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Interactive Technology Portal
From Food Tech Innovation Portal
Revision as of 11:09, 23 April 2013 by Hamoen (Talk | contribs)

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Title Technology class Completed by
Acrylamide mitigation strategies not applicable KU Leuven LFT
Actinidin and high pressure High Pressure equipment
Active barrier packaging materials for fat and oils Packaging of liquids FRIP
Air classification Air classifiers Wageningen UR - FBR
Allergens database for gluten in foods Databases FRIP
Alternative heat-stable sweeteners for bakery products M.Houska
FRIP
Monica Trif
CENTIV
Anti-browning agents for fresh cut fruit not applicable FRIP
Antifungal LAB not applicable TTZ
Antimicrobial biodegradable packaging Packaging of solids INRA - IATE
Antimicrobial effect of ozone in the food industry not applicable DIL
Antimicrobials for bakery products Packaging of solids M. Houska
FRIP
Antioxidants from sweet potato INRA - IATE
Application of pulsed electric fields for cell disintegration PEF equipment DIL
Baking with combined microwave and infrared/impingement heating Heaters SP
Baking with impingement heating not applicable SP
Baking with infrared heating not applicable SP
Batch overpressure water cascading or spray retort Heaters KU Leuven LFT
Biomass sensor Sensors and Indicators INRA - IATE
Biosensor aflatoxin Analytical instruments TTZ
Bottles with nanomaterials for in-bottle sterilisation Packaging of liquids FRIP
Brining and cooking meat products not applicable IRTA
Carbon nanotube based biosensors Sensors and Indicators UTCN
Casein micelles fortified with iron INRA - IATE
Cheese ripening control Sensors and Indicators INRA - IATE
Chemical pressure temperature time indicator coenzyme Q(0) Sensors and Indicators KU Leuven LFT
Chocolate seeding not applicable SP
Coaxial Coaxial ElectroHydrodynamic Atomization (CEHDA) Ben Langelaan
Cold plasma for food application Plasma equipment IRTA
Cold plasma for packaging application Plasma equipment FRIP
Cold sterilisation by dimethyl dicarbonate Packaging of liquids FRIP
Colorimetry and spectrophotometry for food products Analytical instruments UTCN
Cutting of food products by ultrasound Cutters FRIP
DIL
DSS durum wheat Software and Models INRA - IATE
DSS packaging design Software and Models INRA - IATE
Decontamination by peroxyacetic acid Washers FRIP
Dehusking Process Mills INRA - IATE
Density measurement of food products Analytical instruments UTCN
Dewatering process Dryers INRA - IATE
Dielectric microwave spectroscopy Electro-Magnetic equipment IRTA
Dry heat sterilization of spices Dryers FRIP
Dry-roasting and pasteurization of nuts using infrared heating not applicable SP
Dry-roasting of nuts using microwaves Electro-Magnetic equipment IRTA
Drying of non-fermented meat products Dryers IRTA
ELECTRO-FREEZING Electro-Magnetic equipment GEPEA-ONIRIS Prof LEBAIL
Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization High Pressure equipment FRIP
Efficient cooling of hot filled pouches and bottles Packaging of liquids FRIP
Egg white as structure forming agent not applicable FRIP
Electrochemical tongue Sensors and Indicators KU Leuven LFT
Electron beam processing Texas A&
Electron beam(eBeam) pasteurization of fresh produce National Center for Electron Beam Research (NCEBR)
Electron paramagnetic resonance spectroscopy Analytical instruments UTCN
Electrostatic separation Air classifiers Wageningen UR - FBR
Emulsions stabilized by multi-layer interfaces not applicable DIL
Encapsulation of bioactive compounds Encapsulators INRA - IATE
Encapsulation of lycopene to increase its bioavailability Dryers FRIP
Encapsulation of sulforaphane to increase its stability during heat processing of functional foods Encapsulators FRIP
Engineered Osmosis EDERNA
Enhancement of Bacillus probiotics Cerebral Innovation
Enzymatic extraction of ferulic acid Fermentors INRA - IATE
Enzymatic liquefaction of fish meat not applicable FRIP
Enzymatic modification of phospholipids not applicable DIL
Enzymatic pressure temperature time indicator Sensors and Indicators KU Leuven LFT
Enzyme-based oxygen scavengers based on glucose oxidase/catalase Packaging of solids CENTIV
Enzymes with lipase/acyltransferase activity for processing fats Fermentors INRA - IATE
Ethylene powder ripening of fruits and vegetables not applicable FRIP
Fat replacers for meat products not applicable FRIP
Fermenting and drying of meat products Dryers IRTA
Fish species identification Analytical instruments TTZ
Flavour and aroma release packaging Packaging of liquids CENTIV
Flow-cytometry immunoassay Analytical instruments TTZ
Fluid particle modelling Software and Models SP
Freeze meat juice release prevention not applicable FRIP
