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Valorisation of residual flows from the agri-food chain

CHARACTERISING THE AVAILABLE RESIDUAL FLOWS

  • Macro-nutrients: proteins, fats, fibres, sugars
  • Nutritional value - feed value
  • Micro-nutrients: minerals, vitamins, ...
  • Bioactive components: polyphenols, carotenoids, glucosinolates, sesquiterpenes, ...
  • Health-promoting, anti-microbial, bio-stimulant, biocide, ...

A. PROCESS DEVELOPMENT

  • Experimental design
  • Minimum processing vs. biorefinery?
  • Impact of the processing on components of interest
  • From lab scale to pilot scale
  • Innovative processing technology

B. PRODUCT DEVELOPMENT

  • Taste tests
  • Physico-chemical stability - shelf-life
  • Microbiological and chemical food safety
  • Packaging

IMPLEMENTATION

  • Upscaling
  • Economic feasibility
  • Market study
  • Marketing
  • Legislation
  • LCA - sustainability analysis

More information: bart.vandroogenbroeck@ilvo.vlaanderen.be

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