The available database comprises research projects in Fisheries, Aquaculture, Seafood Processing and Marine Biotechnology active in the time period 2003-2022.
BlueBio is an ERA-NET COFUND created to directly identify new and improve existing ways of bringing bio-based products and services to the market and find new ways of creating value from in the blue bioeconomy.

More information on the BlueBio project and participating funding organizations is available on the BlueBio website: www.bluebioeconomy.eu

Last Update: 2024/06/19

AlgCarn
Marine Biotechnology
Development of new innovative meat products
National Programme
National
NA
NA
NA
USAMV - University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca (Romania), 
2018
2018
€ 50,000
NA
The meat and the meat products represent an important source of nutrients in human nutrition. However, the meat consumption is associate cu several chronic-degenerative diseases, therefore the improving of meat products represents o real challenge for science and industry. The idea to use functional foods as a source of nutrients for improving health opens a whole new field in meat industry. Be sides of traditional presentation exists several ways that the meat sector can change compositions of meat products components, both in quality and quantitative terms and can develop products with high properties. In the current context, there is an increase in consumer demand for functional products, fortified, especially with minerals, unsaturated fatty acids and high quality vegetable protein. This project proposal aims to improve the microbiological and sensory qualities of a meat preparation by fortifying it with nutrients of vegetable origin, thus creating a functional food. The objectives of the project respond to the customers' tendency and marketing requirement regarding the creation and marketing of new innovative products. The use of brown marine algae is a rich source of fiber and minerals, thus improving the mineral balance in the body. Adding them to foods helps reduce the amount of synthetic preservatives, thus creating a product with many health benefits, and their use as functional food new perspectives in food processing.
Algae; Human health; Human food; Bioprospecting; Protein source;
Not associated to marine areas
If there is any incorrect or missing information on this project please access here or contact bluebio.database@irbim.cnr.it
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