BASEFOOD
Sustainable exploitation of bioactive components from the Black Sea Area traditional foods
| Coordinatore | ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA
Organization address
address: Via Zamboni 33 contact info |
| Nazionalità Coordinatore | Italy [IT] |
| Sito del progetto | http://www.basefood-fp7.eu/ |
| Totale costo | 3˙722˙563 € |
| EC contributo | 2˙906˙233 € |
| Programma | FP7-KBBE
Specific Programme "Cooperation": Food, Agriculture and Biotechnology |
| Code Call | FP7-KBBE-2008-2B |
| Funding Scheme | CP-SICA |
| Anno di inizio | 2009 |
| Periodo (anno-mese-giorno) | 2009-04-01 - 2012-10-31 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA
Organization address
address: Via Zamboni 33 contact info |
IT (BOLOGNA) | coordinator | 798˙264.00 |
| 2 |
INSTITUTE OF FOOD RESEARCH
Organization address
address: "Norwich Research Park, Colney" contact info |
UK (NORWICH) | participant | 489˙794.00 |
| 3 |
YEDITEPE UNIVERSITY
Organization address
address: Agustos Yerlesimi Kayisdagi Cad. 26 contact info |
TR (Istanbul) | participant | 223˙264.00 |
| 4 |
INSTITUTO NACIONAL DE SAUDE DR. RICARDO JORGE
Organization address
address: AVENIDA PADRE CRUZ . contact info |
PT (LISBOA) | participant | 205˙335.00 |
| 5 |
INSTITUT ZA MEDICINSKA ISTRA IVANJA
Organization address
address: DR SUBOTICA 4 PRIZEMLJE . contact info |
RS (BELGRADE) | participant | 201˙096.00 |
| 6 |
University of Food Technologies
Organization address
address: MARITZA BOULEVARD 26 contact info |
BG (PLOVDIV) | participant | 170˙904.00 |
| 7 |
SPREAD EUROPEAN SAFETY GEIE
Organization address
address: VIALE LUIGI PASTEUR 10 contact info |
IT (ROMA) | participant | 152˙083.80 |
| 8 |
STATE EDUCATIONAL INSTITUTION OF THE HIGHER PROFESSIONAL EDUCATION MOSCOW STATE UNIVERSITY OF FOOD PRODUCTIONS
Organization address
address: VOLOKOLAMSKOYE SH 11 contact info |
RU (MOSKVA) | participant | 141˙018.20 |
| 9 |
HELLENIC HEALTH FOUNDATION
Organization address
address: KAISAREIAS 13 & ALEXANDROUPOLEOS contact info |
EL (ATHENS) | participant | 134˙180.00 |
| 10 |
Odessa National Academy of Food Technologies
Organization address
address: ul. Kanatnaya 112 contact info |
UA (Odessa) | participant | 121˙274.50 |
| 11 |
UZHGORODSKYI NACIONALNYI UNIVERSITET
Organization address
address: Pidgirna 46 contact info |
UA (Uzhhorod) | participant | 121˙274.50 |
| 12 |
ACADEMIA DE STUDII ECONOMICE DIN BUCURESTI
Organization address
address: PIATA ROMANA 6 OP 22 SECTOR 1 1 contact info |
RO (BUCURESTI) | participant | 101˙400.00 |
| 13 |
BIOLOGICAL FARMING ASSOCIATION ELKANA
Organization address
address: GAZAPKHULI STREET 3rd Plot 16 contact info |
GE (TBILISI) | participant | 46˙345.00 |
Mappa
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Obiettivo del progetto (Objective)
'BaSeFood aims to promote sustainable development and exploitation of Traditional Foods containing emerging bioactive compounds with putative health effects in the Black Sea Region (BSR). The Consortium includes 13 partners covering the BSR, EuroFIR partners with experience on traditional foods and bioactive compounds at the pan-European level, and one representing 11 European Food and Drink Federations. The objectives of BaSeFood are: (1) To investigate the knowledge base of traditional foods of the BSR in order to identify those foods to be collected and analysed. (WP1). (2) To define, characterise and collect nutrient and bioactive data for a subset of about 30 prioritised traditional foods using previously developed and validated EuroFIR guidelines and bioactive databases, with appropriate analyses (WP2). (3) To carry out case human intervention studies (priority: cardiovascular disease protection), supported by intensive in vitro and in vivo laboratory tests, to address the requirement for supporting evidence in nutrition and health claims (WP3). (4) To accurately map and describe the flow charts of BSR traditional foods preparation and processing, and determine bioactive retention at both laboratory and pilot plant scale in close collaboration with industry partners (WP4). (5) To evaluate attitudes of processors and consumers in order to optimise and enhance the whole food chain for improved availability and health benefits of BSR traditional foods (WP5). (6) To widely disseminate results and findings in order to enhance awareness and sustainable development of traditional foods of the BSR for improved health (WP6). The project objectives are entirely congruent with those of the call, and will serve to (a) make a significant contribution to the substantiation of nutrition/health claims for traditional foods (b) enhance the cooperation between researchers and stakeholders, and (c) promote sustainable economic development for European SMEs and the BSR'
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