BrainMap

Denisa Eglantina Duta

Dr.

- INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI

Researcher | Scientific reviewer | Manager

Web of Science ResearcherID: not public

Expertise & keywords

Upcycling side streams for sustainable and healthy ingredients and food concepts Call name: PNCDI IV, P 5.8 - SP 5.8.1 - ERANET-2023
ERANET-JPI-HDHL-Up4Food 2024 - 2026

Role in this project:

Coordinating institution: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI

Project partners: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO); Norwegian University of Science and Technology (NO); SINTEF Ocean AS, Fisheries and New Biomarine Industry (NO); The Agriculture and Food Development Authority (IE); French Agency for Food, Environmental and Occupational Health & Safety (FR); Morski Instytut Rybacki – Państwowy Instytut Badawczy (PL)

Affiliation:

Project website: https://bioresurse.ro/blogs/proiecte

Abstract:

Up4Food project will build knowledge to improve food resource utilization by using a system approach to upcycle processing side-streams from edible oil seeds value chain. Up4Food will use different technologies to extract and refine nutritive and functional ingredients from the side-streams and investigate technological, nutritional and safety aspects of implementing these ingredients into different food concepts. Up4Food will gain increased insight on barriers and possibilities and reflectively increase the applicability of novel ingredients in the food industry. Through engagement of end users, Up4Food will obtain consumer insight on perceptions and acceptability. All ingredients and food concepts will be developed with emphasis on sustainability aspects and evaluated by life cycle assessments and material flow analyses. Up4Food aims to enable new opportunities for food actors for further development of a wider range of healthy and sustainable food products and concepts in the European market and positively impact consumers’ health. Up4Food will make food actors and researchers more qualified to initiate and engage in complex food system projects aiming to solve future food security by improved resource utilization.

Project 17 PFE/2021 Increasing institutional capacity and performance in the field of food safety", from Program 1 - Development of the national research and development system, Subprogramme 1.2 - Institutional performance - Institutional development projects - Projects for funding excellence in R&D, PNCDI III 2021-2024, total budget: 2,234,000 lei, Role: Project Manager Call name:
ID 531 2021 - 2024

Role in this project: Project coordinator

Coordinating institution: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI

Project partners: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI ()

Affiliation: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI ()

Project website: https://bioresurse.ro/blogs/proiecte/cre%C8%99terea-capacita%C8%9Bii-%C8%99i-performan%C8%9Bei-institu%C8%9Bionale-in-domeniul-siguran%C8%9Bei-alimentare-foodsafe4all?_pos=1&_sid=6f439df9b&_ss=r

Abstract:

The objective of the project is the institutional development of the INCD for Food Bioresources - IBA Bucharest with an emphasis on the development of the field of food safety.

Specific objectives:

 the development of chromatographic, spectrophotometric, immunoenzymatic analysis methods, for fingerprinting the volatile odor composition, sensory methods necessary to determine and identify contaminants in food,

 correlation of the level of contaminants in food with sensory changes in food products

 testing technological solutions to minimize the formation of process contaminants in food;

 designing healthy foods with the help of food technologies and biotechnologies

Novel bioprocessing tools to produce functional bakery products fortified with dietary fibres and detoxified gluten Call name: P 3 - SP 3.5 - Proiecte EUREKA Tradiţional (Network), EUREKA-Cluster, Eurostars
PN-III-P3-3.5-EUK-2019-0163 2021 - 2024

Role in this project:

Coordinating institution: NATURAL INGREDIENTS R & D S.R.L.

Project partners: NATURAL INGREDIENTS R & D S.R.L. (RO); EXPERGO BUSINESS NETWORK SRL (RO); INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO); University of Belgrade - Faculty of Technology and Metallurgy (RS); Sojaprotein a.d. Becej (RS)

Affiliation: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Project website: https://naturalingredientsrd.eu/bioflosbake-lavglu/

Abstract:

Recent studies have highlighted the need for an improvement in the nutritional quality of cereal-based gluten-free products. The project aim is to design novel cost-efficient and sustainable bio-processes to isolate valuable fibres and specialty oligosaccharides from the co-products of the soy processing industry (soybean hulls and soy molasses). Also, the project will explore various possibilities of reducing/eliminating allergenicity of gluten flours using different bio-processing methods (microwave treatment, enzymatic hydrolysis and sourdough fermentation). The project includes implementation trials in gluten-free bakery products enriched with fibres.

