Description
Subproject 6 is implemented by the Department of Food Science and Technology of the Aristotle University of Thessaloniki, is organized in 8 work packages and concerns the production of innovative food with an emphasis on the special functional and nutritional characteristics and the support of the organization, operation and sustainability of the Infrastructure.
Main objectives
1. The substitution of animal fat (e.g. in dairy, meat and bread products).
2. The production of food with functional properties (for the management or prevention of various diseases or disorders, increased shelf stability, novel thermomechanical properties) such as cereal and cereal products.
3. The development of new techniques to increase the dairy product production yield by exploiting the by-products of the milk industry, iv) the demonstration and improvement of yje special characteristics of Greek wine products, v) the use of edible films as food packaging material.
4. The encapsulation of bioactive ingredients for improved protection and controlled release in food systems.
5. The development of innovative services and procedures to support the organisation, operation and sustainability of the Infrastructure.
Work packages
- WP 1 Use of structured vegetable oil systems for the production of innovative food
- WP 2 Development, characterisation and applications of edible films in innovative environmentally-friendly food systems
- WP 3 Development of bread products for particular nutritional uses
- WP 4 Production of innovative products based on whey with modified functional properties
- WP 5 Development, characterisation and application of nanoparticles on the production of innovative food
- WP 6 Demonstration of the characteristics of Greek wines and development of new wine products
- WP 7 Transfer of mature innovations to the industry, international cooperation and visibility of the RI
- WP 8 Coordination, Management and Organisation of the Infrastructure
