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Monday, November 20, 2017
DREAM - Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition
 
 
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The challenge is being addressed to development of food models that will enhance knowledge on progress – structure – property relationships and facilitate the creation of food matrix with functional and nutritional properties based on tailored microstructure from molecular to macroscopic level.The very primary idea of the project is to integrate experimental and mathematical approaches to develop ranges of food models realistic enough to be used by the industry and sufficiently versatile to be used as predictive tools of food behavior.

The project span covers four categories: fruits and vegetables, meat, dairy, and bakery products. For each of these categories, three types of models will be developed:
  • Generic Model Foods (GMFs),
  • Basic Knowledge Models (BKMs), and
  • Integrated Knowledge Models (IKMs).

 GMFs Maximize
 BKMs Maximize
 IKMs Maximize

To address the broadest possible range of food products and take into account their high variability, foods will be classified in four generic structure groups:
  • filled cellular solid,
  • proteinous cellular network,
  • combined gelled/dispersed/aerated systems, and
  • open solid foam representing the above main selected food categories.
Within these groups, the most relevant types of food products will be chosen using criteria encompassing structural characteristics, industrial needs, and societal demands. In this way, risks/benefits (food safety, nutritional aspects), economic weight and sustainability will be taken into consideration. 

 
 
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