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).