Description

The project ‘Advanced technologies for the development and characterisation of 3S foods: Healthy, Sustainable and Safe’ is framed within a global context of urgent need for transformation of food systems and in response to these challenges, there is an international call to restructure food systems towards more sustainable and healthy models that can contribute to food security and nutritional well-being without compromising the planet’s ability to sustain future generations. The need for integrated policies that address these issues in a coherent manner has been underlined by various experts and organisations, including FAO and WHO, which promote the adoption of healthy and sustainable diets aligned with the UN Sustainable Development Goals. Food processing and (re)formulation represent critical opportunities within this framework, where technological innovations can facilitate the production of food that is not only nutritious and safe but also sustainable. Ultrasound technology, cold plasma, 3D food printing and advanced extrusion and dosing techniques, along with characterisation equipment such as spectrophotometer, automatic titrator and colorimeter, are examples of how technology can transform food production to address these global concerns. This project will take advantage of advanced techniques such as ultrasonic sonification to improve the extraction of active nutritional elements, thereby increasing the nutritional and functional efficacy of foods. The use of cold plasma will be key to sterilise food surfaces without modifying nutritional or sensory characteristics, being especially useful in the handling of products such as cereals and meats. On the other hand, 3D food printing will open up new possibilities for customised food design, adjusting to specific dietary needs. In addition, reactive extrusion coupled with precise dosing systems will efficiently transform by-products into high-value ingredients. To ensure the superior quality of these products, a suite of advanced characterisation equipment will be employed, including a spectrophotometer for detailed analysis, automatic titrators for precise chemical determinations and colourimeters for consistent assessment of the visual appearance of the food. ‘Therefore, this project not only seeks to respond to the immediate needs of improving nutritional quality and food safety, but is also strategically positioned to positively influence the environmental sustainability of food systems through the implementation of advanced technologies and responsible production practices.