BrainMap

Mrs. Anca Farcas

PhD in Biotechnology

Associate Professor - UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Researcher | Teaching staff | Scientific reviewer | Manager

Anca C Farcaș holds a PhD in Biotechnology and is an Associate Professor and researcher in the Department of Food Science, Faculty of Food Science and Technology. Her research focuses on the sustainable valorization of agro-industrial by-products, the recovery and characterization of bioactive compounds using advanced and integrated technologies, and the development of functional ingredients and food products. She has published more than 100 articles in Web of Science-indexed journals, including 25 as first or corresponding author, authored 14 international book chapters, edited 3 international books, served as Guest Editor for 6 Web of Science-indexed Special Issues, and contributed to one patent application. She has participated in more than 15 national and international research projects and coordinated as leader 3 projects, with a total budget of 415,000 EUR, focused on innovative strategies for the integrated valorization of beer/cereal industry by-products.

Web of Science ResearcherID: https://www.webofscience.com/wos/author/record/V-2472-2018

Curriculum Vitae (17/07/2026)

Expertise & keywords

Eco-sustainable valorisation of vegetable by-products in new agutenic prototypes. Call name: P 5.2 - SP 5.2.1 - Proiecte de cercetare pentru stimularea tinerelor echipe independente - Competiția 2023
PN-IV-P2-2.1-TE-2023-0564 2025 - 2027

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://food1765.wordpress.com

Abstract:

In the context of huge amounts of food waste, global hunger and reduced availability of natural resources, the valorisation of food by-products is a crucial trend that could ensure food sustainability and promote the circular economy. Fruit and vegetables are the food group that generates the highest amount of food waste, mainly due to their perishable physico-chemical composition and the large quantity produced. On the other hand, lactic acid fermentation using lactic acid bacteria and solid fermentation using fungi are new, sustainable and easy-to-use methods for the recovery of by-products from fruit and vegetable processing. Thus, the main purpose of this project is to valorise by-products from apple, plum, carrot and red beet processing by controlled fermentation and use them in the manufacture of new functional aglutenic prototypes. The extrusion process is a process that enables the production of snack-type extrudates, which are nowadays, increasingly used in human comsumption. Thus, after the fermentation process, the by-products will be freeze-dried and exploited by extrusion in the manufacture of new products enriched in polyphenols, carotenoids and minerals. The final products will be optimised and tested from a physico-chemical, textural and sensory point of view.

Innovative solid-state fermentation system for enhancing the nutraceutical content of agrifood by-products Call name: P 4 - Proiecte de cercetare exploratorie - PCE-2021
PN-III-P4-PCE-2021-0750 2022 - 2024

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://pce0750.wixsite.com/website

Abstract:

Nutraceuticals (NLs) are biomolecules (carbohydrate derivatives, polyphenolics and fatty acids/structural lipids, carotenoids) that have health-promoting, disease-preventing, or medicinal properties. NLs are found in small amounts in dietary sources, thus it is necessary to develop procedures to increase their concentration and extractability. The agri-food by-products could be appropriate for using them as raw materials in the production of these industrially relevant bioactive compounds under solid-state fermentation (SSF) conditions. The aim of the present project is to develop, for the first time in the field, improved SSF processes using encapsulated fungal spores (individual and mixed-cultures), with different functions/ properties/ biosynthesis mechanisms to enrich simultaneously some abundant agro-industrial by-products (brewer's spent grain and grape pomaces) with valuable hydrophilic (polyphenolics) and lipophilic (polyunsaturated fatty acids and β-carotene) biomolecules.

