Descrizione del progetto
Soluzioni innovative per la valorizzazione dei sottoprodotti delle distillerie e la produzione di ingredienti ricchi di proteine
L’aumento della popolazione mondiale, unitamente alle crescenti esigenze ambientali e nutrizionali, ha creato una domanda di sistemi alimentari migliorati. Questi sistemi intendono fornire cibo più abbondante, più sano, più sicuro e più conveniente. Nonostante le continue ricerche, le preoccupazioni ambientali derivanti dall’aumento delle perdite di sottoprodotti e dei rifiuti dell’industria continuano a essere un problema importante. Finanziato dal programma di azioni Marie Skłodowska-Curie, il progetto BionovFOOD cerca di affrontare questi problemi sviluppando e implementando tecniche e soluzioni innovative per sfruttare i sottoprodotti delle bioraffinerie organiche per ottenere ingredienti ricchi di proteine per la creazione di nuovi prodotti alimentari. Inoltre, il progetto prevede di studiare il ciclo di vita e gli aspetti tecno-economici nella produzione di proteine da funghi commestibili e sicuri.
Obiettivo
Food systems have created demand for addressing adequate nutrition, safe, healthy, accessible, and affordable food, under the pressure of increasing trend of the global population (projected to reach 10 billion by 2050), climate changes, pandemics, economic crisis, growth in the dietary supplements segment and many more. Sustainable and cost-efficient development of innovative food sources are needed to meet the projected nutrition demand, which have recently attracted the attention of both producers and consumers. Conversely, the significant losses and waste production by the processing industries are becoming a serious nutritional, economical, and environmental issue. The aim of BionovFOOD project is to propose novel approaches to valorize the distillery organic by-products and to include them into a biorefinery system. These will be used as raw materials in processes aimed at the recovery/separation of bio-products, with a focus on the production of proteins for food application. To reach this goal will be developed on a pilot-demo scale, process concepts for bio converting grape marcs, wine lees and vinasse, generated from the distillery industry, into protein-rich ingredients to be used for the production of alternative food products. Life cycle assessment and techno-economic aspects for the production of protein sources produced from edible and safe fungi will be investigated. With proteins produced will be designed and developed novel food. BionovFOOD project constitute the starting point for the understanding that distilleries’ by-products can significantly contribute to the future production of alternative protein-rich fungal biomass for food applications. Indeed, it will create synergies and co-benefits across 4 priority areas: nutrition and healthy diets; climate and environment; circularity and resource efficiency; and innovation. This project is a unique opportunity for my career and will boost my scientific profile.
Campo scientifico
CORDIS classifica i progetti con EuroSciVoc, una tassonomia multilingue dei campi scientifici, attraverso un processo semi-automatico basato su tecniche NLP.
CORDIS classifica i progetti con EuroSciVoc, una tassonomia multilingue dei campi scientifici, attraverso un processo semi-automatico basato su tecniche NLP.
- medical and health scienceshealth sciencespublic healthepidemiologypandemics
- natural sciencesbiological sciencesbiochemistrybiomoleculesproteins
- medical and health scienceshealth sciencesnutrition
- social scienceseconomics and businesseconomicsbioeconomy
- engineering and technologyindustrial biotechnologybiomaterials
Parole chiave
Programma(i)
- HORIZON.1.2 - Marie Skłodowska-Curie Actions (MSCA) Main Programme
Meccanismo di finanziamento
HORIZON-TMA-MSCA-PF-EF - HORIZON TMA MSCA Postdoctoral Fellowships - European FellowshipsCoordinatore
35122 Padova
Italia