NIZO Food Research BV
NIZO Food Research BV
Agency: European Commission | Branch: H2020 | Program: MSCA-ITN-ETN | Phase: MSCA-ITN-2016 | Award Amount: 3.39M | Year: 2017
The PATHSENSE (Pathogen Sensing) ETN will bring together an interdisciplinary team of world-leading researchers from Europe to tackle a highly ambitious scientific project, focusing on the molecular mechanisms of sensory perception in bacterial pathogens. PATHSENSE will establish an innovative doctoral training programme that will deliver 13 PhD graduates and high-impact scientific outputs. The relationship between molecular structures and biological function is central to understanding any living system; however the research methodologies required to unravel these relationships are often complex and fast-changing. The team participating in this Network has the infrastructure and track-record to train ESRs in these state-of-the art methodologies, including structural biology, proteomics & protein biochemistry, molecular biology, bacterial genetics, food microbiology, mathematical modelling, cell biology, microscopy and comparative genomics. PATHSENSE will investigate the poorly understood structure-function relationships that exist within a large multi-protein complex called a stressosome, which acts as a sensory organelle in bacteria. The project will involve extensive inter-sectoral mobility of the ESRs across 7 EU countries to make full use of the complementary skills available at each of the hosting institutions. The inter-sectoral Network comprises 8 leading Universities, 1 public research institution, 4 companies (from spin-off to large multi-national) and 1 governmental agency. A major objective of this Network will be to exploit the fundamental research to develop novel antimicrobial treatments that have applications in the food and public health sectors. This project will deliver high-impact science, 13 highly-trained innovative researchers and will produce a long-lasting inter-sectoral network of collaborators who will continue to work together to exploit fundamental research for the socio-economic benefit of Europe.
Agency: European Commission | Branch: FP7 | Program: CP-TP | Phase: KBBE.2011.2.3-05 | Award Amount: 4.02M | Year: 2012
The aim of TeRiFiQ is to achieve significant binary (salt and fat or fat and sugar) reductions in the level of sodium, sugar and fat in selected cheese (hard, semi-hard, soft), meat (cooked and dry-fermented sausages), cakes (muffins) and ready-made food products (sauces) whilst maintaining and where possible enhancing nutritional and sensorial qualities of these products to ensure full consumer acceptance. This will be done by fine-tuning current product formulations by engineering the technological parameters of realistic food models specific to each product and by applying state of the art technologies such as cryo-crystallisation, multiple emulsions and multi-layered processes in a manner never done before. In parallel, micro- and macro-structures of the new food matrices will be studied. To ensure the sensorial feasibility of this re-engineering, sensorial analysis and optimisation to ensure consumer acceptability will be carried out in parallel to these technological developments. Moreover, the nutritional value of reformulated foods will be estimated compared to the non reformulated original foods. Beside technological aspects, more fundamental studies from selected models developed above will be conducted to improve the understanding of the main mechanisms leading to perception. That includes flavour release and temporal perception in relation with changes in composition of the selected models with in vivo and in vitro approaches with predictive tools, and a cognitive approach will be carried out as a promising lever to compensate salt, sugar and/or fat reduction. The findings will be transferred to the reformulation actions so that they can be introduced into the new food processes. These new product formulations will be validated via extensive consumer testing and demonstration activities with 9 SMEs for 6 European countries to ensure the industrial feasibility and consumer acceptance in different EU cultures and industries.
Agency: European Commission | Branch: FP7 | Program: CP-IP | Phase: KBBE.2011.2.2-03 | Award Amount: 11.56M | Year: 2012
Nutrition during early development has an important impact on later health, particularly through greater obesity risk, as demonstrated by FP6 EARNEST. EarlyNutrition explores the current key hypotheses on likely causes and pathways to prevention of early life origins of obesity (specifically adiposity) and associated disorders. We bring extraordinary expertise and study populations of 470,000 individuals to investigate: The fuel mediated in utero hypothesis The accelerated postnatal weight gain hypothesis The mismatch hypothesis. Scientific and technical expertise in placental biology, epigenetics and metabolomics will provide understanding at the cellular and molecular level, and refined strategies for intervention in pregnancy and early post natal life to prevent obesity. Using existing cohort studies, ongoing and novel intervention studies and a basic science programme, we will provide the scientific foundations for evidence based recommendations for optimal EarlyNutrition that incorporate long-term health outcomes, focusing on 4 Target Groups: women before pregnancy; pregnant women; infants (incl. breastfeeding); young children. Evidence is produced from animal and placental studies (Theme 1; T1), prospective cohort studies (T2), and randomised controlled trials in pregnant women and infants (T3). T4 covers scientific strategic integration, recommendation development and dissemination, including systematic reviews and behaviour change approaches. A strong multi-disciplinary team of international leaders in the field including collaborators from USA and Australia achieves balance and complementarity. The projects impact comprises definitive evidence on early nutrition effects on health, enhanced EU and global policies, major economic benefits through obesity prevention and value-added nutritional products, and practical recommendations on optimal nutrition in Target Groups. Wide dissemination will be achieved through active engagement with stakeholders.