Eco-sustainable bio-conversion of brewers spent grain towards complete valorization Call name: P 4 - Proiecte de Cercetare Exploratorie, 2020
PN-III-P4-ID-PCE-2020-2306 2021 - 2023

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://ancafarcas.wixsite.com/sustainable-pce

Abstract:

Brewers spent grain (BSG) is the insoluble residue generated from the production of wort in the brewing industry, being estimated that worldwide the annual output is around 30 million tons of wet spent grain. This plant-derived by-product is known to contain significant amounts of valuable components, which remain unexploited in the brewing processes. Despite the continuous progress from the recent years, in this area there is still a priority to develop/adapt eco-sustainable valorizations procedures because many of the methods proposed to extract individual components are financially expensive, it degrades the environment through high solvent consumption, and by default they have a low feasibility degree. The project entitled: "Eco-sustainable bio-conversion of brewers spent grain towards complete valorization", is focused on developing a procedure that will allow a complete exploitation of BSG as source of bioactive compounds and functional fractions. The first direction was designed to find the most appropriate treatment in order to increase the release and bioavailability of bioactive molecules from lignocellulosic matrix (O1-O2). The second direction aims to optimize the protocol for developing functional fractions and to demonstrate the procedure eco-sustainability. A complex statistical analysis with intelligent chemometric tools will be applied in order to achieve the complete bioconversion system (O3-O5).

Development of novel nanocarriers for enhanced physico-chemical properties, bioactivities and stability of essential oils Call name: P 4 - Proiecte de Cercetare Exploratorie, 2020
PN-III-P4-ID-PCE-2020-1847 2021 - 2023

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://soniasocaci.wixsite.com/nanoseo

Abstract:

Essential oils (EOs) are aromatic volatile oily liquids extracted from different parts of plants, known to possess various bioactivities, including antioxidant, antimicrobial and antiproliferative activities. Despite their numerous proved health benefits, EOs are very sensitive to environmental factors (light, heat, moisture, oxygen) when used as such, having a high volatility, strong odour and poor water solubility. These drawbacks limit their application as active compounds in food, pharmaceuticals or cosmetics. To overcome these shortcomings, the nano-sized delivery systems are considered as one of the most promising technologies. Nanocarriers can be used for entrapment of EOs to uphold their original characteristics during processing and to improve their physico-chemical and functional properties. Thus, the present proposal is focused on the development and comprehensive characterization of three innovative nanoformulations: (i) EOs nanoemulsions, (ii) EOs loaded in chitosan nanoparticles and (iii) EOs-metallic nanoparticles colloidal dispersions. The developed nanoformulations will provide the protection of the EOs bioactive compounds, enhancement of their stability, bioavailability, controlled release and hence in their effectiveness as antioxidants, antimicrobials or antiproliferative agents.

Functional collaboration model between public research organisations and the private sector for high-level scientific and technological services in the bio economy field Call name: P 1 - SP 1.2 - Proiecte complexe realizate in consorții CDI
PN-III-P1-1.2-PCCDI-2017-0056 2018 - 2021

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); STATIUNEA DE CERCETARE -DEZVOLTARE AGRICOLA TURDA (RO); UNIVERSITATEA BABES BOLYAI (RO); UNIVERSITATEA TEHNICA DIN CLUJ - NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://sweetconomy.com

Abstract:

The aim of the project is to develop a functional collaboration model between public research organizations and the economic environment in order to provide high-level scientific and technological services in the field of bioeconomics. The objectives of the project are: O1: Creation of a consortium between public research organizations (USAMV, SCDA TURDA, UBB, UTCN) and the economic environment; O2: Increasing institutional capacity through scientific and technological services, through human resources expertise to improve institutional performance; O3: Increasing the institutional capacity to capitalize on the results of the research, by the functioning of the technological transfer component to the economic environment, by publishing and invention patents; O4: Reduction of 30% sugar addition in fermented foods and obtaining a consortium of atomized lactic bacteria. These general objectives are based on the following scientific objectives: Os1: Cultivation of 3 soybean varieties in 3 systems of soil cultivation and characterization of soybean chemical profile; Os2: Evaluation of the toxicological impact of nanoparticles in soybean and the development of a biosensor to identify titanium, zinc and gold nanoparticles accumulated in the plant and grain; Os3: Selection of lactic bacteria and optimization of fermentative processes on soybean and wheat substrate, by mathematical modeling, for the production of polyols to reduce sugar addition in food; Os4: Microinjection of the consortium of lactic bacteria by atomization, envelope aseptic packaging for industrialization; Os5: Educational program on nutrition with soy products, based in the community.The main impact of this proposal is reflected by the creation of new jobs for researchers, sustainable and after the completion of the project, by expertise the human resources and by training the young researchers in modern techniques for the re-launch of SCDA Turda.

