BIOPEPCURE

Production of hypoallergenic soy products exhibiting bioactive peptides throughout fermentation technology

Coordinatore	AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS    more  Organization address address: CALLE SERRANO 117 city: MADRID postcode: 28006 contact info Titolo: Mr. Nome: Carlos Manuel Cognome: Abad Ruiz Email: send email Telefono: 34915668852 Fax: 34915668913
Nazionalità Coordinatore	Spain [ES]
Totale costo	187˙221 €
EC contributo	187˙221 €
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-2007-4-1-IOF
Funding Scheme	MC-IOF
Anno di inizio	2008
Periodo (anno-mese-giorno)	2008-06-01   -   2011-03-22

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS  Organization address address: CALLE SERRANO 117 city: MADRID postcode: 28006 contact info Titolo: Mr. Nome: Carlos Manuel Cognome: Abad Ruiz Email: send email Telefono: 34915668852 Fax: 34915668913	ES (MADRID)	coordinator	0.00

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 Obiettivo del progetto (Objective)

'With respect to allergenicity, soybean ranks in the “big 8” of the most allergenic foods and the incidence rate is projected to markedly increase with increasing consumption. The aim of this research is to provide an adequate fermentation process that will allow reducing allergenicity enhancing the safety and availability of soy-derived products to sensitive individuals providing at the same time new bioactive peptides that may prevent age-related chronic diseases. These approaches will be of significant relevance to the community, decreasing health care costs by preventing allergic reactions and age-related chronic diseases. Moreover, the knowledge gained from this study will help to improve future soy products transferring the results of this project to the food industry. Identifying bioactive proteins and peptides in fermented soy products will give soy food manufacturers the ability to increase value-added to soy products. This multidisciplinary Project will provide the candidate with a high knowledge of food chemistry, nutrition, proteomics and cell biology and will contribute to her complementary skills. The benefits gained will be the final requirements for becoming and independent and mature professional in food, nutrition and biosciences.'