HjemResultaterPublikasjoneriPROCESS innovation – Innovative and Flexible Food Processing Technology in Norway

iPROCESS innovation - Innovative and Flexible Food Processing Technology in Norway

Krupa, Alexandre; Andersen, Petter Vejle; Wold, Jens Petter; Thakur, Maitri; Verboven, Pieter; Lind, Morten; Dreyer, Heidi Carin; Vatn, Jørn; Tveterås, Ragnar; Sandvold, Hilde Ness

Publisert 01.11.2020

Les på engelsk

Sammendrag

To develop novel concepts and methods for flexible and sustainable food processing in Norway with the aim of coping with small volume series and high biological variation in existing raw materials, to enable increased raw materials exploitation for use in food products, and to increase profitability. This will enable the Norwegian food indus-try to meet its key long-term challenges related to the sustainability of raw materials exploitation and reductions in loss (edible)/waste (inedible) in a life-cycle context.

Les publikasjonen her:

NVA : hdl.handle.net/11250/2689349

Publikasjonsdetaljer

Utgiver : SINTEF Ocean AS

Publikasjonstype : Rapport

Tveit, Guro Møen (ed.); Salomonsen, Cecilie (ed.); Misimi, Ekrem (ed.); Lillienskiold, Aleksander (ed.); Greiff, Kirsti (ed.); Aursand, Marit (ed.); Courtade, Magali (ed.); Fon, Marianne (ed.)

Serier : SINTEF rapporter

År : 2020

Forskningsområder

Teknologier for matprosessering
Secret Link