BrainMap

Mrs. Teodora Coldea

PhD.

Associate Professor - UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Researcher | Teaching staff | Scientific reviewer

Web of Science ResearcherID: C-2992-2015

Curriculum Vitae (10/01/2019)

Expertise & keywords

Eco-sustainable redesign of a traditional beverage obtained from agro-industrial by-products in order to increase the bioavailability of bioactive compounds in the gastrointestinal tract Call name: P 2 - SP 2.1 - Proiect experimental - demonstrativ
PN-III-P2-2.1-PED-2021-0349 2022 - 2024

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://sites.google.com/usamvcluj.ro/smartprobproject/despre-smartprob

Abstract:

Our proposal aims to valorize breweries' main side streams (brewers spent grain - BSG) by producing an instant dairy-free probiotic alternative based on a reformulated traditional recipe. The resulted product will be a powder containing both the probiotics and natural clean-label texturing and flavour components, ensuring a sensorial satisfying consuming experience. The project will thus result in a reduction in food waste while also contributing to promoting wellbeing. The projects' objectives answer current food market demands regarding the necessity for non-dairy probiotic food products. Moreover, the new technology applied will lead to the diversifying of probiotic bacteria containing food products obtained by the bioconversion of food industry by-products. Consequently, important issues related to environment management at the enterprise level will be avoided, creating a new perspective for further industrial technology transfer.

Dezvoltarea unui sistem eco-sustenabil de valorificare a subproduselor industriei berii Call name: P 2 - SP 2.1 - Proiect experimental - demonstrativ
PN-III-P2-2.1-PED-2019-3622 2020 - 2022

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/ecos-food-innovation

Abstract:

One of the current development trends of the food industry is focused on diversifying the range of functional products in order to improve the general health of the population. In this sense, current research focuses on identifying sustainable sources of natural active biological compounds, respectively on the recovery of by-products generated by the agri-food industry. Brewers spent grain (BSG) is the insoluble residue generated from the production of wort in the brewing industry. It is estimated that worldwide the annual output is around 30 million tons, about 200 tons of wet spent grain being produced per 10,000 hl of produced beer. This plant-derived by-product is known to contain significant amounts of valuable components, which remain unexploited in the brewing processes. In this sense, the project is focused on developing two functional food products fortified with restructured BSG.

The proposed project aims in a first stage the initial characterization of the selected biomass and the application of treatments to increase the bioavailability of the biologically active compounds. Based on the restructured biomass, two fortified functional food products will be developed and optimized, which will be analyzed from the nutritional, psycho-sensory, microbiological and production costs. Correlations will also be made between product characteristics and total production costs in order to establish the degree of feasibility of new functional foods.

Novel technologies applied to improve beer flavor stability Call name: P 3 - SP 3.1 - Proiecte de mobilități, România-China (bilaterale)
PN-III-P3-3.1-PM-RO-CN-2018-0168 2018 - 2019

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 (RO); South China University of Technology (CN)

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

Project website: https://beerflav.wixsite.com/beerflav

Abstract:

Beer is a complex mixture of hundreds of ingredients that contribute to its characteristic flavor. Ensuring the stability of the beer aroma is a current challenge for actors in the beer industry, becoming one of the main technological challenges. Reaching the quality of the beer in terms of its flavor and stability can be a complex process, especially considering the variety of flavors and beer types accepted by consumers. As more and more beer companies want to join the global beer market, this involves longer product times to the consumer, increasing the risk of lower beer quality. It is therefore intended to identify innovative, economically efficient technological solutions that are capable of meeting current consumer quality requirements. The project proposal aims to improve the stability of the beer aroma by protecting the antioxidants from the raw material during the technological flow, respectively during the storage of the beer. It is envisaged the extraction of antioxidants from the hops broth and the residual yeast yeast and the addition in specific doses of the obtained extracts capable of improving and prolonging the stability of the beer aroma.

Functional beer prototype based on honey, fruits and condiment plants Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1233 2018 - 2018

Role in this project:

Coordinating institution: BERE A LA CLUJ SRL

Project partners: BERE A LA CLUJ 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://berealacluj2018.wixsite.com/mysite

Abstract:

Craft beer is a beverage produced by small microbreweries as an alternative to the commercial products of major multinational companies. Worldwide there is an increase in people's interest on consuming a drink that emphasizes the return to origins through the consumption of local products that use natural ingredients and are made by traditional methods, as well as the willingness to spend more money on it. In order to achieve the goal, the following objectives were identified: (O1) Achieving an experimental model of the technological scheme for the production of two functional beer assortments; (O2) Validation of the technological scheme at the level of the pilot plant of beer technology at USAMV Cluj Napoca; (O3) Testing new breweries of functional beer.

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: Partner team leader

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.

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: Partner team leader

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.

Functionalized fermented beverage based on bioactive compounds from different vegetal matrices Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1023 2018 - 2018

Role in this project: Partner team leader

Coordinating institution: TRANSYLVANIA BREW SRL

Project partners: TRANSYLVANIA BREW 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://transylvaniabrew.wixsite.com/mysite/obiective

Abstract:

The innovative aspect of the project consists in using apple cider, an alcoholic beverage, to a non-alcoholic daily diet, as a source of phenolic compounds and their derivatives, functionalized by antioxidant and antimicrobial bioactive ginger compounds. Following the implementation of the project, the company will benefit from a greater diversification of the products it sells. At present, company holds apple cider and pear cider, which are of a real success among Romanian consumers. So by development of the proposed product in this project, company will have a portfolio that addresses a new class of consumers. The protocol consists in alcoholic fermentation of apple juice in the presence of ginger juice followed by its acetic fermentation, aiming a double functional effect - natural antioxidant and antimicrobial. The functional effect of ingredients used is scientifically proven, but they will also be tested on the created prototype. Research and innovation are increasingly interconnected at international level, and in continuous growth. The partnership is an excellent opportunity for both sides to cooperate, increasing the competitiveness of the enterprise by diversifying the range of assortments and focusing on a range of products that are not sufficiently exploited - apple cider vinegar, the university's reputation, and the opening of new possibilities for collaboration and new research directions through technology transfer between them.