The Consortium will design improved extraction methods of dietary fibres and prebiotic oligosaccharides. Design of novel processes for modification of gluten protein will be achieved with the aim to develop novel gluten-free formulations with detoxified gluten.

They are 5 partners: Sojaprotein is a Serbian soy processing company with great interest in increasing value for side streams of soy processing; Univ. of Belgrade (FTM) with expertise on enzymatic technologies will deal with extraction methods of dietary fibres and oligosaccharides from wastes of soy processing industry that will be used for development of functional foods by the Romanian partners (IBA and Expergo). FTM will use innovative technologies such as microwave treatment and enzymatic hydrolysis to detoxify gluten. IBA will employ sourdough fermentation to reduce the allergenicity of gluten and will develop gluten-free products comparing with the techniques used by FTM. Expergo, besides sensorial and consumers test for the obtained products, will develop a prebiotic product with gelled texture enriched with oligosaccharide. The Romanian company NIRD will implement at pilot level technological solutions to obtain oligosaccharides and detoxified flour.

FOODSAFETY4EU - MULTI-STAKEHOLDER PLATFORM FOR FOOD SAFETY IN EUROPE Call name: P 3 - SP 3.6 - Premierea participării în Orizont 2020
PN-III-P3-3.6-H2020-2020-0014 2021 - 2023

Role in this project:

Coordinating institution: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI

Project partners: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Affiliation:

Project website: https://bioresurse.ro/blogs/proiecte/tagged/proiecte-nationale

Abstract:

FOODSAFETY4EU is a European project that aims to design, develop and launch a European Food Safety System (ESF) platform for food chain actors in this system, by structuring a participatory process which will support a system of their reaction and adaptation.

The platform will allow FSS actors to efficiently access resources and data, to synchronize research on food safety, strategies, etc. to exchange scientific knowledge, good practices and beneficial contributions for the future EU ESF. This will increase interactive cooperation within the system as well as with civil society, in order to increase public confidence in the food system, through dedicated tools.

Given the size of the FOODSAFETY4EU consortium, 22 partners, participation in such a project favours the development of institutional relations with other research institutions, which will contribute to the possibility of creating new consortia to participate in other European and international competitions for future calls. The main objective pursued by this funding application is to increase the visibility and international involvement of IBA Bucharest by participating in scientific events in order to promote the research activity of the institute.

PRotein and biOmolecules sources for nutritional security and biodiVersity of bakery products in a cIrcular fooD system Call name: P 3 - SP 3.2 - Proiecte ERA.NET
ERANET-COREORGANIC&SUSFOOD-PROVIDE-1 2020 - 2023

Role in this project:

Coordinating institution: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI

Project partners: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO); Technical University of Munich (DE); National Agency for New Technologies, Energy and Sustainable Economic Development (IT); Norwegian University of Science and Technology (NO); Chouaib Doukkali University (MA)

Affiliation:

Project website: https://bioresurse.ro/blogs/media/surse-de-proteine-%C8%99i-biomolecule-pentru-securitatea-nutri%C8%9Bionala-%C8%99i-biodiversitatea-produselor-de-panifica%C8%9Bie-intr-un-sistem-alimentar-circular-provide

Abstract:

The project focuses on valorisation of food transformation industry by-products for use in bakery production. This will be based on “green” innovation processes, which will use also material from organic products and the resulting new products can be marketed “organic”. With the aim to promote circularity in the agrifood systems, 4 specific objectives have been identified: identify by-products rich in nutrients and bioactives, valorise wastes and by-products, promote circular Food Systems, define strategies to put the new products into the market. After having mapped sources of proteins and bioactive compounds from agrifood processes by-products, byproducts from different food production chains (e.g.: dairy, oilseeds, brewery, meat, prickly pear cactus) will be valorised treating them with innovative “clean technologies” in pilot facilities to extract bioactive compounds (e.g. oils, waxes, fatty acids, carotenoids, polyphenols, tocopherols) and obtain defatted protein cakes to be used for producing new bakery products. 3 case studies will be implemented. Quality & safety of sources, intermediate-, end- and by-products, as well as the health enhancing properties of plant and by products extracts, will be assessed. The new products will be tested for consumers’ perception and acceptance and the technologies implemented at industrial scale.

