NMR-IMPROV — NMR relaxation tools for improving and protecting quality of dairy products

Results in brief

NMR relaxation tools for improving and protecting quality of dairy products

NMR-IMPROV introduces an innovative approach to examining the properties of dairy products through advanced Nuclear Magnetic Resonance (NMR) relaxation techniques, including Fast Field Cycling and Time-Domain NMR. This concept is based on the understanding that the macroscopic properties of dairy products are determined by the molecular dynamics of their individual components, such as macromolecules and water. By investigating these molecular interactions, NMR-IMPROV aims to create guidelines that ensure optimal rheological properties, textures, and overall product quality, while preventing issues like aggregation and phase separation, and helping verify product authenticity. The knowledge gained will be used to address challenges in dairy technology, particularly in the development and storage of fermented, plant-based, and personalized products, as well as those made from locally sourced raw materials. NMR-IMPROV seeks to position NMR relaxation as an effective tool for evaluating the quality and authenticity of dairy products. NMR-IMPROV fosters collaboration between academic experts in NMR relaxation and food scientists and engineers, aiming to translate these advanced techniques from research labs to the dairy industry.

Data: CORDIS, © European Union

Project objective

NMR-IMPROV proposes a radically new approach to investigating properties of dairy products by exploiting Nuclear Magnetic Resonance (NMR) relaxation, including Fast Field Cycling and Time-Domain NMR methods. The core of the concept is to acknowledge that macroscopic properties of dairy products are largely determined by dynamics of individual molecular fractions (from macromolecules to water) present in the system. Revealing and understanding the dynamics and arrangement of molecular fractions consisting dairy products is essential for providing a foremost guideline for designing products of required rheological properties and texture, avoiding effects such as aggregation or phase separation, and assessing authenticity of the products. The goal of NMR-IMPROV is to form an interdisciplinary and intersectoral network including physicists, chemists, mathematicians, food scientists and engineers and software and electronic engineers to develop NMR relaxation based means to gain knowledge on dynamical properties of dairy products on the molecular level. Relationships between NMR relaxation parameters and macroscopic properties of dairy products, investigated by conventional methods, will be established. The knowledge is meant to be exploited to address challenges of dairy technology associated with development and storage of products that are fermented, plant-based, personalized and manufactured from local raw goods. Moreover NMR-IMPROV aims at establishing NMR relaxation as a tool for evaluating quality and authenticity of dairy products. NMR-IMPROV builds a bridge between specialists from academia, with deep expertise in NMR relaxation, and food scientists and engineers for the ultimate goal of transferring NMR relaxation from academia to dairy industry. This is to be achieved by profiting from the synergy and transfer of knowledge between the parties involved and intensive training of young researchers and industry members.

Original text from CORDIS.

Participants

UNIWERSYTET WARMINSKO MAZURSKI W OLSZTYNIE · OLSZTYNCoordinatorPoland
ALMA MATER STUDIORUM - UNIVERSITA DI BOLOGNA · BolognaItaly
American University of Beirut · BeirutLebanon
ECOLE SUP DES SCIENCES DE L'ALIMENT ET DES INDUSTRIES AGROALIMENTAIRES D'ALGER · AlgiersAlgeria
HOCHSCHULE WEIHENSTEPHAN-TRIESDORF · FreisingGermany
INSTITUTO SUPERIOR TECNICO · LisboaPortugal
JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY · NairobiKenya
MIDDLE EAST TECHNICAL UNIVERSITY · AnkaraTürkiye
PORTO CONTE RICERCHE SRL · AlgheroItaly
RESONANCE SYSTEMS GMBH · Kirchheim Unter TeckGermany
SFAX UNIVERSITY · SfaxTunisia
STELAR SRL · MedeItaly
SUTAS SUT URUNLERI AS · BursaTürkiye
UNIWERSYTET IM. ADAMA MICKIEWICZA WPOZNANIU · PoznanPoland

NMR-IMPROV · NMR relaxation tools for improving and protecting quality of dairy products

Results in brief

NMR relaxation tools for improving and protecting quality of dairy products

Project objective

Participants

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