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Content archived on 2024-05-27

Novel cross-linking enzymes and their consumer acceptance for structure engineering of foods

Objective

The project develops novel enzymatic tools for structure engineering of foods. The new technologies can be exploited for production of novel types of food products thus decreasing the need for structure stabilisers, such as gelatine. Discovery of novel enzymes will be carried out using high throughput screening methods. The target activities will be screened from plants and microbial sources and different production systems for the cross-linking enzymes will be investigated. The mode of action of the enzymes on model polymers (proteins, carbohydrates) on both molecular and structural level will be elucidated. The application potential of the enzymes in different food applications (meat, dairy and bakery products) will be assessed. Finally the consumer acceptance of the use of differently produced food enzyme ingredients and their different production routes will be determined.

Fields of science (EuroSciVoc)

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Topic(s)

Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.

Call for proposal

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Funding Scheme

Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.

CSC - Cost-sharing contracts

Coordinator

TECHNICAL RESEARCH CENTRE OF FINLAND
EU contribution
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Address
Tietotie 2
02044 ESPOO
Finland

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Total cost

The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.

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Participants (7)

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