Food Technology

Increasing competitiveness from farm to fork

There are major opportunities for creating innovation and improving competitiveness, quality, safety and profitability along the food supply chain
Our food scientists and technologists work closely with producers and processors to bring research and development opportunities to the agrofood producers in order to improve quality and safety, reduce costs, increase yields, improve processing methods with novel technologies, and to develop new food products.

IRIS leads several projects under the Seventh Framework Programme (FP7) such us OliPHA, Safebag, Mild-Dry and BioBoard, IRIS also participates to further R&D projects: Wheylayer 2, Rotabot, Natucrop, and Startec

Our Food Technology business unit developed technological solutions for the industry. IRIS holds today great expertise from these developments:
- Tool for monitoring the malting quality of barley using automated optical analysis (+)
- Novel system for the treatment of liquids based on the combination of ultrasounds and pulsed electric fields (+)
- An easy to use tool for monitoring the wine production process (+)
- Novel method for assesting and accelerating the aging process of wine (+)
- A novel method for improving the vacuum cooling of cooked meats (+)
- High power ultrasound system for the low-cost, fast, effective and quality drying of fruit and vegetables
- Evolving the freezing process of foods by ultrasound : better quality, less food damage, higher profit

Working with the food supply chain for healthier, tastier and safer foods