ECO-INNOVATIVE TECHNOLOGIES FOR IMPROVED NUTRITION, SUSTAINABLE PRODUCTION AND MARKETING OF AGROECOLOGICAL FOOD PRODUCTS IN AFRICA

Informazioni relative al progetto

INNOECOFOOD

ID dell’accordo di sovvenzione: 101136739

DOI

10.3030/101136739

Data della firma CE 6 Dicembre 2023

Data di avvio 1 Gennaio 2024

Data di completamento 30 Giugno 2027

Finanziato da

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Costo totale

€ 7 002 420,00

Contributo UE

€ 6 750 129,38

Coordinato da

CENTRO INTERDISCIPLINAR DE INVESTIGACAO MARINHA E AMBIENTAL
Portugal

CORDIS fornisce collegamenti ai risultati finali pubblici e alle pubblicazioni dei progetti ORIZZONTE.

I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .

Risultati finali

Documents, reports (14)

Plan for dissemination, communication and exploitation activities

D8.2. Plan for dissemination, communication and exploitation activities (FSPN-Africa; M6)

Design and innovative solar coolers and solar driers

D2.4. Design and innovative solar coolers and solar driers (ISE; M19)

Local workshops, conferences and dissemination activities

D8.6. Local workshops, conferences and dissemination activities (FSPN-Africa; M19)

Relevant project identification and established collaborations – M18

D1.10. Relevant project identification and established collaborations – M18 (Report; CIIMAR, M18)

Relevant project identification and established collaborations – M12

D1.9. Relevant project identification and established collaborations – M12 (Report; CIIMAR, M12)

Ethical, environmental and gender indicators, and action plan

D1.7. Ethical, environmental and gender indicators, and action plan (Report; CIIMAR, M6)

Updated plan for dissemination, communication and exploitation activities - M18

D8.15. Updated plan for dissemination, communication and exploitation activities (FSPN-Africa; M18)

Relevant project identification and established collaborations – M6

D1.8. Relevant project identification and established collaborations – M6 (Report; CIIMAR, M6)

Collaboration with cluster projects CL6 2021 01-03 and 01-05 including budgeted conference's results

D8.10. Collaboration with cluster projects CL6 2021 01-03 and 01-05 including budgeted conference's results (NKSB; M19)

Characterization of spirulina strains from local lakes

D4.1. Characterization of spirulina strains from local lakes (BMAEU; M12)

INNOECOFOOD first batch of practice abstracts

D8.4. INNOECOFOOD first batch of practice abstracts (FSPN-Africa; M18)

Scoping of aquaculture practices in six countries

D2.1. Scoping of aquaculture practices in six countries (KMFRI; M7)

Liaison activities with JRC via the General Assembly and certification actors

D8.8. Liaison activities with JRC via the General Assembly and certification actors (NKSB; M18)

Sustainable production of crickets and black soldier flies

D5.1. Sustainable production of crickets and black soldier flies (ICIPE; M15)

Data Management Plan (2)

Updated data management plan - M18

D8.13. Updated data management plan (FSPN-Africa; M18)

Framework and Knowledge Management infrastructure and Data Management Plan

D8.1. Framework and Knowledge Management infrastructure and Data Management Plan (FSPN-Africa; M6)

Websites, patent fillings, videos etc. (1)

Training Module learning tools and E-Learning for TOTs

D8.3. Training Module learning tools and E-Learning for TOTs (FSPN-Africa; M13)

Pubblicazioni

Peer reviewed articles (3)

Processed Amaranth and Finger Millet Enriched With Cricket Flour Influence the Functionality, Microbial Quality, Shelf Life, and Consumer Preference of the Porridge Products

Autori: Nelly Maiyo, Michael Okoth, George Abong, Brian O. Ochieng, Fathiya Khamis, Margaret Kababu, Chrysantus M. Tanga
Pubblicato in: Journal of Food Processing and Preservation, Numero 2025, 2026, ISSN 0145-8892
Editore: Wiley
DOI: 10.1155/JFPP/8877620

Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread

Autori: Chrysantus M. Tanga, Antonny M. Nzomo, Paul N. Ndegwa, Sunday Ekesi, Fathiya M. Khamis, Komivi S. Akutse, George Ong'amo, Brian O. Ochieng, Margaret Kababu, Dennis Beesigamukama, Shaphan Y. Chia, J․Ghemoh Changeh, Sevgan Subramanian, Thomas Dubois, Segenet Kelemu
Pubblicato in: Applied Food Research, Numero 5, 2025, ISSN 2772-5022
Editore: Elsevier BV
DOI: 10.1016/J.AFRES.2025.100802

Techno-Functional and Antioxidant Properties of Extracted Protein from Edible Insects

Autori: Hosea O. Mokaya, Cynthia M. Mudalungu, David P. Tchouassi, Chrysantus M. Tanga
Pubblicato in: ACS Food Science & Technology, Numero 4, 2024, ISSN 2692-1944
Editore: American Chemical Society (ACS)
DOI: 10.1021/ACSFOODSCITECH.3C00706