iProcess - Total utilization of raw materials in the supply chain for food with a bio-economical perspective - 2019:01041
2019
Tveit, Guro Møen | Salomonsen, Cecilie | Misimi, Ekrem | Aursand, Marit | Eilertsen, Aleksander | Courtade, Magali
Main objective Develop novel concepts and methods for flexible and sustainable food processing in Norway – that are to cope with small volume series and high biological variation of the existing raw materials – to enable increased raw material utilization for food pro-ducts and to increase profitability. These concepts will enable the Norwegian food in-dustry to overcome its long-term national important challenge regarding increased sustainability of raw material use and reduction of loss (edible)/waste (inedible) in a lifecycle context.
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