From farm to fork

General objectives

The basic principle is to retain all of the nutritional value throughout the entire production process. Another objective is increasing nutritional value through cultivation. This requires additional knowledge about measuring methods for monitoring nutrients (concentration, bio-availability, digestibility, absorption and conversions that occur during digestion, such as (bio-) chemical conversions in the mouth, stomach and small intestine) and about the impact of both existing and new processing and storage techniques.

Expected results

• New storage techniques and processes with a positive effect on nutritional value

• Optimisation of nutritional value through better knowledge of current techniques
• New cultivation techniques and/or types that increase the positive components and decrease the negative components