Functional beer prototype based on honey, fruits and condiment plants Call name:
PN-III-P2-2.1-CI-2018-1233 2018 - 2018

Role in this project: Partner team leader

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: https://berealacluj2018.wixsite.com/mysite

Abstract:

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: Key expert

Coordinating institution: INOVA TT SRL-D

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

Affiliation: INOVA TT SRL-D (RO)

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.

Obtaining of a pastry product with prebiotic effect based on food industry by-products Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2017-0388 2017 - 2017

Role in this project: Key expert

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://batonveg.wordpress.com/

Abstract:

The proposed project aims to create an innovative functionally pastry with prebiotic effect and protein supplements; intended mainly for people with vegetarian diet, but also to those with an active lifestyle. The main raw materials are waste yeast from fermentation process with high content of nutritional compounds, seeds and dried fruit for extra flavor, taste and texture. In recent years functional products becoming popular in order to meet consumer demands by developing natural products free of synthetic food additives. Towards the sustainable development of this business, research investments are required in order to support the capitalizing of consumer desires and needs and the increasing demand for such products. To achieve the goal the following objectives have been set: (i) developing technology of vegetarian pastry-based on spent brewery yeast, spent wine yeast, seeds and dried fruits; (ii) assessing the nutritional quality of the product and prebiotics; (iii) Evaluation of stability on storage of the product. To achieve the aims and goals, the new product will be sensorial evaluate; then it will be set nutritional profile to determine its nutritional and energetic value. The antioxidant capacity will be evaluated, and correlated with the content in phenolic compounds. The effect of prebiotic ingredients in the product and of the gluten free product will be assessed. The probiotics resistance will be tested by their grown in the presence of prebiotics, crossing the simulated gastrointestinal juice. In order to assess the stability of the product, microbiological analysis during storage will be done. Microbiological analysis data will be correlated with physical and chemical analyzes to establish the products shelf life. Based on the project results the prototype of vegetarian pastry will be validate to production and distribution.

Formulation of antibacterial wash gel using bioactive compounds from spent hops Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2017-0373 2017 - 2017

Role in this project: Key expert

Coordinating institution: NAGUAL SRL

Project partners: NAGUAL 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://hopsept.wordpress.com/

Abstract:

The proposed project aims to formulate a hand disinfection gel prototype by capitalizing bioactive compounds from by-products of the brewing industry. Hops (Humulus lupulus L.) is rich in bioactive ingredients: bitter acids, polyphenolic compounds, volatile oils, contributory to antimicrobial effects proved by many scientific studies. Spent hop is a valuable by-product of the brewing industry if we consider that about 85% of the active principles of hops used in the process are included in this by-product and only 15% is recovered in beer, due to the low solubility of hops in the wort. In this context spent hop capitalization it is important both economically, but also environmentally friendly. To achieve the aim of the project, have been set the following objectives: (i) development of experimental model of technology for obtaining volatile oil and phenolic extract from spent hops, (ii) functional characterization of volatile oil and phenolic extract (iii) evaluation of antimicrobial activity of the proposed formula and (iv) formulation of a hand sanitizer gel prototype, oil-based and phenolic extract of hops with potential applications in cosmetics and hygiene. The hydro-alcoholic product provides disinfecting and maintaining hand hygiene evaporates quickly and does not require rinsing, intended for professional use in the catering industry, food industry and generally, in areas of work that require strict hygiene staff.

Gluten free pastry product with winery by-products and fruit powder Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2017-0380 2017 - 2017

Role in this project: Partner team leader

Coordinating institution: BONBONNIERE SRL-D

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

Affiliation: BONBONNIERE SRL-D (RO)

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

Abstract:

The projects innovation character derives from the developement of a gluten-free muffin, without synthetic additives, enriched in bioactive compounds from winery by-products, psyllium seeds and fruit powders, each ingredient having a specific role in product. The rice flour will be replaced by grape pomace powder, thus creating a double effect - increasing the nutritional value of the product and economic efficiency. At present, there is no such product on the market in Romania, nor on the international market, thus opening the opportunity for patenting the product. Because the fibers from powders, especially the seeds of psyllium and powders fruit, the product will have a prebiotic effect, and will address to people presenting gluten intolerance, children, elderly, those with gastrointestinal system dysfunction, and also who follow a diet rich in fiber, or simply wanting food diversification. The research results will be capitalized at the end of the project by entering into manufacturing and marketing the product immediately, by Bonbonniere SRL-D because the company has adequate infrastructure and has market demand for this product category. The research protocol aims to achieve the following objectives: (O1) Development of technology of gluten-free pastry product based on rice flour, powdered grape pomace, psyllium seeds and fruit powders; (O2) Assessment of the nutritional and prebiotic effect of the product; (O3) Evaluation of products storage stability.

International Probiotics and Antimicrobial Proteins Conference Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori
PN-III-P1-1.1-MC-2017-0686 2017 -

Role in this project: Partner team leader

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