Environmental and socio-economic sustainability will be assessed, and integrated traceability systems and innovative processes for human health and well-being developed. PROVIDE is designed to achieve a multi-sector impact (public authorities, market system, consumers/society, healthcare, environment, sustainability&circular economy), thus reflecting its multidisciplinary (anal. chemistry, (micro)biology and biotechnol., environm., food technologies, etc.), multi-actor and Pan-European (Scandinavia – Norway; Central Europe - Germany; South-East Europe – Romania; Southern Europe - Italy) & Northern African (Morocco) approach.

Research on the influence of certain sources of protein in the diet and on the acceptability of consumers Call name:
PN 19 02 2019 - 2022

Role in this project: Project coordinator

Coordinating institution: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI

Project partners: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Affiliation: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Project website:

Abstract:

The overall objective of the project is to identify and analyze cost-effective, efficient and innovative sources of protein in order to develop food-protein sources with a positive impact on human health, the environment and biodiversity. Different sources of protein (vegetal and animal) will be analyzed on the quantity and quality of proteins through a multidisciplinary approach that will include physicochemical, rheological, food technologies, sensory and textural evaluation, fingerprint volatility, preference analysis consumers on the products obtained.

METROFOOD-RI Preparatory Phase Project Call name: P 3 - SP 3.6 - Premierea participării în Orizont 2020
PN-III-P3-3.6-H2020-2020-0011 2020 - 2022

Role in this project:

Coordinating institution: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI

Project partners: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Affiliation:

Project website: https://bioresurse.ro/blogs/proiecte/metrofood-ri-faza-pregatitoare

Abstract:

METROFOOD-RI – Infrastructure for Promoting Metrology in Food and Nutrition - is a pan-European Research Infrastructure (RI) aimed to promote scientific excellence in the field of food quality and safety. It provides high-quality metrology services in food and nutrition, comprising an important cross-section of highly interdisciplinary and interconnected fields throughout the food value chain, including agrifood, sustainable development, food safety, quality, traceability and authenticity, environmental safety, and human health.

Given the size of the METROFOOD-PP consortium, participation in such a project favors the development of institutional relations with other European research institutions, which will

contributes to the possibility of creating new consortia to participate in other European and international competitions for future calls.

Contract 26PFE Program 1 - Development of the national research and development system, Subprogram 1.2 - Institutional performance, Institutional Development Projects - Funding Projects for Excellence in RDI "Increasing capacity and institutional performance in the field of personalized nutrition". Call name:
Contract nr. 26 PFE/17.10.2018 2018 - 2020

Role in this project: Project coordinator

Coordinating institution: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI

Project partners: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI ()

Affiliation: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI ()

Project website:

Abstract:

The objective of the project "Increasing institutional capacity and performance in the field of personalized food" aims at the institutional development of INCD. for Food Bioresources - IBA Bucharest with emphasis on the development of nutrition that involves all IBA laboratories and pilot stations.

Specific objectives:

- the development of physico-chemical analysis methods, molecular biology analyzes and sensory methodologies necessary to determine and identify bioactive compounds in food and to demonstrate the functionality and bioavailability of these compounds in the body, but also to be in accordance with personalized nutritional requirements, as well as food preferences and behavior of consumers;

-demonstrating the functionality and benefits of a food in a diet and with applicability in disease prevention; personalization of diets based on nutritional genetics, but also with the help of in vivo and in vitro tests;

- designing healthy foods using food technologies and biotechnologies.

Design of novel enzyme-based technologies for structuring and processing of soy proteins Call name: P 3 - SP 3.5 - Proiecte EUREKA Tradiţional (Network), EUREKA-Cluster, Eurostars
PN-III-P3-3.5-EUK-2016-0027 2017 - 2020

Role in this project:

Coordinating institution: NATURAL INGREDIENTS R & D S.R.L.

