GSS EU Science Funding Gateway

Proposals are expected to address the following R&I activities:

• Develop and optimise new efficient methods/processes to reduce costs (e.g. energy, water, food raw materials) and impact on the environment to produce minimally processed functional food ingredients and food products and assess their nutritional, sensorial, structural and functional properties to enhance health and well-being, including the values provided by the plant/produce microbiome for nutritional qualities and its effects on the human gut microbiome.
• Develop new healthy, sustainable, diversified, minimally processed, reformulated, tasty and affordable food products and assess their nutritional, structural, sensorial and functional properties to enhance health and well-being and to improve nutrition status.
• Demonstrate the safety of the developed food products in accordance with relevant EU regulatory frameworks related to their placing on the market, and generate relevant data for pre-market authorisation,
• Investigate, assess and develop improved predictive realistic models for quantifying effects on human health (risks/benefits) of processing and food ingredients (and/or mixture of them).
• Study and optimise the role of the food matrix structure to make specific ingredients available or not (in case of caloric control) to our digestive system to reach the desired health effects/to combat non-communicable (NCDs).
• Ensure societal acceptance and the consumer buy in of new food products and processes in involving consumer at all stage of the product development process.