– MYNEWGUT: MICROBIOME INFLUENCE ON ENERGY BALANCE AND BRAIN DEVELOPMENT-FUNCTION PUT INTO ACTION TO TACKLE DIET-RELATED DISEASES AND BEHAVIOR
Since December 2013 CAPSA has been participating in the European project MyNewGut, whose main objective is to research the interactions between human beings, their lifestyle and intestinal flora and disorders related to diet and brain function. The project seeks to develop strategies for nutritional intervention based on the microbiota (the community of micro-organisms that populate our organism), as well as developing food ingredients and food prototypes to reduce the effects of disorders related to diet and behaviour. CAPSA will coordinate the area of work related to the industrial development and manufacture of foods designed during the project and which will be employed in various clinical studies.
The MyNewGut project is a multidisciplinary consortium that, through the study of human microbiota, seeks useful data to promote healthier lifestyles for the general population. The consortium is made up of 30 partners from 15 countries, both within the European Union and outside it, including experts in microbiology, nutrition, psychology, immunology, brain research, metagenomics and metabolomics.
– ESENCIALES (ESSENTIALS): NEW TECHNOLOGICAL SOLUTIONS FOR THE DEVELOPMENT OF NATURAL DAIRY DERIVATIVES WITHOUT ADDITIVES
The project seeks to eliminate additives from formulas, substituting them for natural ingredients where necessary, without losing sight of competitiveness and cost, in order to offer good value products that are more natural, of better quality and competitive. Our collaborating partner in this project is the Aula de Productos Lácteos (Dairy Products Centre) of the University of Santiago de Compostela (APL).
In order to further develop the project a grant has been applied for within the call for RETOS-COLABORACIÓN (CHALLENGES-COLLABORATION) in the state R+D+i programme of the Ministry of Economics and Competitiveness, in the Challenges to Society area.
– POLSWEET: STRUCTURAL MODIFICATION OF MILK POWDER BY SPRAY. NEW USES IN THE FOOD SECTOR: Chocolate, desserts and sweets.
The proposed research is aimed at finding new processes for the manufacture of milk powder by spray, offering different characteristics to those currently obtained. The collaborating partner for this project is the University of Oviedo.
This project is co-financed with funds from the European Regional Development Fund (FEDER), through the FEDER Operating Programme in Asturias 2014-2015, and by the Principality of Asturias, within the framework of the Programme of support to businesses for the carrying out of R+D+i projects in the Principality of Asturias during the period 2014-2015.