Topic 2: New foods – Fostering innovations in food design, processing and supply via demand-and-supply reorientation
We are interested in joining a consortium mainly related (but non limited) to the food waste matrices used to produce reformulated foods, with the aim of improving the nutritional profile, especially for fiber content, saturated fats, and antioxidants.
We are the Laboratory of Cellular and Molecular Nutrition at Tuscia University (Viterbo, Italy), led by Prof. Merendino Nicolò. Our expertise is related to the formulation and study of functional foods (mainly bakery products) using food waste matrices as ingredients to fortify them with fibers and antioxidants. We also have expertise in microbiota and polyunsaturated fatty acids.