They set themselves ambitious goals: to maintain food texture, improve shelf life, and reduce energy consumption during preservation processes. The EU-funded ‘NovelQ’ consortium, consisting of 36 research partners from across Europe, is co-ordinated by the Agrotechnology and Food Sciences Group (AFSG) of Wageningen UR. Halfway through the five-year term, Wageningen Update examines the state of affairs and the experiences thus far.
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