Innovative, novel and/or alternative food processing concepts for enhanced quality retention and improved process efficiency

创新、新颖和/或替代食品加工概念，可增强质量保持并提高加工效率

• 批准号: 36715-2013
• 负责人: Ramaswamy, Hosahalli
• 金额: $ 2.11万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2016
• 资助国家: 加拿大
• 起止时间: 2016-01-01 至 2017-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=593035
• 关键词: Innovative; novel; alternative; food; processing

The overall theme of the applicant's program of research is the use innovative, novel and/or alternative food processing concepts to promote better quality retention and enhance safety of processed foods and to improve process efficiency. Innovative and novel concepts are continuously evolving in every area of food processing. Food industry constantly needs to revise or adjust its manufacturing practices to the changing needs of the consumers to be able to stay competitive in the marketplace and academic institutions play a major role in highlighting the recent advances in processing techniques. The proposed Discovery Grant (DG) requests funds for continuation of the ongoing research theme (currently in the 25th year) in several key areas involving food processing applications.

申请人研究计划的总体主题是使用创新，新颖和/或替代食品加工概念，以提高质量保留率并提高加工食品的安全性并提高过程效率。在食品加工的每个领域，创新和新颖的概念都在不断发展。食品行业不断需要修改或调整其制造实践，以适应消费者不断变化的需求，以便能够在市场上保持竞争力，而学术机构在强调最近的处理技术方面发挥了重要作用。拟议的发现赠款（DG）要求在涉及食品加工应用的几个关键领域继续进行持续的研究主题（目前为第25年）。