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Edible Soft Matter

Project description

Training in soft matter science for sustainable food transition

The farm-to-fork strategy in the EU Green Deal and the UN Development Goals highlight food and environmental transitions as major global challenges. The shift to sustainable and healthy food requires moving from animal-based to plant-based diets. Soft matter science offers unique perspectives for rationalising fundamental aspects of structure-function relationships of plant-based soft materials and designing new foods. With the support of the Marie Skłodowska-Curie Actions programme, the ESM project aims to train and develop young researchers in designing, producing, and assessing plant-based food products by providing interdisciplinary training in soft matter and food sciences. The goal is to equip them with the skills needed to address challenges in food and environmental transitions and to advance their careers through relevant outcomes.

Objective

Food and environmental transitions are worldwide major challenges as illustrated by the Farm to Fork Strategy, at the heart of the EU Green Deal, and by the United Nations Development Goals. Sustainable and healthy food requires an urgent shift from a diet rich in animal-based ingredients towards a diet enriched in plant-based ingredients. This is the challenge behind the Edible Soft Matter (ESM) project. Soft matter science has been tremendously successful in tackling complex problems involving multicomponent materials with a wide range of length and time scales and is now recognised as providing unique perspectives to understand the complexity of foods and to design new foods. ESM objective is to train and develop the employability of a new generation of eighteen young researchers, regulators, consultants and project leaders by providing them with a unique expertise in the design, production and quality assessment of innovative plant-based food products. The ESM Doctoral Candidates (DCs) will benefit from an international, interdisciplinary, and cross-sectoral training through research in basic and applied soft matter and food sciences. Through their Individual Research Projects and the network-wide training activities, characterised by a strong involvement of the non-academic partners, they will develop the hard and soft skills needed to face the current challenges related to food and environmental transitions.
The consortium includes eleven Beneficiaries (including three from the non-academic sector) from seven countries and eleven Associated Partners (including four from the non-academic sector), with worldwide recognised and complementary expertise in food and soft matter sciences. All DCs will be exposed to both academic and non-academic working environments.
ESM objectives are timely and the ESM unique training programme holds a great promise for the advancement of the DCs careers as well as for scientifically, technologically and socially relevant outputs.

Fields of science (EuroSciVoc)

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Keywords

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Programme(s)

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Topic(s)

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Funding Scheme

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HORIZON-TMA-MSCA-DN - HORIZON TMA MSCA Doctoral Networks

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Call for proposal

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(opens in new window) HORIZON-MSCA-2023-DN-01

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Coordinator

CENTRE NATIONAL DE LA RECHERCHE SCIENTIFIQUE CNRS
Net EU contribution

Net EU financial contribution. The sum of money that the participant receives, deducted by the EU contribution to its linked third party. It considers the distribution of the EU financial contribution between direct beneficiaries of the project and other types of participants, like third-party participants.

€ 989 427,60
Total cost

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.

No data

Participants (10)

Partners (11)

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