Vil roboter i nær fremtid klare å utføre kompleks bearbeiding av råstoff som i dag kun utføres av mennesker? Hvordan kan dette bidra til en mer bærekraftig matproduksjon i Norge? Den 4. februar ble den
TechFood Vil roboter i nær fremtid klare å utføre kompleks bearbeiding av råstoff som i dag kun utføres av mennesker? Hvordan kan dette bidra til en mer bærekraftig matproduksjon i Norge? Hva kan robotene gjøre for
Raman spectroscopy can be used for analysis of important quality indicators in meat, feasibly leading to on-line applications of the technique in the future. Overall meat eating quality is very important for consumer confidence, willingness to pay
In the slipstream of the digitalization of modern food industry, part of Industry 4.0, a paramount need to handle larger and larger amounts of data has called for new developments in both the analytical toolbox
Surface of non-rigid objects, such as leafy vegetables, meats and fishes can be completely and accurately tracked using a depth camera with the approach proposed in this article. This is exceptionally useful while interacting with
Residual bone, measured as %calcium or %ash, is a strictly controlled quality parameter of mechanically deboned chicken meat (MDCM). Raman spectroscopy was developed as a rapid tool for estimation of this important parameter. Mechanical deboning
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
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.