Pentair announced collaboration with the Robert Mondavi Institute for Wine and Food Science at University of California, Davis (UC-Davis), to advance water stewardship in food and beverage processing. The endeavor is the first deliverable of the commitment Pentair made at the White House Water Summit, on World Water Day 2016.
"As the global population increases to an estimated 9.7 billion by 2050, water and food resources will be stressed, requiring food and beverage producers to implement highly flexible and sustainable processes," said Phil Rolchigo, Ph.D, Pentair vice president of technology. "We are excited to work with UC-Davis, one of the top food and agriculture science institutions in the world, to address this challenge by accelerating new innovations to promote recovery and reuse of valuable byproducts such as nutrients, water, and energy in food and dairy processing waste streams."
Pentair's collaboration with UC-Davis will establish a learning laboratory to identify new technologies and applications in both dairy and beer processing. Pentair's proven technologies, including its beer and wine membrane filtration solutions, nanofiltration and ultrafiltration membranes, membrane bioreactors, and aquaculture systems, help food and beverage customers around the globe increase yield and decrease cost, waste, energy use and water consumption.
Source: Pentair
