iProcess’s main objective is to 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 products and to increase profitability.
These concepts will enable the Norwegian food industry 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.
Professor Ragnar Tveterås, Head of Centre for Innovation Research, UiS-IRIS is leader of the Work Package 5, Value chain startegi in the project.
The iProcess project main goal is to develop results which will be of great importance for both Norwegian and international food industry, including both green and blue sector. For the project to succeed, it will need to share findings both national and international in an efficient manner.