FERBLEND - Project partners

Presentation of partners

This project proposal brings together the competencies of four partners from Denmark, Germany, Italy and Poland who request funding. Two institutes from Spain and Turkey, not eligible for funding, offered to contribute to the project.

Partner 1: Prof. Harald Rohm, Technische Universität Dresden (coordinator)

Partner 2: Prof. Roberto Foschino, Università degli Studi di Milano

Partner 3: Prof. Milena Corredig, Aarhus University

Partner 4: Dr. Anna Michalska-Ciechanowska, Wroclaw University of Environmental and Life Sciences

Partner 5 (associated): Prof. Isabel Hernando, Universitat Politécnica de Valencia

Partner 6 (associated): Prof. Ibrahim Gülseren, Istanbul Sabahattin Zaim University

FERBLEND Research Insitutions

TU Dresden - Prof. Harald Rohm:

Prof. Harald Rohm and his team from the Chair of Food Engineering at Technische Universität Dresden have long-term expertise concerning work with side streams from food processing (for instance, whey, berry pomace), and in establishing strategies for reducing food
losses in production, and food waste.

Università degli Studi di Milano - Prof. Roberto Foschino

Prof. Roberto Foschino and his team from Università degli Studi di Milano has fundamental expertise in scaling up protocols from cell biomass up to small size fermented foods production, with the necessary instrumental equipment for monitoring microbiological and chemical parameters. P2-IT has a laboratory collection with over a thousand microbial strains, mainly lactic acid bacteria and yeasts. A robust identification and genetic characterization of microbial strains are carried out through sequencing of target genes and molecular typing.

Aarhus University - Prof. Milena Corredig

The team of Prof. Milena Corredig at Aarhus University has extensive experience with multiphasic protein blends, in food matrix design for improved functionality, in protein and fiber rich products processing, and in analyzing processing effects on protein functionality. All methods for the analysis of physical and chemical properties of raw ingredients, fermented mixtures, platform products and final model foods are available (e.g., HPLC and GC-MS, electrophoresis, rheology, confocal microscopy). Prof. Corredig acts as deputy coordinator of the project.

Wroclaw University of Environmental and Life Sciences - Dr. Anna Michalska-Ciechanowska

The team of Dr. Anna Michalska-Ciechanowska from Wroclaw University of Environmental and Life Sciences has a broad experience in pre- and post-treatments of plant-based products, mainly connected to thermal treatment (drying by selected techniques, extrusion). The team members are specialized at physico-chemical analyses of food raw material and products, including proximate analyses as well as more sophisticated analyses. This includes protein and fatty acids profiles, and the analysis of Maillard reaction and caramelization products, performed by HPLC, GC, and UV-VIS spectral analyses.

Universitat Politécnica de Valencia - Prof. Isabel Hernando

Prof. Isabel Hernando is the coordinator of the research group of Food Microstructure and Chemistry. Our group carries out its research activity in the Department of Food Technology . The main research expertise are: (i) Optimisation of formulation and processing for obtaining healthy foods (ii) structure and physicochemical studies to evaluate shelf-life in foods, (iii) microstructurerheology- perception relationship (iv) extraction of bioactive compounds using non-thermal technologies.

Istanbul Sabahattin Zaim University - Prof. Ibrahim Gülseren

The research group of Prof. Ibrahim Gülseren studies the generation of protein concentrates from cold pressed deoiled seed meals, their technical characteristics and utitlizing them as food applications. Other research topics are the enzymatic proteolysis of plant proteins and generation of protein hydrolysates, and extraction of polyphenolic compounds from lesser characterized local fruits and investigation of their anti-carcinogenic and apoptotic potential.