Summary
There is an urgent need for a new generation of healthier and more sustainable processed foods that consumers can easily fit into
their diets. The development of plant-based alternatives to animal-derived products requires more research to become high-quality,
affordable, and sustainable. PLEaSANT faces this major food-related challenge by undertaking the controlled modification of a plant-based
protein to improve its solubility and functionality as an emulsion stabilizer and encapsulating agent for fish oil, rich in omega3 fatty acids.
HEMP (Cannabis Sativa L.) protein is a highly nutritional protein, extracted from hemp oilseeds waste after oil extraction, hence
supporting sustainability. Proteins are common food emulsifiers, however, the use of HEMP protein as food emulsifier is still limited due
to its low solubility at neutral pH and compact structure. I intend to apply different surface/enzymatic treatments to HEMP protein to
produce hydrolysates/particles. Then, I will examine the interfacial properties of HEMP protein hydrolysates/particles and their
functionality as emulsion stabilizers in combination with their in vitro digestibility to provide a new generation of clean emulsifiers with tailored oil encapsulation capability.
PLEaSANT is an interdisciplinary research project where my strong background in food chemistry combines perfectly with the host group's expertise in colloidal/interfacial physics and chemical engineering to produce clean emulsifiers and oil encapsulation systems based on HEMP protein that are healthy and sustainable but also physiologically bioactive.
This proposal will train me to lead high-quality, multidisciplinary research projects on the development of clean labeled plant-based
protein emulsifiers as well as to become a successful entrepreneurial food scientist. It will also create opportunities for the host
organization to collaborate with food scientists in academia and the food industry in the field of sustainable emulsifiers.
their diets. The development of plant-based alternatives to animal-derived products requires more research to become high-quality,
affordable, and sustainable. PLEaSANT faces this major food-related challenge by undertaking the controlled modification of a plant-based
protein to improve its solubility and functionality as an emulsion stabilizer and encapsulating agent for fish oil, rich in omega3 fatty acids.
HEMP (Cannabis Sativa L.) protein is a highly nutritional protein, extracted from hemp oilseeds waste after oil extraction, hence
supporting sustainability. Proteins are common food emulsifiers, however, the use of HEMP protein as food emulsifier is still limited due
to its low solubility at neutral pH and compact structure. I intend to apply different surface/enzymatic treatments to HEMP protein to
produce hydrolysates/particles. Then, I will examine the interfacial properties of HEMP protein hydrolysates/particles and their
functionality as emulsion stabilizers in combination with their in vitro digestibility to provide a new generation of clean emulsifiers with tailored oil encapsulation capability.
PLEaSANT is an interdisciplinary research project where my strong background in food chemistry combines perfectly with the host group's expertise in colloidal/interfacial physics and chemical engineering to produce clean emulsifiers and oil encapsulation systems based on HEMP protein that are healthy and sustainable but also physiologically bioactive.
This proposal will train me to lead high-quality, multidisciplinary research projects on the development of clean labeled plant-based
protein emulsifiers as well as to become a successful entrepreneurial food scientist. It will also create opportunities for the host
organization to collaborate with food scientists in academia and the food industry in the field of sustainable emulsifiers.
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More information & hyperlinks
| Web resources: | https://cordis.europa.eu/project/id/101151048 |
| Start date: | 12-05-2025 |
| End date: | 11-05-2027 |
| Total budget - Public funding: | - 181 152,00 Euro |
Cordis data
Original description
There is an urgent need for a new generation of healthier and more sustainable processed foods that consumers can easily fit intotheir diets. The development of plant-based alternatives to animal-derived products requires more research to become high-quality,
affordable, and sustainable. PLEaSANT faces this major food-related challenge by undertaking the controlled modification of a plant-based
protein to improve its solubility and functionality as an emulsion stabilizer and encapsulating agent for fish oil, rich in omega3 fatty acids.
HEMP (Cannabis Sativa L.) protein is a highly nutritional protein, extracted from hemp oilseeds waste after oil extraction, hence
supporting sustainability. Proteins are common food emulsifiers, however, the use of HEMP protein as food emulsifier is still limited due
to its low solubility at neutral pH and compact structure. I intend to apply different surface/enzymatic treatments to HEMP protein to
produce hydrolysates/particles. Then, I will examine the interfacial properties of HEMP protein hydrolysates/particles and their
functionality as emulsion stabilizers in combination with their in vitro digestibility to provide a new generation of clean emulsifiers with tailored oil encapsulation capability.
PLEaSANT is an interdisciplinary research project where my strong background in food chemistry combines perfectly with the host group's expertise in colloidal/interfacial physics and chemical engineering to produce clean emulsifiers and oil encapsulation systems based on HEMP protein that are healthy and sustainable but also physiologically bioactive.
This proposal will train me to lead high-quality, multidisciplinary research projects on the development of clean labeled plant-based
protein emulsifiers as well as to become a successful entrepreneurial food scientist. It will also create opportunities for the host
organization to collaborate with food scientists in academia and the food industry in the field of sustainable emulsifiers.
Status
SIGNEDCall topic
HORIZON-MSCA-2023-PF-01-01Update Date
22-11-2024
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