Protein and biomolecules sources for nutritional security and biodiversity
of bakery products in a circular food system
Evolution beyond Innovation in Circular Food Systems - Open event
The Open Event of the project PROVIDE will be held in Rome next Monday 22 May at the Sapienza University of Rome (Department of Environmental Biology). This event is organized by ENEA in collaboration with METROFOOD-IT and its Operating Unit of the Sapienza University of Rome.
The ERANET SUSFOOD2 Core Organic project PROVIDE-Protein and biomolecules sources for nutritional security and biodiversity of bakery products in a circular food system aims at promoting circularity in the agrifood systems, fostering the sustainability of production and consumption and supporting the valorization of otherwise wasted by-products, thus reducing food losses significantly. It focuses on valorization of food transformation industry by-products for use in bakery production PROVIDE is funded by the Federal Ministry of Food and Agriculture (BMEL-GE), the Ministry of Agricultural, Food and Forestry Policies (MIPAAF - IT), the Executive Unit for Financing Higher Education, Research, Development and Innovation (UEFISCDI - RO), Ministère de l’Education Nationale, de la Formation Professionnelle, de l’Enseignement Supérieur et de la Recherche Scientifique (MENFPESRS – MO), the Research Council of Norway (NRC - NO).
The event was a success, we are proud of the work done and we thank all the speakers for their commitment.
Download presentations:
Sophie S. TUM - PROVIDE: project overview
Laura Mihai, Gabriela Daniela Stamatie IBA - Consumer acceptance of the new ingredients: focus group approach
Andrea Minisci VALLE FIORITA - Alternative proteins for bakery products formulation
Chiara Nobili ENEA - Circularity for the mitigation and the prevention of food waste
pOsti - Protein and biomolecules sources for nutritional security and biodivercity of bakery products in a circular food system
Carlo Rizziello UNIRM1 - Innovative biotechnologies as a tool for improving sustainability of the agrifood chains
