Objective
The goal of the proposed programme is to investigate the feasibility of the use of those kinds of surimi that can be produced in Europe, both as principal ingredient and as an additive, in a variety of different foodstuffs.
Studies have been carried out of new ways of utilizing surimi. Problems arose due to the heterogeneity of surimi fabrication batches, leading to variable quality of the raw material preventing process standardization, and also final products were rejected by a panel of tasters because of a fishy taste and smell appearing when surimis was incorporated instead of other additives. New products require to be formulated, possibly ready to eat dishes with reduced fat content and good total protein quality, which are 2 aspects consumers are looking for.
The tasks of the various points of the programme are as follows:
to measure the practical and technological interest in the introduction of surimi in some basic systems of foodstuffs (seafood products, food products based on meat or pastries) and, whenever possible, a comparison with other ingredients will be carried out;
to set out basic formulae and procedures for these new applications;
and to demonstrate the functional and specific properties of kinds of surimi which are as yet little used in the foodstuffs industry, except as substitutes for crustaceans.
The results of the programme should ultimately give rise to trials in the development of new food products based on surimi for various industrial firms. The confirmation of such new outlets for surimi in the food industries should permit the development of a surimi industry in Europe.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
- engineering and technology other engineering and technologies food technology
- natural sciences biological sciences biochemistry biomolecules proteins
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Programme(s)
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Topic(s)
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
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Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Call for proposal
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Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
Funding Scheme
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Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
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Coordinator
44027 Nantes
France
The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.