SUSFOOD 2nd call 2014

The ERA-Net SUSFOOD (Sustainable Food Consumption and Production) launched its second Joint Call for proposals in February 2014.

Research project consortia could apply to three thematic call topics:

  1. Innovation in food processing technologies and food products to support a sustainable food chain.
  2. Improving input, waste and side flow strategies to increase resource efficiency and provide added value in food products and food processing, manufacture, reducing input (energy, water etc.) in the food chain.
  3. Interdisciplinary research approach to innovative food products and use of new raw materials for food products.

The call was organized in two sections, the section “research” in which project consortia constituted out of research organisations could apply and the section “research and innovation” in which project consortia including research organisations and industry (enterprises) could participate.

Out of 45 pre-proposals, 17 were invited to submit a full-proposal. The evaluation of the full proposals was conducted by a Scientific Expert Committee (SEC) and finally 6 full proposals were selected for funding, 3 from each topic.

More information on each of these projects, including a project abstract, are listed in the table below.

Topic 1: Innovation in food processing technologies and food products to support a sustainable food chain.

Freezwave

(abstract)

Innovative and low energy microwave assisted freezing process for high quality foods Coordinator: ONIRIS (FR)

SIK Institutet för Livsmedel och Bioteknik AB (SE); TTZ Bremerhaven e.V. (DE); SAIREM (FR)

RF-cooking of Ham

(abstract)

Rapid industrial scale cooking of boiled ham using radio frequency electric fields Coordinator: Fraunhofer Gesellschaft e.V. (DE)

Trumpf Hüttinger GmbH & Co. KG (DE); Danish Technological Institute - DMRI (DK); Instituto de Recerca i Tecnologia Agroalimentàries, IRTA (ES); Campofrio Food Group (ES)

ProRef

(abstract)

Gentle and resource-efficient refining of vegetable oils for preservation of valuable components and simplified reprocessing of by-products. Coordinator: Fraunhofer Gesellschaft e.V. (DE)

Institut des Corps Gras - ITERG (FR); CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS. (ES); INNOVAOLEO, SL (ES); University Bordeaux/CBMN (FR); SOFIPROTEOL (FR); Teutoburger Ölmühle GmbH (DE); SVS@CAP (FR)

Topic 2:  Improving input, waste and side flow strategies to inrease resource efficiency and provide added value in food products and food processing, manufacture, reducing input (energy, water etc.) in the food chain.

BerryPom

(abstract)

Adding value to fruit processing waste: innovative ways to incorporate fibres from berry pomace in baked and extruded cereal-based foods Coordinator: Technische Universität Dresden (DE) 

University of Manchester (UK); Polytechnical University Valencia (ES); Lund University (SE); Lincoln University (others: NZ)

Topic 3: Interdisciplinary research approach to innovative food products and use of new raw materials for food products.

SUSMEATPRO

(abstract)

Sustainable plant ingredients for healthier meat products - proof of concepts Coordinator: Swedish University of Agricultural Sciences (SE)

MTT Agrifood Research Finland (FI); Estonian University of Life Sciences (EG); Aarhus University (DK); Lunds University (SE); Latvia State Institute of Fruit Growing (others: LY)

OATPRO

(abstract)

Engineering of oat proteins:  Consumer driven sustainable food development process Coordinator: VTT Technical Research Centre of Finland (FI)

Aarhus University (DK); Technische Universität Berlin (DE); IBA Bucharest (RO); MTT Agrifood Research Finland (FI)