This proposal's main objective is to improve the nutritional value of food raw materials and fermented food products. This will be accomplished by increasing the level of nutraceuticals in food products of dairy and soy origin. The targetednutraceuticals are low-calory-sugars, digestion-stimulating oligosaccharides andessential B-vitamins. These components will all be produced by food-grademicroorganisms. In addition, some undesirable sugars such as lactose, galactoseand raff nose will be selectively removed from either dairy or soy-containing food products. The involvement of industrial partners in the area of dairy, nutritional foods and starter production ensures dissemination of the scientific results in abroad range of Food (and Parma) applications.
Funding SchemeCSC - Cost-sharing contracts
5000 HG Tilburg
9750 AA Haren Gn
6710 BA Ede Gld