date:Oct 14, 2013
optimize the management of oil in the production process.
The three-year project aims to reduce oil use and oil degradation, reduce production costs through increased productivity and efficiency, increase shelf life of crisps and ambient snacks and thereby reduce supply chain waste, reduce product oil pick-up during frying and find options for oil and energy reuse.
Initially, the project will mostly take place at Teesside University and will involve a wide range of research and experimentation