Sustainable & Healthy

Collaborative Project

Contract period: 20.10.2014 - 19.10.2017
Coordinating institution: SP Food and Bioscience

Objective: Development of sustainable processing technologies for converting agricultural by-products into healthy, added value ingredients and food Products.

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Collaborative Projects

WP 1: Maximize the extractability of phenolic compounds, fat soluble bioactive compounds and seed oils from berry by-products

WP 2: Stabilize the extracts from WP 1 using Particles from Gas Saturated Solutions (PGSS) and Concentrated Powder Forms (CPF) technologies

Research projects

Encapsulation of plant extracts using the high pressure process PGSS (Particles from Gas Saturated Solutions) and CPF (Concentrated Powder Form)
Encapsulation of plant extracts using the high pressure process PGSS (Particles from Gas Saturated Solutions) and CPF (Concentrated Powder Form)

WP 3: Introduce the stabilized extracts from WP 1 and WP 2 in food emulsion systems

WP 4: Produce added value dried fruits using osmotic dehydration with sugar solutions or juice concentrate from by-product extracts

WP 5: Dissemination

WP 6: Management

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Animal production (3492)
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Applied research (10196) Basic research (2272) Experimental development (2252) Inventory & Assessment (1276) Networks and research co-ordination (331) Public relations (255) Demonstration (225) Project preparation activity (61) Conferences and Meetings (40)

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