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Project cooperationUpdated on 28 April 2025

Innovative Strategies to Control Lipid and Protein Oxidation for Sustainable Improvement of Food Quality

Vladimiro Cardenia

Associate Professor at University of Turin at University of Turin

Grugliasco, Turin, Italy

About

The control of lipid and protein oxidation is crucial for maintaining food quality, nutritional properties, and sensory characteristics. This work can highlights innovative strategies that apply plant-based ingredients, rich in natural antioxidants, to counteract oxidative processes in various food systems. Particular focus is given to the valorization of agri-food by-products and insects as sustainable sources of functional compounds. These approaches support the development of cleaner-label, plant-forward, and more sustainable foods, driving innovation in food system.

Stage

  • Early stage
  • Advanced stage

Type

  • Partner looking for consortium

Organisation

University of Turin

University

Turin, Italy

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