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Financement de l’UE (181 153 €) : Émulsifiants à base de liquide avec une fonctionnalité technologique et physiologique améliorée Hor 18/03/2024 Programme de recherche et d'innovation de l'UE « Horizon »
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Émulsifiants à base de liquide avec une fonctionnalité technologique et physiologique améliorée
There is an urgent need for a new generation of healthier and more sustainable processed foods that consumers can easily fit into their diets. The development of plant-based alternatives to animal-derived products requires more research to become high-quality, affordable, and sustainable. PLEaSANT faces this major food-related challenge by undertaking the controlled modification of a plant-based protein to improve its solubility and functionality as an emulsion stabilizer and encapsulating agent for fish oil, rich in omega3 fatty acids. HEMP (Cannabis Sativa L.) protein is a highly nutritional protein, extracted from hemp oilseeds waste after oil extraction, hence supporting sustainability. Proteins are common food emulsifiers, however, the use of HEMP protein as food emulsifier is still limited due to its low solubility at neutral pH and compact structure. I intend to apply different surface/enzymatic treatments to HEMP protein to produce hydrolysates/particles. Then, I will examine the interfacial properties of HEMP protein hydrolysates/particles and their functionality as emulsion stabilizers in combination with their in vitro digestibility to provide a new generation of clean emulsifiers with tailored oil encapsulation capability. PLEaSANT is an interdisciplinary research project where my strong background in food chemistry combines perfectly with the host group's expertise in colloidal/interfacial physics and chemical engineering to produce clean emulsifiers and oil encapsulation systems based on HEMP protein that are healthy and sustainable but also physiologically bioactive. This proposal will train me to lead high-quality, multidisciplinary research projects on the development of clean labeled plant-based protein emulsifiers as well as to become a successful entrepreneurial food scientist. It will also create opportunities for the host organization to collaborate with food scientists in academia and the food industry in the field of sustainable emulsifiers.
| Quadram Institute Bioscience | ? |
| Universidad de Granada | 181 153 € |
https://cordis.europa.eu/project/id/101151048
Cette annonce se réfère à une date antérieure et ne reflète pas nécessairement l’état actuel. L’état actuel est présenté à la page suivante : Quadram Institute Bioscience, Norwich, Royaume Uni.