Porosity maps give an ‘airy’ image of fruit and vegetables

See the internal structure of your product through 3D X-ray based porosity mapping.   The porosity of a fruit or vegetable quantifies the amount of air spaces inside the product. The porosity strongly determines to what

Managing supply uncertainty in operational production planning – A whitefish case study

Managing supply uncertainty by a formal stochastic programming approach demonstrates how expected profit may be increased due to more robust production plans.   Production planning Operational production planning deals with establishing optimal production plans. A production

Intermediary Real-Time Trajectory Interpolating with Cubic Hermite Splines

Real-time trajectory interpolation allows a Python-based sensor-integrating application to real-time control a Franka Emika robot. Application development in Python is much faster and easier than in C++.   When robot motion generation for a processing task is dependent on real-time sensor feed-back from the processing tool, the motion must be, by it’s nature, generated at the temporal micro to meso level in

Designing within the circular economy

How can the food industry and their equipment vendors use design as a tool to enter the circular economy?  Circular design is a tool used in the circular economy. The future must become more sustainable

Barriers to increased automation and technological development in food processing

The most important barrier for introduction of technology with artificial intelligence in processing of food in Norway, is the complexity of the new technology. The new technology is demanding for firms to adopt with their

On-line estimation of dry matter and fat content in production blocks of cheese by NIR spectroscopy

Modern dairy factories produce thousands of cheese blocks per day. We evaluated NIR spectroscopy for on-line determination of fat and dry matter in such cheeses. The motivation is true time control of the production process.

Robotic handling of compliant food objects by robust learning from demonstration

Today, robots lack the visual, tactile and cognitive intelligence of humans to perform complex handling and processing tasks. We show how to endow robots these abilities and how to teach them to handle complaint food

Traceability of hides through the supply chain

Hides are one of the most important rest raw materials or plus-products produced by the meat industry as they are further processed and used in leather production. The hide supply chain consists of a producer

2504, 2016

WP 7 Management

Project Leader: Ekrem Misimi, SINTEF Ocean (SO) Participating partners SO, Management team,

2504, 2016

WP 6 Dissemination and Communication

Work Package leader / Responsible partner: SFA and Røe Kommunikasjon

2504, 2016

WP 5 Value chain strategies and business models

Work Package Leader/Responsible partner Dr. Ragnar Tveterås, Centre for Innovation

2504, 2016

WP 4 Information Management

Work Package Leader/Responsible partner: Dr. Maitri Thakur, SINTEF Fisheries and

2104, 2016

WP 3 Flexible Processing Automation

Work Package Leader Dr. Ekrem Misimi, SINTEF Fisheries and Aquaculture

2104, 2016

WP 2 Optimal process control and raw material differentiation

Work Package Leader: Dr. Jens Petter Wold, Nofima Participating partners: Nofima, SFA,

2104, 2016

WP 1 Selection of cases, analysis of raw material

Work Package Leader Harry Westavik, SINTEF Fisheries and Aquaculture (SFA)

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About us 

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 biologicalvariation of the existing raw materials – to enable increased raw material utilization for food
products and to increase profitability.

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