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A Rule-based Multidisciplinary Engineering Approach to the Optimal Design of Flexible Food Processing Systems - FT1103

To carry out integrated research into the fundamental processes that occur in food processing equipment to demonstrate a new rule-based approach to flexible process design, using yoghurt manufacture as the test case.
Project Documents
• Executive Summary : Executive Summary for FT1103   (27k)
Time-Scale and Cost
From: 2002

To: 2005

Cost: £510,499
Contractor / Funded Organisations
University - Nottingham, University - Birmingham, University - Bath
Food and Drink              
Food Chain              
Food Ingredients              
Food manufacturing industry              
Process Technology              
Products and Processes              
Fields of Study
Resource Efficient and Resilient Food Chain