Furan formation in heat treated food products not applicable KU Leuven LFT
GC-MS fingerprinting for food authenticity evaluation Analytical instruments KU Leuven LFT
GMO maize test kit not applicable INRA - IATE
General principle of robotics Sensors and Indicators UTCN
Glucose removal from egg white not applicable FRIP
HPT meat sterilisation High Pressure equipment FRIP
Heat distribution studies in batch retorts for in-pack thermal processing Heaters KU Leuven LFT
Heat penetration studies for in-pack thermal processing in batch retort systems Heaters KU Leuven LFT
High oxygen barrier for colour stabilisation of fresh meat slices Packaging of solids FRIP
High pressure assisted meat tenderisation by papain and ficin High Pressure equipment FRIP
High pressure homogenisation for microbial inactivation of liquid food Homogenizers KU Leuven LFT
High pressure pasteurization of fish to prolong their freshness High Pressure equipment FRIP
IRTA
High pressure pasteurization of marinated chicken meat High Pressure equipment FRIP
High pressure processing High Pressure equipment DIL
High pressure shellfish processing High Pressure equipment IRTA
High pressure thermal sterilisation High Pressure equipment KU Leuven LFT
High-pressure low-temperature processes High Pressure equipment KU Leuven LFT
Humidity indicators Sensors and Indicators FRIP
Hydrocolloids preventing fruit from shrinkage while drying Dryers FRIP
Hydrocyclone Cyclones Wageningen UR - FBR
Hydrostatic retort Heaters KU Leuven LFT
Immature cereal product Mills INRA - IATE
Immobilization of yeast cells for fermentation, especially beer Fermentors IRTA
Improved gluten free bread not applicable SP
Improving dairy strains Fermentors INRA - IATE
In pack heat pasteurization of ready to eat meals Heaters FRIP
In situ dairy sweetener Fermentors INRA - IATE
In vitro digestion procedures not applicable KU Leuven LFT
Infrared heating Light equipment SP
Infrared temperature measurement Electro-Magnetic equipment UTCN
IRTA
Ionising radiation Electro-Magnetic equipment IRTA
Irradiation and allergens not applicable FRIP
Irradiation of meat products Light equipment DIL
Lab-on-a-chip Analytical instruments KU Leuven LFT
Listello mill for olive oil processing Mills IRTA
Low-fat stabilization of peanut butter and vegetable kernel butters Homogenizers CENTIV
Luminescence oxygen sensors Sensors and Indicators UTCN
Magnetic field assisted nanoparticle dispersion Electro-Magnetic equipment KU Leuven LFT
Mass spectrometry Analytical instruments UTCN
Meat ageing sensor Sensors and Indicators INRA - IATE
Membrane (bio)fouling process control Membrane equipment Wageningen UR - FBR
Metal-based nanomaterials in the food industry Packaging of liquids IRTA
Microfiltration Membrane equipment Wageningen UR - FBR
Micromill Mills INRA - IATE
Microorganisms anti-adhesion layer INRA - IATE
Microwave drying of spice and herbs Dryers FRIP
Microwave extraction Heaters INRA - IATE
Microwave heating Electro-Magnetic equipment IRTA
Microwave-assisted thermal sterilisation (MATS) Dil
Mincing and cooking meat products not applicable IRTA
Modeling of cereal grains Software and Models INRA - IATE
Modelling of quality of fruit and vegetables packaged in MA Packaging of solids FRIP
Modelling of quality of meat packaged in MA during storage Packaging of solids FRIP
Modification of phospholipids not applicable DIL
Moisture absorbers Packaging of solids FRIP
Molecular probes for pectin analysis Sensors and Indicators KU Leuven LFT
Monitoring of wheat grain peripheral tissues Mills INRA - IATE
Multiplex PCR Analytical instruments TTZ
Mycotoxins reduction in wheat grains INRA - IATE
NMR Analytical instruments UTCN
Nanofiltration Membrane equipment Wageningen UR - FBR
Nanoparticulation of bioactive components not applicable FRIP
Natural antimicrobials for cereal not applicable FRIP
Natural low-calorie sweeteners from Stevia not applicable KU Leuven LFT
Natural texturizers Mixers INRA - IATE
Natural yellow dye INRA - IATE
Novel antimicrobials for meat component of bakery products or baby foods not applicable FRIP
Ohmic heating Electro-Magnetic equipment DIL
Omega-3 poly-unsaturated fatty acids from microalgae not applicable KU Leuven LFT
On-line-monitoring of food fermentation processes using infrared and Fourier-transformed infrared spectroscopy Light equipment DIL
Opening systems of aseptically filled boxes Packaging of liquids FRIP
Optimization of freeze-drying Software and Models INRA - IATE
INRA - GMPA
PIT nano-emulsions not applicable INRA - IATE
Package indicators of MA Sensors and Indicators FRIP
Package indicators of microorganism growth Packaging of liquids FRIP
Packaging for IR processes Packaging of solids SP