Project partners: NATURAL INGREDIENTS R & D S.R.L. (RO); EXPERGO BUSINESS NETWORK SRL (RO); INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Affiliation: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Project website: http://www.naturalingredientsrd.eu/soyzyme/

Abstract:

It is a 5 companies Serbo-Romanian partnership. In Serbia, the

industrial participant is a specialized soya processing company which a national programme, SojaVita. The R&D unit in Serbia is the Univ. of Belgrad, Fac. of Metallurgical Technologies with an outstanding expertize on enzymatic technologies which will produce the innovative technology by a non-thermic treatment.

The proteic hydrolyzate in different versions (both solid and liquid state) is sending to Romania for characterization, additional research to be transformed into a food supplement. The Romanian main participant - Natural Ingredients R&D SRL - is an innovative SME specialized on ingredients for cosmetics and food industry and it would like to extend the product portfolio, by soya-based supplements. The food supplement will be tested within food (baking and meat processing) product on the pilot plants of the National R&D Institute for Food Bioresources (IBA) which has the core expertize for this activity and more to establish new food product standards to be valorized on the specialized institute pilot plants for baking and meat processing. The third Romanian participant - Expergo Business Network SRL - is an innovative SME specialized on sensory analysis and will perform both the study of the sensory profile of proteic hydrolyzate and the descriptive sensory analysis, and the testing study

of the new obtained food products on consumers, including the degree of acceptance and their preferences. The Serbo-Romanian partnership is sustainable following the project, because of the new pilot plant in Serbia as raw material source and market application of the food supplement and the new standardized

food product on the IBA's pilot plants. They are good premises for

significant market impact of the innovative technology and its results in the regional market of South East Europe.

Enhancing YOUTH (18-26) Employability in Bakery sector Call name:
2017-1-TR01-KA205-039233 2017 - 2019

Role in this project: Key expert

Coordinating institution: BESAŞ (Bursa, Turkey)

Project partners: BESAŞ (Bursa, Turkey) (RO); INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Affiliation: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Project website: https://tftak.eu/en/enhancing-youth-18-26-employability-bakery-sector/

Abstract:

The unemployment rate among young people is considerably high both in the European Union and in Turkey. One of the main reasons for this is the lack of professional competence and low qualification which significantly impede the integration of young people into the work environment. According to the EU report as of 2015, ensuring fair and equal opportunities for young people has become one of the top priorities.

Bread is one of the most important foods for people all over the world. The factors such as nutritional value, quality, sustainable production, and availability on the market are of primary importance. Therefore, it is important to have appropriate training in the bread production industry. Young people who have recently started working in the bakery sector do not have easy-to-understand, free, and easily accessible training materials to improve their qualifications. In addition, there are no comprehensive guides on legislation and standards related to the food industry. In order to make it easier for people to integrate into the labor market, it is necessary to find a way to convey existing knowledge, skills, and experience.

Within the framework of this project, written and visual training materials (manuals, guides, and phone applications) will be prepared to facilitate the acquisition and further development of the basic qualifications required for the bread production industry in order to increase employability and support professional development of young people. Distribution of project outputs, however, will allow the results to reach as many people as possible and increase the effectiveness of the project.

The goal of the project is to:

• Provide young people in the bread industry with appropriate and high-quality skills and competence to improve their employability and support professional development;

• Facilitate access to knowledge and reduсe inequality by creating innovative teaching materials;

• Facilitate the integration of young people into the labor market through social events such as seminars, workshops, and training programs;

• Development of new teaching materials using digital methods.

