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Projects
Functional Cereal Based Products for People with Metabolic Disorder
Research activity
| Code | Science | Field |
|---|---|---|
| T430 | Technological sciences | Food and drink technology |
| T490 | Technological sciences | Biotechnology |
Keywords
functional product; metabolic disorder; biological activity; bioactive compound; trial production
Organisations (8) , Researchers (1)
0159 University of Novi Sad, Institute of Food Technology
0034 University of Novi Sad, Faculty of Agriculture
0036 University of Novi Sad, Faculty of Technology
| no. | Code | Name and surname | Research area | Role | Period | No. of publicationsNo. of publications |
|---|---|---|---|---|---|---|
| 1. | 15692 | Food and drink technology | Head | 2011 - 2019 | 89 |
0039 University of Novi Sad, Faculty of Medicine
0040 University of Novi Sad, Faculty of Sciences
0099 University of Nis, Faculty of Medicine
0109 University of Belgrade, Institute for Medical Research - National Institute of the Republic of Serbia
0124 Institute of Medicinal Plants Research "Dr Josif Pancic"
Abstract
In response to current global trends, this interdisciplinary project will allow a general and in-depth investigation into the functionality of cereal-based products specifically designed for people diagnosed with metabolic disorder. Identification and characterization of non-toxic fractions of plant materials and microalgae which are rich in bioactive compounds will be addressed through research activities in WP1. Relevant evidence of the biological- and functional activities of these fractions will be obtained using experimental animals in WP2. The selected functional components of plant origin having confirmed biological activity on tested animals will be used in new product formulations developed in WP3. These products, which will have been demonstrated to be safe and possess sensory acceptability in WP4, will be tested on patients having defined metabolic disorder in WP2. Using both the data on confirmed functionality in patients and on consumer acceptability, the technological production process will be optimized in WP5 using a production line within the SMS’s plant. In addition to relevant scientific publications, a key result of this project will be collaboration between scientific institutions and food manufacturers which will provide a range of new products able to contribute to improved general health and well-being of the local population, as well as the commercialization of new food product types designed specifically in response to particular consumer needs.