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Nutritional enhancement of probiotics and prebiotics: technology aspects on microbial viability, stability, functionality and on prebiotic function

Objective

The purpose of the project is to address and to overcome specific scientific and technological hurdles that impact on the performance of functional foods based on probiotic- prebiotic interactions such as lack of strong knowledge on the primary factors for probiotic viability, stability and performance as well as on probiotic- prebiotic interactions. The project will (1) systematically explore effects of processing on functionality of probiotics and on probiotic performance, (2) apply selected processing techniques for prebiotic modification and (3) use the information generated for new process and (probiotic-prebiotic) product options. Expected achievements include the identification of critical process parameters for probiotics and prebiotics, optimisation of probiotic viability and stability at pilot plant scale and processing induced new prebiotics. The project is highly interdisciplinary with strong industrial participation and commitment.

Call for proposal

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Coordinator

N/A
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Participants (8)

LUND UNIVERSITY
Sweden
Address
60,getingevaegen 60
221 00 Lund

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NESTEC S.A.
Switzerland
Address
Vers-chez-les-blanc
1000 Lausanne

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RAFFINERIE TIRLEMONTOISE S.A.
Belgium
Address
1,aandorenstraat 1
3300 Tienen

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SOHKAR OY
Finland
Address
Sokeritehtaantie 20
02460 Kyrkslaett

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TECHNICAL RESEARCH CENTRE OF FINLAND
Finland
Address
Tietotie 2
02044 Espoo

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UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK
Ireland
Address
Western Road, Presentation Buildings
30 Cork

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VALIO LTD
Finland
Address
Meijeritie, 6
00039 Helsinki

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WAGENINGEN UNIVERSITY
Netherlands
Address
Bornenweg, 2
6700 EV Wageningen

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