Project description
Engineering plant-based lipid alternatives with improved functional and sensory traits
The food industry is shifting towards healthier, sustainable networks to satisfy consumer demand for nutritious and appealing alternatives to animal products. While plant-based meat and dairy substitutes can provide healthier fat alternatives, many lack the functional and sensory characteristics of animal fats and leave behind a dry, astringent mouthfeel. Supported by the Marie Skłodowska-Curie Actions programme, the PRO-GEL project aims to address this challenge by developing sustainable, plant-based lipid alternatives with improved nutrition, texture and sensory traits. Using electrospinning techniques, it will structure plant-based protein fibres into semi-solid networks called oleogels that mimic the texture, melting behaviour and mouthfeel of traditional animal fats.
Objective
The transition to healthier and more sustainable food systems is a growing priority in the food industry, driven by the demand for alternatives that meet both nutritional needs and consumer preferences. In addition, several alternatives, such as plant-based ingredients and foods, show some sensorial constraints (e.g. astringency) that need to be addressed to meet consumers' preferences. Moreover, excessive consumption of unhealthy fats has been associated with an increased risk of chronic diseases. Partial or total replacement with healthier lipid alternatives, such as oleogels, emerges as a promising strategy to improve the lipid profile, while preserving the functionality and structure. The development of plant-based foods with modulated astringency and healthier lipid composition, can increase acceptance among different consumer profiles, promote healthier food choices and offer sustainable alternatives to the global ecological crises that affect the production chain. Our goal is to develop innovative oleogels structured with electrospun plant protein-based fibers to replace unhealthy fats and improve the sensory quality of plant-based foods, fully aligned with European (EU) priorities. Furthermore, investigating the combination of proteins to produce electrospun fibers that will be able to structure lipid phases represents a significant advance in the field of oleogels, and also aligns with the transition to more plant-based food systems. PRO-GEL proposes to demonstrate, for the first time, how plant-based fibers can be used for the production of oleogels that can be used to modulate the sensory perception of astringency. By fostering innovation in food personalization and enabling the development of healthier and more sustainable food structures, PRO-GEL contributes to the transition toward a fair, environmentally friendly, and resilient food system, as envisioned by EU policy frameworks, such as Farm to Fork strategy and Green Deal.
Fields of science (EuroSciVoc)
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CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
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Keywords
Project’s keywords as indicated by the project coordinator. Not to be confused with the EuroSciVoc taxonomy (Fields of science)
Project’s keywords as indicated by the project coordinator. Not to be confused with the EuroSciVoc taxonomy (Fields of science)
Programme(s)
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
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HORIZON.1.2 - Marie Skłodowska-Curie Actions (MSCA)
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Topic(s)
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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.
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.
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.
HORIZON-TMA-MSCA-PF-EF - HORIZON TMA MSCA Postdoctoral Fellowships - European Fellowships
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Call for proposal
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Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
(opens in new window) HORIZON-MSCA-2025-PF
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Net EU financial contribution. The sum of money that the participant receives, deducted by the EU contribution to its linked third party. It considers the distribution of the EU financial contribution between direct beneficiaries of the project and other types of participants, like third-party participants.
4715-330 Braga
Portugal
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.