Opportunity · Université Grenoble Alpes
Multi-scale modelling of hybrid ice/hydrate freezing of food products
- Type
- Opportunity
- Organisation
- Université Grenoble Alpes
- Posted
- 3 September 2026
About this listing
Context: This project aims to develop an innovative hybrid freezing process that combines gas hydrate formation with the freezing of food products to achieve higher-quality frozen goods while reducing energy consumption.
Last checked 3 October 2026. The official page opens for members.