Project cooperationUpdated on 28 April 2025
Innovative Strategies to Control Lipid and Protein Oxidation for Sustainable Improvement of Food Quality
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
Similar opportunities
Project cooperation
Circular economy and bioeconomy sectors
- Early stage
- Advanced stage
- Partner looking for consortium
Vladimiro Cardenia
Associate Professor at University of Turin at University of Turin
Grugliasco, Turin, Italy
Project cooperation
- Advanced stage
- Partner looking for consortium
Aelita Zabulione
Junior Researcher at KTU Food institute sensory analysis science laboratory
Kaunas, Lithuania
Project cooperation
Fungi and Plant-Derived Bioactives for Emergency and Therapeutic Nutrition.
- Early stage
- Partner looking for consortium
Ewa Zapora
Assistant professor at Bialystok University of Technology
Bialystok, Poland