INFORMED- Increased Efficiency: Moving from Assumed Quality to Online Measurement and Process Control

INFORMED- Increased Efficiency: Moving from Assumed Quality to Online Measurement and Process Control

The project will address challenges in the area of online monitoring and control of production in the meat processing industry. The object is to develop three novel sensor systems to measure important quality and food safety parameters such as tenderness, water holding capacity (WHC), foreign body detection (FOD), water activity (aw) and bacterial contamination.

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