Food chemistry, plant proteins, product development, Mediterranean diet, sustainable food, customized diet, food enhancement, natural ingredients, waste exploitation, educational campaigns/ awareness initiatives
We can act as work package leaders and participants for conducting chemical, nutritional, physical chemical, aroma and sensory analysis of food raw materials, ingredients and final products and developing products. We can also actively contribute to living labs and pilots, educational and training activities and campaigns, workshops etc.
We are interested in participating in consortium focusing on developing and evaluating products made with traditional Mediterranean ingredients, with innovative elements to enhance flavor and nutrition, supporting adherence to the Mediterranean diet targeting the general public or specific groups (-e.g. children, elderly, etc), promoting sustainable eating habits, enabling consumers to adopt a healthy lifestyle and make conscious decisions, stimulating producer-consumer reconnection, and using training programs to educate different demographic groups.
We can also contribute to developing plant-based protein alternative products (PBAPs) for adopting them in Mediterranean diets (increasing quality, appeal, and shelf life), assessing their nutritional value, digestibility, and sensory quality.
