HST-FOOD-TRAIN
"Science based precision processing for future healthy, structured and tasteful fruit and vegetable based foods: an integrated research and training program."
| Coordinatore | KATHOLIEKE UNIVERSITEIT LEUVEN
Organization address
address: Oude Markt 13 contact info |
| Nazionalità Coordinatore | Belgium [BE] |
| Totale costo | 2˙632˙038 € |
| EC contributo | 2˙632˙038 € |
| 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-2010-ITN |
| Funding Scheme | MC-ITN |
| Anno di inizio | 2011 |
| Periodo (anno-mese-giorno) | 2011-01-01 - 2014-12-31 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
KATHOLIEKE UNIVERSITEIT LEUVEN
Organization address
address: Oude Markt 13 contact info |
BE (LEUVEN) | coordinator | 756˙894.00 |
| 2 |
UNILEVER RESEARCH AND DEVELOPMENT VLAARDINGEN BV
Organization address
address: Olivier van Noortlaan 120 contact info |
NL (VLAARDINGEN) | participant | 670˙059.00 |
| 3 |
THE UNIVERSITY OF READING
Organization address
address: WHITEKNIGHTS CAMPUS WHITEKNIGHTS HOUSE contact info |
UK (READING) | participant | 565˙564.50 |
| 4 |
DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK
Organization address
address: PROF VON KLITZING STRASSE 7 contact info |
DE (QUAKENBRUECK) | participant | 405˙890.72 |
| 5 |
Coca-Cola Services s.a.
Organization address
address: CHAUSSEE DE MONS 1424 contact info |
BE (Brussels) | participant | 233˙630.00 |
Mappa
Word cloud
Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.
Obiettivo del progetto (Objective)
'A science based approach is required to fully unlock the potential of fruit and vegetable (FV) matrices in future innovative FV-based commodities that retain bio-available, health-promoting components within the boundaries of consumer preference, acceptance and needs and environmental and legal issues. HST FOOD TRAIN objectives are: to structure initial research training to equip fellows with all skills to act as future multi-disciplinary experts in academia and the private sector; to understand and quantify the relation between structure and rheology/texture, flavor and nutrient bio-accessibility of FV-based foods; to use these relations in exploiting the endogenous potential of raw materials; and to develop a method for evaluation of substantial equivalence of new technologies in terms of product composition. HST FOOD TRAIN will reach the objectives through (i) A consortium of two universities (KULeuven P1 and UoR P2), a private research institute (DIL P3), two large companies (Coca-Cola P4 and Unilever P5) and an SME (NC Hyperbaric P6). (ii) The implementation of a research program on novel and existing structure-enabling and preservation processes with four workpackages: WP1: Processing, microstructure and physical functionalities (P5,P4,P1); WP2: Processing, food structure, composition and bio-accessibility (P1,P5,P4); WP3: Processing, food structure, composition and flavor (P2,P4,P5); WP4: Substantial equivalence of novel processing techniques (P3,P6,P1,P2). (iii) An integrated training program on specialized scientific/technological courses, a comprehensive set of complementary skills and exposing fellows to the academic and private sector via secondments and visits (iv) An organizational structure securing optimal interaction between general assembly, supervisory board, researcher council, workpackage groups and site supervisors and mentors to the benefit of the fellows. The program will recruit 7 ESRs on long term projects and 6 ESRs 3ER on short term projects.'