New project film
The project's objective has been to develop novel concepts and methods for flexible and sustainable food processing in Norway. Watch the film and see what we have achieved.
Kunstig intelligens og interaktiv læring vil forme arbeidslivet
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
Program og påmelding til TechFood og sluttmøte i iProcess
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
Integrated planning in white fish supply chains
Through integrated supply chain planning by sharing information, uncertainty is mitigated leading to improved supply chain performance in whitefish processors. During the iProcess project, NTNU has had several researchers and students at NTNU has worked on tasks related to
Raman spectroscopy for quality differentiation of pork
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
5 points to consider before setting sails in data science projects in the food industry
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
Tracking non-rigid objects using depth camera
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
Raman spectroscopy for estimation of residual bone minerals in mechanically deboned chicken meat
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
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 difficult 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
Information sharing strategies in whitefish supply chain
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
Research exchange from India to Norway
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
The impact of supply uncertainty on supply chain planning processes
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
Working together with robots
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 aims to change the food industry. See our Newsletter
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
Case studies
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
iProcess – The green shift in food industry
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
Robot grasping
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
– 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,
WP 7 Management
Project Leader: Ekrem Misimi, SINTEF Ocean (SO) Participating partners SO, Management team, all partners Objective: To ensure an efficient running of the activities in the iProcess project and exploitation of results in compliance with the established objectives.
WP 6 Dissemination and Communication
Work Package leader / Responsible partner: SFA and Røe Kommunikasjon Participating partners: Røe Kommunikasjon, TYD, SFA, All partners Objective: To inspire and engage the relevant industry representatives and society at large through the dissemination and
WP 5 Value chain strategies and business models
Work Package Leader/Responsible partner Dr. Ragnar Tveterås, Centre for Innovation Research, UiS-IRIS Participating partners All partners Objective: Develop strategies for successful innovation processes and profitable full-scale commercialization of the novel flexible processing technologies at the
WP 4 Information Management
Work Package Leader/Responsible partner: Dr. Maitri Thakur, SINTEF Fisheries and Aquaculture (SFA) Participating partners SFA, Nofima, NTNU, HRAFN, Industry Objective: Development of information flow management strategies to maximize the resource efficiency of the Norwegian food
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 3 Flexible Processing Automation
Work Package Leader Dr. Ekrem Misimi, SINTEF Fisheries and Aquaculture (SFA) Participating partners SFA, NMBU, SRM, KU Leuven, INRIA, Dynatec, Food Processing Industry partners Objective: To develop innovative processing concepts that are: a) flexible to cope
WP 2 Optimal process control and raw material differentiation
Work Package Leader: Dr. Jens Petter Wold, Nofima Participating partners: Nofima, SFA, DTU, Prediktor, Industry partners Objective: Development of optimal process control concepts involving novel rapid and on-line methods based on spectroscopy/machine vision and interpretation of large process
WP 1 Selection of cases, analysis of raw material
Work Package Leader Harry Westavik, SINTEF Fisheries and Aquaculture (SFA) Participating partners All RTD Partners, All Industry partners Objective: To map and identify industrial needs/challenges that should be overcome in order to increase the sustainability and