Project cooperationUpdated on 17 April 2025
Farm2Fork-2: Healthier children's snacks using natural sweeteners and upcycled ingredients
About
I am developing a project idea focused on designing healthier snack options for children. These options would utilize natural sweeteners such as stevia, along with upcycled ingredients derived from agro-industrial food wastes (e.g., carob processing residues, tomato skins rich in lycopene).
The aim is to enhance nutritional quality, support gut health, and reduce dependency on refined sugars and artificial additives in processed snacks.
The concept addresses key Horizon Europe Cluster 6 priorities, including healthy diets, sustainable food systems, and the circular economy.
I am currently seeking research partners with expertise in food technology, consumer science, or bioeconomy, as well as SMEs with experience in food product development. I want to join a consortium as a research partner in the upcoming Farm2Fork-2-related calls.
Stage
- Early stage
Type
- Partner looking for consortium
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Hatice Reyhan ÖZİYCİ
Asst. Prof. Dr. at Antalya Bilim University
Antalya, Türkiye
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Farm2Fork-4: Public Health Expertise for Sustainable Food Systems and Environmental Awareness
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Ayla Hendekci
Assistant Professor at Giresun University
Giresun, Türkiye
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Farm2Fork-1: Researcher interested in novel food product development for healthy diets
- Early stage
- Partner looking for consortium
Hatice Reyhan ÖZİYCİ
Asst. Prof. Dr. at Antalya Bilim University
Antalya, Türkiye