CORDIS - EU research results
CORDIS

Innovative sustainable ENCAPsulation systems for improving human HEALTH and well-being

Project description

Packing more nutrients into a microcapsule

Functional foods are fortified with beneficial nutrients or are free of certain components such as lactose or gluten. A functional ingredient is a bioactive compound used in the manufacture of functional food products. The EU-funded ENCAP4HEALTH project is proposing the use of biopolymer-based microencapsulation to improve the functionality, digestibility and absorption of these bioactives. The project is bringing together 50 international experts from 12 institutions (technical, medical and traditional universities, SMEs and multinational companies) to identify new biopolymers and develop efficient and sustainable processing technologies for encapsulation. The results will lead to greater affordability of multiple health and food applications, opening market opportunities in the food sector, which will spread out to agriculture, feed, pharma and the biomedical sector.

Objective

Improvement and maintenance of health, particularly in ageing societies, is a major challenge defined in H2020. In this context, the objective of ENCAP4HEALTH is to develop innovative concepts for biopolymer-based microcapsules resulting in a new generation of highly functional delivery systems for functional food ingredients. Experts have emphasized for a long time that new methods and materials are required to improve functionality, digestibility and absorption of these so-called bioactives. With an increasing awareness for zero-waste production and reduction of the environmental impact of food processing, opportunities to create a new generation of encapsulation systems open up. ENCAP4HEALTH will bring together more than 50 international experts with ample expertise from 12 different institutions (technical, medical and traditional universities, SMEs and multinational companies). The network aims to identify new biopolymers and to develop more efficient and sustainable processing technologies for encapsulation. The action is divided into six work packages, three of them devoted to scientific research and three to training, career development, dissemination and exploitation as well as management. Multiple training activities related to these work packages have been specifically designed to improve the skills of the consortium members and to promote their career development. Gender aspects will adequately be addressed in training and research. Exploitation of results will boost innovation and present societal and economic benefits by producing more effective functional food applying new and optimized encapsulation techniques. ENCAP4HEALTH will lead to a greater affordability of multiple health and food applications opening market opportunities in the food sector, that will spread out to agriculture, feed, pharma and even the biomedical sector.

Coordinator

TECHNISCHE UNIVERSITAT BERLIN
Net EU contribution
€ 133 400,00
Address
STRASSE DES 17 JUNI 135
10623 Berlin
Germany

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Region
Berlin Berlin Berlin
Activity type
Higher or Secondary Education Establishments
Links
Total cost
€ 133 400,00

Participants (8)

Partners (3)