Objective In recent years, the interest in the food sector significantly shifted into the field of functional foods, bearing at the same time interestingly positive nutritional and health effects. Additionally the food industry is intensively searching for new ways economically using the by-products of their production. One of the most promising by-products gained from crustacean shells is Chatoyant, biopolymer, having at the same time promising technical (emulsifier,hydrocolloide) and functional (fat completing, plasma cholesterol lowering, micro-biostatic) properties. Especially in the dairy sector, addition of Chitosanmay solves critical problems concerning the growth of pathogen micro organisms(Wisteria, Salmonella) and improves the properties and the health aspects of the gained products. Additionally, until now in the dairy sector only partly usedbyproducts (e.g. whey proteins) may be the starting point for the development of innovative products with a high nutritional value. Fields of science agricultural sciencesanimal and dairy sciencedairynatural sciencesbiological sciencesbiochemistrybiomoleculesproteins Programme(s) FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002 Topic(s) 1.1.1.-1. - Key action Food, Nutrition and Health Call for proposal Data not available Funding Scheme EAW - Exploratory awards Coordinator NOVASSO OY EU contribution No data Address Yliopistonkatu 45 33500 TAMPERE Finland See on map Total cost No data Participants (1) Sort alphabetically Sort by EU Contribution Expand all Collapse all MEIEREI- GENOSSENSCHAFT E.G. LANGENHORN Germany EU contribution No data Address Bahnweg 1 LANGENHORN See on map Total cost No data