Mednarodni projekti
LAKTIKA - Frakcioniranje in oplemenitenje sirotkinih proteinov ter izraba preostanka za oblikovanje novih funkcionalnih živil in prehranskih dopolnil
Raziskovalci (4)
| št. |
Evidenčna št. |
Ime in priimek |
Razisk. področje |
Vloga |
Obdobje |
Štev. publikacijŠtev. publikacij |
| 1. |
38497 |
dr. Maja Bjelošević Žiberna |
Farmacija |
Raziskovalec |
2018 - 2019 |
78 |
| 2. |
52168 |
Tjaša Felicijan |
Farmacija |
Raziskovalec |
2018 - 2019 |
26 |
| 3. |
51457 |
Blaž Grilc |
Farmacija |
Raziskovalec |
2018 - 2021 |
39 |
| 4. |
11122 |
dr. Albin Kristl |
Farmacija |
Nekdanji/sekundarni vodja |
2018 - 2021 |
350 |
Organizacije (4)
Povzetek
The project addresses innovative approaches for further processing of whey, which Action Program of the Network for the transition to the circular economy of the Slovenian Strategy for Smart Specialisation highlights as an important unexploited alternative resource in the food industry. Worldwide, more than 200 million tons of whey is produced annually, and in Slovenia, the production is estimated at 150,000 tons/year. It is estimated that only 50% of whey is further utilised, and much of it still represents the environmental burden (2.5m3 of whey represents a COD load equal to 1000PE). On the other hand, we are facing an exceptional increase in demand for specific whey proteins, probiotics and their metabolites, which exhibit important physiological effects in the body. An important driver of demand is the search for new antimicrobials, the lack of enriched starter milk mixtures (in the countries like China) and specific dietary supplements whose demand grows by growing living standard and life expectancy. With an 8% annual world growth in the whey protein market and only 2% worldwide annual growth in whey production, investment in the development of new technologies in this field seems an extremely promising investment. The aim of the research is to (1) lay the foundations for the introduction of breakthrough technological solutions for the production of individual whey proteins, (2) widen and strengthen their biological activity, persistence and release, (3) optimize the production of probiotics and their metabolites in whey fractions with reduced protein content, 4) define the final options for the use of the whey components according to "zero-waste" principle and (5) formulation of new functional foods and dietary supplements with whey ingredients.
We will achieve the set goals by linking the complementary knowledge of the company and research organisations within the industrial and experimental part of the research. The sustainability of the project will be ensured by linking and integrating potential end-users of technology into project activities.
