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
HORIZON-CL6-2025-02-FARM2FORK-04-two-stage
- Early stage
- Partner looking for consortium
Iulia Varzaru
Scientific Researcher - IBNA Balotesti, Romania at National Research and Development Institute for Animal Biology and Nutrition
Balotesti, Romania
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
- Early stage
- Partner looking for consortium
Sylwia Onacik-Gür
Assistant Professor at Institute of Agricultural and Food Biotechnology – State Research Institute (IBPRS-PIB)
Warsaw, Poland