Methusalem Funding > Food for the future
Food for the future
Coordinator |
Prof. Jan Delcour |
|---|---|
Methusalem Group |
Prof. Christophe Courtin |
Centre |
|
Starting date |
October 1st 2007 |
Financing |
EUR 750.000 per year |
Summary
The major focus of the work will be on enzyme systems and precision processing that allow unlocking the full potential of raw materials in modulating food properties and creating new functional ingredients. The research targets relate to enzymes and enzyme inhibitors, food processes and systems, and health related food (ingredient properties).
The enzyme systems studied are invariably hydrolases. Where relevant, the corresponding plant material endogenous proteinaceous hydrolase inhibitors will be studied as well. These enzyme systems are relevant for targeted studies on the specific role of their substrates and/or products in food processing and quality, tailoring sensory quality and/or health related food ingredient) functionality, and/or natural biopreservation of food.
The food processes chosen primarily include cereal, fruit and vegetable processing. In the particular case of cereal processing, bread and especially pasta making, and even both cake and cookie making as models will be chosen to understand the role of wheat flour constituents in processing and/or storage. Food properties sought include organoleptic quality (including texture), and shelf life.
The studies of health related food (ingredient) properties particularly target the gastro-intestinal and, in a later stage, the endocrine system. Prebiotic effects exerted by oligosaccharides, as well as their impact on symptoms of intestinal disorders such as irritable bowel syndrome will be studied, as will their effects on the gut immune system.