Food processes and supply chain

Understanding food processes, including the supply chain, is essential when discovering how to best produce sustainable foods with minimal waste.

This research area focuses on how to develop new sustainable food processes to effectively produce foods with improved safety and shelf-life, attractive sensory attributes, enhanced nutritional value, improved digestibility, and absence of anti-nutritional factors or adverse chemical changes during processing.

The research performed in this area deploys gentle and emerging technologies for minimization and/or utilization of all resources in the food supply chain including raw materials, ingredients, water, co-products (process, side, and waste streams), and a combination of sensor and data technology (i.e. process analytical technology). Understanding relationships between the process and food structure plus functionality are key to underpin the selection of gentle processes for future foods. 

The main purpose is to create sustainable, healthy, and sensorial-attractive ingredients and food products by understanding their molecular composition and interactions, microstructure, product functionality, and bioactivity.

The research area deals with several important tasks in terms of sustainability. First, research calls for the advancement of sustainable process technologies that facilitate export and reduce food waste. Second, data driven and measurement-based strategies must be applied for process control and consistent product performance, including sustainability aspects of reduction of water and energy consumption in plants.


Learn more about food processing by visiting the research group Dairy and Processing.

Learn more about food process analytics by visiting the research group Foodomics.


Related research projects: