Backed by Nestlé, Bühler and Givaudan, it will include a Fellowship program to promote young scientists.
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A partnership between Microsoft and Bühler has produced technology that stands to make a real difference to food safety and security worldwide.
24 March 2017 | By New Food
Technology from The Bühler Group now allows for the possibility of transforming a by-product of the pitted olive and olive oil industry into a new, natural, “super” ingredient...
12 October 2015 | By Victoria White
With the Hosokawa Bepex acquisition, Bühler can now offer its customers total plant solutions for making chocolate countlines, enrobed articles and cereal bars...
19 May 2015 | By The Bühler Group
Capitalising on increasing demand for rice in South East Asia, Bühler has reaffirmed its position as the first choice technology partner for rice processing..
1 July 2014 | By The Bühler Group
SORTEX optical sorting technology supports quality and growth in frozen vegetable production for Westfro in Belgium...
Bühler takes a giant leap forward in intelligent optical sorting for rice with the all-new SORTEX S UltraVision™
3 June 2014 | By Bühler
Bühler’s flagship rice sorter features individual defect detection technology, enabling processors to adjust the sensivity of each defect, individually and in parallel...
Progress on coffee roasting: A process control tool for a consisten roast degree – roast after roast
4 July 2012 | By Chahan Yeretzian, Flurin Wieland & Alexia N. Gloess, Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry and Marco Keller, Andreas Wetzel & Stefan Schenker, Bühler AG
A real-time automated process control tool for coffee roasting was developed to consistently and accurately achieve a targeted roast degree. It is based on timeresolved on-line monitoring of volatile organic compounds (VOC) in the off-gas of a drum roaster, using Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-TOF-MS). These experiments provide a detailed, real-time…
22 February 2010 | By Jürgen Fischer, Member of the Executive Board, Bühler Barth AG
Agronomic foods are often naturally contaminated with harmless and pathogenic microorganisms. In most cases, agronomic goods are freshly processed, or appropriately processed to preserve and increase shelf stability. Common preservation techniques include heat pasteurisation or sterilisation, irradiation, disinfestations with gaseous substances etc. In particular, the two latter techniques are rarely…