Agency: European Commission | Branch: FP7 | Program: MC-ITN | Phase: FP7-PEOPLE-2012-ITN | Award Amount: 3.56M | Year: 2012
Soft nanotechnology is generally considered as a field that will have a major impact on technological developments in near future. However, the fundamental understanding of the wealth of new structures lacks far behind, despite supporting activity from material science. Such an understanding is indispensable for sustainable growth of this important research domain and its applications. A physics-oriented interdisciplinary education is urgently needed to guide young researchers to the point where they can tackle the relevant fundamental questions. SOMATAI is set up to provide just such training by combining two distinct scientific fields: Soft matter science is a well established interdisciplinary field for the bulk investigation of polymers, colloids, and liquid crystals with response amplitude and time to external stimuli as a function of soft matter structure being of special interest. The second highly relevant field is interface science, since nano-structured materials contain a huge area of internal interfaces which have an essential impact on material properties. The application of the soft matter approach to interfaces promises new and deeper understanding of interfacial phenomena. Interfaces of a water phase to a solid, liquid or gaseous second phase are of special interest and a focal point of SOMATAI. Such interfaces are highly relevant to products from European industry (food, cosmetics, paints) and processes (washing, coating, water purification). They have an outstanding importance from a scientific point of view due to specific interactions at such interfaces. This carefully planned teaching and research programme in a network of 10 leading academic partners, 1 large scale companies, 2 SMEs, and 4 top-level associated partners from Germany, Taiwan and the USA will ensure that young researchers are given an excellent training in a pioneering research domain of high scientific and technological relevance, where Europe can take a leading position.
Agency: European Commission | Branch: FP7 | Program: BSG-SME | Phase: SME-2013-1 | Award Amount: 1.29M | Year: 2013
Fermented food (e.g. cheese, yoghurt, bread, wine) constitute a large part of our diet. They are converted from a substrate (milk, fruits, cereals) by the action of micro-organisms (yeast or lactic acid bacteria). When such starter cultures also exert a health benefit (eg. prevention of diarrhea) they are known as probiotic strains. Throughout the EU starters and probiotic strains are mainly supplied by SMEs to end-users for application in food products. The SMEs compete with a few large companies providing such cultures. The competitive edge of SMEs is at risk in part due to stricter safety rules to be imposed by EFSA. EFSA will demand full genome characterisation to exclude presence of sequences posing a potential health risk (such as virulence factors, antibiotic resistance and toxins) and to allow traceability of distinct strains as proprietary strains are unique. Genome analyses and bio-informatics are not the current core of SMEs in this consortium as they have focus on primarily cost effectiveness. GENOBOX exploits the strength of four SME starter culture companies and probiotic producers in this sector combined with skills and expertise of two renowned RTD performers. The RTD performers will sequence and analyse 48 bacterial strains provided by SMEs and coming from culture collections. A genomics toolbox will be created, allowing every SME to exclusively study the detailed results on their own strains while benefitting from results of the collective. The SMEs will perform in-house experiments and demonstrations to validate the results of the project for optimised production yields. Also workshops will be organised by the RTD performers to develop data-exploitation strategies for the SMEs involved. During this project the SMEs will be able to abide to EFSA ruling, enable to patent their strains for specific purposes, exploit strain functionalities and health benefits and maximise their production yields by optimising strain survival during processing.
Agency: European Commission | Branch: H2020 | Program: MSCA-ITN-ETN | Phase: MSCA-ITN-2014-ETN | Award Amount: 3.91M | Year: 2015
Bacterial endospores are the most resistant life-forms on earth and the most important single feature of the genus Clostridium. Thus, whilst the pathogenesis of its notorious pathogens (C. botulinum, C. perfringens and C. difficile) is ascribed to the devastating toxins produced (neurotoxins, endotoxins and cytotoxins), it is their capacity to produce spores that lies at the heart of the diseases they cause. This is because spores play the pivotal role in the spread of infection (eg, C. difficile) and in foodstuff contamination and food poisoning (eg, C. botulinum and C. perfringens). The processes of spore formation (sporulation) and germination (return of the dormant spore to toxin-producing, vegetative cells), therefore, represent key intervention points. On the other hand, the majority of clostridia are entirely benign and can sustainably produce all manner of useful chemicals and fuels. Crucially, the regulation of chemical production is intimately linked to that of sporulation. Spores of benign species may also be used as a delivery system for treating cancer. Yet, despite the spores importance, little is known of the developmental processes of sporulation and germination. This is because research and training efforts on Clostridium spores are fragmented and there is no coherence between researchers working on pathogenic and industrially important species. CLOSPORE will address this deficiency by pooling the resources of Europes leading universities, research organisations and companies, to create an intersectorial Research and Training Programme that is multi-facetted, interdisciplinary and focused on clostridial spores. Accordingly, CLOSPORE will produce the innovative, applied research leaders of the future, able to tackle the big societal challenges facing Europe and the world.
