CWI and Meyn Food Processing start join research
The two companies want to discover a method of control more sustainable and efficient in the poultry industry. The research will be executed by using the technology made available in CWI's ’FleX-ray’ lab, according to CWI's press release.
The novel non-destructive 3D spectral imaging will make it possible to analyze chemical and morphological properties of chicken meat allowing higher-level questions on the shelf life and food safety of poultry to be addressed.
The research will take place during a period of two years and it will be performed by two PhD students. Prof R. van Liere will act as supervisor, Prof K.J. Batenburg (group leader Computational Imaging) will act as co-supervisor.
Meyn Food Processing Technology B.V. is a worldwide supplier of equipment and systems for the poultry processing industry.
The Computational Imaging group of CWI is internationally leading in the area of new mathematical image reconstruction techniques. The group works on developing the next generation of 3D imaging, enabling scientists to look further into objects of all kinds.
Be it energy efficiency, process efficiency or resource efficiency, "Sustainability is invariably...
Measuring IMF% in lamb carcases has only recently become a reality, but survey findings prove the...
When IFFA 2025 gathers the most important stakeholders and companies in the meat and alternative ...
