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Content archived on 2024-06-18

Study of Structure-Property-Process relations in real functional FOODs

Objective

In the context of current economic and social changes, the research in the agri-food area should aim, among other things, to the optimization of products and processes. The improvement of the food products must be directed towards ensuring the nutritional and specific functional benefit. Regarding the improvement of processes, they should ensure the quality and safety of environmentally friendly food products produced optimizing the use of resources.
A research activity focused on fundamental analysis of the structure-property-process and aimed at innovation and technological improvement of the processes so that the results can be used directly by the agri-food companies will help to achieve these challenges.
This project raises the technological improvement of some functional food manufacturing processes by in-depth analysis of the interactions between certain bioactive components, food ingredients with technological functionality and food matrices with cell structure. It will also determine the effect of some changes in the process conditions.

Fields of science (EuroSciVoc)

Topic(s)

Call for proposal

FP7-PEOPLE-2013-IEF
See other projects for this call

Funding Scheme

MC-IEF - Intra-European Fellowships (IEF)

Coordinator

ALMA MATER STUDIORUM - UNIVERSITA DI BOLOGNA
EU contribution
€ 187 414,80
Address
VIA ZAMBONI 33
40126 Bologna
Italy
Region
Nord-Est Emilia-Romagna Bologna
Activity type
Higher or Secondary Education Establishments
Links
Total cost
No data