Objective
Epidemiological studies suggest that the consumption of high levels of fruit and vegetables may reduce the risk for chronic diseases, including cancer and atherosclerosis, but few people manage to reach the recommended daily intake of 600 g. To achieve this, attractive, tasty and high quality ready-to-eat products are needed. The main aim of the project is to improve the nutritional, structural quality and safety of ready-to-eat food products with optimised health benefits for the consumers, through selection of raw materials and growth conditions and optimised food manufacturing processes. The specific objectives are 1) to improve the bioavailability of natural nutrients in fruit and vegetable for the consumer, 2) to design food textures only using natural raw materials, 3) to preserve the natural nutrient content through milder processing conditions and 4) to ensure microbiological safety under these milder processing conditions. The project involves technological operations from growth, post-harvest, processing, mixing and storage, and evaluation of content and biological activity of naturally occurring compounds. Mechanical and heat treatments will be optimised towards nutritional quality as well as structuring properties. Special emphasis will put on bioavailability of components such as vitamins, carotenoids, phenolic acids and possibilities for micro-processing will be explored. The functionality of plant tissue components (nutrients, structure, polysaccharides, and enzymes) will be investigated and optimal fruit and vegetable mixtures for different products will be determined.
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 mechanical engineering manufacturing engineering
- agricultural sciences agriculture, forestry, and fisheries agriculture horticulture fruit growing
- medical and health sciences clinical medicine cardiology cardiovascular diseases arteriosclerosis
- natural sciences biological sciences biochemistry biomolecules carbohydrates
- agricultural sciences agriculture, forestry, and fisheries agriculture horticulture vegetable growing
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Keywords
Project’s keywords as indicated by the project coordinator. Not to be confused with the EuroSciVoc taxonomy (Fields of science)
Project’s keywords as indicated by the project coordinator. Not to be confused with the EuroSciVoc taxonomy (Fields of science)
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.
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
Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
FP6-2004-FOOD-3-B
See other projects for this call
Funding Scheme
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.
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.
Coordinator
GOTHENBURG
Sweden
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.