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


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:




PhD student

Kamran Iranshahi