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

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

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

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Krupa (4.495Mb)

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https://hdl.handle.net/11250/2724638

Utgivelsesdato

2020

Metadata

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Samlinger

Institutt for bioteknologi og matvitenskap [914]
Institutt for industriell økonomi og teknologiledelse [1976]
Institutt for maskinteknikk og produksjon [2666]
Publikasjoner fra CRIStin - NTNU [22239]

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.

Utgiver

SINTEF Ocean AS