Projet SEQUR FOOD (Horizon Europe, appel à projets 2023)
Action : Staff Exchanges
Panel : Information Science and Engineering
Statut du projet : SIGNED

The goal of SEQUR FOOD is to build an international scientific network including researchers from EU and South America that will work on the development of novel food processing technologies, (i.e. UV treatment, cold plasma processing, nanoemulsification, freeze concentration and drying) and/or active bioactive packaging (i.e. bacterial cellulose, antibacterial paper, etc.) to obtain safe products for the EU market with higher shelf-life and high nutritional and functional properties. This includes optimization of the novel food processing technologies, nutritional and risk assessment of these technologies and obtained products as novel foods within EFSA’s framework, and documenting their health claims, if relevant. To achieve this objective, a consortium of 5 universities from EU (Greece, Poland, Romania, and Spain) with expertise in all the aspects of EU risk assessment, 1 plant-based products processing company based in Poland together with 1 university and 1 research institute from South America (Colombia) with extended expertise in novel food processing techniques will work on a variety of case studies spread across several novel food processing technologies and products relevant for Colombia: fruit (passionfruit, uchuva (Physalis peruviana L.), blueberries); cold brewed coffee; oat milk (including oat grains and nuts needed for its production); and high oleic palm oil as compared to olive oil. These case studies will be a proof of concept for the holistic assessment of each technology-foodstuff pair and will constitute the basis for further research, but also for food processors, the principal stakeholders of the project. The activities proposed in SEQUR FOOD are innovative in many aspects. The most important innovation is the holistic approach of new food product development in terms of the complete physico-chemical, microbiological, nutritional and functional properties, but also sensory evaluation and multicultural consumer acceptance.

Mots clés : novel foods, bioactive food packaging, shelf life, risk assessment, functional foods

Participants :
- Witpol spolka z ograniczona odpowiedzialnoscia (Pologne) — Partner, beneficiary, Organismes privés (hors enseignement), subvention : 119600.0 €
- Université de la Sabana (Colombie) — Partner, associated partner, Enseignement supérieur ou secondaire, subvention : 0.0 €
- University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca (Roumanie) — Coordinator, beneficiary, Enseignement supérieur ou secondaire, subvention : 418600.0 €
- Conseil supérieur de la recherche scientifique (Espagne) — Partner, associated partner, Recherche, subvention : 0.0 €
- Corporación vidarium, centro de investigación en nutrición salud y bienestar (Colombie) — Partner, associated partner, Recherche, subvention : 0.0 €
- Université des sciences de la vie de Varsovie (Pologne) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 400200.0 €
- Université de Séville (Espagne) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 211600.0 €
- Université de Crète (Grèce) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 253000.0 €
- Université polytechnique de Carthagène (Espagne) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 253000.0 €