The use of natural flavoring substances with potential for application in the food industry Call name:
Contract 14 din Contract nr.57/ 05.09.2016/ MySmis 105509 2017 - 2019

Role in this project: Project coordinator

Coordinating institution: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI

Project partners: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Affiliation: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Project website: http://www.iba-expertal.ro/prezentare-generala/

Abstract:

Engineering of oat proteins: Consumer driven sustainable food development process Call name: P 3 - SP 3.2 - Proiecte ERA.NET
ERA-SUSFOOD-OATPRO 2015 - 2018

Role in this project: Partner team leader

Coordinating institution: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI

Project partners: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Affiliation: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Project website: http://www.oatpro.eu

Abstract:

There is a clear need to change consumer habits to increase plant protein intake. The availability of plant protein sources could be increased by finding novel protein sources or by efficient valorisation of the existing ones.The latter option could be more feasible from the point of consumer

acceptability, sustainability (e.g. waste, energy reduction) and legal constraints (e.g. novel foods legislation). Side streams from cereal processing are under exploited or even wasted despite their high content of health promoting valuable components such as dietary fibre, protein, bioactive compounds.Food applications of oats are rather small compared to feed use. Oats are mainly consumed in the form of flakes and porridge or used as a source of soluble dietary fibre (β-glucan). In production of

oat bran ingredients rich in β-glucan, a protein enriched fraction can also be recovered. Oat protein is of high nutritional quality and has higher content of lysine as compared to other cereal proteins.

Cereal and dairy foods are an important target for oat protein enrichment. However, the use of oat protein as enrichment and/or replacement of dairy proteins in applications from liquid emulsions to solid food matrices might be challenging.Development of new plant protein enriched foods also

needs to take into consideration consumers’ willingness to accept such products. Consumer acceptance of any food product is a complex phenomenon, and can be expected to be even more complex in the case of a new sustainable product. The sensory aspect is also especially important

as protein ingredients often have disadvantageous off-flavours, bitter or astringent taste. Thus, turning promising technology into successful oat-protein food applications is dependent on integrating consumer view into the product development process from the beginning till the end.

Advanced technologies by using radio-frequency techniques in food processing for reducing consumer health risks Call name: Joint Applied Research Projects - PCCA 2013 - call
PN-II-PT-PCCA-2013-4-1159 2014 - 2017

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRONOMICE SI MEDICINA VETERINARA

Project partners: UNIVERSITATEA DE STIINTE AGRONOMICE SI MEDICINA VETERINARA (RO); CENTRUL DE COMPETENTA IN ELECTROSTATICA SI ELECTROTEHNOLOGII S.R.L. (RO); INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO); CENTRUL IT PENTRU STIINTA SI TEHNOLOGIE S.R.L. (RO); VEL PITAR SA (RO)

Affiliation: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Project website: http://www.rafsig.usamv.ro/index_ro.html

Abstract:

The unconventional processing technologies have developed lately as a consequence of producers but especially consumers demands, becoming more aware and more concerned about the quality of food that they consume,maintaining product quality and freshness by reducing synthesis additives, minimizing nutrient losses during processing and storage time as well as obtaining some products with increased shelf-life using a lower content of synthesis additives. All these demands will allow a safe distribution of the food products towards consumers, with minimum nutritive and sensory changes.

In the same context, heating with radio frequency waves (RF) for pasteurization and sterilization is preferred to conventional heating, first of all for the rapidity and the short time of action necessary in order to reach the desired temperature. This is especially true for solid and semi-solid foods which depend on the slow process of thermal diffusion under conventional heating. These complex systems require high temperature – short time processing, which has the effect of destroying the degradation microflora while reducing thermal degradation of the nutritional components. Other radio frequency (RF) heating systems advantages are that these systems can be instantly turned on or turned off (energy economy) and the product can be thermal treated after packaging (eliminating the possibility of recontamination after treatment). Radio frequency (RF) processing systems can be more efficient in terms of energy.

Romanian industrial producers (bakery/meat industry) faced with a dilemma in recent years: on one hand, the continuous demand for increasing products shelf-life from supermarket chains and retailers, which means constant use of preservatives in production and in most cases the use of synthesis additives, and consumers orientation towards natural products or with lower content of synthesis additives, preferred by consumers increasingly concerned over the link between diet and health on the other hand. This concern plays an important role in the strategy of most companies, who really understand the current orientation of the market and therefore categorical necessity to reduce and eventually replace synthesis additives in final products.

