Project description
New Pickering emulsions framework to fight food waste
More than 80 million tonnes of food waste are generated in the EU each year. The oxidation of lipids, vitamins and other constituents is one of the causes of quality deterioration in many types of food, leading, for instance, to the development of undesirable off-flavours. While conventional surfactants for emulsions stability are efficient, it is necessary to phase them out in order to reduce volatile organic compounds and carbon footprints. The new method of Pickering emulsions has emerged as an attractive alternative. However, there is a need to increase their stability and reduce their cost. The EU-funded PICKFOOD project will develop a new framework and methodologies to evaluate Pickering emulsion applications in safe, healthy and functional foods in collaboration with the food industry.
Fields of science
Programme(s)
Funding Scheme
MSCA-ITN-ETN - European Training NetworksCoordinator
7491 Trondheim
Norway
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Participants (11)
1165 Kobenhavn
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2800 Kgs Lyngby
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2027 Kjeller
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751 05 Uppsala
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412 96 Goteborg
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6708 PB Wageningen
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B15 2TT Birmingham
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1012WX Amsterdam
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02150 Espoo
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16102 Dar Es Salaam
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6708 WH Wageningen
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