Agency: European Commission | Branch: FP7 | Program: MC-ITN | Phase: FP7-PEOPLE-2010-ITN | Award Amount: 3.43M | Year: 2011
Cornucopia will train a new generation of young scientists focusing on less studied yeasts with interesting traits, which could be applied in the food and health sectors. Yeasts are a divergent group of fungi that predominantly exist as unicellular organisms. The bakers yeast Saccharomyces cerevisiae is by far the best known because of its role in producing beverages, baking and recombinant drugs, such as insulin. S. cerevisiae is also the main model for the analysis of common features of all eukaryotic cells, and has been used in pioneering the development of several molecular biology, genomics and post-genomic tools. However, the yeast kingdom includes more than 1.500 other species that display a variety of unusual characteristics, and play an important role in their natural environments, but have so far been only poorly studied. These yeasts represent a large untapped potential to develop novel food and health related processes and products. We will make use of thousands strains available within Cornucopia to screen, using a variety of microbiological, analytical chemistry and bioinformatics techniques, for traits of interest to industry. such as ethanol-, acid- and osmo-tolerance, aromatic and off-flavor compounds and probiotic properties. Our young researchers will develop novel species-specific molecular, genetic and post-genomic tools to find out which genes determine the superior traits. They will domesticate new isolates so that they can be easily handled in the lab, and develop scale-up cultivations for applied purposes. We will benefit from yeast biodiversity and open new avenues within fundamental and applied research. Cornucopia, consists of seven leading yeast academic laboratories and three leading European industry partners, will provide a unique environment to develop strong academia and industry oriented careers, in-depth training in major experimental technologies used in yeast research and the industrial application of innovative ideas.
Agency: European Commission | Branch: FP7 | Program: BSG-SME-AG | Phase: SME-2011-2 | Award Amount: 2.49M | Year: 2011
Our novel concept is to develop a low-fat cheese processing technology to enable the production of low-fat Mozzarella-type ingredient cheese with superior texture, flavour and melting qualities. The newly developed low-fat cheese will be suitable for use in pizzas, ready meals, fast food, sandwiches and salads. Our primary target markets are the industrial cheese sector for chilled and frozen pizzas and ready meals. We will also target the retail and foodservices sectors. We propose to develop a Mozzarella-type cheese with <3% fat which is a significant improvement on the currently available 5% fat cheese. Reduced (12% fat) and lower fat content Mozzarella-type cheese are currently available on the market but with very poor qualities of flavour, texture and melting, widely prevents them from consumer acceptance. Therefore we will introduce new innovative starter cultures for improving the flavour and texture of low-fat Mozzarella-type cheeses and optimize appropriate processing conditions of temperature, pH, milk fat and casein-to-fat ratio in the milk. Furthermore, we will develop an innovative oil coating process for improving the meltdown of the low-fat cheese after it is shredded in the meal in preparation. Based on the scientific findings of the coating process, we will then develop an oil coating device which will successfully coat cheese shreds. We will enhance our knowledge of starter cultures and oil coating of cheese and hence provide the end consumer with a cheese displaying desired texture, flavour and melting profiles. We strongly believe that our technology will help the European cheesemaking industry which is facing the threat of losing a significant proportion of its market as a result of European legislation which calls for limiting saturated and trans fat content both in cheese and cheese-based products.
Agency: European Commission | 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.
Colgate Palmolive and Nizo Food Research B.V. | Date: 2014-07-16
Systems and methods for mixing an oral care formulation base with one or more oral care additives in-situ. In one aspect, the invention can be a method of making an oral care formulation for consumer use, the method comprising: a) providing a first dose of an oral care formulation base to an oral cavity of a test subject; b) dispensing one or more oral care additives to the oral cavity in accordance with a first dispensing regimen during the performance of step a), the one or more oral care additives mixing with the first dose of the oral care formulation base in-situ within the oral cavity of the test subject; c) obtaining feedback regarding effects experienced by the test subject during the performance of step b); and d) creating the oral care formulation for consumer use based, at least in part, on the feedback of step c).