BrainMap

Maria Simona Chiș

- UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Researcher | Teaching staff | Scientific reviewer | Consultant

Web of Science ResearcherID: ABE-3832-2020

Expertise & keywords

Eco-sustainable bio-conversion of brewers spent grain towards complete valorization Call name: P 4 - Proiecte de Cercetare Exploratorie, 2020
PN-III-P4-ID-PCE-2020-2306 2021 - 2023

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://ancafarcas.wixsite.com/sustainable-pce

Abstract:

Brewers spent grain (BSG) is the insoluble residue generated from the production of wort in the brewing industry, being estimated that worldwide the annual output is around 30 million tons of wet spent grain. This plant-derived by-product is known to contain significant amounts of valuable components, which remain unexploited in the brewing processes. Despite the continuous progress from the recent years, in this area there is still a priority to develop/adapt eco-sustainable valorizations procedures because many of the methods proposed to extract individual components are financially expensive, it degrades the environment through high solvent consumption, and by default they have a low feasibility degree. The project entitled: "Eco-sustainable bio-conversion of brewers spent grain towards complete valorization", is focused on developing a procedure that will allow a complete exploitation of BSG as source of bioactive compounds and functional fractions. The first direction was designed to find the most appropriate treatment in order to increase the release and bioavailability of bioactive molecules from lignocellulosic matrix (O1-O2). The second direction aims to optimize the protocol for developing functional fractions and to demonstrate the procedure eco-sustainability. A complex statistical analysis with intelligent chemometric tools will be applied in order to achieve the complete bioconversion system (O3-O5).

Mobilitate cercetător Maria Simona Chiș Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori, 2019
PN-III-P1-1.1-MC-2019-1323 2019 - 2019

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

Functional pastry product obtained by valorising the bioactive components of brewers spent yeast Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1289 2018 - 2018

Role in this project:

Coordinating institution: PEARL LIVES SRL

Project partners: PEARL LIVES SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://proiectgingerpastr.wixsite.com/gingerpastry

Abstract:

If, a few years ago, gluten-free foods hardly entered in markets, they are no longer a rarity. However, the range of domestic gluten products, even in large hypermarket chains, is extremely limited. Against this background of the constant, novel, innovative, healthy and gluten-free requirements, we decided to implement the present project, focusing on new nutritional value assortments of gluten free pastry products. Thus, the members of the research team at USAVM Cluj-Napoca propose the following objectives: (O1) Development of the process of obtaining the gluten free pastry products based on almond flour, brewing spent yeast, psyllium seeds powder and ginger; (O2) Assessment of nutritional quality of the product; (O3) Assessment of products storage stability.

New assortments of functional gluten free products developed by using quinoa and buckwheat flours. Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1479 2018 - 2018

Role in this project: Project coordinator

Coordinating institution: NEW CROCO PIZZERIE SRL

Project partners: NEW CROCO PIZZERIE SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://cecinovare254ci.wordpress.com

Abstract:

Celiac disease is one of the predominantly increasing diseases among consumers. The only treatment for celiac disease is the adherence to a gluten-free diet. Current studies indicate that the impact of this disease is a negative one for social life, influencing both professional careers and family life. This negative impact results from the low market availability of this products, due to the high price and low nutritional value. Literature indicates that aglutenic products are rich in fats, sugars, starch, and the adherence at this diet for a long period can lead to diseases such as obesity, diabetes, cardiovascular diseases. Thus, the development of functional aglutenic products is an area of great interest for both researchers and economic agents, but also a real necessity on the market. The New Croco Pizzerie SRL is a pizzeria with an activity in the food market for more than 26 years, being the first pizzeria opened in Cluj-Napoca, after 1991. The menu requires an update through these aglutenic products, considering the fact that consumers are asking for this new aglutenic products (study made by the company). The staff does not have specialists in the development of these products, and the technological process is not easy due to the removal of gluten, gluten that maintains the structure of the final baked gods. Thus, the University research team comes up with innovative solutions for replacing gluten and creating products with high nutritional quality.

By developing products that address to specific consumers, the number of the new customers will grow up, which could lead to increased turnover, hiring new operators, and increasing the visibility of the pizzeria

Implementation of the blockchain technology in the dairy industry Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-0996 2018 - 2018

Role in this project:

Coordinating institution: INOVA TT SRL-D

Project partners: INOVA TT SRL-D (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://sites.google.com/usamvcluj.ro/dairytracer

Abstract:

Traceability is a key element of transparency and integrated into the quality system. Associated with a flow of information, it is a physical process, which consists in tracking the food in space and time with the help of documents. The purpose of the project: Design and testing for the introduction of a system based on blockchain technology in QR code with the role of digital traceability of dairy products, ensuring the transparency from the producer to the consumer, reducing the costs, the volume of documents and protecting the environment. This product meets the needs of consumers and manufacturers to ensure transparency in the production and marketing of dairy products, bearing in mind that imports of such products have increased recently, but the legislation in force does not ensure this fact. As a concept, it could later be developed for all types of food, allowing the final consumer to verify only by simply scanning the entire food chain from the farm to the fork.

