BrainMap

Mr. Andrei Borsa

Assistant

Lecturer - UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Other affiliations

Fulbright Visiting professor 4 months - University of Rochester Ain Center of antrepreneurship (United States of America)

Researcher | Teaching staff | Entrepreneur | Manager | Consultant

Expertise & keywords

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 new innovative meat products Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1361 2018 - 2018

Role in this project:

Coordinating institution: EVEREST PRODSERV SRL

Project partners: EVEREST PRODSERV 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://cecinocaresiteeverest.home.blog/

Abstract:

The meat and the meat products represent an important source of nutrients in human nutrition. However, the meat consumption is associate cu several chronic-degenerative diseases, therefore the improving of meat products represents o real challenge for science and industry. The idea to use functional foods as a source of nutrients for improving health opens a whole new field in meat industry. Be sides of traditional presentation exists several ways that the meat sector can change compositions of meat products components, both in quality and quantitative terms and can develop products with high properties. In the current context, there is an increase in consumer demand for functional products, fortified, especially with minerals, unsaturated fatty acids and high quality vegetable protein.

This project proposal aims to improve the microbiological and sensory qualities of a meat preparation by fortifying it with nutrients of vegetable origin, thus creating a functional food. The objectives of the project respond to the customers' tendency and marketing requirement regarding the creation and marketing of new innovative products.

The use of brown marine algae is a rich source of fiber and minerals, thus improving the mineral balance in the body. Adding them to foods helps reduce the amount of synthetic preservatives, thus creating a product with many health benefits, and their use as functional food new perspectives in food processing.

Pastries with innovative structures using food waste Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1374 2018 - 2018

Role in this project: Project coordinator

Coordinating institution: PRIMA AUTOMOBILE SRL

Project partners: PRIMA AUTOMOBILE 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/usamvcluj.ro/vegapan/pagina-de-pornire

Abstract:

Nowadays, local manufacturers are constantly innovating and diversifying production to meet markets demand and consumer insistence on freshness, integrity, composition and product quality.

The originality of the project is the creation of new pandispan type products incorporating in their matrix vegetables and crushed fruits together with plant albumin and other residues to obtain a vegan product with functional properties, with stable structure and sensory characteristics during storage. These will serve for diversifying the assortment and then lead to the production of high quality, nutritionally balanced pastry products.

Implementation of the blockchain technology in the dairy industry Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-0996 2018 - 2018

Role in this project: Partner team leader

Coordinating institution: INOVA TT SRL-D

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

Affiliation: INOVA TT SRL-D (RO)

Project website: https://sites.google.com/usamvcluj.ro/dairytracer

Abstract:

Traceability is a key element of transparency and integrated into the quality system. Associated with a flow of information, it is a physical process, which consists in tracking the food in space and time with the help of documents. The purpose of the project: Design and testing for the introduction of a system based on blockchain technology in QR code with the role of digital traceability of dairy products, ensuring the transparency from the producer to the consumer, reducing the costs, the volume of documents and protecting the environment. This product meets the needs of consumers and manufacturers to ensure transparency in the production and marketing of dairy products, bearing in mind that imports of such products have increased recently, but the legislation in force does not ensure this fact. As a concept, it could later be developed for all types of food, allowing the final consumer to verify only by simply scanning the entire food chain from the farm to the fork.

Pastries with innovative structures using food waste Call name:
PN-III-P2-2.1-CI-2018-1374 2018 - 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: https://sites.google.com/usamvcluj.ro/vegapan/pagina-de-pornire

Abstract:

Nowadays, local manufacturers are constantly innovating and diversifying production to meet markets demand and consumer

insistence on freshness, integrity, composition and product quality.

The originality of the project is the creation of new pandispan type products incorporating in their matrix vegetables

and crushed fruits together with plant albumin and other residues to obtain a vegan product with functional properties,

with stable structure and sensory characteristics during storage. These will serve for diversifying the assortment and then

lead to the production of high quality, nutritionally balanced pastry products.

Implementation of blockchain technology in the dairy industry Call name:
PN-III-P2- 2.1-CI-2018-0996 2018 - 2018

Role in this project: Partner team leader

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://sites.google.com/usamvcluj.ro/dairytracer/pagina-de-pornire

Abstract:

Traceability is a key element of transparency and integrated into the quality system. Associated with a flow of information, it is a physical process,

which consists in tracking the food in space and time with the help of documents. The purpose of the project: obtaining a system based on blockchain

technology in QR code at laboratory scale with the role of digital traceability of dairy products, ensuring the transparency from

the producer to the consumer, reducing the costs, the volume of documents and protecting the environment.

This product meets the needs of consumers and manufacturers to ensure transparency in the production and marketing of dairy products,

bearing in mind that imports of such products have increased recently, but the legislation in force does not ensure this fact.

Digital traceability in the meat industry Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2017-0782 2017 - 2017

Role in this project: Partner team leader

Coordinating institution: INOVA TT SRL-D

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

Affiliation: INOVA TT SRL-D (RO)

Project website: https://sites.google.com/usamvcluj.ro/inova/pagina-de-pornire

Abstract:

Traceability is a key element of transparency and integrated into the quality system. Associated

with a flow of information, is a physical process, which consists in tracking food in space

and time with the help of documents. It is a process that is used by specialized personnel, requiring a large amount of data to be entered manually, either in scriptic or electronic environments. This problem in the entire food sector is desired to be solved with the development of a Traceability Application, which is the purpose of this project.

