Non-thermal, low-energy removal of surface water during potato processing

/documents/11612965/0/EHD_Ivanna/86547ddc-ab63-41cb-9f87-106663ef1d18?t=1580133070487

Type. Bilateral project with Migros Genossenschafts-Bund

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. Kamran Iranshahi (PhD student ETH Zurich)

Project background. Coming soon

Publications. -

Funding agency:

 

 

Staff:

PhD student

Kamran Iranshahi

University: