no. 22N/2019 Project
Project "Development of gluten-free products with nutritional value and improved sensory qualities through the use of new raw material resources"
NUCLEU Programme PN 19 02 – Researches on obtaining personalized foods: sensory quality, nutrition and authenticity – acronym Food4You
Contract no. 22N/2019
Project PN 19 02 02 02
Contracting authority: Ministry of Research and Innovation
Project completion period: 11.02.2019-2022
Buget: 1,850,000 lei
The objective of the project: analysis of different gluten-free raw material resources and optimal formulations for the development of nutritionally, functionally and sensory-enhanced gluten-free products. The research is based on rheological, nutritional, technological and sensory aspects. The project deal with a detailed analysis of the different categories of gluten-free flours until obtaining gluten-free products (bread, pasta, extrudates) and studying their quality. The results on a series of raw materials and the diversification of the gluten-free products are intended to specialists in the food sector, to people with gluten intolerance, as well as for those interested in personalized nutrition.
- identifying the gluten-free raw materials resources and characterizing them from rheological, thermal and nutritional point of view;
- development and nutritional and sensory characterization of gluten-free products such as bread, pasta and extrudates;
- establishing and optimizing the technological process for making gluten-free bread;
- identifying the most appropriate technological solutions regarding the extrusion technique in gluten-free products development.
Project manager: Alina Culetu
E-mail: firstname.lastname@example.org; email@example.com