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Romania
Citizenship:
Ph.D. degree award:
2014
Mrs.
Oana Lelia
Pop
Dr.
Associate Professor
-
UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA
Researcher | Teaching staff | Scientific reviewer | Entrepreneur | Consultant
12
years
Web of Science ResearcherID:
I-9309-2016
Personal public profile link.
Curriculum Vitae (26/01/2022)
Expertise & keywords
Food biotechnology
Functional food, Novel technologies
Probiotics/prebiotics
Nano/Microencapsulation
Polymers
antioxidant capacity
Bioactives
nutrients
Projects
Publications & Patents
Entrepreneurship
Reviewer section
Microencapsulated plasmonic nanoparticles for controlled release of bioactive molecules
Call name:
Projects for Young Research Teams - RUTE -2014 call
PN-II-RU-TE-2014-4-2211
2015
-
2017
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:
http://MicroBioNAu.com/
Abstract:
The use of functionalised particles for targeted therapies and imaging, and understanding their effect on cell functions are among the current challenges in nanobiotechnology and nanomedicine. Despite recent advances in functionalising particles for targeted delivery agents and contrast therapies, there is still a great need for nano- and micro-particles that can specifically bind, stabilise and deliver therapeutic agents inside human cells and tissues. The present project addresses two different structures with sizes in the nanoscale and microscale range, namely plasmonic gold nanoparticles and polymeric microcapsules. Basically, the aim of the project is to encapsulate the plasmonic nanoparticles in a biocompatible polymeric matrix with the final goal of reaching controlled and effective release of the loading from the capsules. The research work will be focused on the manufacturing of polymer encapsulated plasmonic nanoparticles, testing ways to open the capsules and release their content, and in vitro testing of biocompatibility of nanoparticle loaded polymeric capsules, their cellular uptake, cellular localisation, distribution inside the cells, and intracellular release. The research activities will make use of modern techniques: high resolution electron microscopy (TEM/SEM), confocal microscopy, molecular spectroscopy techniques (Raman, SERS, FTIR), and performing in vitro experiments on cell cultures.
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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:
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.
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Sistem de management al sigurantei si securitatii alimentare, aplicat in tehnologia de obtinere a jeleurilor cu probiotice microincapsulate.
Call name:
Cecuri de Inovare - 2012
PN-II-IN-CI-2012-1-0157
2012
-
2012
Role in this project:
Coordinating institution:
Universitatea de Stiinte Agricole si Medicina Vetrinara Cluj Napoca
Project partners:
Oana Lelia Pop PFA (RO); Universitatea de Stiinte Agricole si Medicina Vetrinara Cluj Napoca (RO)
Affiliation:
Project website:
Abstract:
Proiectul de fata abordeaza realizarea unui sistem de mangement al sigurantei alimentare pentru tehnologia de obtiere a jeleurilor de fructe cu pectina care incorporeaza bacterii probiotice microincapsulate. Produsul realizat in cadrul acestui proiect, este destinat segmentului de consumatori vegetarieni si a celor cu probleme gastro-intestinale. Proiectul este structurat in 3 obiective:(1) Optimizarea tehnologiei de obtinere a jeleurilor din fructe (mure, macese) cu pectina si microincapsularea L. plantarum ATCC 8014 in matrice de alginat; (2) Stabilirea raportului optim dintre cantitatea de jeleu si microcapsule in formularea produsului final; (3) Managementul sigurantei si securitatii alimentare pentru tehnologia de obtinere a produsului PRO-JELLY.
Necesitatea existentei acestui produs pe piata rezida din cerintele consumatorilor vegetarieni. Oferta actuala a bacterilor probiotice este redusa la categoria produselor lactate. Acest aliment functional (Pro-jelly) reprezinta o alternativa pentru cei care nu consuma produse lactate si deasemenea poate fi considerat un produs atractiv pentru copii. Un alt avantaj al acestui produs este dat de catre utilizarea fructozei in realizarea jeleului, reprezintand un atuu pentru segmentul de consumatori cu probleme diabetice.
Necesitatea protectiei L.plantarum este data de catre instabilitatea acestuia la expunerea factorilor de stres a aparatului gastro-intestinal, matricea de alginat ofera protectie in mediul acid al stomacului.
Necesitatea existenteti unui management al sigurantei in tehnologia de obtinere a produsului PRO-JELLY este necesara in vederea mentinerii sub control a punctelor critice de control care ar putea pune in pericol inocuitatea produsului.
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FILE DESCRIPTION
DOCUMENT
List of research grants as project coordinator or partner team leader
Download (51.82 kb) 06/09/2020
Significant R&D projects for enterprises, as project manager
R&D activities in enterprises
Peer-review activity for international programs/projects
[T: 0.4259, O: 158]