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Podcast: CHANCE foods – importance, sustainability and wider dissemination

11 Jul 2014

 

Three CHANCE researchers were interviewed about the results of the CHANCE project at the final CHANCE plenary meeting, which was held in Milan, Italy, in January 2014. The interview focuses on the work in combatting poor nutritional health in those on a low income, the creation of value added foods, and the development of a European Committee for Standardization or CEN workshop agreement to provide companies with the technical details of the CHANCE foods.

In the first podcast, Professor Francesco Capozzi from the University of Bologna, Italy, talks about the overarching concept which has emerged from the project – the need to create foods which have a high nutritional content, but low cost. The importance of developing accurate methods of measuring nutritional statuses within a population group is also discussed.

A key outcome from the project has been a European Committee for Standardization or CEN workshop agreement; a publically available technical document providing an overview of the technical details of the CHANCE foods developed. The second interview with Professor Marco Dalla Rosa provides an overview of the importance of the document for food and drink companies.

The creation of the CHANCE products ­was led by Dr Anamarija Mandić from the Institute of Food Technology in Novi Sad, Serbia. She also comments on the use of recyclable, low cost material which was selected for the packaging materials, enhancing the products’ sustainability. 

About Professor Francesco Capozzi

Francesco Capozzi, associate professor of Chemistry at the Department of Agro-Food Science and Technology at the University of Bologna, Italy, coordinates the project with Professor Alessandra Bordoni, who is based at the same institution. His research looks at the use of molecular descriptors in defining food quality in metabolomic studies. He is a member of the steering committee of the International Conference on Magnetic Resonance in Food and the co-founder of the International Conference FoodOmics.

About Professor Marco Dalla Rosa

Marco Dalla Rosa, is a professor of Food Technology, president of the degree programmes in Food Science and Technology and the director of the Interdepartmental Centre for Agri-Food Industrial Research at the University of Bologna, Italy. He sits on the executive committee for the European Federation of Food Science and Technology (EFFoST) and the Italian Food Science and Technology Society. He has authored, co-authored and delivered 300 papers or conference presentations respectively.

About Dr Anamarija Mandić

Anamarija Mandić is a principal research fellow at the Institute for Food Technology at Novi Sad, Serbia, where she also received her PhD. In her work she looks at creating and characterising value-added and functional food products. At FINS she leads the ‘Food Quality, Functionality and Safety’ department. Part of her research currently involves coordinating a national project called 'Cereal based functional food for people with metabolic disorders'.