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Abstract (publishable)
The project “Food&Health” (Ci&Sa) aims at improving and developing the
Italian food system, as a model of Mediterranean food style, by finding
proper and efficient solutions to meet new and increasing food needs and
to address food safety/sustainability problems. Specifically, the project
aims at assuring a perspective for healthy, safe and quality food, at any
scale (local to global), addressing dietary needs, especially by the
population affected by nutrition disorders, and by diseases related to diet.
Ci&Sa is made by 8 work packages (7 technical-scientific WPs and one for
coordination) each of which is broken down in specific tasks. This structure
will allow to coordinate research actions to improve knowledge about
Production of Quality Food, in relation with Agriculture and the
Environment (WP 1), develop new functional foods and nutraceutical
compounds (WP2), strengthen the healthy function of food and its
potential to prevent/treat diet-related human diseases (WP3, WP4),
provide new technologies to support food traceability (WP5) and rapid
diagnosis of contaminants for food safety (WP 6), and, finally, introduce
ICT, Smart Technologies and Social Innovation to generate greater
awareness in the population behaviors related to nutrition, and more
informed food consumption (WP7). Advanced biotechnologies and
agritechnologies will be developed to support product and process
innovation, thus enabling the production of quality foods, especially
functional metabolites-rich foods and new functional foods with healthful
benefits, also contributing to the valorization of Mediterranean diet and of
its typical products (Made in Italy). New sources of nutraceutical
compounds from different sources (marine, plant, microorganisms) will be
searched, especially as alternative sources of protein with high
productivity and nutritional quality (eg. microalgae, marine biomass,
bioactive compounds from agro-food processing waste, mushrooms),
adopting low environmental impact technologies for recovering active
principles and thus sustainability of productions. The study of the
relationships between food and health, in healthy and ill people (eg. In
people with neurodegenerative, gastrointestinal problems) will allow
identifying and proposing new strategies and diets, aiming at the
“personalization” of diets and medicine. Healthier food means safer food.
Regarding food safety, the project will contribute to improve food
production standards, by using new ICT and sensor technologies and fast
and precise diagnosis of chemical and biological contaminants, also to be
used to fight food adulterations and frauds. Finally, the project will
introduce smart solutions in the field of consumer science, encouraging
the spreading of good dietary practices and healthy lifestyles, aimed at
ensuring a high level of physical, mental and social well- being.
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Rationale/Impact
Fill in the gap by describing the reason according to which the activity is
relevant and therefore should be carried out, also enlisting and briefly
describing the impacts that the activity has generated or aims to generate.
Relevant changes are being observed in the society: healthier habits and
life styles produce emerging requests for food safety assurance, food
quality, and healthy diets preventing or assisting in the therapies of human
diseases. On the other hand, an increasing number of feeding disorders are
observed worldwide (including in Italy), and diseases arising from incorrect
diets and/or low quality foods assumptions is also increasing. Diet diseases
yearly cause death of about two millions of people at global level,
according to the World Health Organization. This problem is complex and
worldwide recognized, as highlighted by the European Commission
attention in the current framework program Horizon 2020. Ci&Sa will
address the need of providing better food quality, food safety, and food
security with an interdisciplinary and innovative series of research.
Objectives
The project aims at assuring a perspective for healthy, safe and quality
food, at any scale (local to global), addressing dietary needs, especially by
the population affected by nutrition disorders, and by diseases related to
diet.
The specific objectives that the initiative aims to accomplish are:
-
Improving knowledge about Production of Quality Food, in relation
with Agriculture and the Environment
-
Developing new functional foods and nutraceutical compounds
-
Strengthening the healthy function of food and its potential to
prevent/treat diet-related human diseases
-
Providing new technologies to support food traceability and rapid
diagnosis of contaminants for food safety
-
Introducing ICT, Smart Technologies and Social Innovation to generate
greater awareness in the population behaviors related to nutrition, and
more informed food consumption
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Deliverables
FOOD, AGRICULTURE AND ENVIRONMENT
New genetic and metabolic markers
Sustainable agronomic techniques
New tracers
NGS techniques
New fermentation starters
Climate Database
New sustainable business model
Biomonitoring methods
Recycle of waste innovative solutions
FUNCTIONAL FOODS AND NUTRACEUTIC COMPOUNDS
New functional foods (snacks, yogurt, diary products, drinks)
New whole-grain doughes
New ready-to-eat products
Gluten-free products
New sustainable marine-vegetal- waste food sources: jellyfish,
insects, algae
NUTRITION AND WELL-BEING
New insights into the relationships between individual genetic
profile, nutrition, diet and health (Microbiome, Immunome,
Metabolome, Epigenetics)
Evaluation of the impact of food on ageing and disease (Food and
Neurodegenerative diseases, Food and Obesity, Food and Cancer)
TRACEABILITY
DNA Barcoding
Markers for traceability
Micro-Biochip for OGM detection
FOOD SAFETY
Integrated platform for pathogen detection
New portable devices for contaminant detection
Array of sensors for detection
ICT, SMART TECHNOLOGIES AND SOCIAL INNOVATION
Array of sensors for sustainable production
Smart active packaging
Big Data Analytics
UAV system for Precision Farming
Customized diet
Legal framework for novel foods
Information on the Call(s) for Proposals
Title of the Call for
Proposals
Decreto Ministeriale 5 agosto 2015 n. 543 - Criteri di riparto della quota
premiale per l’anno 2014
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