“Technological and Clinical Protocols for Functional Foods Production”
PON02_00657 – PON02_00186_2937475
PON ‘Research and competitiveness 2007-2013’ directorial decree prot. n.7137Ric. del 29 ott 2010
The present research project, on the basis of investigations on intensity of consumer preference towards convenience and health value of products, aims to set up functional foods formulations through the optimization of nutraceutical substances extraction and biotechnological protocols. Experimental formulations in functional foods will be tested for production at industrial level to estimate both the technological/productive efficacy and feasibility, and for nutritional/healthy properties through clinical trials for the scientific validation of the health claims. To this purpose, the project will evaluate the therapeutic efficacy of functional foods aimed at improving cardiovascular pathologies, type 2 diabetes, celiac disease, and obesity, through the production of functional foods such as: innovative pasta, functional pasta; enriched pasta, low salt bread, dairy products, functional processed fish and meat products, symbiotic burrata cheese, wheat products (bread and dried pasta) having a low gluten content, functional first courses ready to eat.
Partner: Università degli Studi di Foggia, Università degli Studi di Bari, Università degli Studi del Salento, CRA, CNR, IRCCS Casa Sollievo, IAMB, Farmalabor srl, Molini Tandoi Pellegrino spa, Tandoi Filippo e Adalberto Fratelli spa, Ortoreale srl, Molino Campanaro srl, Tamma Industrie Alimentari di Capitanata, Azienda Agricola Ittica Caldoli, Lepore Mare srl, Sanguedolce srl, SICA srl, Pastificio Granoro, Agriplan srl, Oropan srl.
DARE’s Role: Dare provides support for the research and development activities, materialised in technical-scientific management actions, based on the coordination of partners and project monitoring.