The project is aimed at developing and applying new paradigms to achieve a breakthrough in the design, construction and operation of machines and plants for the food industry:
Paradigm 1 (P1): "Design and manufacture by new technologies" based on the integrated use of net-shape (including additive) manufacturing technologies, new materials, unconventional joining technologies (eg. adhesive bonding, friction stir welding), aimed at the rationalization of components and cost, increase of yield and in the context of hygienic design
Paradigm 2 (P2): "Process control by processed food properties" based on the integrated use of experimental and numerical methods aimed at modeling and interpretation of the phenomena involved in the physical treatment of food products, in presence of complex rheology and phase transformation, aiming at a more efficient and effective automation of food processing.
The two paradigms will be implemented first at a laboratory scale (experimental specimens and / or simulation), in order to identify the most suitable technological parameters and models for scale-up to the pre-industrial demonstration level in the second step. In parallel to these activities, there will be a work of classification of the developed solutions with respect to the sanitary requirements of machines and plants and to the chemical and physical properties of processed food, that is mandatory for the subsequent application at industrial scale.
