The Faculty of Food Science and Nutrition at the University of Iceland has long experience in process optimization and monitoring, both with traditional (physicochemical, microbiological etc. analyses) and more novel spectroscopic quality analytical methods (TD-NMR, NIR, multispectral etc.) analyses, and the development of spectroscopic prediction tools that are applicable during food processing.
The Faculty of Food Science and Nutrition at the University of Iceland has long experience in process optimization and monitoring, both with traditional (physicochemical, microbiological etc. analyses) and more novel spectroscopic quality analytical methods (TD-NMR, NIR, multispectral etc.) analyses, and the development of spectroscopic prediction tools that are applicable during food processing.
Un. of Iceland will contribute to the project with physicochemical and microbiological analyses of the processing water streams to assess the quality and quantity of valuable ingredients that can be used for new product development and value adding to the processing, especially in the marine and land based aquaculture sectors. UoI will also assess the technical and economic feasibility and life cycle assessment of the studied value chains. Currently Un. of Iceland is participating in 40 Horizon 2020 projects, of which 10 are coordinated by UoI.
Matís and Un. of Iceland, host several graduate students, and have a strong collaboration with the EIT Food program, which is a very efficient channel for training and knowledge generation activities to young scientists and entrepreneurs. At least one PhD student from UoI will contribute to the project as well.
Key role(s) in the project
Physicochemical analysis of valuable components in the water streams used during food processing, mass- and energy balance evaluations and life cycle assessment (LCA) of marine and landbased aquaculture processing.