LEANGREENFOOD
Enzyme technology for Lean and Green food processing
| Coordinatore | KOBENHAVNS UNIVERSITET
Organization address
postcode: 1017 contact info |
| Nazionalità Coordinatore | Denmark [DK] |
| Totale costo | 3˙427˙528 € |
| EC contributo | 3˙427˙528 € |
| Programma | FP7-PEOPLE
Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013) |
| Code Call | FP7-PEOPLE-ITN-2008 |
| Funding Scheme | MC-ITN |
| Anno di inizio | 2009 |
| Periodo (anno-mese-giorno) | 2009-10-01 - 2013-11-30 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 | KOBENHAVNS UNIVERSITET | DK | coordinator | 311˙201.00 |
| 2 |
WAGENINGEN UNIVERSITY
Organization address
address: DROEVENDAALSESTEEG 4 contact info |
NL (WAGENINGEN) | participant | 963˙549.00 |
| 3 |
AGRICULTURAL UNIVERSITY OF ATHENS
Organization address
address: Iera Odos 75 contact info |
EL (ATHENS) | participant | 675˙347.00 |
| 4 |
DANMARKS TEKNISKE UNIVERSITET
Organization address
address: Anker Engelundsvej 1, Building 101A contact info |
DK (KONGENS LYNGBY) | participant | 494˙601.00 |
| 5 | FOSS ANALYTICAL AS | DK | participant | 255˙986.00 |
| 6 |
DSM FOOD SPECIALTIES BV
Organization address
address: ALEXANDER FLEMINGLAAN 1 contact info |
NL (DELFT) | participant | 207˙769.00 |
| 7 |
AARHUS UNIVERSITET
Organization address
address: Nordre Ringgade 1 contact info |
DK (AARHUS C) | participant | 167˙062.00 |
| 8 |
AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
Organization address
address: CALLE SERRANO 117 contact info |
ES (MADRID) | participant | 117˙276.02 |
| 9 |
SYDDANSK UNIVERSITET
Organization address
address: CAMPUSVEJ 55 contact info |
DK (ODENSE M) | participant | 112˙108.00 |
| 10 |
"Biosensores, S.L."
Organization address
address: Ausias March 1 contact info |
ES (Moncofar) | participant | 81˙983.98 |
| 11 |
DANISCO DEUTSCHLAND GMBH
Organization address
address: BUSCH-JOHANNSEN-STRASSE 1 contact info |
DE (NIEBULL) | participant | 40˙645.00 |
| 12 |
Danisco France
Organization address
address: Rue Brunel 20 contact info |
FR (Paris) | participant | 0.00 |
Mappa
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Obiettivo del progetto (Objective)
'Plant material, including industrial vastes from grain production and the juice and vegetable oil industry, is a rich source for valuable functional ingredients for processed foods. Processing of relevant agricultural vaste and product refinery needs, however, rethinking, as it often depends on use of chemical reagents of environmental concern and of harsh reaction conditions with high energy demands. Large requirement of process water adds further to the environmental load. The LeanGreenFood Initial Training Network will focus on solutions to reduce consumption of water and energy, both scarce resources in the future. Carbohydrate and peptide processing to yield value-added food ingredients will be based on the use of mono-component enzymes and on technology developed for highly concentrated solution systems. The LeanGreenFood.network will train 13 ESR’s and 4 ER’s to develop and implement new enzyme-based technology for future development of a more sustainable production. The training will include development and use of specific on-line analytical methods for process monitoring. The use of mechanical treatment and high-pressure tuning of enzymes for process optimization will open up for further process control. The training programme and conferences will be open for participants from outside the Network with the perspective of training a new generation of food scientists.'
Introduzione (Teaser)
A training programme in food technology has yielded several innovations to improve biomass yield and decrease the use of chemicals in food.
Descrizione progetto (Article)
High energy and water demands, harsh chemical reactions and high costs are just some of the challenges to reusing food waste. Enzyme technology can dramatically reduce these high reagent and energy costs, and its use will ultimately lead to more sustainable food production methods.
An EU-funded project called 'Enzyme technology for lean and green food processing' (http://www.leangreenfood.eu/ (LEANGREENFOOD)) provided training for several young researchers in this field. In fact, 16 researchers benefited from multidisciplinary training and formal courses in the field of bioprocessing.
In addition to providing training, the project developed enzymatic methods to increase biomass yield, while decreasing water, energy and chemical use. Several novel enzymes were tested as replacements for the acid extraction of pectin from citrus peel, and the results are promising.
Bioluminescent sensors for various sugars were also developed as a rapid screening tool, and researchers modelled enzyme behaviour in concentrated mixtures to reduce water use. Another research stream developed a commercial enzyme for a biosensor with an extended lifespan.
Lastly, LEANGREENFOOD researchers investigated consumer attitudes to these novel technologies in both China and Europe.
Sustainable and efficient food processing is an important goal in our current socioeconomic climate. LEANGREENFOOD contributed by training the next generation of scientists for a fresh approach to the challenge.