FOODSPPROCESS
Study of Structure-Property-Process relations in real functional FOODs
| Coordinatore | ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA
Organization address
address: Via Zamboni 33 contact info |
| Nazionalità Coordinatore | Italy [IT] |
| Totale costo | 187˙414 € |
| EC contributo | 187˙414 € |
| Programma | FP7-PEOPLE
Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013) |
| Code Call | FP7-PEOPLE-2013-IEF |
| Funding Scheme | MC-IEF |
| Anno di inizio | 2014 |
| Periodo (anno-mese-giorno) | 2014-03-01 - 2016-02-29 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA
Organization address
address: Via Zamboni 33 contact info |
IT (BOLOGNA) | coordinator | 187˙414.80 |
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Obiettivo del progetto (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.'