Wageningen UR - Articles and news items
Issue 1 2012 • 5 March 2012 • Ariette Matser, Charon Zondervan and Andrea Seleljova, Wageningen UR; Fabien Boulier, Agropolis International; and Emma Holtz, SIK
Technology transfer or knowledge exchange is considered to be very important for increasing the innovation potential of the food industry in Europe. Reaching the large group of small and medium enterprises (SMEs) in Europe with state-of-the-art knowledge available in universities and research organisations is considered especially essential, but also very difficult. The primary aim of the European Network of Excellence ‘HighTech Europe’ is to facilitate the process of knowledge exchange by developing an easy to use toolbox and sharing best practices across Europe. In addition, a roadmap and an action based plan for a (virtual) European Institute of Food Processing will be developed. In this publication, the main goals of collaboration in a European Institute of Food Processing and several operational issues are described.
Twenty two partners from academia and industry have joined forces in the EC funded Network of Excellence ‘HighTech Europe’ that for the first time links the European competences and expertise in the food processing sector. The overall intention is to achieve an effective knowledge exchange in the field of high-tech food processing, bio, nano and ICT technologies to food markets in order to strengthen the competitiveness of the European food industry, especially of SMEs. To achieve this goal, HighTech Europe aims to provide building blocks for an establishment of a European Institute of Food Processing that would ensure a long-term collaboration between European centres of excellence and the food industry. The conditions under which such an institute should operate are being investigated in the project.
Peppers & tomatoes on the vine seem to have a longer shelf life in PLA packaging compared to products packed in synthetic materials…
Issue 5 2010 • 5 November 2010 • Lilia Ahrné, Director of Department Process and Technology Development, SIK and Ariette Matser, Senior Scientist Novel Processing, Wageningen UR, Food & Biobased Research
One of the goals of NovelQ is to facilitate and speed up industrial exploitation of novel technologies by carrying out extensive demonstration activities with real food products and industrial equipment in close collaboration with the food industry. A variety of activities have been undertaken during the lifetime of NovelQ demonstrating the advantages of novel processing and advanced heating with respect to product quality and shelf-life (Figure 1).
How to compare novel and conventional processing methods in new product development: A case-study on orange juice
Issue 5 2010 • 4 November 2010 • Ariette Matser & Hennie Mastwijk, Wageningen UR and Diána Bánáti, Director General, Central Food Research Institute and Liesbeth Vervoort & Marc Hendrickx, Katholieke Universiteit Leuven
The overall objective of the EU FP6 NovelQ Integrated Project was to formulate strategic solutions for technical and basic research hurdles to enhance the development and successful demonstration of Novel Processing (NP) schemes. A parallel approach was chosen based on providing a sound scientific base and technology transfer.
The first approach has generated new insights for mechanistic and kinetic aspects on the impact of novel technologies on food safety and quality as a basis for process and product development. The second has led to integrated product and process development, and demonstration trajectories. It has also resulted in enhanced implementation of NP.
Issue 5 2010 • 4 November 2010 • Ariette Matser & Hennie Mastwijk, Wageningen UR and Milan Houška, Food Research Institute Prague
The implementation of a novel processing technology needs a science-based approach where product benefits initially demonstrated in a laboratory environment and the associated risks are used to predict enhanced quality when the technology is used in large-scale industrial operation. We discuss four novel technologies business cases developed for food application moving from laboratory to industrial-scale application.
Issue 5 2010 • 4 November 2010 • Ariette Matser, Miriam Quataert, Remco Hamoen and Huug de Vries, Wageningen UR, Food & Biobased Research
In past years, it has become clear that the variety and complexity of novel processing methods is a major bottleneck for companies in deciding where to invest. Even though the pros and cons of technologies have been highlighted in various books (HPP, PEF-books, EME etc.), the most appropriate technologies for specific applications often have not been compared directly. Thus, NovelQ has created a decision support tool for companies.
By answering a short list of specific questions, a potential user (e.g. a food manufacturer) can easily evaluate whether a technology is relevant for their products and if implementation is economically feasible.
NovelQ shares its results on 5-6 October in Wageningen. The EU-funded project is exploring novel processing technologies for foods…
Issue 2 2009 • 1 June 2009 • Jeroen Willemsen, Manager Business Development, Food Technology Centre, Wageningen UR and Verena Eisner Researcher Separation Technology, Food Technology Centre, Wageningen UR
Consumer expectations of product quality for food emulsions drive the industry to continuously invest in new production methods. Membrane emulsification (ME) has been known for many years and its potential is emphasised in numerous scientific publications. ME is said to ensure highly controlled production of particulates and be a more energy efficient process than conventional methods. Scientific developments in this area cover the production of oil-in-water (O/W) or water-in-oil (W/O) emulsions to multiple emulsions of different types, solid-in-oil-in-water (S/O/W) dispersions, coherent solids (silica particles, solid lipid microspheres) and structured solids (solid lipid microcarriers, gel microbeads).
Control of product quality and process yields in innovative food production processes can be largely improved through better understanding of the relations between process design and product quality. The effects of intensive heating processes such as frying, baking, roasting and microwave on product quality are still poorly understood. Currently, when designing new food processing lines, […]
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