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Control and exploitation of enzymes for
added-value productsCOST 928
Chair person
 Prof.
Johanna Buchert
Vice-chair
Dr.
Craig B. Faulds
European
food industry must continuously increase its competitiveness by implementing
more advanced technologies for processing and creation of added value to the
final products. Enzymes offer a sustainable,
specific processing tool to food industry. Due to the specificity of
enzymes, a variety of chemistries can be obtained by controlled action of
these bio-tools in the food matrix. As a result of rapid development of
biotechnological methods, novel enzymes and activity types can be isolated
from nature for subsequent exploitation in different process stages. The
full exploitation of these novel biotools in processing requires thorough
understanding of the reaction mechanisms involved in both micro- and
macroscale.
The
objective of the Action is to develop novel enzymes and tailored
bioprocessing technologies for especially cereal, berry, fruit and vegetable
and proteinaceous (dairy, meat, fish) food raw materials in order to obtain
higher-quality food products. The objectives of the Action will be achieved
by gathering the dispersed expertise within enzyme-aided food processing to
a coherent Action. |
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