FP7 project Functional Food and ingredients Код 21/Норвегия

Programme

FP7 project Functional Food and ingredients

Project title

PS: KBBE.2011.2.2.-01 Search for SME in FP7 project Functional Food and ingredients (Ref: 10 NO 79EJ3JHP )

Priority Axis

Development of foods and ingredients from marine (or other) organisms that may be beneficial to human health

Submission deadline

25/01/2010

Project description

A Norwegian University is searching for SME to FP7 project in within Functional Food with development of foods and ingredients from marine (or other) organisms that may be beneficial to human health. Specifically focus on determining biological activities from compounds on a selected range of biological processes and also contribute to development of tools for industry. Expected SME tasks are processing and characterization of specific ingredients, developing food technology and pilot testing. The project will have particular focus on new compounds from marine sources, and may include Bioactive peptides, Amino acids, Marine phospholipids, and also novel oil formulations.

Hypothesis and metabolic targets in the project:Bioactive compounds that will be identified and characterized should attenuate proinflammatory states associated with obesity, atherosclerosis and intestinal inflammation They may affect satiety in addition to having an antihypertensive effect.

The project should also contribute to the development of tools for industry, in particular SMEs, and to underpin health claims with appropriate scientific evidence, when relevant.

 

 

Profile of partnership sought

Type of SME partner sought: SME with capasity of project participation

- Specific area of activity of the partner: Production and/or development within nutrition and functional

food, or adjacent areas.

- Task to be performed by the partner sought: Processing and characterization of specific ingredients of

natural origin, and/or developing food technology for testing of pilot food products.

- Size: SME

- Experience: Development and/or research, of bioactive ingredients for fortification of food products.