Universidad Miguel Hernández de Elche (UMH - Spain) and University of Sao Paulo (FZEA/USP - Brazil) looking for new sources of ingredients in the development of sustainable meat products

• Grant number: 23/08310-0
• Support Opportunities: Regular Research Grants
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Agreement: Universidad Miguel Hernández de Elche
• Mobility Program: SPRINT - Projetos de pesquisa - Mobilidade
• Principal Investigator: Marco Antonio Trindade
• Grantee: Marco Antonio Trindade
• Principal researcher abroad: Jose Angel Pérez Alvarez
• Institution abroad: Universidad Miguel Hernández, Elche (UMH), Spain
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated research grant: 22/08315-0 - Behavior of Brazilian consumers in relation to entomophagy and sensory evaluation of hybrid meat products with insect meal, AP.R

Abstract

With the global population expected to reach around nine billion by 2050, the demand for food is constantly growing and is estimated to increase by 70 to 80% over the next 30. The adoption of alternative foods will be necessary to nourish the growing world population without compromising sustainability. The partial replacement of meat with insect meal in meat products could make these products more sustainable. On the other hand, the industrial transformation of vegetables and fruits generates high volumes of co-products, which can be used to obtain intermediate food products (IFP). In the composition IFPs, it is possible to find several compounds with high added value including proteins concentrates, dietary fibers, bioactive compounds that, after the appropriate conversion process, could be transformed into marketable products. The main goals of this collaboration project between the Universidad Miguel Hernández de Elche (UMH - Spain) and the College of Animal Science and Food Engineering from University of São Paulo (FZEA/USP - Brazil) is to foster the development of more sustainable meat products through the exchange of the expertise of both teams with new sources of ingredients and meat products reformulation. To achieve this goal, four research exchange missions will be accomplished, with the offering of seminars on the subjects related to new sources of ingredients in the development of more sustainable meat products, visits to industries in each country, research activities and writing of collaboration papers. At the end of this collaboration project, a joint research project on the subject of expertise of both teams will be written and submitted to research funding agencies in order to create a medium-long-term collaboration. (AU)