The application can become a marketing tool for local producers of food (giving them an effective way to differentiate), and a useful information tool for consumers, who through a simple scan with the phone can get information about the entire food chain, from farm to fork.

NEW GENERATION OF INNOVATIVE FUNCTIONAL BEVERAGES WITH IMPACT ON HUMAN GASTROINTESTINAL HEALTH Call name: Joint Applied Research Projects - PCCA 2013 - call
PN-II-PT-PCCA-2013-4-0743 2014 - 2017

Role in this project: Partner team leader

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

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); B.W.B. S.R.L. (RO); INSTITUTUL REGIONAL DE GASTROENTEROLOGIE - HEPATOLOGIE PROF. DR. OCTAVIAN FODOR CLUJ-NAPOCA (RO); CENCIRA CENTRUL DE CERCETARE ȘI INOVARE AGROALIMENTARĂ SRL (RO)

Affiliation:

Project website: http://foodprofit.weebly.com/

Abstract:

In the last decades consumer demands in the field of food production has changed considerably. Consumers more and more believe that foods contribute directly to their health. Functional foods represent one of the most interesting areas of research and innovation in the food industry.

The aim of FOOD-PROFIT is to develop a new generation of probiotic functional beverages using agro-food waste, microencapsulated/granulated bacteria, bottling into controlled release bottles. Microcapsules/granules containing probiotics bacteria will be stored into bottle cap until consumption of beverage, when consumer must to push the bottle cap and the beads with bacteria or bacteria granules will be released into the juice mass. In vivo clinical investigations will be carried out in order to evaluate the beverages functionality on healthy human subjects and patients with gastrointestinal diseases. Thus, will be designed innovative functional probiotics beverages with impact on gastrointestinal health, increasing the innovation rate in this area, stimulating new beverage opportunities and taking away barriers for the transfer of knowledge to real innovation.

The strategic objectives of FOOD PROFIT project are: (a)Characterization of agro-food waste (apple, sugar beet, orange and grape) using advanced techniques (HPLC-MS, GC-MS, FTIR, UV-Vis) and cultivation, granulation, microencapsulation of probiotic bacteria (L. casei, L. plantarum, B. infantis, B. breve), (b)Development of different variants of beverages with microcapsules containing bacteria/ granulated bacteria and the optimal ratio between agro-food wastes (c) In vivo clinical investigation of probiotic beverages functionality and their effects on human gastrointestinal diseases.

FOOD-PROFIT is considered to be a strategic project for development of new concepts and products that, once transferred to the industry, will enable the European food industry to compete and take back the lead in the highly competitive global market.

Cercetări privind tehnologia de obţinere a unui kit pentru fabricarea berii de casă Call name: Cecuri de Inovare - 2012
PN-II-IN-CI-2012-1-0010 2012 - 2012

Role in this project: Project coordinator

Coordinating institution: Universitatea de Ştiinţe Agricole şi Medicină Veterinară Cluj-Napoca

Project partners: S.C. B.W.B. S.R.L. (RO); Universitatea de Ştiinţe Agricole şi Medicină Veterinară Cluj-Napoca (RO)

Affiliation:

Project website:

Abstract:

Condițiile economice tot mai acerbe şi creşterea continuă a accizelor, au dus la scăderea vânzărilor de băuturi alcoolice (obiectul principal de activitate al societății). Astfel S.C. B.W.B. S.R.L. prin reprezentanții săi legali doreşte să îşi diversifice gama de produse dezvoltând un produs nou, inovator şi anume “Berea facută acasă”. Societatea doreşte să realizeze un parteneriat cu U.S.A.M.V. Cluj-Napoca prin care să se dezvolte un prototip de kit pentru fabricarea berii de casă, pe care ulterior să îl comercializeze.

Mai exact procesul tehnologic normal de obținere a berii se va întrerupe chiar înainte de a se realiza însămânțarea cu drojdie, şi începerea fermentației, adică la faza de must de bere (apa+malț+hamei). Iar partea de însămânțare cu drojdie se va realiza de către consumatorul final, în locuința sa. Obiective.

Scopul proiectului este de a face cercetări în parteneriat cu U.S.A.M.V. Cluj-Napoca privind modul în care se va obține produsul finit. Trebuie analizate modalitățile în care acest must de bere se va obține şi ulterior comercializa. Astfel se doreşte atingerea următoarelor obiective:

• verificarea posibilităților de obținere a unui must de bere concentrat (necesar pentru a obține 2 L produs finit -bere nefiltrată) direct prin creşterea conținutului de malț şi hamei sau necesitatea introducerii unui proces de fierbere-concentrare-liofilizare;

• verificarea temperaturii la care se va realiza ulterior fermentația finală, deoarece aceasta poate fi cuprinsă între temperatura de refrigerare (0-4oC) şi temperatura camerei (20-30oC), cu influențe directe asupra vitezei de obținere şi calității produsului finit.

• testarea mai multor tipuri de drojdie, pentru obținerea unui produs finit cât mai rapid şi cât mai bun calitativ.

• obținerea unui kit pentru fabricarea berii de casă

• testarea condițiilor şi duratei de păstrare a produsului

FILE DESCRIPTION	DOCUMENT
List of research grants as project coordinator or partner team leader	Download (42.08 kb) 15/10/2019
Significant R&D projects for enterprises, as project manager	Download (1159.76 kb) 23/01/2019
R&D activities in enterprises	Download (459.08 kb) 23/01/2019
Peer-review activity for international programs/projects