Agency: Cordis | Branch: FP7 | Program: MC-ITN | Phase: FP7-PEOPLE-2010-ITN | Award Amount: 2.63M | Year: 2011
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.
Agency: Cordis | Branch: FP7 | Program: CP-TP | Phase: KBBE.2011.2.3-04 | Award Amount: 8.03M | Year: 2012
The SATIN project has been devised to develop food products produced by novel food processing that control satiety through modification of food structure. To achieve this the SATIN project will: 1. Integrate advanced technologies to screen novel food structures through in vitro models to isolate and refine products according to their satiating potential. 2. Develop novel food processing technologies that combine active ingredients and change food structure to produce a range of novel satiety enhancing ingredients. 3. Produce finished foods products that pass through safety analysis, early sensory evaluation and consumer testing. 4. Demonstrate the effects of prototype products on biomarkers of satiety and on nutrient bioavailability using in vivo studies and validating new in vivo approaches. 5. Demonstrate the effects of final foods products on within-meal satiation, post-meal satiety and / or reduced appetite and biomarkers of satiety. 6. Demonstrate the enduring effects of individual food products on satiety and their potential to induce weight loss. 7. Demonstrate the long-term consumer and health benefits of adhering to a diet containing satiety enhancing products. 8. Validate health claim endpoints and commercialise technologies and products. The SATIN consortium consists of 7 SMEs and 4 commercial partners ensuring that advanced technologies developed to process and screen novel food products are applied to the food industry and improve European economic competitiveness. The safety and efficacy of products developed will be rigorously examined by 7 leading international academic research teams ensuring consumers will have new high quality processed foods to help them achieve a balanced diet.