– iProcess will change the food processing industry
After the iProcess Kickoff, both industrial partners and researchers should know what to expect from one another, according to Dr. Marit Aursand. Expect a change - the iProcess course is set. - The iProcess Kickoff
– iProcess is a groundbreaking project
- If you can find a common core technology. In Dr. Odd Myklebust`s view –what will make iProcess succeed? In the not so distant future, all production will be characterized by greater flexibility and customization,
Welcome to iProcess Kickoff meeting!
- I am very happy to wish everyone welcome to this kickoff meeting for the iProcess project, says Dr. Marit Aursand, project coordinator. The iProcess kickoff meeting takes place in Trondheim April 26-27. Research and
The what, where and whens of the iProcess Kickoff:
Agenda iProcess Kickoff meeting Trondheim April 26-27 When: Day 1, Tuesday April 26th Where: Britannia Hotel, Dronningens gate 5 What: 10:00 - 11:00 Meeting - Project Administration (PA) and Management Committee (MC), advisory board 10:30
WP 7 Management
Project Leader: Dr. Marit Aursand, SINTEF Ocean (SO) Participating partners SO, Management
WP 6 Dissemination and Communication
Work Package leader / Responsible partner: SFA and Røe Kommunikasjon
WP 5 Value chain strategies and business models
Work Package Leader/Responsible partner Dr. Ragnar Tveterås, Centre for Innovation
WP 4 Information Management
Work Package Leader/Responsible partner: Dr. Maitri Thakur, SINTEF Fisheries and
WP 3 Flexible Processing Automation
Work Package Leader Dr. Ekrem Misimi, SINTEF Fisheries and Aquaculture
WP 2 Optimal process control and raw material differentiation
Work Package Leader: Dr. Jens Petter Wold, Nofima Participating partners: Nofima, SFA,
WP 1 Selection of cases, analysis of raw material
Work Package Leader Harry Westavik, SINTEF Fisheries and Aquaculture (SFA)
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.