New integrated approach for food waste valorization Call name: P 1 - SP 1.1 - Proiecte de cercetare pentru stimularea tinerelor echipe independente
PN-III-P1-1.1-TE-2016-0973 2018 - 2020

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://soniasocaci.wixsite.com/intvalwaste

Abstract:

Large amounts of wastes are generated annually by the food industry, their efficient management and valorisation representing one of the main objectives of EU actions against food waste and towards sustainable development. Citrus is one of the most important fruit crop in the world. About 50–60 % w/w of the processed citrus fruits becomes waste which if not processed further, can give rise to serious environmental pollution. CW contains a wide range of bioactive compounds, such as essential oils, carotenoids, fibre, flavonoids, which have many applications in food, cosmetic and pharmaceutical industry. Despite the existing studies on exploitation of bioactive molecules from food wastes, there is still a struggle and need in finding the most efficient methods that could also be economically viable. In this context, the project aims the development of a procedure for the sequential recovery of bioactive compounds from CW, towards achieving the “zero-waste” desiderate. The envisaged bioactive compounds to be recovered from CW, are essential oils (EO), antioxidant compounds (phenolics, flavonoids) and dietary fibres. The performance of the proposed procedure will be assessed (i.e. yield, possibility to be scaled-up) as well as the functionality and bioactivities of recovered biomolecules (i.e. antioxidant capacity, antimicrobial activity, emulsifying properties) using modern analytical techniques. By means of mathematical modelling and statistical analysis of data, the best working parameters will be selected for the design of integrated multi-step system for CW bioactive compounds recovery and valorization.

Optimisation of an integrated system for valorisation of brewers’ spent grain bioactive compounds using micronization and sequential extraction methods. Call name: P 1 - SP 1.1 - Proiecte de cercetare Postdoctorală
PN-III-P1-1.1-PD-2016-0869 2018 - 2020

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://ancafarcas.wixsite.com/bsg-esy

Abstract:

Nowadays, the scientific research is focused on finding new ways of valorization of food industry by-products by identifying or optimizing the most appropriate extraction methods for the recovery of the bioactive molecules. The brewers’ spent grain (BSG) is the main solid waste produced in large quantities (annual worldwide output is around 30 million tons) by the beer industry, resulted after mashing and filtration stage. Owing to the significant amount produced annually, the low market value, environmental awareness, and the recognition that BSG may represent a nutritionally valuable by-product, efforts should be increasingly focused on valorization of this biomass. Despite the continuous progress in the recent years, in this area there is still the need and a priority to develop/adapt modern and efficient methods for extraction of this bioactive compounds. In this respect, have been approached two major research directions. The first direction was designed to find the most appropriate micronization degree in order to increase the release and bioavailability of BSG interest compounds (O1-O2). The second direction aims to optimize the extraction conditions in order to achieve the best sequential model for the identification and recovery of compounds with antioxidant potential, proteins and essential amino acids (O3-O4). After completing the four key objectives, a complex statistical analysis will be applied in order to achieve the optimal integrated system for valorization of BSG. Using the bioactive molecules recovered from BSG represents a sustainable alternative of wastes exploitation as inexpensive source of valuable compounds, at the same time developing innovative food and non-food products with health promoting benefits contributing to an efficient waste reduction management and enhancing the economic potential of breweries.

Novel technologies applied to improve beer flavor stability Call name: P 3 - SP 3.1 - Proiecte de mobilități, România-China (bilaterale)
PN-III-P3-3.1-PM-RO-CN-2018-0168 2018 - 2019

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); South China University of Technology (CN)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://beerflav.wixsite.com/beerflav

Abstract:

Beer is a complex mixture of hundreds of ingredients that contribute to its characteristic flavor. Ensuring the stability of the beer aroma is a current challenge for actors in the beer industry, becoming one of the main technological challenges. Reaching the quality of the beer in terms of its flavor and stability can be a complex process, especially considering the variety of flavors and beer types accepted by consumers. As more and more beer companies want to join the global beer market, this involves longer product times to the consumer, increasing the risk of lower beer quality. It is therefore intended to identify innovative, economically efficient technological solutions that are capable of meeting current consumer quality requirements. The project proposal aims to improve the stability of the beer aroma by protecting the antioxidants from the raw material during the technological flow, respectively during the storage of the beer. It is envisaged the extraction of antioxidants from the hops broth and the residual yeast yeast and the addition in specific doses of the obtained extracts capable of improving and prolonging the stability of the beer aroma.

