Objectif The objective of the single host Marie Curie EST (PRO-ENZ) is to train young scientists in the use of modern biotechnology and protein chemistry, especially proteomics in food research and hence to give them competence for high quality product development in the food industry sector. Enzymes are interesting and effective biotools for engineering food structure. Modern biotechnological research currently exploits a wide variety of novel techniques in e.g. high throughput screening for enzyme discovery, genomics and proteomics.A great challenge is to transfer this information to the more traditional food sector. The transfer will be facilitated by training of multidisciplinary scientists having expertise in cross-sectoral methods. The project provides research training in developing enzyme tools and methods for tailoring and analysis protein interactions and functionalities in food matrices, and applying the tools and knowledge in design of novel food qualities. Discovery and design of new enzymes and understanding of their mode of action in food matrix will enable development of novel bioprocesses for food industry. New innovations can only be achieved through inter- and multidisciplinary training of scientists in modern biochemistry, genetics as well as food chemistry and technology.In addition to efficient multidisciplinary training of 5 PhD students in scientific and complementary issues the project is expected to result in following innovative aspects:1. Novel cross-linking and functionalising enzyme systems for structure engineering of food proteins2. Understanding the effects of cross-linking enzymes at molecular level and further relationships to supra-molecular structure and rheological properties3. Novel processes for modification the structural and sensory perception of texture of foodstuffs using dairy products as models4. Novel and improved food products in terms of their structural properties Champ scientifique natural sciencesbiological sciencesbiochemistrybiomoleculesproteinsproteomicsnatural sciencesbiological sciencesmicrobiologymycologynatural scienceschemical sciencesorganic chemistryaminesnatural sciencesbiological sciencesgeneticsgenomesnatural sciencesbiological sciencesbiochemistrybiomoleculesproteinsenzymes Mots‑clés Bioprocessing Enzymes Food structure Food technology Genetics Tailoring Programme(s) FP6-MOBILITY - Human resources and Mobility in the specific programme for research, technological development and demonstration "Structuring the European Research Area" under the Sixth Framework Programme 2002-2006 Thème(s) MOBILITY-1.2 - Marie Curie Host Fellowships - Early stage research training (EST) Appel à propositions FP6-2004-MOBILITY-2 Voir d’autres projets de cet appel Régime de financement EST - Marie Curie actions-Early-stage Training Coordinateur TEKNOLOGIAN TUTKIMUSKESKUS VTT Contribution de l’UE Aucune donnée Adresse Vuorimiehentie 1000 ESPOO Finlande Voir sur la carte Liens Site web Opens in new window Coût total Aucune donnée