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This project was funded by the EU Commission through an Accompanying Measure. The focus of the project is to highlight industry problems, knowledge barriers and research and development opportunities in relation to food powders. It highlights the priority research needs for development of new and improved powder products and processes. It is envisaged that this will act as a necessary step in fostering the potential for future research ideas and collaborative research.
The specific objectives to achieve were:
- to outline research and development needs and opportunities
in terms of:
- industrial problems with handling, processing and production of safe, high quality food powders that require further targeted research initiatives;
- areas that require further science and engineering knowledge so that this can be applied in the development of new and more efficient processes to produce added-value food powders that are safe and of high quality;
- new and emerging food powder technologies requiring research and development.
- to promote the creation of a sustainable network of excellence in the area of food powders.
These objectives were achieved by:
- obtaining the views of many individuals actively working with powders.
- implementation of a Workshop on food powder production, handling and processing, whereby a number of people were invited to participate, who are actively involved in this area throughout the EU, from Industry, Research Centres and Universities.
- dissemination of the findings among the scientific and industrial community. This web-site acts as a major vehicle for dissemination:
Proceedings contains the workshop programme,
presentations and list of participants.
Strategic Document for Research on Food Powders
is based on the contributions from those who participated in the project.
Participants presents information on those
who participated in the workshop and on others who contributed their ideas
to the project.
Dr. John Fitzpatrick from the Department of Process Engineering at University College Cork Ireland (UCC) and Dr. Lilia Ahrné from the Swedish Institute for Food and Biotechnology (SIK) were the principal partners in co-ordinating this project. The activities of the project addressed six particular areas, each with a leader selected on the basis of experience and competence in the subject:
Area Leaders
