Food processing technologies
We conduct research into a number of new technologies and methods for gentler food processing.
Food must be safe and healthy and retain its high quality for as long as possible.
In addition to providing safe food, the new technologies are used to extend shelf life and streamline production processes. In addition, quality properties such as taste, colour, texture and nutritional content can be better preserved.
Longer shelf life and faster processing can reduce energy consumption and food waste, and improve the utilisation of raw materials. New technologies can help make the food production system even more sustainable in the process.
Among other things, we work with the following technologies:
- high pressure
- microwaves
- radio waves
- pulsed electric fields (PEF)
- UV-C light
- extrusion
- fractionation
- supercritical CO2 extraction
- cold plasma
- CO2 saturation
and combinations of these.
