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EVALUATOR

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Cerrado

EVALUation of heAlthy-susTainable fOod pRoteins

Access to healthy and sustainable foods is an existential priority as recognized by the UN, WHO, and EU. Replacing animal-basedproteins with their plant-based counterparts is expected to be a major step forward, due to a 2-8 fold... ver más

31/05/2025

Presupuesto desconocido

Líder del proyecto

WAGENINGEN UNIVERSITY No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Fecha límite participación Sin fecha límite de participación.

Financiación concedida El organismo HORIZON EUROPE notifico la concesión del proyecto el día 2023-06-01

HORIZON-MSCA-2021-PF-01-01: MSCA Postdoctoral Fellowships 2021 ExpectedOutcome:

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Duración del proyecto: 23 meses Fecha Inicio: 2023-06-01
Fecha Fin: 2025-05-31

Líder del proyecto

WAGENINGEN UNIVERSITY No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto Access to healthy and sustainable foods is an existential priority as recognized by the UN, WHO, and EU. Replacing animal-basedproteins with their plant-based counterparts is expected to be a major step forward, due to a 2-8 fold (depending onthe species) increase in protein efficiency. In order to speed up this protein transition, methods need to become available toallow for high-throughput evaluation of protein ingredients, in terms of technical functionality that rules food properties, andphysiological functionality that ultimately decides on effects taking place in the body.The EVALUATOR project focusses on plant protein properties in colloidal emulsion systems, for which a tailor-mademicrofluidic platform will be developed to dynamically assess technical emulsion stability and digestibility. For this, wechoose to work with pea and bean proteins that are readily available at low cost within the EU. The microfluidic platformallows real-time investigation at micro and nanometre levels, the scales at which basic food structure elements are formedand degraded, and within very short time spans through high-speed recording, therewith closely mimicking the actualprocess conditions.EVALUATOR will not only lead to the design of healthier and greener food systems but also supply a versatile microfluidicplatform that allows design from first principles, i.e., the actual protein properties as they are relevant for food production anddigestion. This brings food design, that currently revolves around trial and error, into a completely different realm, and evenmore importantly, establishes the currently missing link between technological functionality and digestion.The key for success is the combination of my background in microfluidic design and digestion, that of the hosts in emulsions(WUR, The Netherlands) and the secondment (INRAE, France) in advanced digestive systems, which allows me to cover allaspects of the EVALUATOR project in a ground-breaking way.

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