PHYSICS FOR FOOD
Innovative physical technologies for agriculture and food production
Scientific innovation for ecological and economical potentials
New approaches for the German coastal hinterland
The Project „Physics For Food“ makes a contribution to structural change in the agricultural coastal hinterland of Mecklenburg-Western Pomerania by using innovative physical high technology.
It is funded by the Federal Ministry of Education and Research (BMBF) a spart of the ‚Wir!‘- Wandel durch Innovation in der Region’-programme.
The funding program provides the impetus for new regional alliances and sustainable innovation-based structural change in structurally weak regions in Germany.
Physics for Food
PHYSICS FOR FOOD comprises lead projects that develop physical innovations for various areas of agriculture and food processing.
Physics For Seeds improves the storability and increase the germination capacity of seeds.
Physics For Crops strengthens plants against diseases, pests and environmental influences such as droughts or floods. In addition, physical methods for controlling weeds are being researched.
Physics for Food and Feed develops physical processes to decontaminate harvested crops and to increase product quality and yield.
Transfer, Procedures, Permissions transfers the developed innovations into technical systems and standardized procedural regulations and ensures the necessary approvals in order to initiate commercial use in the region.
Physics For Environment aims to remove pollutants and to reduce water consumption when processing agricultural products.
Strategy and communication develops the content of the project and ensures that the research results are communicated to various target groups.
PHYSICS FOR FOOD tests different physical technologies in order to discover innovative applications for agriculture and food processing.
One focus is the testing of direct and indirect plasma processes to free seeds from bacteria, fungi and viruses and to increase the germination capacity.
PHYSICS FOR FOOD researches how Pulsed Electric Fields (PEF) processes can be used to achieve a greater yield from, for example, lupine harvests and how the end products are of better quality.
Another area of research is the use of UV-C light in manufacturing processes to make food last longer.
The project PHYSICS FOR FOOD was initiated in the year 2018 by Hochschule Neubrandenburg, the Leibniz Institute for Plasma Science and Technology (INP) and Ceravis AG. The combination of highly specialised scientiests and applicants from the agricultural area guarantee applicable results with high innovational potential.
Through the active involvement of alliance partners from industry, research, agriculture, interest groups and authorities, the skills and implementation strength of the project are continuously expanding. In a diverse alliance, PHYSICS FOR FOOD is on the way to successful innovations.