Responding to these demands, and coming to meet long-term research strategies and sustainable development, the RAFSIG project aims to achieve demonstrative models for RF treatment technologies and equipment of some packed meat and bakery products, with lower content of synthesis additives, to increase shelf-life and food safety. By achieving the proposed goals, RAFSIG project also contribute to the solving of some problems related to environment protection, reducing energy costs and obtaining some safe food products from economic, environmental and nutritional point of view. The technical solutions proposed by RAFSIG are original and innovative and creates the following premises:

- new and powerful market position, as industrial producers concerned by consumers health and with a better communication of sustainable development policy ;

- competitive differentiation;

- creation of a new brand of trust – clean label products, that will enhance the corporate image of producing companies of such products.

Nutritional optimizing of some meat products with valorization of plants riched in bioactive compounds Call name: Joint Applied Research Projects - PCCA-2011 call, Type 2
PN-II-PT-PCCA-2011-3.2-0609 2012 - 2016

Role in this project: Key expert

Coordinating institution: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI

Project partners: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO); ASOCIATIA CENTRU DE CERCETARE STIINTIFICA IN DOMENIUL BIOCHIMIEI APLICATE SI BIOTEHNOLOGIEI (BIOTEHNOL) (RO); UNIVERSITATEA "DUNAREA DE JOS" (RO); RECUNOSTINTA PRODCOM IMPEX S.R.L. (RO)

Affiliation: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Project website: http://optimeat.bioresurse.ro

Abstract:

utilizati in scopuri tehnologiceFor a variety of reasons, meat industry is likely to confront a variety of nutritional problems and actively seek dietary solutions through the purchase of appropriate products. Meat products are highest energetic value food products. Lipid profile of the main meat products is the highest percentage of saturated fatty acids and cholesterol. Another aspect of it’s, being perceived by consumers as unhealthy, is high content in additives for technological, taste, preservation purposes.

The main purpose of OPTIMEAT is to address nutritional issues that affect quality of meat products in the hope of improving the health and quality of life of our consumers.

Finding raw materials and appropriate ingredients for having an optimized composition of meat products is the main hypotheses of the project. Based on the results about nutritional needs of the people, scientific and technical improvements and more efficient methods will be developed in order to produce the best food products. Two new foods and two new vegetal ingredients will be designed. Bioresources as vegetal sources, containing proper bioactive compounds will be selected and will be included in new food recipes. The food products will be elaborated at pilot plant scale and will be scaled-up at industrial level, being transferred to the industry for production.

2 major directions will be followed:

Less invasive processes which are decreasing the stressors from technology and exposure time to it.

Food composition changes using synthetic or natural additives for commercial, economical and nutritional purposes.

The originality of the project is given by the way of approaching in order to meat product reformulation.

The innovative character is given by reformulation requirements taking into account needed nutrients and its synergies for a healthy metabolism.The results will be efficiently disseminated to the industry, researchers, consumers.

Safety and tolerability of calcium and iron-enriched oats containing gluten-free diet Call name: Joint Applied Research Projects - PCCA-2011 call, Type 2
PN-II-PT-PCCA-2011-3.2-0695 2012 - 2016

Role in this project:

Coordinating institution: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI

Project partners: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO); INSTITUTUL NATIONAL PENTRU SANATATEA MAMEI SI COPILULUI "ALESSANDRESCU-RUSESCU" BUCURESTI (RO); INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIOLOGIE SI NUTRITIE ANIMALA - IBNA BALOTESTI (RO); PHARMACORP INNOVATION S.R.L. (RO); FARINSAN SA (RO)

Affiliation: INSTITUTUL NATIONAL DE CERCETARE-DEZVOLTARE PENTRU BIORESURSE ALIMENTARE - IBA BUCURESTI (RO)

Project website: http://safeoatdiet.bioresurse.ro

Abstract:

