Coordinator: University Department of Marine Studies, University of Split
Scientific Officer: Fausto Gardini
Duration: 01/06/2023 - 31/05/2026
Research group: Fausto Gardini, Giulia Tabanelli, Luca Camanzi, Enrico Valli, Federica Barbieri, Chiara Montanari
The project is aimed to study strategic options for new healthy foods through the upgrade of ingredients (from nutritive to functional) and technological solution (from intensive to mild). InnoSol4Med will intro-duce innovative matrices from sustainable sources, non-thermal technology and selected autochthonous microbial strains, as new solutions to improve the quality, safety, and functionality of traditional or new ready-to-eat (RTE) foods contributing to waste reduction and sector sustainability. In addition, the project will carry a multi-country survey of consumer attitudes for healthy RTE foods and will promote tailored business models and awareness campaigns supporting the exploitation of the innovative developed food prototypes.