams 2012

October 4, 2012


The first industrial results on grappes treated with Pulse Electric Fields were presented in the 4th Euro-Asian Pulsed Power Conference and the 19th International Conference on High-Power Particle Beams will be held in Karlsruhe, Germany from September 30 through October 4, 2012.

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