Gluten-sensitivity vulnerable population is becoming an important sector in the food industry marketplace. The food industry therefore can no longer afford to ignore the particular needs, likes and dislikes of this group. The aim of the project is to understand the role of nutrition in sustaining health and preventing disease. The main project objective is to obtain calcium and iron enriched oat-based bakery products using organic sources (calcium and iron-rich yeasts). Three research directions are proposed: (i) studies on the effect of oat addition in conventional baked products (rheology, processing, sensory attributes, texture, consumer preference); (ii) design and analyzes of oat-based gluten-free products and (iii) production and analyzes of calcium and iron enriched yeasts biomasses in two forms: active (fresh/compressed) and inactive (dried/powder) which will be further introduced in baked products (both conventional and gluten-free). Pharmacological studies are foreseen for assessing the capacity of enriched yeasts to modify the integrity of the epithelial monolayer in Caco-2 cells cultivated in single layer on filters. The shown tolerability of the designed new oat-based products for the gluten-intolerant population studied here in an evidence based manner, will be one milestone for product export. The designed new dietary products are foreseen to have a broader market within EU member states than only in Romania. New recipes and technology, technology know-how obtained in collaboration with industry, especially calcium and iron enrichment of products by using yeast strains, production of calcium and iron-rich yeast biomasses, both inactive (dried) and active (compressed) and designing of new oat-based products will be protected by patents. Thus intellectual property rights are staying within Romania and will be of future benefit for Romanian food technology industry and may also be the initiator of new companies, spin offs from research institutes.

Training in Innovation through the Consumer and Sensory Sciences Call name:
539506-LLP-1-2013-1- ES-LEONARDO – LMP -

Role in this project: Partner team leader

Coordinating institution: AINIA-Centro tecnológico (Spain)

Project partners:

Affiliation:

Project website: http://www.innsens.eu/eng/

Abstract:

The INNSENS is a project that consists of the creation of an innovative and efficient learning training program for the Food & Drink SMEs sector related with Sensory Analysis and Consumer Sciences.

Sensory and Consumer Research Sciences have been recognized as one key discipline for consumer goods companies, encompassing different tools for guiding and validating the innovation process of product development and making easy communication and understanding between different areas of the companies (production, marketing, R&D).

The Project involves three main steps: exploration of the needs in the Food & Drink SMEs, creation of an on-line course (design, structure, contents, interrelationship between participants and e-platform) and piloting of the e-learning course by means of 50 European SMEs in the Food & Drink sector.

The INNSENS, a European Commission funded project, executed in collaboration with 5 European partners, expects to provide to Europeans SMEs companies abilities and competencies that help them in the innovation process by means of vocational and educational training.

Transfer of knowledge and training for European traditional food producers related to innovative quality control methodologies Call name:
LLP-LdV/TOI/2011/RO/012 -

Role in this project: Project coordinator

Coordinating institution:

Project partners:

Affiliation:

Project website: http://www.tol4food.eu/

Abstract:

A significant challenge for traditional food production is to improve its competitiveness by identifying innovations that guarantee the safety of the products, while at the same time meeting general consumer demands and specific consumer expectations towards traditional food (European Research on Traditional Food, EC, DG_Research, 2007).

The main aims of the project are to develop and to implement an integrated system for training and life long learning and to promote cooperation and mobility between researchers and SMEs – traditional food processors from Romania, Spain and Portugal in the field of assessing the authenticity of traditional foods as a mean of improving the transfer of knowledge and good practices.

CONSORTIUM

Project coordinator: National R&D Institute for Food Bioresources (IBA Bucharest) – a public research institution in the field of food technologies, food quality and safety, food packaging, supported by Romanian Food Industry Federation (ROMALIMENTA) as subcontractor.

Partner 1: SIVECO Romania SA – a private shareholder company, the most important Romanian provider and software integrator

Partner 2: National Technological Centre for the Food and Canning Industry (CTC, Spain) – a private non profit organization, with experience in European projects and technology transfer activities to the industry

Partner 3: Universidade Católica Portuguesa - Escola Superior de Biotecnologia (UCB-ESB, Portugal) – member in several European Projects like ISEKI Mundus, the Safe Consortium and Truefood.

FILE DESCRIPTION	DOCUMENT
List of research grants as project coordinator or partner team leader
Significant R&D projects for enterprises, as project manager
R&D activities in enterprises
Peer-review activity for international programs/projects