Developing a new ciabatta type product making use of aromatic yeasts and pseudo-cereals Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1316 2018 - 2018

Role in this project:

Coordinating institution: VITOSA SRL

Project partners: VITOSA SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://cecinovare225ci.wordpress.com/

Abstract:

This project aims to develop new assortments of ciabatta type bakery products with improved nutritional value and sensorial quality making use of the fermentation process of aromatic yeasts (commercial starters) on pseudo-cereals substrate (quinoa, amaranth). The innovative aspect is related to the utilization of non-conventional yeast strains (from wine and brewery process), the replacement of the conventional bakery yeast and the utilization of pseudo-cereals in the manufacturing of ciabatta. Quinoa and amaranth flours will be used as fermentative substrate due to their rich content in bioactive compounds with important health benefits.It could be procured from local Romanian distributors. Through the fermentation process, a substantial enhancement of the bioactive compounds content, of the antioxidant potential and a special aroma profile will be obtained. Due to the aromatic compounds the sensorial quality of the baking products(taste, aroma, and odor) will be improved. Also, from the qualitative point of view the textural profiles of the bread crumb and crust will be improved while the starch retrogradation will be slowed down leading to prolonged shelf-life. It could be considered that the levain works as natural additives eliminating the current practice of flour’s additivation.

Bakery assortment functionalized by the use of a malt industry by-product. Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1503 2018 - 2018

Role in this project:

Coordinating institution: CASA GROZA SRL

Project partners: CASA GROZA SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://cecinovare260ci.home.blog

Abstract:

In 2004, at European community, every 1000 tonnes of processed product generated 323 tonnes of waste. This amount of waste generated increased to 369 tonnes in 2012, which means an increassement with 15%. Barley is the basic cereal for making malt.In order to be used in beer production, barley is subjected to several technological operations, including the removal of rootlets resulting from the germination process. These rootlets, resulting from malting degermination are a by-product of the food industry, which is predominantly used in animal feed. These rootlets resulting from the degermination process have a chemical composition rich in 25% protein, 14% fiber, are a source rich natural antioxidants with high content of polyphenols: 3.49 g / kg of dry matter, which can also be successfully used in human food.

The aim of this project is to replace whole wheat flour with rootlets resulting from the barley degermination process and to increase the nutritional value of the finished product due to the chemical composition rich in proteins, fibers, carbohydrates and polyphenols of this byproduct.

Functionalized gluten free pastry product based on psyllium powder and fermentation industry by-products Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-0963 2018 - 2018

Role in this project:

Coordinating institution: ATELIER BRUTĂRIE GHIRBOM SRL

Project partners: ATELIER BRUTĂRIE GHIRBOM SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://proiectsmartcookie.wixsite.com/smartcookie

Abstract:

According to National Institute of Statistics Romanians spend annually 22,5 millions RON on gluten free products. Doctors recommend the introduction in children`s diet of food containing gluten only after 1 years old. If some only few years ago, gluten free products entered the market very difficult, now this category of products is not a rarity anymore. Still, the Romanian offer of gluten free products is extremely low. Based on the concept of novel, innovative, healthy and gluten free, this partnership was build, in order to develop and commercialize the same high quality products – freed of synthetic food additives – but strongly orientated on consumers demands, high nutritional value products. As the price for gluten free products could be higher than conventional ones, the company intends to market a product economically justified based on a technological process designed for their needs. Aiming this, special raw materials will be used – rice flour, grape pomace powder and psyllium seeds – for a double functional effect – natural antioxidant and prebiotic. The functional effects of ingredients are each one scientifically proven, but these effects will also be tested on the developed prototype.

PN-III-P1-1.1-MC-2018-0495 Mobility project for researchers Call name:
PN-III-P1-1.1-MC-2018-0495 2018 - 2018

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA ()

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA ()

Project website:

Abstract:

A trainig course at Polytechnic University of Valencia, Spain.

Technological development, optimization and innovation at SC Dragon RC SRL to obtain qualitatively superior and nutritionally optimized bakery and pastry products Call name: P 2 - SP 2.1 - Transfer de cunoaștere la agentul economic „Bridge Grant”
PN-III-P2-2.1-BG-2016-0122 2016 - 2018

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); DRAGON R.C. SRL (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: http://www.DOITPP.ro

Abstract:

The project aims to increase the performance and the competitiveness of the trader by developing and optimising its existent modern technology. The resulting issues from this necessity are the quality improvement of the products, by product and process innovation and the adjusting to the current market trends in the bakery and pastry field, which involves diversified and innovative assortment based on the modern nutritional trends. The project objectives are: to improve the quality of the bakery products by using sourdough; to diversify the bakery products assortment by using functional food (pseudo-cereals, pulses, germs) in order to enhance their nutritional quality; to develop and innovate the pastries assortment using valuable raw materials and optimised formulation; to develop and implement the frozen bake-off technology. The estimated impact of on-going success of the project will be revealed to both partners. For the SC Dragon RC SRL, the impact will focus on three directions: a long- term vision of growth, a dynamic policy of innovation, a tradition of entrepreneurship. For USAMV CN the project will assure an increased professional expertise and entrepreneurship for the project team. The internships will support the students practical training, contributing to their professional expertise due to the students involvement in the real situations

Digital traceability in the meat industry Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2017-0782 2017 - 2017

Role in this project:

Coordinating institution: INOVA TT SRL-D

Project partners: INOVA TT SRL-D (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://sites.google.com/usamvcluj.ro/inova/pagina-de-pornire

Abstract:

Traceability is a key element of transparency and integrated into the quality system. Associated

with a flow of information, is a physical process, which consists in tracking food in space

and time with the help of documents. It is a process that is used by specialized personnel, requiring a large amount of data to be entered manually, either in scriptic or electronic environments. This problem in the entire food sector is desired to be solved with the development of a Traceability Application, which is the purpose of this project.

The application can become a marketing tool for local producers of food (giving them an effective way to differentiate), and a useful information tool for consumers, who through a simple scan with the phone can get information about the entire food chain, from farm to fork.

project title Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori
PN-III-P1-1.1-MC-2018-0495 2018 -

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

European Biotechnology Congress Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori
PN-III-P1-1.1-MC-2018-0036 2018 -

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

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