The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
Constituent sensing of small grains

Constituent sensing of small grains

Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.

Additionally, food safety requires the full traceability of crop constituents in the complete food value chain. This includes correct and seamless documentation of all production steps. One missing piece is the real-time measurement of crop constituents during operations. Knowing constituents already at harvesting allows better segregation of different quality levels, which improves logistics and efficiency in the next processing steps and reduces waste. In addition protein levels are highly linked to the nitrogen uptake from the soil, which will support a more sustainable balanced nitrogen fertilization in the following years. Therefore John Deere and its partners will develop integrated smart sensors to measure constituents of crops which can be used on harvesters and food processing plants.

Partners

The following partners are involved in the project

FRAUNHOFER
Grupo AN S.Coop
JOHN DEERE
MASPEX
UNIVERSITY OF READING

Project Lead

Engel Thomas
Institution

John Deere

Contact details

engelthomas@johndeere.com

Related projects

Healthier Tuber Snacks with Infused Nutrients
Innovation

Healthier Tuber Snacks with Infused Nutrients

The intention is to innovate in the area of “savory snacks” by expanding the types of vegetable crisps. Roots and tubers will be used as base material...

SmartFoodLogging (SFL)
Innovation

SmartFoodLogging (SFL)

SFL will develop a platform where health coaches and consumers come together to motivate user reaching their goal. The platform features a mirror-like tool where coaches can see...

Innovative tools to produce legume-based foods for increased consumer acceptance (LeguComf)
Innovation

Innovative tools to produce legume-based foods for increased consumer acceptance (LeguComf)

Legumes such as peas and beans are rich in protein and can thus replace animal proteins in human diet. However, the use of legumes is associated with undesirable intestinal symptoms...

Related articles

EIT Food will reward SMEs and start-ups that work in the value chain of the olive sector in Europe Entrepreneurship

EIT Food will reward SMEs and start-ups that work in the value chain of the olive sector in Europe

04 June 2020

This European prize, worth 4,000 euros, has been included in the Juan Ramón Guillén Foundation Awards. The deadline for candidate submissions is the 15th of September 2020.

How can we improve the future of food together? Consumer Behaviour

How can we improve the future of food together?

19 June 2020

How do we transform Europe’s food system to improve the future of food? This was the key question discussed at EIT Food’s....