LEANGREENFOOD is a Marie Curie Initial Training Network. It was initiated by the FOOD Denmark Research School, and it will result in the education of 13 PhD students and 4 post doc´s during the period 2009-2013.
In addition to FOOD Denmark, partners in LEANGREENFOOD are
- VLAG from Wageningen University (The Netherlands)
- Agricultural University of Athens (Greece)
- Sun Yat-sen University (China)
- Four European industries
- DSM (The Netherlands)
- Biosensors (Spain)
- DANISCO (France)
- FOSS Analytical (Denmark)
The scientific focus of the LEANGREENFOOD network is to use enzymes to extract and modify food ingredients based on starch, pectin and proteins. This will reduce the emission of chemicals such as nitric acid in the pectin industry, and limit the water and energy use in starch and protein refinery processes.
The LEANGREENFOOD grant is 25 million DKK.
LEANGREENFOOD is coordinated by FOOD Denmark Research School.
Project coordinator is Associate Professor Karsten Olsen, Department of Food Sciences at University of Copenhagen.
