Project Year 2018
Web tool for healthy, sustainable food
Imagine if we wasted less food, got more foods without allergens and could spend less energy on food production?
Novel food processing technologies can make this possible if manufacturers understand which technologies are appropriate for their business. Today, there is no central place to gather information about which technologies are suitable for different raw materials, processes or applications. Now scientists are developing an online innovation tool that will make it easier to choose the right technology.
Novel food processing technologies
Novel processing technologies can improve the safety, quality and sustainability of food products. These include high pressure processing that extends product shelf-life, preserves food nutrients and reduces food allergenicity; plasma-activated water that inactivates harmful bacteria; and microwave technology that consumes little energy and facilitates food heating. Also, the technologies pulsed electric fields, ultraviolet light and ultrasound are being investigated.
“Novel processing technologies will provide us with safer and healthier foods, thus contributing to public health. Longer shelflife will reduce food waste. Food production will also be more sustainable, as the food sector will save energy costs, reduce greenhouse gas emissions, and create more jobs as a result of these advanced production systems,” says Noriega Fernández.
Research and industry join forces
Nofima is leading the four-year project “iNOBox” where experts at several research institutions, together with food producers and technology manufacturers, will bridge existing knowledge gaps and develop the online innovation tool. The tool will be publicly available, with special focus on food sector players.
The project will also provide training opportunities for young scientists through two PhD and two Postdoc positions and international mobility among research institutions
IN COOPERATION WITH:
Seven industry partners, five manufacturers of equipment and five research partners.
The Research Council of Norway