Food Processing for Health

Joint Action in pillar 2: Diet and Food Production

At the end of 2015, two projects were launched on the topic of the Joint Action ‘Food Processing for Health’ of the JPI HDHL in Research area 2, Diet and Food Production: LONGLIFE and ProHealth. The projects aim at innovative and scientific approaches to optimise food processing to better allow different foods contribute to or improve health. Both projects run for three years and started in March 2016. The total funded budget is about 2.5M€.  

LONGLIFE - Food Fermentations for Purpose: Health Promotion and Biopreservation

WHAT:

LONGLIFE’s goal is to deliver new knowledge on the fate and function of food constituents and determinants of bio-accessibility, bioavailability and efficacy of food ingredients to advance fermented functional food design. LONGLIFE will focus on innovative processing of the food substrates; milk, cereals, meat.  

WHO:

The consortium consists of 7 partners from 6 countries (Ireland, Italy, Netherlands, New Zealand, Poland and Romania). The partners are: Teagasc, University College Cork, University of Bologna, Netherlands Organisation for Applied Scientific Research, AgResearch Limited, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences and University of Agricultural Sciences and Veterinary Medicine Cluj Napoca. The LONGLIFE project management is under the responsibility of a coordination team: Catherine Stanton (IE) is the project coordinator.  

HOW:

LONGLIFE will:

  • Identify and characterise food grade cultures with exopolysaccharides, polyol antimicrobial and antifungal-producing properties,
  • Develop natural bio-engineered fibre-based ingredients and food products capable of releasing functional bioactive compounds,
  • Develop a range of next generation foods with superior nutritional, health and techno-functional properties,
  • Evaluate the digestibility, bioavailability, bio-accessibility and bioactivity of food compounds and ingredients within the food matrix,
  • Demonstrate retention of health promoting activity following gastric transit, based on ex vivo studies to assess prebiotic activity and bioavailability/digestibility,
  • Promote the scientific findings and technological solutions to all relevant stakeholders

ProHealth - Innovative processing to preserve positive health effects in pelagic fish products  

WHAT:

ProHealth proposes to develop a comprehensive toolbox of optimized existing and novel technologies for developing healthy, high quality, safe and sustainable fish products from pelagic fish species.  

WHO:

The consortium consists of 5 partners from 4 countries (Ireland, Italy, Norway and Poland). The partners are: Teagasc, University of Perugia, Norwegian University of Science and Technology, SINTEF Fisheries and Aquaculture and National Marine Fisheries Research Institute Gdynia. The ProHealth project management is under the responsibility of a coordination team: Turid Rustad (NO) is the project coordinator.  

HOW:

ProHealth will:

  • Identify the main consumer preferences for pelagic fish products,
  • Optimize processing technologies for production of pelagic fish food matrices that are healthy, safe and with good sensory properties,
  • Understand the effect of processing methods on preserving quality and safety with special focus on health promoting nutrients, and
  • Understand the effect of processing methods on the bioactivity and bioavailability of healthy components in model pelagic fish products.

Contact

Contact details of coordinators

Project coordinator LONGLIFE: Prof. Catherine Stanton, catherine.stanton@teagasc.ie

Project coordinator ProHealth: Prof. Turid Rustad, turid.rustad@ntnu.no  

Contact details of JPI HDHL Joint Action secretariat

JPI HDHL FP4H Secretariat: James Conway jpihdhl@agriculture.gov.ie

Legend:
Red - ProHealth
Green - LONGLIFE