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‘SSEB Team Launch the New Meta-Pro TKI Project Consortium to explore the metabolic impact of food matrix and milder processing
The TKI funded ‘Meta-Pro’ (TKI-2022-23, LWV22098) project was launched on the 7th of June in Wageningen to focus on the metabolic impact of milder approaches to food fractionation and processing. With the development of more sustainable mild fractionation and processing approaches, there are environmental and economic drivers to change the way ingredients and foods are processed. There are also likely some metabolic effects of consuming mildly processed ingredients and foods, but their health effects of using these milder processing techniques have yet to be characterised. This 4-year project will train 3 PhD students and is a public private partnership consortium with Samyang, Danone and Ferrero. The project is led by the Sensory Science and Eating Behaviour Chair group in collaboration with Food Process Engineering, Food Quality Design and Food Bio-Based Research. As the research gets started, we look forward to sharing many new findings in the coming years.
(Meta-Pro Logo by Femke de Gooijer)