Measuring system for in-line characterisation of structured plant/hybrid protein food texture as part of value chain digitalisation

Approved projects 20:37

Dr Adrian Tica

ETH Zürich

Extrusion, particularly high moisture extrusion (HME), is an appealing technology for food manufacturers, offering a versatile approach to creating alternatives to meat, dairy or hybrid products. This project is investigating and developing a non-invasive (non-contact) ultrasound-based sensing system for in-line product properties measurement. Focusing on reducing empiricism, the primary goal is to ensure real-time, reliable measurements to facilitate integration into closed-loop strategies for automatic control of HME.

In the Food 4.0 programme, the Swiss Academies of Arts and Sciences, under the leadership of the Swiss Academy of Engineering Sciences SATW, support innovative project ideas that are at the very beginning of development. In particular, the programme supports projects that demonstrate new perspectives for the successful development of the Swiss food system. The selected projects make an important contribution to solving the greatest challenges and address the topics of food waste, sustainability and health.