Non-thermal, low-energy removal of surface water during potato processing
Type. WFSC Migros Research Program project
Funding. This project is funded by the ETH Foundation (sponsored by Migros-Genossenschafts-Bund via World Food System Center)
Duration. 3 years (2019-2022)
Collaborations. M-Industry
Contact. Thijs Defraeye (principal investigator).
Staff. tbd (PhD student).
Project background
Coming soon