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FutureFoodS
Call2 - Pre-Proposal
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Francisco José Pérez-Cano
Spain
Institute of Nutrition and Food Safety, University of Barcelona
University
gluten degradation, digestive modelling, polyphenols, immunonutrition, food bioactives, gastric digestion, sustainable by-products, enzyme activity, circular food systems
Topic 2: Towards diverse, sustainable and circular food processing systems
As part of the Autoimmunity, Immunonutrition & Tolerance Group (AIT) at INSA–University of Barcelona. We are developing a FutureFoodS proposal focused on food-based strategies to mitigate adverse reactions to gluten in coeliac disease and non-coeliac wheat sensitivity using a sustainability-driven approach.
Our concept integrates:
A highly active gastric enzyme capable of degrading gluten directly in the stomach.
Polyphenols derived from food by-products (cocoa, coffee, grape, olive, etc.) with antioxidant, anti-inflammatory and gluten-binding properties.
The study of enzyme–gluten–polyphenol interactions along the digestive tract, with special emphasis on the gastric stage prior to the formation of toxic peptides.
We are seeking partners with complementary expertise to strengthen the proposal:
1. AI / data science / computational modelling (high priority)
– In silico modelling of gastric digestion
– Prediction of enzyme–gluten–polyphenol interactions
– Virtual screening of polyphenols
– Integration of experimental and computational data
2. Experimental validation of digestive models (high priority)
– In vitro gastric digestion at acidic pH
– Enzyme stability and gluten fragmentation assays
– Validation of computational predictions
– Optional support in intestinal models
3. Industrial partner (complementary)
– Providers of polyphenol-rich by-products
– Expertise in formulation and prototyping of functional ingredients
These partners will be essential for modelling, validating and developing sustainable polyphenol-based solutions to reduce gluten intolerance.
Contact: transfer.officeinsa@ub.edu, franciscoperez@ub.edu.
Our concept integrates:
A highly active gastric enzyme capable of degrading gluten directly in the stomach.
Polyphenols derived from food by-products (cocoa, coffee, grape, olive, etc.) with antioxidant, anti-inflammatory and gluten-binding properties.
The study of enzyme–gluten–polyphenol interactions along the digestive tract, with special emphasis on the gastric stage prior to the formation of toxic peptides.
We are seeking partners with complementary expertise to strengthen the proposal:
1. AI / data science / computational modelling (high priority)
– In silico modelling of gastric digestion
– Prediction of enzyme–gluten–polyphenol interactions
– Virtual screening of polyphenols
– Integration of experimental and computational data
2. Experimental validation of digestive models (high priority)
– In vitro gastric digestion at acidic pH
– Enzyme stability and gluten fragmentation assays
– Validation of computational predictions
– Optional support in intestinal models
3. Industrial partner (complementary)
– Providers of polyphenol-rich by-products
– Expertise in formulation and prototyping of functional ingredients
These partners will be essential for modelling, validating and developing sustainable polyphenol-based solutions to reduce gluten intolerance.
Contact: transfer.officeinsa@ub.edu, franciscoperez@ub.edu.
The Institute of Nutrition and Food Safety (INSA-UB) is a research institute of the University of Barcelona dedicated to advancing nutrition, food science and health. INSA integrates multidisciplinary expertise across human nutrition, food chemistry, microbiology, biotechnology, food technology, metabolomics and host–microbiota interactions.
INSA researchers work across the full spectrum of the food system to develop scientifically grounded, health-oriented and sustainable solutions. The institute plays an active role in European consortia and maintains strong collaborations with hospitals, research centres and industry partners.
Key strengths include:
Expertise in functional ingredients, bioactive compounds and digestive physiology.
Advanced infrastructures for in vivo, ex vivo and in vitro models, including digestion models and immunological assays.
Solid experience in knowledge transfer, translational research and industry collaboration.
Multidisciplinary teams combining nutrition, immunology, food science, biotechnology and data analysis.
INSA-UB is committed to connecting research excellence with societal needs, contributing to healthier diets, improved food practices and sustainable food systems.
INSA researchers work across the full spectrum of the food system to develop scientifically grounded, health-oriented and sustainable solutions. The institute plays an active role in European consortia and maintains strong collaborations with hospitals, research centres and industry partners.
Key strengths include:
Expertise in functional ingredients, bioactive compounds and digestive physiology.
Advanced infrastructures for in vivo, ex vivo and in vitro models, including digestion models and immunological assays.
Solid experience in knowledge transfer, translational research and industry collaboration.
Multidisciplinary teams combining nutrition, immunology, food science, biotechnology and data analysis.
INSA-UB is committed to connecting research excellence with societal needs, contributing to healthier diets, improved food practices and sustainable food systems.