Untitled Document
 
Monday, September 25, 2017
DREAM - Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition
 
 
   Minimize

 

Syndicate   Print  

Full Paper Submission: CLOSED

 
 
 You are here: About DREAM * Objectives   Search

The overall goal of DREAM is to develop realistic, physical and mathematical models to be used as standards that can be exploited across all major food categories to facilitate development of common approaches to risk assessment and nutritional quality for food research and industry.
These models will enhance knowledge on process-structure-property relationships and facilitate the creation of a food matrix with functional and nutritional properties based on tailored microstructure from molecular to macroscopic level.

To reach this overall objective, DREAM will deliver at three different levels:
  • industrial,
  • technical, and
  • scientific.

 Industry Minimize
• Establishing and disseminating protocols and associated mathematical models for industry to produce standardized food models for:
- Optimization of processing and formulations (reverse engineering) leading to development of new   products, 
- Risk-benefit assessment leading to effective risk management,
- Improving nutritional quality by optimizing levels and bioavailability of bioactive compounds in the  food products.
 Technology Minimize
• Developing and promoting well-characterized and realistic sets of model foods across  four food categories, vegetables and fruits; meat, dairy, and bakery products.
• Developing and promoting four integrated knowledge models (IKMs) designed to transform experimental results into predictive tools to be used for both refining model foods as well as improving real foods, critically evaluating the model foods to determine relationships between: food formulation and processing; the resulting structure, and safety and nutritional properties.
 Science Minimize
• Elucidating, characterizing and modeling  the relationships between food composition, processing, end-product structure (from molecular- to macroscopic scale), and resulting material properties.
• Designing and developing  a unified dynamic description of  food manufacturing, integrating scientific knowledge and industrial know-how.
 
 
   Privacy Statement  | Terms Of Use | Site map
© Biotechnical Faculty, UL