Abstract
Main objective
Develop novel concepts and methods for flexible and sustainable food processing in Norway – that are to cope with small volume series and high biological variation of the existing raw materials – to enable increased raw material utilization for food pro-ducts and to increase profitability. These concepts will enable the Norwegian food in-dustry to overcome its long-term national important challenge regarding increased sustainability of raw material use and reduction of loss (edible)/waste (inedible) in a lifecycle context.
Develop novel concepts and methods for flexible and sustainable food processing in Norway – that are to cope with small volume series and high biological variation of the existing raw materials – to enable increased raw material utilization for food pro-ducts and to increase profitability. These concepts will enable the Norwegian food in-dustry to overcome its long-term national important challenge regarding increased sustainability of raw material use and reduction of loss (edible)/waste (inedible) in a lifecycle context.
