The work was conducted through the following work packages (WPs). Project management ensured effective coordination and administrative management of a large international network, enabling timely implementation of scientific, training and dissemination activities. Scientific and transferable skills training provided structured doctoral education combining advanced scientific training with transferable skills, including IPR, communication and career development. Formation and mechanisms of stable Pickering emulsions (WP) focused on fundamental investigations of Pickering stabilization mechanisms, including particle adsorption, interfacial structure and emulsion formation pathways for model and food-grade systems. Characterization and food safety (WP) covered the development and application of standard and non-standard characterization methods to establish structure–function relationships and oxidative stability in food-grade Pickering emulsions. Food applications (WP) translated fundamental knowledge into application-oriented examples addressing stability, protection of polyunsaturated lipids and performance in relevant food systems. Dissemination and exploitation (WP) covered the communication of scientific outcomes through publications, conferences, training events and targeted exploitation activities, including patenting.
The results can be grouped into several categories. Training outcomes: A total of 15 ESRs were trained in high-quality PhD programmes. Four ESRs completed 3-year programmes within the project duration. Three ESRs in 3-year programmes received locally funded extensions, while seven ESRs were enrolled in 4-year programmes with additional time funded locally. Scientific publications and intellectual property: By the end of the second reporting period, ESRs had published 27 peer-reviewed articles and filed one patent application. By the end of 2025, the output reached 30 publications, with a further 15 publications expected in 2026. Secondments and network integration: All ESRs completed substantial secondments within the network, lasting from 3 to 10 months. Common training events: The consortium organized seven joint training events hosted by six institutions, combining hands-on laboratory training with complementary skills development (e.g. IPR, grant writing and professional development). Special Issue: The project organized the Special Issue “Pickering Emulsions for Food Applications” in the Eur. J. Lipid Sci. Technol. (Wiley), showcasing network results and advances in the field. Conference organization: A dedicated satellite symposium “Pickering Emulsions for Food Applications” was organized in connection with Edible Soft Matter 2025, featuring substantial scientific contributions.
