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

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

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

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

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 difficult for firms to adopt with their

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.

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

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

Information sharing is one of the main supply chain strategies for reducing uncertainty and is vital for supply chain efficiency. All actors can benefit from sharing relevant information in a timely manner and improve supply

An Indian PhD student from IIT Kharagpur has been on a research exchange to SINTEF Ocean in the RE-food project working with the Norwegian whitefish supply chain in the iProcess project. In iProcess he worked

Four students at NTNU Department of Mechanical and Industrial Engineering have in 2017-2018 worked with production planning and how improved information flow can support critical decisions. The production planning in terms of mathematical modelling has

Three of our researchers in iProcess, Ekrem Misimi, Aleksander Eilertsen and Jonatan S. Dyrstad are visiting the 2017 IEEE/RSJ International Conference on Intelligent Robots and Systems (IROS 2017) in Vancouver, Canada, this week. The theme

iProcess Newsletter June 2017 The food industry in Norway prioritizes flexible robotic automation as means to be able to cope with the high biological variation in food raw material and to maximize the raw material

A central task is to understand variations based on use of Big Data from novel rapid and on-line measuring methods for raw materials and product differentiation. TINE has expressed need for measuring different quality parameters

Artificial Eye, brain and hands: Research towards developing new solutions based on "artificial eye, brain and hand" is expected to be a next generation technology that will bring the Norwegian seafood, food and aquaculture industry

One of the greatest challenges in robotics today is the contact processing of a robot with an object and dexterous handling of compliant objects. This is particularly emphasised when it comes to dealing with handling

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

- 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,

- 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

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