20.02.2013

Country

Austria

Address

A-1190 Vienna, Muthgasse 18 (BOKU - University of Natural Resources and Life Sciences, Vienna)

Technology transfer in the area of food functionality design: effectiveness criteria

Vienna, 20 February 2013, 9-16
Department of Food Science and Technology
Muthgasse 18, A-1190 Wien

Workshop of the Working Group 4 “Technology Transfer”

Technology transfer in the area of food functionality design: effectiveness criteria

Vienna, 20 February 2013
BOKU - Universität für Bodenkultur

Department of Food Science and Technology
Muthgasse 18, A-1190 Wien
2nd Floor, seminar room 2/28 (opposite the elevator)
 

COST Action FA1001 started on November 2010 and will end on November 2014. It is an example of a trans-disciplinary approach that combines partners from private and public sectors from 29 European countries and one non COST Country which makes this project a multicultural project. The network covers a multidisciplinary food research domain (food engineering, biophysics, applied soft matter, food technology, applied human nutrition) and activities are strategically designed in the frame of a integrated process & product design approach for creating innovative products with real health benefits and optimal sensory characteristics.

Main objectives are:

  • development of process-structure-property relationships in order to deliver new real multiphase structured foods (foams and emulsions) with health benefits (bioavailability/efficacy of nutrients) and optimal sensory characteristics;
  • involvement of Early Stage Researchers in the new product/process design approach;
  • management of the  process of sharing knowledge and technologies for healthy foods design among academic institutions and other institutions and private enterprises (mainly SMEs) or services.

For accomodation and directions see Travelinfo