2D and 3D printing using food waste
3D Printing
Precise deposition of the materials layer-by-layer with fixed parameters to create the predefined structures. Personalization, meal composition adapted to individual diet, ease and simplicity of preparation of meals, both aesthetic […]
Continuous UVC (UVGI – Ultraviolet germincidal irradiation at 254 nm)
Food conveyor solutions already existing for solid food and the decontamination of food packaging. Treatment of liquid commonly found in water treatment and some beverage. Interesting photo-catalytic reaction known to […]
Controlled atmospheres conservation
Extends the shelf life of food preserving the nutritional quality and taste
Convective dehydration
Make changes to the nutritional value and flavours of food while significantly reducing its weight, making it ideal for long-term storage and transport
Enzymatic hydrolysis processes
Valorisation of by-products, extraction of molecules/compounds of interest. Extraction and/or concentration of protein hydrolisates and/or hydrocolloids from byproducts/waste/seaweed with different applications.
Extrusion
Make changes to the flavours of food while improving shelf-life/ usage of food waste.
Fast and ultra-sensitive contaminant detection tools
Strategies for the detection, prevention and mitigation of food risks: biological contaminants (pathogenic microorganisms, marine biotoxins, mycotoxins) and chemicals (allergens, heavy metals, drug residues, etc.) Development of early risk detection […]
Fermentation
Make changes to the nutritional value and flavours of food while improving shelf-life
Freeze-drying
Preserves the flavor, texture, and nutritional value of food while significantly reducing its weight, making it ideal for long-term storage and transport