Skip to main content
Ir a la página de inicio de la Comisión Europea (se abrirá en una nueva ventana)
español es
CORDIS - Resultados de investigaciones de la UE
CORDIS
Contenido archivado el 2024-05-29

Strategies for enhancing the nutritional quality and health benefits of meat and meat products

Objetivo

The Meat Technology Department of The National Food Centre, Dublin, Ireland proposes to become an Early Stage Research Training Host Fellowship under the research theme 'Strategies for enhancing the nutritional quality and health benefits of meat and meat products'. It will host eight promising young researchers over a four-year period. Each fellowship will last for one year and two fellows will be recruited each year. The research will focus on enhancing the wholesomeness, health benefits and nutritional content of fresh meat and meat products by manipulation of the raw material, application of minimal processing and addition of ingredients. The research follows a number of strategies to produce healthier, functional meat and meat products: production of CLA and fatty acid enhanced meat and meat products, use of minimal processing to reduce need for traditional ingredients and additives such as salt, addition of ingredients such as dietary fibres to make healthy value-added products and preparation of low fat meat products. The research will contribute to the quality of life of the European consumer by providing healthier food and nutritionally advanced products. The Meat Technology Department has committed experienced staffs that have previous experience of training young researchers, including Marie Curie fellows. It also has the infrastructure available to provide fellows with the equipment and facilities they need to carry out high quality research. There is a very strong research programme in the Meat Technology Department and a history of securing international funding in the area of meat science. With access to excellent training facilities and supervisors, fellows will have a very valuable experience in the Meat Technology Department, which will contribute greatly to their research projects and careers. The Meat Technology Department is committed to ensuring that the visiting fellows receive the best opportunities.

Ámbito científico (EuroSciVoc)

Palabras clave

Tema(s)

Convocatoria de propuestas

FP6-2002-MOBILITY-2
Consulte otros proyectos de esta convocatoria

Régimen de financiación

EIF - Marie Curie actions-Intra-European Fellowships

Coordinador

TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY
Aportación de la UE
Sin datos
Dirección
Sandymount Avenue 19, Ballsbridge
DUBLIN
Irlanda
Coste total
Sin datos