Projects - prof. V (Vincenzo) Fogliano
HEALTHY FOOD DESIGN
Food healthiness is one of the main driver in the creation and marketing of new food products. Different strategies can be pursued to design healthy foods such as the adoption of new ingredients having potential health benefits or the implementation of production processes to optimize the formation of desired compounds and to reduce the formation of those potentially harmful. Also foods targeted at specific categories can be children, pregnant women, elderly, sportsman, students population. Finally foods intended for the prevention of specific pathological conditions can be foods for weight management, osteoporosis, gut health, mental performance and so on.
Objective
To design healthy foods looking at the different point of the production chain from raw materials to consumer satisfaction.
To use formulation and processing strategies for the development of foods tailored for different health benefits
Evaluate the possibility to introduce new ingredients having additional health functionality over those already claimed
To develop in vitro models for the systematic design of functional food for the benefit of gastrointestinal tract
To control the development of Maillard Reaction minimizing the formation of potentially dangerous products and increasing the formation of desired
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Biofractionation and mild processing of edible insect protein
Biofractionation and mild processing of edible insect protein - WUR Project Biofractionation and mild processing of edible insect protein Introduction... -
Bioaccessibility of micronutrients in yellow cassava pasta enriched with African leafy vegetables
Bioaccessibility of micronutrients in yellow cassava pasta enriched with African leafy vegetables - WUR Project Bioaccessibility of micronutrients in... -
Consumer snacking behaviour
Consumer snacking behaviour - WUR Project Consumer snacking behaviour Snack design Snackification, the trend where snacking is becoming a new way of... -
Nanotechnology in citrus essential oil
Nanotechnology in citrus essential oil - WUR Project Nanotechnology in citrus essential oil From waste to wealth: Fabrication of ligand-decorated... -
Healthiness and naturalness in snacking products
Healthiness and naturalness in snacking products - WUR Project Healthiness and naturalness in snacking products Snackification has become a powerful... -
Application of controlled release food packaging technology with antioxidant properties for fresh meat preservation
Application of controlled release food packaging technology with antioxidant properties for fresh meat preservation - WUR Project Application of... -
Canavalia legumes for food security
Canavalia legumes for food security - WUR Project Canavalia legumes for food security Canavalia legumes as an indigenous resource to enhance food... -
Melanoidins formation in roasted cocoa beans
Melanoidins formation in roasted cocoa beans - WUR Project Melanoidins formation in roasted cocoa beans Melanoidins formation in roasted cocoa beans... -
Thermal Processing Contaminants in Infant Formulas
Thermal Processing Contaminants in Infant Formulas - WUR Project Thermal Processing Contaminants in Infant Formulas Breast milk is generally... -
Tryptophan bacterial metabolism by intestinal microbes and its benefits.
Tryptophan bacterial metabolism by intestinal microbes and its benefits. - WUR Project Tryptophan bacterial metabolism by intestinal microbes and its...