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Food tech & digital transformation

Food tech & digital transformation
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Potential uses of bacteriophages for microbial meat safety

María Lavilla and Estibaliz Ruiz-Santamaria from AZTI-BRTA share the benefits of applying bacteriophages throughout the food chain.

Estibaliz ruiz santamariaEstibaliz ruizTechnology allianceBasque researchHealth perspectiveAnimal health researchFood research divisionOne healthFood scienceHealth research reviewsNatural killersMicrobial food safety

Industry insights from NIZO: Selecting the best food ingredients for immune health benefits

Industry insights from NIZO: Selecting the best food ingredients for immune health benefits
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Industry insights from NIZO: Sustainable fractionation and the future of food

How can food fractionation and the smarter use of raw ingredients enable more sustainable food products?

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Industry insights from NIZO: The latest innovation maintaining protein functionality

Industry insights from NIZO: The latest innovation maintaining protein functionality By René Floris, NIZO Food Research Division Manager 25-Feb-2021 - Last updated on The need to preserve protein functionality is prompting food makers to explore ‘milder processing’ than traditional heat treatment. In his second monthly column, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel, explores the latest technological developments in this innovative field. To delve into this subject, I spoke to Peter de Jong, NIZO’s Principal Scientist in food processing. In addition to his role at NIZO, Peter is professor of dairy process technology at Van Hall Larenstein University of Applied Sciences and director of New Technology Development for Food at the Institute for Sustainable Process Technology.

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