Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Highlights
Safety, nutritional, texture and rheological value assessment by different spectroscopic analyses (NMR, IR, MS, HPLC, X-Ray scanner, other assays) of new products from agri-food by-products/waste and sensory analyses and consumer involvement strategies to enhance acceptability and evaluate market potentials of novel foods. Selected extracted compounds in Task 2.1.1 and 2.1.2 will be used for formulation, design, and development of prototypes from agri- food/marine by-products/waste (in connection with Spokes 3 and 4).
Report about the use of bioactive compounds from by-products and waste as ingredients for novel foods, pharmaceutical and cosmeceutical/nutraceutical products (M30)
Novel products at lab/pilot scale (M30)
The global climate change is forcing a dietary shift to sustainable sources of nutrients (e.g., protein). Food by-products and wastes (FBPW) from various chains (crops, seafood, industries, distribution, and retail) can be regarded as invaluable resources for designing novel food. Besides food prototypes, the potential of FBPW for the following novel products can be scouted.
This task aims to develop new protocols for production of prototype foods and no-foods from FBPW.