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FOOD INNOVATION IN BAIA MARE

August 6, 2024
Categories
  • News
Tags
  • #fishproteins
  • #foodproduction
  • #functionalfood
  • #greenalgae
  • #highnutritionalvalue
  • #redalgae
  • #sciencedept
  • #student
  • #university
  • #valuechain
  • sustainability

Students develop new functional products based on green algae, red algae and fish proteins

 

In Romania, the students from “Technical University of Cluj Napoca” are developing new functional products based on green algae, red algae and fish proteins. Teachers and master’s students from the Department of Chemistry and Biology of the Technical University of Cluj-Napoca – North University Center of Baia Mare carry out activities within the NOVAFOODIES project.

The specialists, master’s students and students of the Food Engineering and Food Control and Expertise specializations within the Department of Chemistry-Biology of the Faculty of Sciences of the TUCN have the role of developing new functional products based on green algae, red algae and fish proteins, resources with extremely high nutritional value.

During the month of June, sensory analysis activities of prepared products (bread with and without gluten, hamburgers, French fries, liver pate, energy bars, smoothies) are carried out in the faculty, with the aim of identifying “the ones preferred by consumers and potential of introduction to the market”, convey the representatives of the Northern University Center in Baia Mare.

 

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*image credit: glasulmm.ro



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This project has received funding from the European Union under Grant Agreement N° 101084180.

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