Multi-user equipment approved in the grant 2013/07914-8: Mass Spectrometer Bruker Daltonics, model EVOQ

• Grant number: 21/00736-3
• Support Opportunities: Multi-user Equipment Program
• Start date: April 01, 2021
• End date: March 31, 2028
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Bernadette Dora Gombossy de Melo Franco
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated research grant: 13/07914-8 - FoRC - Food Research Center, AP.CEPID
• EMU web page: Página do Equipamento Multiusuário não informada
• Type of equipment: Caracterização de Materiais - Espectrometria - De massas
• Manufacturer: Fabricante não informado
• Model: Modelo não informado

Abstract

The Food Research Center (FoRC) is an initiative of scientists from University of São Paulo for creation of the first research center focused on food and nutrition in Brazil. It is based on the concept that food and nutrition studies present a multidisciplinary character, and professionals with different backgrounds can study different aspects of the same subject. The main goal is to address key global challenges and develop internationally ranked fundamental, strategic and applied research, benefitting the Brazilian agribusiness, consumers, policymakers and regulatory agencies, causing a great socio-economic impact in the country. The research projects can be clustered in four pillars. In Pillar 1 (Biological Systems in Foods), foods are characterized for their biodiversity and composition in macro and micronutrients and other compounds with potential health benefits. The molecular mechanisms that regulate the biosynthesis and the catabolism of these compounds are elucidated using advanced omics tools. In Pillar 2 (Food, Nutrition and Health), the impacts of food components on the nutritional status of population groups and their potential to reduce the risk of disease are evaluated. Applications of nutrigenomics, metabolomics, new physical principles and clinical assays are explored to study the relationships between diet and health. In Pillar 3 (Food Safety and Quality), safety and quality of the food supply are evaluated through risk assessments for a range of microbial pathogens and chemical contaminants along the whole food production chain, in a "farm to fork" approach. At last, in Pillar 4 (New Technologies and Innovation), innovative processing technologies are developed, focusing on new ingredients with specific functionalities, design of novel nutritive and safe foods and new packaging systems that will fulfill consumers demands for safe and health promoting foods. The evaluation of environmental impacts of food processing is also a target of this Pillar. The education and knowledge dissemination action plan addresses the challenge of communicating the achievements of FoRC through a number of activities, focusing all segments of the society. The educational role of FoRC is fulfilled by use of proper tools (courses, web, TV, press) to disseminate the knowledge generated by the research conducted in the center to the scientific community, food and nutrition professionals (industry, laboratories, government), policymakers and the society in general. To achieve this, the FoRC has partnered with several experts in communication and is developing an interactive website, where access to databases, at different levels of complexity and details, including educational materials for basic and intermediate students, will be available. The formation of highly qualified human resources is assured, as most research projects and other activities at FoRC are carried out with the participation of undergraduate, Master and Doctoral students, and post-doctoral fellows. Technology transfer is an important goal of the FoRC, as conversion of research findings and academic knowledge generated by the food scientists into practical applications will cause substantial benefits to the country, impacting health, industry, trade, development, and ultimately, standard of living. Cooperation with the food industry, government and other sectors of the society is accomplished with the assistance of the USP Innovation Agency, also responsible for the marketing and commercialization of the Intellectual Property generated in the FoRC. Workshops, seminars, open-houses, and other activities organized in conjunction with interested parties, create opportunities for new beneficial partnerships, adding value to the research conducted in the center. (AU)