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LEANGREENFOOD

financed

Enzyme technology for Lean and Green food processing

Plant material, including industrial vastes from grain production and the juice and vegetable oil industry, is a rich source for valuable functional ingredients for processed foods. Processing of relevant agricultural vaste and pr... see more

30/11/2013

UCPH

3M€

Project Budget: 3M€

Project leader

KOBENHAVNS UNIVERSITET No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

PARTICIPATION DEPralty Sin fecha límite de participación.

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Financing granted El organismo FP7 notifico la concesión del proyecto The day 2013-11-30 We do not have the information of the call

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10 Participantes

UCPH

0.00€ | Leader

AGRICULTURAL UNIVERSITY OF A...

N.D. | participant

TECHNICAL UNIVERSITY OF DENM...

N.D. | participant

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Project leader

KOBENHAVNS UNIVERSITET No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Project Budget 3M€

participation deadline Sin fecha límite de participación.

Project description Plant material, including industrial vastes from grain production and the juice and vegetable oil industry, is a rich source for valuable functional ingredients for processed foods. Processing of relevant agricultural vaste and product refinery needs, however, rethinking, as it often depends on use of chemical reagents of environmental concern and of harsh reaction conditions with high energy demands. Large requirement of process water adds further to the environmental load. The LeanGreenFood Initial Training Network will focus on solutions to reduce consumption of water and energy, both scarce resources in the future. Carbohydrate and peptide processing to yield value-added food ingredients will be based on the use of mono-component enzymes and on technology developed for highly concentrated solution systems. The LeanGreenFood.network will train 13 ESR’s and 4 ER’s to develop and implement new enzyme-based technology for future development of a more sustainable production. The training will include development and use of specific on-line analytical methods for process monitoring. The use of mechanical treatment and high-pressure tuning of enzymes for process optimization will open up for further process control. The training programme and conferences will be open for participants from outside the Network with the perspective of training a new generation of food scientists.

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