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iPROCESS innovation - Innovative and Flexible Food Processing Technology in Norway - 2020:00981 A

dc.contributor.authorKrupa, Alexandre
dc.contributor.authorAndersen, Petter Vejle
dc.contributor.authorWold, Jens Petter
dc.contributor.authorThakur, Maitri
dc.contributor.authorVerboven, Pieter
dc.contributor.authorLind, Morten
dc.contributor.authorDreyer, Heidi Carin
dc.contributor.authorVatn, Jørn
dc.contributor.authorTveterås, Ragnar
dc.contributor.authorSandvold, Hilde Ness
dc.contributor.editorTveit, Guro Møen
dc.contributor.editorSalomonsen, Cecilie
dc.contributor.editorMisimi, Ekrem
dc.contributor.editorLillienskiold, Aleksander
dc.contributor.editorGreiff, Kirsti
dc.contributor.editorAursand, Marit
dc.contributor.editorCourtade, Magali
dc.contributor.editorFon, Marianne
dc.date.accessioned2021-01-25T18:54:17Z
dc.date.available2021-01-25T18:54:17Z
dc.date.created2020-11-23T14:36:32Z
dc.date.issued2020
dc.identifier.isbn978-82-14-06560-2
dc.identifier.urihttps://hdl.handle.net/11250/2724638
dc.description.abstractTo 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.en_US
dc.language.isoengen_US
dc.publisherSINTEF Ocean ASen_US
dc.titleiPROCESS innovation - Innovative and Flexible Food Processing Technology in Norway - 2020:00981 Aen_US
dc.typeResearch reporten_US
dc.description.versionpublishedVersionen_US
dc.identifier.cristin1851121
dc.relation.projectNorges forskningsråd: 255596en_US
cristin.ispublishedtrue
cristin.fulltextoriginal


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