ABOUT

The purpose of the project is to conjugate trends of nouvelle cuisine, healthy food and gastronomic traditions valuing regional raw materials, creating new products, developing innovative processes, with potential application in restoration and scale up in food industry.

The project presents an innovative proposal with potential for involvement of students (undergraduate, master’s) and young researchers, also has an expectable impact in the region, emphasizing fruits, vegetables, honey, flavoring plants, juniper and vinous beverages, dairy byproducts, taking into account the partnerships with the business clusters of the region and the consortium skills.

It can contribute towards the creation of qualified jobs, rejuvenation of polytechnic institutions and stimulating private investment in IC&DT: technology transfer, patenting/licensing of industrial property. With the new technologies, it is intended to contribute to the sustainability and diversification of the offer, through distinctive products of increased sensorial complexity, new functionalities, ensuring good practices and food safety.

The prototypes are designed to provide innovation and convenience: new products with long shelf life and multiple food applications, aims the preservation of expensive/seasonal/surplus raw materials and valorization of byproducts. Financial analysis highlights the viability of these prototypes, which fall within the portfolio of existing products, contributing to the valorisation/requalification of vinager products and food emulsions, notably its inclusion in gourmet markets and diet, vegan or veggy goods.

The demand for exquisit products as purchase decision factor, make believe in its potential for growth. In this consortium there are no beneficiary companies, but the outputs of this project has as end receivers, companies in the region (food industry and restaurants), who have been asking, ESAS, technical cooperation in the areas of project work Agrio et Emulsio, which leveraged the decision, by the proposing team, in presenting this application.

Agrio et Emulsio – New Products Development (NewFoodNewTech) is a POCI-01-0145-FEDER-023583 project.

 

MILESTONES

Activity 1:

– Mid-term assessment: project progression is validated against work plan (October 2018)
– Final assessment: project progression is validated against objectives updated from previous assessment. (march 2019)

Activity 2:

– Mid-term assessment: project progression is validated against work plan (december 2017)
– Final assessment: project progression is validated against objectives updated from previous assessment. (august 2018)

Activity 3:

– Mid-term assessment: project progression is validated against work plan (march 2018)
– Final assessment: project progression is validated against objectives updated from previous assessment. (august 2018)

Activity 4:

Task 1 Concept test (November 2017/2018); definition of marketing strategy (February 2017/2018)
Task 2 – Plan for use and dissemination of the knowledge (august 2018)

Activity 5:

Progression is validated against project objectives. (may 2018)

Activity 6:

Final assessment: tasks? progression is validated against project objectives. (may 2018)