Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
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These procedures will help determine the composition of food products, including their nutritional content and the presence of any contaminants. The results obtained will be crucial in determining the overall quality of the products and will be used to improve their formulation and composition in line with the overall goals of the OnFoods project.
In addition to assessing the quality of food products, WP 4.2 will comprehensively characterise new products using various approaches, including those of "omics" techniques. This will help obtain a unique "digital fingerprint" of each product, allowing for a detailed comparison with corresponding reference standards. This information will ensure that new products are of high quality and safe for consumption and meet the needs of specific target groups.
Overall, the work of work package 4.2 will contribute significantly to the OnFoods project by providing valuable information that will be used to improve the quality of food products and ensure their safety for consumption. Using advanced analytical approaches, the project will be able to provide a detailed and comprehensive understanding of food products and pave the way for future improvements in food production and processing.
Development and application of advanced analytical procedures to assess the quality of relevant food product categories in the national context and corresponding analogues implemented according to task 4.1.1 and 4.1.2
In depth characterization of the new products using different approaches (including omics techniques) to get their unique fingerprint (e.g., foodome evaluation) and to compare it to corresponding benchmark.
List of food composition information based on advanced analytical procedures to qualify conventional, reformulated, and processed products (M12)
List of new/advanced products to be investigated by the foodomics approach (M24)
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Spoke 04Biosensors for the determination of phenolic metabolites
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Spoke 04Consumers' acceptance and characterisation of innovative food prototype
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Spoke 04Sustainable food design to improve targeted population's health
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Spoke 04Bioaccessibility of food components as a new marker of nutritional quality
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Spoke 04Edible insects’ characterization through untargeted and targeted methods
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Spoke 04Fermented beverages studied by a metabolomics approach
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Spoke 04Implementation of fingerprint approaches in food systems
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Spoke 04Food oxidative stability by lipidomics
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Spoke 04Evaluation of food-human interactions following the events occurring in the gastrointestinal milieu
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Spoke 04Novel analytical approaches to assess the quality of food products
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Spoke 04Oily seasonings with implemented nutritional, healthy and sensory characteristics
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Spoke 04Sustainable approaches for an overall olive oil quality
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