Skip to main content
Przejdź do strony domowej Komisji Europejskiej (odnośnik otworzy się w nowym oknie)
polski pl
CORDIS - Wyniki badań wspieranych przez UE
CORDIS

New Molecular and Cell-based Approaches to assess Food Astringency and Bitterness

Cel

Taste properties are vital to humans: they impact human survival, nutrition, health and well-being. The problem of unpleasant taste properties, namely bitter- or astringent-tasting compounds is emerging in many diverse research fields. Beyond the obvious interest in food science, nutrition, and in the improvement/selection of crops, also human taste disorders and drug discovery domains could also benefit from research on astringency and bitterness. Crossing the boundaries among different fields, BeTASTy goes beyond the current state-of-the-art of food-oriented researches to respond to the prominent challenges on astringency and bitterness. This proposal will provide an in-depth mechanistic and functional understanding into the MAIN PHYSICAL-CHEMICAL EVENTS triggering the physiological and neural perception of astringency by an innovative approach considering the main oral key pieces namely salivary proteins, epithelia and emphasizing the role of mechanoreceptors on that sensation. BeTASTy will also unveil how, for some compounds, astringency and bitterness CAN GO TOGETHER by an innovative all-in-one model. Additionally, the individual features that account for sensory differences will be deepened by a pioneering approach based on human organoids and electroencephalography. The final goal, will be the creation of cutting-edge CELL-FREE BIOSENSORS based on the identified orally active mechano- and bitter taste receptors to assess astringency and bitterness respectively, and by overcoming the main drawbacks of the existing (cell-based) ones. Endowed with a truly differentiated and disruptive character, this groundbreaking project will engage food chemistry, biochemistry, neuroscience, sensory analysis and biotechnology fields of research to outdo the state-of-the-art. Only an ambitious and multidisciplinary proposal will yield scientific breakthroughs on the BIOCHEMICAL-NEURAL-PERCEPTUAL TRIAD EVENTS of these taste properties which will eventually enable to tailor them

Dziedzina nauki (EuroSciVoc)

Słowa kluczowe

Program(-y)

Temat(-y)

System finansowania

HORIZON-ERC - HORIZON ERC Grants

Wyświetl wszystkie projekty finansowane w ramach tego programu finansowania

Zaproszenie do składania wniosków

(odnośnik otworzy się w nowym oknie) ERC-2021-STG

Wyświetl wszystkie projekty finansowane w ramach tego zaproszenia

Instytucja przyjmująca

REQUIMTE REDE DE QUIMICA E DE TECNOLOGIA ASSOCIACAO
Wkład UE netto
€ 1 499 791,00
Adres
PRACA CORONEL PACHECO 15 6 ANDAR
4050-453 PORTO
Portugalia
Region
Continente Norte Área Metropolitana do Porto
Rodzaj działalności
Research Organisations
Linki
Koszt całkowity
€ 1 499 791,00

Beneficjenci (1)