Mobilitate cercetător Anca Fărcaș Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori, 2019
PN-III-P1-1.1-MC-2019-0519 2019 - 2019

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

Obtaining an assortment of dietary cookie through the valorisation of apple dry residue. Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2017-0749 2017 - 2018

Role in this project: Key expert

Coordinating institution: PEEKPATI PROD SRL

Project partners: PEEKPATI PROD SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://sites.google.com/view/appleresidbiscuit

Abstract:

Transformation of a raw material to foodstuff creates a ‘waste’ that

comprises as well the edible food mass that is lost, discarded, or

degraded in the different stages of the food supply chain.

Food ‘wastes’ have long been considered as undesirable materials that

were disposed of in costly manners via animal feed, landfill or

incineration, but nowadays, they are considered as promising sources of

valuable nutraceuticals.

In the food industry exist a series of residues, such as peels and haft of apples, which have a significant contribution of bioactive compounds and they can be recovered successfully. Apple peels have higher levels of total polyphenolic compounds than flesh or core and concentrate

specially quercetin glycosides, chlorogenic acid and phloridzin. In

addition, these compounds fights free radicals and can have a profound

effect on health. Also, apple peels polyphenols were shown to have

beneficial actions on oxidative stress and inflammation.

Due to the high oligosaccharides content apple waste are sources of

sweetener that provides an original and natural taste for the product.

The aim of this project is to obtain dietary cookies by adding adequate

amounts of apple residue powder. This initiative offers a comprehensive

solution for managing the apple waste collected in this unit.

The innovative aspect consists in the use of apple waste as a natural

ingredient with high nutritional value and a positive impact on consumer health. The apple wastes are collected after peeling operation of apples used as filler for preparing pastries in the unit. In this way apple wastes are source for obtaining flour residue, low cost, leading to scrape losses.In this way the apple residue powder is a potential source for obtaining a assortment of dietary cookies with low cost, leading to waste valorization.

Natural extracts of bioactive compounds from the residue of brewer’s spent grain with applications in the development of new functional foods Call name: Projects for Young Research Teams - RUTE -2014 call
PN-II-RU-TE-2014-4-0842 2015 - 2017

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: http://www.bioencapbread.com

Abstract:

The consumers’ awareness of the direct relation between the diet and health has led to an increased scientific interest for the development of new functional foods and exploitation of new sources of biological active compounds. The brewer’s spent grain is the main solid waste produced in large quantities in beer industry being traditionally used as feed. Due to its high content in bioactive compounds (fibre, proteins, fatty acids, antioxidants), nowadays the attention is focused on the possibilities of the re-utilization of brewers' spent grain in food industry (functional ingredient), pharmaceutical or cosmetic industry. The consumption of rich polyphenols foods is an efficient way to combat the negative effects caused by the oxidative stress, due to their beneficial health effects: antioxidant, anti-inflamatory, cardio- and neuroprotective. Bread is the most widely used food in the human diet and therefore an ideal matrix through which polyphenols can be delivered to consumer. Thus, the project aims the development of a functional bread, being structured on two research directions:

1) the exploitation of brewers’ spent grain as a low cost source of polyphenols

2) use of microencapsulated polyphenolic extracts to develop a functional bread whose stability and functionality is maintained throughout the shelf life.

