Projet NMR-IMPROV (Horizon Europe, appel à projets 2022)
Action : Staff Exchanges
Panel : Environment and Geosciences
Statut du projet : SIGNED

NMR-IMPROV proposes a radically new approach to investigating properties of dairy products by exploiting Nuclear Magnetic Resonance (NMR) relaxation, including Fast Field Cycling and Time-Domain NMR methods. The core of the concept is to acknowledge that macroscopic properties of dairy products are largely determined by dynamics of individual molecular fractions (from macromolecules to water) present in the system. Revealing and understanding the dynamics and arrangement of molecular fractions consisting dairy products is essential for providing a foremost guideline for designing products of required rheological properties and texture, avoiding effects such as aggregation or phase separation, and assessing authenticity of the products. The goal of NMR-IMPROV is to form an interdisciplinary and intersectoral network including physicists, chemists, mathematicians, food scientists and engineers and software and electronic engineers to develop NMR relaxation based means to gain knowledge on dynamical properties of dairy products on the molecular level. Relationships between NMR relaxation parameters and macroscopic properties of dairy products, investigated by conventional methods, will be established. The knowledge is meant to be exploited to address challenges of dairy technology associated with development and storage of products that are fermented, plant-based, personalized and manufactured from local raw goods. Moreover NMR-IMPROV aims at establishing NMR relaxation as a tool for evaluating quality and authenticity of dairy products. NMR-IMPROV builds a bridge between specialists from academia, with deep expertise in NMR relaxation, and food scientists and engineers for the ultimate goal of transferring NMR relaxation from academia to dairy industry. This is to be achieved by profiting from the synergy and transfer of knowledge between the parties involved and intensive training of young researchers and industry members.

Mots clés : dairy products properties, nuclear magnetic resonance, relaxation, molecular dynamics, quality control, authenticity, food

Participants :
- Université de Bologne (Italie) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 124200.0 €
- Weihenstephan-Triesdorf University of Applied Sciences (Allemagne) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 46000.0 €
- Université de Sfax (Tunisie) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 124200.0 €
- Ecole sup des sciences de l'aliment et des industries agroalimentaires d'alger (Algérie) — Partner, associated partner, Enseignement supérieur ou secondaire, subvention : 0.0 €
- Université de Varmie et Mazurie d'Olsztyn (Pologne) — Coordinator, beneficiary, Enseignement supérieur ou secondaire, subvention : 377200.0 €
- Stelar (Italy) (Italie) — Partner, beneficiary, Organismes privés (hors enseignement), subvention : 59800.0 €
- Université Adam-Mickiewicz de Poznań (Pologne) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 82800.0 €
- Université technique du Moyen-Orient (Turquie) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 225400.0 €
- Resonance systems gmbh (Allemagne) — Partner, beneficiary, Organismes privés (hors enseignement), subvention : 59800.0 €
- Université Jomo Kenyatta d’agriculture et technologie (Kenya) — Partner, associated partner, Enseignement supérieur ou secondaire, subvention : 0.0 €
- Université de Lisbonne (Portugal) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 124200.0 €
- Sutas sut urunleri as (Turquie) — Partner, beneficiary, Organismes privés (hors enseignement), subvention : 87400.0 €
- Université américaine de Beyrouth (Liban) — Partner, associated partner, Enseignement supérieur ou secondaire, subvention : 0.0 €
- Porto conte ricerche srl (Italie) — Partner, beneficiary, Recherche, subvention : 50600.0 €