Reduction of energy use by novel process routes for food.

Project: PhD

Project Details


With pressing climate change consequences, more sustainable ways of producing foods are investigated. Processed foods require texturizing ingredients. These are produced conventionally using a lot of resources. Milder fractionation methods like dry fractionation can be employed, which uses substantially fewer resources. However, these milder refined ingredients are less pure and therefore more complex to apply in food products. This project aims at showing that milder refined ingredients can still reduce the environmental impact of food products while being complex to understand.
Effective start/end date4/03/1912/05/23


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