New functional bread enriched with brewer's spent grain flour Call name: Cecuri de Inovare 2013
PN-II-IN-CI-2013-1-0018 2013 - 2014

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: MOLDIG SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

In prezent, accentul se pune tot mai mult pe efectele fiziologice benefice pe care alimentele le pot avea asupra organismului, un interes tot mai mare fiind acordat alimentelor funcţionale.Consumatorul îşi îndreaptă atenţia spre alimente bogate în compuşi care promovează sănătatea: antioxidanţi, acizi graşi, fibre, vitamine, proteine.In industria alimentară există o serie de subproduse cu un aport considerabil de compuşi biologic activi care pot fi valorificate cu succes, cum ar fi borhotul de malţ rezultat în fabricarea berii.In mod tradiţional acesta este utilizat în scop furajer.Datorită conţinutului ridicat în fibre şi proteine cercetările actuale sunt axate pe valorificarea borhotului în alimentaţia umană.Consumul de produse ce conţin borhot previne apariţia dereglărilor gastrointestinale, a bolilor cardiovasculare, reglează tranzitul intestinal, favorizează eliminarea grăsimilor şi scăderea colesterolului.Având în vedere că societatea beneficiară este producătoare de produse de panificaţie, scopul proiectului este de a obţine un sortiment de pâine funcţională prin adaosul unei cantităţi optime de făină de borhot de malţ. Obiective: Obţinerea unor prototipuri de pâine funcţională, cu diferite proporţii de făină de borhot; Evaluarea influenţei pe care procentul de făină de borhot îl are asupra calităţii/funcţionalităţii produsului finit; Optimizarea retetei de fabricaţie a pâinii functionale. Pentru realizarea obiectivelor, se va determina conţinutul în compuşi biologic activi (fibre, proteine, acizi graşi, capacitate antioxidantă, compuşi volatili de aromă, amidon) atât a făinii de borhot cât şi a prototipurilor de pâine.Prototipurile obţinute vor fi evaluate senzorial, determinându-se şi parametrii reologici şi calitativi (elasticitate, capacitate de absorbţie a apei, porozitate, etc).In urma evaluării rezultatelor obţinute, se va stabili reţeta de fabricaţie pentru pâinea funcţională cu borhot pe care beneficiarul o va fabrica şi introduce spre comercializare

Innovations in Food Science and Human Nutrition Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori
PN-III-P1-1.1-MC-2018-0306 2018 -

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

21st Euro-Global Summit on Food and Beverages, Berlin, Germania Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori
PN-III-P1-1.1-MC-2017-0999 2017 -

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

Development of new functional bio-edible films with antioxidant and antimicrobial properties by incorporation of bioactive compounds extracted from plants Call name: P 3 - SP 3.1 - Proiecte de mobilități, România-Belgia (bilaterale)
PN-III-P3-3.1-PM-RO-BE-2016-0025 2016 -

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); Universitatea Liege, Agro-Bio-Tech Gembloux (BE)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

Prezenta propunere se înscrie în ariile tematice “Ambalaje biodegradabile” şi abordează, una din directiile majore de cercetare fundamentală din domeniului siguranţei alimentare, prin obţinerea de noi materiale active de ambalare, folosind subproduse din agricultură și industria alimentară.

Proiectul propune dezvoltarea unor noi concepte de membrane active utilizate la ambalarea alimentelor, inovative şi competitive, având la bază resurse naturale regenerabile, a căror utilizare conferă siguranţa şi securitatea produselor alimentere. Obiectivele răspund cerinţelor consumatorilor şi trendului din marketing privind modalităţile naturale de păstrare şi conservare a alimentelor pentru creşterea calităţii şi prelungirii stabilităţii la depozitare.

Obiectivul general al acestui studiu constă în dezvoltarea de bio-membrane antimicrobiene având ca şi matrici polizaharidul kefiran, amidonul din manioc şi izolat proteic din zer şi au drept scop creşterea conservabilităţii produselor alimentare. Aceste filme sunt biofuncţionalizate prin încorporarea de compuşi bioactivi, polifenoli extraşi din sâmburii de struguri roşii şi uleiuri esenţiale extrase din frunze de telina şi loboda.

Noile tipuri de membrane active vor prezenta beneficii majore în domeniul sanătăţii consumatorilor prin reducerea riscului de îmbolnăviri cauzate de contaminarea microbiană a alimentelor şi de migrarea diferitelor substanţe chimice în alimente din matricea ambalajelor sintetice şi din mediul exterior.

FILE DESCRIPTION	DOCUMENT
List of research grants as project coordinator or partner team leader
Significant R&D projects for enterprises, as project manager
R&D activities in enterprises
Peer-review activity for international programs/projects