At 7th February in Università di Modena e Reggio Emilia - Facoltà di Ingengeria "Enzo Ferrari" Viale Vignolese 905, Modena,
Energy Saving in Food Production Food productions and particularly meat processing industries are characterized by an high level of energy consumption and by product production; the balance of enterprises monthly face two line of cost constantly increasing: Energy costs of production and Disposal of the by-products.
Technological solutions to recycle by-products, to optimize energy consumption and to improve the sustainability of the food production chain, are of high interest both for operators and institutions. The focus group will share skill and competences facing the following issues and not only: by-product, biomass and energy producing technologies; by-product reuse and new products discovery; energy saving and new productions.