Packaging for microwave processing Packaging of solids SP
Packaging materials for high pressure thermal sterilisation High Pressure equipment FRIP
Pectin bioactivity not applicable KU Leuven LFT
Pectin engineering and texture not applicable KU Leuven LFT
Photoacoustic spectroscopy for food control Analytical instruments UTCN
Physical methods for inactivation of insects in organic-cereals Packaging of solids FRIP
Pickering Emulsions not applicable DIL
Planetary roller extruder (PRE) Extruders DIL
Polymeric films with antimicrobial properties not applicable SP
Prebiotic effects of arabinoxylan oligosaccharides not applicable KU Leuven LFT
Preventing or postponing wheat bread staling with enzymes not applicable SP
Principles of indicators of modified atmosphere composition Sensors and Indicators FRIP
Pulsed electric field food cooking PEF equipment DIL
Pulsed electric field processing PEF equipment DIL
Pulsed electric fields and spore inactivation PEF equipment DIL
Pulsed light decontamination meat carcasses Light equipment DIL
Pulsed light for microbial inactivation Light equipment UTCN
QDS Drying maturing system for sliced products Dryers IRTA
QUENCHER Analytical instruments TTZ
RFID temperature dataloggers Sensors and Indicators FRIP
Radiofrequency dielectric heating Electro-Magnetic equipment IRTA
Raman spectroscopy Electro-Magnetic equipment UTCN
IRTA
Real-time wireless temperature measurement during high pressure processing Sensors and Indicators DIL
Reducing acrylamide formation during baking not applicable SP
Reducing acrylamide formation in fried potatoes not applicable SP
Reducing meat oxidation not applicable SP
Reducing meat oxidation by dietary addition of antioxidants not applicable SP
Reduction of NaCl in cheese not applicable FRIP
Reduction of bread staling using hydrocolloids not applicable SP
Reduction of industrial sewage sludge by biological and biochemical agents not applicable IRTA
Reduction of peanut allergens by high pressure combined with polyphenol oxidase High Pressure equipment FRIP
Reverse osmosis Membrane equipment Wageningen UR - FBR
Rheological properties of liquid egg products for pumping system design Transport equipment FRIP
Robotics for increased automation flexibility in food manufacturing not applicable SP
DIL
Robotics in food manufacturing processes not applicable DIL
SPR based biosensors Sensors and Indicators KU Leuven LFT
Salt replacers in meat and fish products Mixers FRIP
Shelf life extension of marinated fish products by organic acids not applicable FRIP
Shock wave meat tenderization Electro-Magnetic equipment DIL
Smart label based on doping front migration Sensors and Indicators KU Leuven LFT
Solvent extraction Solvent Extraction equipment Wageningen UR - FBR
Sous vide Dil
Spray drying Dryers CENTIV
Spray drying and fluidized bed agglomeration used to encapsulate oils in powder Encapsulators CENTIV
Spray drying control Software and Models INRA - IATE
Spray freeze drying FRIP
Spray-dried milk powder structure for the application in fat-based suspensions not applicable DIL
Starch gelation by high pressure processing High Pressure equipment IRTA
Structure engineering and carotenoid bioaccessibility not applicable KU Leuven LFT
Structure formation through pressure-induced protein denaturation High Pressure equipment DIL
Sub-/Supercritical water hydrolysis not applicable DIL
Sugar synthesis using sulfatases Fermentors INRA - IATE
Supercritical carbon dioxide pasteurization of liquid food not applicable CENTIV
Supercritical extraction of flavour compounds in spice Solvent Extraction equipment FRIP
Superheated steam drying Dryers KU Leuven LFT
Surface pasteurisation with infrared heating not applicable SP
Surface sanitation by UV radiation Light equipment FRIP
TESTTEST DIL
Test version TDS not applicable DIL
Thawing of food products by radiofrequency Electro-Magnetic equipment IRTA
Thermal processing and allergens not applicable FRIP
Treatment of blood plasma of animal origin by pulsed electric fields (PEF) PEF equipment DIL
Tribology and food texture perception not applicable KU Leuven LFT
Twin screw extrusion Extruders DIL
UV color TTI Sensors and Indicators INRA - IATE
KU Leuven LFT
Ultrasonic Sensor for the transmission of signals for process control for high pressure processing Sensors and Indicators DIL
Ultrasonic humidification (MicroTec) Climate rooms TTZ
Ultrasound DIL
Ultrasound assisted tempering of chocolate SP
Vacuum cooling of foods Coolers FRIP
Vacuum dry heating Dryers FRIP
Vacuum frying not applicable SP
Vision system for robot guidance and food inspection Sensors and Indicators SP
X-ray for non-invasive food quality control Imaging IRTA

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Created by Hamoen on 23 April 2013, at 11:09