CARTIF Projects
Advanced technologies for the development and characterisation of 3S food: healthy, sustainable and safe
Description
The project ‘Advanced technologies for the development and characterisation of 3S foods: Healthy, Sustainable and Safe’ is framed within a global context of urgent need for transformation of food systems and in response to these challenges, there is an international call to restructure food systems towards more sustainable and healthy models that can contribute to food security and nutritional well-being without compromising the planet’s ability to sustain future generations. The need for integrated policies that address these issues in a coherent manner has been underlined by various experts and organisations, including FAO and WHO, which promote the adoption of healthy and sustainable diets aligned with the UN Sustainable Development Goals. Food processing and (re)formulation represent critical opportunities within this framework, where technological innovations can facilitate the production of food that is not only nutritious and safe but also sustainable. Ultrasound technology, cold plasma, 3D food printing and advanced extrusion and dosing techniques, along with characterisation equipment such as spectrophotometer, automatic titrator and colorimeter, are examples of how technology can transform food production to address these global concerns. This project will take advantage of advanced techniques such as ultrasonic sonification to improve the extraction of active nutritional elements, thereby increasing the nutritional and functional efficacy of foods. The use of cold plasma will be key to sterilise food surfaces without modifying nutritional or sensory characteristics, being especially useful in the handling of products such as cereals and meats. On the other hand, 3D food printing will open up new possibilities for customised food design, adjusting to specific dietary needs. In addition, reactive extrusion coupled with precise dosing systems will efficiently transform by-products into high-value ingredients. To ensure the superior quality of these products, a suite of advanced characterisation equipment will be employed, including a spectrophotometer for detailed analysis, automatic titrators for precise chemical determinations and colourimeters for consistent assessment of the visual appearance of the food. ‘Therefore, this project not only seeks to respond to the immediate needs of improving nutritional quality and food safety, but is also strategically positioned to positively influence the environmental sustainability of food systems through the implementation of advanced technologies and responsible production practices.
Objectives
- Develop foods that improve nutritional health and prevent non-communicable diseases through reformulation and technological innovation in food processing.
- Promote environmental sustainability in food production through technologies that minimise resource waste and reduce the carbon footprint of food systems.
- Ensure the safety and quality of the food produced.
Expected Results
- Strengthen and expand the research lines of CARTIF’s Food Area, focused on: -Healthy, safe and sustainable food system: these teams will allow a detailed and accurate assessment of food quality and safety, helping to transform the food system.
- Product reformulation: Advanced technology will enable improved food formulation, allowing efficient incorporation of beneficial nutrients and reduction of harmful components.
Valorisation of by-products from the agri-food industry: The use of this equipment will significantly advance the transformation of by-products into valuable ingredients, contributing to the circular economy and reducing food waste. - Advance the in-depth understanding of raw materials, enabling their transformation into healthier foods and their reformulation for more sustainable production. Develop capabilities for the accurate characterisation of foods, ensuring their contribution to a healthy diet (through the use of equipment such as: UV-Vis spectrophotometer, automatic titrator, or colorimeters).
- Implement advanced processing technologies to improve efficiency and effectiveness in food production. Ultrasonidis, cold plasma, 3D printing technology and nucleating agent assisted extrusion.
- Encourage the adoption of sustainable practices at all stages of the product life cycle, from raw material selection to processing and packaging.
R&D Line
- Research into the use of new protein sources and application of innovative technologies for modifying the techno-functional properties of ingredients and obtaining new food products.
Subvención de Apoyo a la inversión para la mejora de las capacidades científicas y tecnológicas de los Centros Tecnológicos de la Comunidad de Castilla y León (2024)
File: 2024 CCTT 11
Total Budget: 134,657€
CARTIF Grant: 67,328.50€
Duration: 19/09/2024 – 31/05/2025
Co-financed with ERDF funds contributing to the Policy Objective “OP1: A more competitive and smarter Europe, promoting innovative and intelligent economic transformation and regional connectivity to information and communication technologies”.
Responsible
Belén Blanco Espeso
Division of Agrifood and Processes
Networking
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