Study on High-Efficiency Chromatography for Food Applications

Dear Colleagues, 

In the food industry, liquid side streams arise that still contain valuable components. Currently, these components are recovered using technology that is often not sufficiently selective or requires the use of additional chemicals. As a result, ingredients only become available in the form of low-purity fractions with a complex composition that complicate and limit the design and applications of end-user products. Advanced separation techniques, such as chromatography, promise to recover these compounds much more selectively and thereby facilitate their use as functional ingredients. However, the scale of equipment required for chromatographic processes in food is generally large, much larger than in pharmaceutical processes where chromatography is more commonly used. This represents a major challenge in technology development. As a result, there is a continuing search for both process solutions and adsorbent development, that promise higher selectivity and higher yield while not requiring extensive pre-processing.

This Special Issue “Study on High-Efficiency Chromatography for Food Applications” aims to curate novel advances in the development and application of chromatography in food. Topics include, but are not limited to:

• Adsorbent development;
• Column design;
• Process solutions;
• Modelling;
• Process control;
• Product application.

Prof. Dr. Albert van der Padt
Dr. Paul Bussmann
Guest Editors

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