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PERFORMANCE

Financiado

Cerrado

Development of Personalised Food using Rapid Manufacturing for the Nutrition of...

Development of Personalised Food using Rapid Manufacturing for the Nutrition of elderly Consumers The main idea of the PERFORMANCE project is to develop and validate a holistic, personalized food supply chain for frail elderly in nursing homes, ambient assisted living facilities or at home (served by nursing services). The sup... ver más

31/10/2015

BIOZOON GMBH

4M€

Presupuesto del proyecto: 4M€

Líder del proyecto

BIOZOON GMBH No se ha especificado una descripción o un objeto social para esta compañía.

Fecha límite participación Sin fecha límite de participación.

Ver 10 Participantes

Financiación concedida El organismo FP7 notifico la concesión del proyecto el día 2015-10-31 No tenemos la información de la convocatoria

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Información adicional privada

No hay información privada compartida para este proyecto. Habla con el coordinador.

10 Participantes

BIOZOON GMBH

0.00€ | Lider

UNIPI

N.D. | Participante

LfL

N.D. | Participante

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Líder del proyecto

BIOZOON GMBH No se ha especificado una descripción o un objeto social para esta compañía.

Presupuesto del proyecto 4M€

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto The main idea of the PERFORMANCE project is to develop and validate a holistic, personalized food supply chain for frail elderly in nursing homes, ambient assisted living facilities or at home (served by nursing services). The supply chain in this case will resemble a loop with the elderly consumers forming the initial link (personal preference and needs) and final link (consumption). As a result PERFORMANCE project, an overall concept will be available which allows the automatic manufacturing and supply of personalized, specially textured food for frail elderly. To answer these questions, the PERFORMANCE concept will cover the whole supply chain from the food producer to the ready-to eat-meal at consumer’s place (both in nursing facilities and at home). Focus will be put on personalized food for people with mastication and swallowing problems (i.e. not only elderly). This group presents 5% of the elderly and has special texture requirements for the food preparation. Elderly in general require careful consideration of various determinants of their nutritional and health status. In contrast to younger people, the impact of nutrition on their well-being and health status is way higher in elderly. The nutritional status of elderly is influenced not only through the aging process, the health status (physiological and physical disabilities) but also through psychological (e.g. the way food is prepared), social-economic factors (available income). Therefore, the PERFORMANCE project will mean a great step forward to improve the Quality of Life of the elderly by offering them a complete new personalised nutritional concept able to increase their independency, health status and social life.

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