iPROCESS innovation - Innovative and Flexible Food Processing Technology in Norway

Published 01.11.2020

Publication details

Publisher : SINTEF Ocean AS

International Standard Numbers :
Printed : 9788214065602

Publication type : Report

Contributors : Andersen, Petter Vejle; Dreyer, Heidi Carin; Krupa, Alexandre; Lind, Morten; Sandvold, Hilde Ness; Thakur, Maitri; Tveterås, Ragnar; Vatn, Jørn; Verboven, Pieter; Wold, Jens Petter Aursand, Marit (ed.); Courtade, Magali (ed.); Fon, Marianne (ed.); Greiff, Kirsti (ed.); Lillienskiold, Aleksander (ed.); Misimi, Ekrem (ed.); Salomonsen, Cecilie (ed.); Tveit, Guro Møen (ed.)

Series : SINTEF rapporter

Year : 2020

Research areas

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

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.