Computer-Aided Food Processes for Control Engineering (CAFÉ), which was a four year project from 2008 funded under the 7th Framework Programme of the European Commission, will hold four case studies demonstrating what the 16 partners found on 27 February.
The four selected case studies are winemaking (bioconversion), microfiltration of food beverages (separation), freeze drying of lactic acid bacteria (preservation) and ice cream crystallization (structuring).
The project involved experiments and development of sensors to allow real-time or near-real-time monitoring and used process analytical technology (PAT), which reduces over-processing and enhances consistency.
The aim was to make more precise estimations of previously unmeasured variables that define product quality and monitor the changing physical parameters during processing, to help develop new techniques that could benefit industry.