More information
Description
Today, most food industries rely on fossil fuels (mostly natural gas) for their energy-intensive processes such as heating, cooking, pasteurisation or drying. Therefore, the use of renewable electricity is one of the keys to a food value chain with reduced impact on the environment, more resilient and independent of energy imports.
The main objective of the initiative is to develop a simple tool that integrates techno-economic models with Carbon Footprint calculation for emerging food processing technologies, combining Colab4Food''s expertise in food science and engineering with the expertise
Summary of the results
Within the scope of the SHAPING project, an integrated model of technical-economic analysis and carbon footprint assessment was developed to assist SMEs in the agri-food sector in adopting innovative and more sustainable process technologies. In carrying out the activities of this initiative, innovative technologies that are already mature for industrial application (high pressure processing – HPP – and Ohmic Heating – OH) were identified and which, currently, have not been widely implemented in industry. However, the data collected, assisted by the experience of the NMBU teams (technical-economic assessment) and Colab4Food (food and carbon footprint), made it possible to arrive at a base model that indicates the technical feasibility of implementing these technologies in light of current ones, as well as the environmental gain obtained. To achieve this result, bilateral cooperation was essential, and an application for competitive financing was made during this initiative. The results of the initiative will also be published in a scientific article, currently being written with some partners who participated and assisted the promoters, namely the University of Minho and the University of Aveiro.