Southeast Styrian wins König Prize: Future of fruit growing in view!
Southeast Styrian wins König Prize: Future of fruit growing in view!
A remarkable success for Southeast Styria: Katharina Nuster from St. Stefan in the Rosental was recently awarded the renowned royal award for the best thesis in fruit growing. Her award -winning work focuses on the innovative technique of freezing freezing, a topic that is not only very popular in agriculture, but also focuses on classic solutions for food waste. This solemn award took place at the educational center for fruit and viticulture in Silberberg, where a total of 26 skilled workers and final certificates were handed over to young specialists.
The active graduate Nuster dealt with the sustainable recycling of fruit, which does not correspond to the high standards for class 1 goods. Unfortunately, a lot of valuable fruit ends due to beauty errors in the trash. Instead of disposing of them, freezing drying shows new ways to counteract food waste. "On the one hand, waste is avoided, on the other hand, a new source of income opens for producers and processors," said Peter Zichy, Area Sales Manager Freeze Drying at GEA, which underlines the opportunities of food processing in this area. Nuster's innovative approaches could therefore not only benefit regional companies, but also a serious answer to the global problem of food waste.
Premiere of freezer drying as a solution
In her work, Nuster examined the entire technical process of freezing, carried out product tests and analyzed the market potential. Freezing drying, also known as lyophilization, is a gentle process in which water from food is removed at low temperatures and under vacuum. This not only preserves the nutrients, but also the colors and flavors of the fruits. According to an estimate, around 1.3 billion tons of food are wasted every year, which is about a third of the entire production. Innovative technologies such as freezer drying are therefore crucial for a sustainable future.nuster's contributions to freezing drying could be particularly useful to transform seasonal fruit surpluses, such as strawberries and raspberries, into durable products. Mobile freezer drying systems also offer the advantage of reducing logistics and storage costs. This flexibility enables restaurants to make their processes better and at the same time do justice to the philosophy of the zero-sateur-a concept that is becoming increasingly important. If food is shortly before the expiry date, they could be saved by freezing and used for the production of new products.
opportunities for the region
The results of Nuster's thesis not only open up new opportunities for the development of marketable products in regional companies, but also link local agriculture with a method that offers potential for waste reduction. Local producers can not only increase sustainable business, but also increase added value in the region. All in all, this shows that innovative solutions such as freezer drying have the potential to address both the challenges of food waste and to make a valuable contribution to the regional economy.
In the meantime, more and more companies are interested in using freezer -dried products as natural ingredients. These can be used in many ways in the food industry - for example for muesli, snack bar or cake decorations. This not only reduces food waste, but also the path to a more sustainable food production is paved. Katharina Nuster makes an impressive contribution to a better future with her work.
Powering and commitment pay off - the future of fruit growing could also be rosy thanks to such innovative approaches. The King Prize is certainly the beginning of a promising career for the talented young woman.
For more information about the innovative technology and its many advantages, interested readers can more about Gea and Frostx read.
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| Ort | Silberberg, Österreich |
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