Adding value to carrot waste materials

It was at the Innovation Pilot course that a group of six DTU students was formed, which came with a wide variety of academic backgrounds. It was the different backgrounds that ended up being the special strength of the group.

"It was a different way we formed the group than we usually do. It was a decisive speed dating where we had to ask quick questions to each other to consider possible future cooperation, "says Susanne Storgaard.

"It was a new way we should tell about ourselves and our education. The process was somewhat chaotic, but it worked. In the end, we were grouped together in a group we all were pleased with. We all had the same ambitions for the course and everyone seems to be able to offer something, "says Ingrid R. Nielsen.

"We actually started working on a completely different case, where we could practice thinking innovatively and learning how to apply different methods.

The companies participating in the course always encounter a problem and our task is to go one step deeper and investigate the actual "core problem".

Finding the core problem

When we later met Greens Engros, we were therefore well prepared and excited to find their real problem, "says Susanne Storgaard.

"The company actually focused most on simplifying the process with, for example, a robot that could sort the bad carrots from the production line. However, after visiting the company, we decided that there was a much bigger problem, dealing with all the residues from the carrots that were formed in production, "says Ingrid R. Nielsen.

"We developed different foods based on the residual waste from the company. At the same time, we prepared a technical solution where the excess heat from their existing refrigeration plants is transported to a drying oven to dry the carrot peel and the pulp used for our products.

At this point it became clear that it was a strength that we came from different engineering backgrounds, "says Susanne Storgaard.

"In the course, we used different methods to investigate the market, including a consumer survey. Here we found out what types of food people prefer to buy when they are based on residual waste from another production. This resulted in our food lab testing four different kinds of food based on carrot waste, including flour of carrot peel and pulp, "says Ingrid R. Nielsen

Come and experience the group behind the project "Adding Value to Waste Materials in the Carrot Production Line" for Green Challenge Friday, June 22nd. They promise that they will hand out tastings.

http://www.groendyst.dtu.dk/english/For-Students/Programme-for-Green-Challenge-2018/Adding-value-to-carrot-waste-materials
22 SEPTEMBER 2018