HEALTHYMEAT · Strategies for enhancing the nutritional quality and health benefits of meat and meat products
6РП — Действия „Мария Кюри“
- Период
- 2004-09-01 → 2008-08-31
- Финансиране от ЕС
- 470 676 €
- Участници
- 1
- Схема
- EIF
Линиите свързват координатора с партньорите.
Накратко на български
Месото и месните продукти се анализират с цел подобряване на хранителните им свойства, например чрез добавяне на полезни съставки или промяна на мазнините. Това помага за създаването на функционални храни, които подпомагат здравето и предпазват от заболявания.
Кратко обяснение, генерирано от езиков модел по текста на CORDIS. Оригиналът е по-долу.
Резултати накратко
Final Activity Report Summary - HEALTHYMEAT (Strategies for enhancing the nutritional quality and health benefits of meat and meat products)
Meat and meat products are considered to be a vital component of a healthy diet an excellent source of protein, essential minerals, trace elements and vitamins and is strongly associated with strength and virility in our culture. Diet is an important factor affecting human well-being and health. A heightened awareness of consumers nowadays on the relationship between diet and health/disease prevention has fostered growth in the development of 'healthier' food products. The concept of 'healthier' foods includes 'functional foods' which are defined as foods used to prevent and treat certain disorders and diseases in addition to their nutritional value per se. The Meat Technology Department at the AFRC has been recognised as a Centre of Excellence in training early stage researchers by the award of a Marie Curie Host Fellowship for Early Stage Researchers (2004-2008) under the Structuring the European Research Area - Human Resources and Mobility Programme. This provided early stage researchers with the opportunity to undertake research in a country other than their own. The research carried out focused on enhancing the wholesomeness, health benefits and nutritional content of fresh meat and meat products by manipulation of the raw material, application of minimal processing and addition of ingredients. The research covered by the Marie Curie fellows encompassed assessment of new technologies and processes for developing functional meat products which could deliver health benefits to the consumer. The molecular basis for variation in IMF was examined through genomic and proteomic approaches. Strategies to increase healthier fats in fresh meat and meat products were investigated. The impact of nutraceuticals on palatability, technological and safety attributes was also assessed. The main outcome of this is that eight early stage researchers received training in innovative approaches in investigating the area of healthier meats and meat products. The skills and knowledge gained will benefit the researchers in their own career and potentially in the development of their own research programmes.
Текст от CORDIS, на английски · Данни: CORDIS, © Европейски съюз
Цел на проекта
The Meat Technology Department of The National Food Centre, Dublin, Ireland proposes to become an Early Stage Research Training Host Fellowship under the research theme 'Strategies for enhancing the nutritional quality and health benefits of meat and meat products'. It will host eight promising young researchers over a four-year period. Each fellowship will last for one year and two fellows will be recruited each year. The research will focus on enhancing the wholesomeness, health benefits and nutritional content of fresh meat and meat products by manipulation of the raw material, application of minimal processing and addition of ingredients. The research follows a number of strategies to produce healthier, functional meat and meat products: production of CLA and fatty acid enhanced meat and meat products, use of minimal processing to reduce need for traditional ingredients and additives such as salt, addition of ingredients such as dietary fibres to make healthy value-added products and preparation of low fat meat products. The research will contribute to the quality of life of the European consumer by providing healthier food and nutritionally advanced products. The Meat Technology Department has committed experienced staffs that have previous experience of training young researchers, including Marie Curie fellows. It also has the infrastructure available to provide fellows with the equipment and facilities they need to carry out high quality research. There is a very strong research programme in the Meat Technology Department and a history of securing international funding in the area of meat science. With access to excellent training facilities and supervisors, fellows will have a very valuable experience in the Meat Technology Department, which will contribute greatly to their research projects and careers. The Meat Technology Department is committed to ensuring that the visiting fellows receive the best opportunities.
Оригинален текст от CORDIS (на английски).
Участници
- TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY · DUBLINКоординаторИрландия
Връзки
Данни: CORDIS, © Европейски съюз