BAKE4FUN

Innovative biotechnological solutions for the production of new bakery functional foods

Coordinatore	ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA    more  Organization address address: Via Zamboni 33 city: BOLOGNA postcode: 40126 contact info Titolo: Dr. Nome: Andrea Cognome: Gianotti Email: send email Telefono: +39 0512096577
Nazionalità Coordinatore	Italy [IT]
Totale costo	1˙311˙748 €
EC contributo	874˙000 €
Programma	FP7-SME Specific Programme "Capacities": Research for the benefit of SMEs
Code Call	FP7-SME-2013
Funding Scheme	BSG-SME
Anno di inizio	2013
Periodo (anno-mese-giorno)	2013-11-01   -   2015-10-31

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA  Organization address address: Via Zamboni 33 city: BOLOGNA postcode: 40126 contact info Titolo: Dr. Nome: Andrea Cognome: Gianotti Email: send email Telefono: +39 0512096577	IT (BOLOGNA)	coordinator	40˙792.00
2	PROMETEO SRL  Organization address address: VIA METAURO 10 ZONA ARTIGIANALE 10 city: URBINO postcode: 61029 contact info Titolo: Mr. Nome: Massimo Cognome: Fiorani Email: send email Telefono: +39 072253520	IT (URBINO)	participant	278˙500.00
3	INVESTIGACION Y DESAROLLO PANADERO SL  Organization address address: CALLE MAYOR 69 city: ALFARA DEL PATRIARCA postcode: 46115 contact info Titolo: Ms Nome: Maria Luisa Cognome: Llin Email: send email Telefono: 34961309507 Fax: +34 961394427	ES (ALFARA DEL PATRIARCA)	participant	276˙080.00
4	EMILIO PENA SA*EPSA  Organization address address: CALLE DELS LLIBRERS 19 POL IND city: TORRENT postcode: 46900 contact info Titolo: Mr. Nome: Emilio Cognome: Pena Email: send email Telefono: +34 961567168 Fax: +34 961567176	ES (TORRENT)	participant	164˙600.00
5	LILIANA KLAUDIA LEHRER RYCHEL  Organization address address: UL. KOSCIUSZKI 107 city: ROGOZNIK postcode: 42 582 contact info Titolo: Mrs Nome: Liliana Cognome: Rychel Email: send email Telefono: +48 604799718	PL (ROGOZNIK)	participant	114˙028.00
6	AINIA  Organization address address: CALLE BENJAMIN FRANKLIN 5-11 VALENCIA PARC TECNOLOGIC city: PATERNA postcode: 46980 contact info Titolo: Ms Nome: Maria Paz Cognome: Villalba Email: send email Telefono: +34 961366090	ES (PATERNA)	participant	0.00
7	POLITECHNIKA LODZKA  Organization address address: ULICA ZEROMSKIEGO 116 city: LODZ postcode: 90 924 contact info Titolo: Dr. Nome: Malgorzata Cognome: Bryszewska Email: send email Telefono: +48 426313425 Fax: 48426362860	PL (LODZ)	participant	0.00

Mappa

 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

 Obiettivo del progetto (Objective)

'Nutritional iron deficiency (ID) is estimated to affect 1.5–2 billion people worldwide. In the Western society, consumers are increasingly adopting a preventive dietary strategy to reduce food intake or the consumption of specific foods, thus leading to the decrease of micronutrient intake correlated to ID. BAKE4FUN responds to the needs of food SMEs of innovating food formulations and technologies to overcome the negative effect of iron fortification of bakery products on their sensorial characteristics in order to produce bakery foods with an improved nutritional profile and health-promoting effects. In particular, BAKE4FUN aims to provide design, validate and develop innovative health-promoting bakery products based on a new iron microencapsulation technology and on the use of non-conventional high-added value whole grain flours, able to obtain healthy, sustainable and ethically correct products, to increase antioxidant intake and to improve the gut microflora. Research activities to be carried out within BAKE4FUN will be focused on i) the bioavailability of microencapsulated iron in fortified breads, their effects on the iron status, on biomarkers of oxidation and inflammation; ii) the effect of bread obtained by the sourdough fermentation of non-conventional grains on the gut microbiota, the glycaemic load, and the inflammatory and oxidative status. The BAKE4FUN project brings together 7 partners from 3 EU Member States: 3 RTD Performers will make their multidisciplinary and complementary expertise in the areas of food technology, microbiology and in vitro/in vivo analyses available to 4 SMEs operating in the food market. The project results are expected to have a significant impact on the competitiveness of SME Participants that will be able to expand their business by adding to their product range new food formulations and healthy bakery products, obtained through a combination of non conventional grains and innovative bread-making processes.'

Introduzione (Teaser)

Most of us eat bread every day and we want it to be healthy. A European project is developing bakery products using ancient grains and fortifying them with iron.