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Recycling and upgrading wastes from food production for use within the food chain
Project
Project code: 514049
Contract period: 01.03.2005
- 28.02.2009
Budget: 809,907 Euro
Purpose of research: Applied research
Europe's fruit and vegetable industries generate about 30 million tonnes of waste a year. At present the main fate of this waste is to be landfilled, or used as a low quality compost or animal feedwithout segregation or significant treatment, wasting valua ble nutrients and biomass. Fruit and vegetable waste have especially strong potential for being recycled and upgraded for use within thefood chain, in products such as high value added food additives, composts and animal feeds There has been a great deal o f research into these applications, involving a wide variety of disciplines. However, partly because of this multidisciplinarity, the research has been poorly coordinated and too often projects have not led to commercialised products. GRUB S UP aims to: Direct research into processes for recycling and upgrading vegetable and fruit waste towards the development of viable technologies Accelerate the take up of these technologies by assessing their viability and disseminating theresults to industry The proj ect will achieve this through: Reviewing the state of the art in research on relevant processes and collating a database of centres of relevant research excellence Undertaking a detailed study of 6-10 processes under development, investigating their poten tial environmental impact, their impact on food quality and safety, their economic impact, risks associated with them, consumers' and retailers' opinions of them and the industry needs theyaddress Disseminating the results of the project to industry and mo re broadly through a project website and a layman's guide to research in the area with detailed case studies. Bringing together researchers from disparate disciplines engaged in relevant research,together with industrial end-users and a number of other spe cialists. Encouraging the cross fertilisation of ideas between partners, through seminars, meetings ofexpert groups and staff secondments
Section overview
Subjects
- Food Chemistry
- Food Processing
