What are the main challenges?
The main challenges this hub is working with are still being identified, but centres around developing new ingredients and biomasses for food processing that will be accepted by consumers and contribute to more sustainable and healthy diets. To be able to develop new types of sustainable food science within technologies, automation, sidestream valorization, microbiology/fermentation, supply chain management, quality and safety and use of digitalization is needed.
Key characteristics of the HUB
The key characteristics of our hub is also still being investigated, but the main interest is in the downstream stages of food value chains – i.e., after the food leaves the fields or oceans and until it ends at the table. Some of the areas most discussed so far includes:
What kind of research areas would complement the HUB research?
Participants in this hub do research along the entire value chain, but mainly in the pre-processing and processing stages. Participating researchers work with many aspects of the sustainable transformation of food systems, such as enzymes, molecules, fermentation, upcycling of nutrients, carbohydrates and more, data and technologies, innovation processes within firms and value chains, as well as transportation, packaging, citizen engagement and consumers.
We would like to add more researchers with competences within engineering, regulation, social sciences, and humanities to be able to influence European food systems and practices. In addition, there are probably many more areas of research, which can be connected, that we do not know of at this stage.