Experts from research and industry will discuss about smart and low energy input processing chains, natural food additives and colourants, and supportive material for a code of practice to increase sustainability and consumer acceptance of organic food stuffs. Among other contributions, the workshop will present the final results of the EU project SusOrgPlus, which was funded via the ERA-net CORE Organic Cofund.

Registration is free of charge and requested. The workshop will be held with Zoom. Please note that the number of partcipants is limited.

Topics

• Dynamics of food processing
• Non-invasive real-time measurement
• Resource efficiency and energy efficiency in drying
• Reduction of losses
• Smart adaption of processes
• Precise specification of end product quality
• Extend control systems starting from the product
• Drying with CO2 neutral heat pump and control of the dryer

Target groups

• Organic food producers and processors
• Researchers
• Organic fresh produce associations
• On-farm processors