Food and Wine Biotechnology
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Projects
4SIR2: A SUSTAINABLE, CONSUMER-CENTRIC ECOSYSTEM FOR FRUIT BUBBLE SMOOTHIE PRODUCTION
Horizon Europe, 2024
(4Sir2 – WP4)
The growing demand for healthy, appealing, and sustainable food solutions to address obesity among adolescents and young adults is driving a transition from conventional beverage formulations toward innovative, functionality-oriented food processing approaches. Grape pomace represents a still underutilized source of high value-added bioactive compounds, particularly trans-resveratrol, with well-documented nutrigenomic potential.
Within WP4.3, the 4Sir2 project proposes an innovative formulation and prototyping strategy for low-sugar, high-prebiotic bubble smoothies, based on mild enzymatic processing and the encapsulation of sirtuin activators, aiming to develop functional beverages designed to promote healthier dietary habits among young consumers.
Funded by the European Union – Horizon Europe Programme
Green BIOprocessing for the co-PROduction of high added-value bio-products from LICOrice Root
(BioProLicoR)
PRIN 2022
The growing demand for novel biotechnologies/technologies able to maximize the valorization of raw materials by reducing input is leading to the transition from conventional to eco-friendly processes. Licorice root is a rich source of valuable compounds, which are usually little exploited under the conventional processing conditions. The BioProLicoR project proposes a co-production approach, by using both raw extracts and biomass derived from new mild extraction biotechnology, for the development of novel licorice bioproducts.
Funded by the European Union – Next Generation EU
