{"id":72329,"date":"2022-11-28T00:00:00","date_gmt":"2022-11-28T00:00:00","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/transparencia\/proximed\/"},"modified":"2022-11-28T00:00:00","modified_gmt":"2022-11-28T00:00:00","slug":"proximed","status":"publish","type":"transparencia","link":"https:\/\/ainia.endesarrollo.pro\/fr\/transparencia\/proximed\/","title":{"rendered":"PROXIMED"},"content":{"rendered":"

\n

Objectif<\/h2>\n

L\u2019objectif de ProxIMed est d\u2019introduire des prot\u00e9ines issues de sources durables dans les syst\u00e8mes alimentaires et d\u2019alimentation animale de la M\u00e9diterran\u00e9e (Med) afin de promouvoir et d\u2019\u00e9tablir l\u2019utilisation de prot\u00e9ines alternatives (alt-). Pour cela, des sources traditionnelles de prot\u00e9ines alternatives seront s\u00e9lectionn\u00e9es, principalement d\u2019origine v\u00e9g\u00e9tale (lentilles, f\u00e8ves, courantes dans le r\u00e9gime m\u00e9diterran\u00e9en) et graines de chia (une nouvelle source de graines introduite dans la cha\u00eene alimentaire m\u00e9diterran\u00e9enne avec les r\u00e9centes tendances de consommation) ; des sources de prot\u00e9ines d\u00e9finies comme \u00ab nouveaux aliments \u00bb (microalgues, insectes, mycoprot\u00e9ines, feuilles de tomate et de mauve, lentille d\u2019eau) et des sous-produits agro-industriels (tomate, s\u00e9same, dattes). <\/p>\n

 <\/p>\n

\n

Activit\u00e9s<\/h2>\n
    \n
  1. \u00c9tudier la production et la mise en \u0153uvre de prot\u00e9ines alternatives \u00e0 deux niveaux diff\u00e9rents (terrestre, aquatique) gr\u00e2ce \u00e0 l\u2019utilisation de 12 nouvelles sources de prot\u00e9ines.<\/li>\n
  2. Comprendre l\u2019acceptation des consommateurs et leur disposition \u00e0 accepter des produits alimentaires contenant des prot\u00e9ines alternatives dans les pays m\u00e9diterran\u00e9ens, en tenant compte des \u00e9ventuelles barri\u00e8res et r\u00e9sistances culturelles et religieuses.<\/li>\n
  3. \u00c9valuer la performance de technologies innovantes telles que les micro-ondes (MW), le s\u00e9chage sous vide par micro-ondes (MW-VD), les ultrasons (US), l\u2019extraction par fluides supercritiques (SFE), le plasma froid (CP), la s\u00e9paration tribo\u00e9lectrostatique (TriboTec), la microfluidisation (MF) et l\u2019ultrafiltration (UF) pour l\u2019extraction et\/ou la concentration des sources prot\u00e9iques s\u00e9lectionn\u00e9es et pour le pr\u00e9traitement des sous-produits.<\/li>\n
  4. D\u00e9velopper des produits alimentaires avec une dur\u00e9e de conservation am\u00e9lior\u00e9e pour diff\u00e9rentes cat\u00e9gories (snacks, boissons, p\u00e2tes \u00e0 tartiner, boissons en poudre pr\u00eates \u00e0 m\u00e9langer, analogues de viande\/produits laitiers, etc.) et des formulations pour l\u2019alimentation animale (pour volailles) dans lesquels les prot\u00e9ines obtenues seront int\u00e9gr\u00e9es et commercialis\u00e9es en tenant compte des besoins des consommateurs, des attributs sensoriels et des diff\u00e9rentes r\u00e9glementations nationales en mati\u00e8re de qualit\u00e9 et de s\u00e9curit\u00e9 des aliments et des aliments pour animaux.<\/li>\n
  5. R\u00e9aliser des profils m\u00e9taboliques et prot\u00e9omiques des produits afin de garantir l\u2019am\u00e9lioration de la nutrition pour une alimentation saine, ce qui est important pour correspondre au r\u00e9gime m\u00e9dical traditionnel.<\/li>\n
  6. \u00c9valuer la bioaccessibilit\u00e9 et la biodisponibilit\u00e9 des nutriments et appr\u00e9cier les facteurs antinutritionnels ainsi que le profil allerg\u00e9nique des prot\u00e9ines obtenues dans le cadre de ce travail afin de garantir un haut niveau de qualit\u00e9 et de s\u00e9curit\u00e9 alimentaire au moyen d\u2019\u00e9tudes \u00ab in vitro \u00bb et \u00ab in vivo \u00bb chez l\u2019animal.<\/li>\n
  7. R\u00e9aliser une analyse du cycle de vie (ACV) et une \u00e9valuation socio\u00e9conomique afin de montrer les b\u00e9n\u00e9fices environnementaux en termes de r\u00e9duction de l\u2019empreinte carbone et hydrique des proc\u00e9d\u00e9s, ainsi que la validation d\u2019un mod\u00e8le pour la production locale et circulaire d\u2019aliments avec une utilisation optimale des ressources.<\/li>\n
  8. Mettre en place de nouvelles strat\u00e9gies de marketing et des mod\u00e8les \u00e9conomiques adapt\u00e9s aux PME gr\u00e2ce \u00e0 l\u2019utilisation de nouvelles m\u00e9thodes et de nouveaux outils entrepreneuriaux pour la commercialisation des produits d\u00e9velopp\u00e9s.<\/li>\n
  9. Accro\u00eetre la sensibilisation aux r\u00e9gimes alimentaires bas\u00e9s sur les prot\u00e9ines alternatives \u00e0 travers des campagnes de sensibilisation afin d\u2019encourager des choix conscients d\u2019aliments sains et de cr\u00e9er des facteurs de motivation pour les consommateurs et les responsables politiques.<\/li>\n<\/ol>\n

     <\/p>\n

    \n

    Diffusion\/Transfert<\/h2>\n

    Potentiel des insectes comme source de prot\u00e9ine alternative : Innovation et durabilit\u00e9<\/a><\/p>\n

    Publication LinkedIn : #D\u00edaMundialdelaInsecticultura<\/a><\/p>\n

    Publication LinkedIn : Pr\u00e9sentation WP4 D\u00e9veloppement de Produits et \u00c9valuation Sensorielle lors de la R\u00e9union du Comit\u00e9 Directeur \u00e0 Porto<\/a><\/p>\n

    Publication LinkedIn : Webinar Sustainable proteins in the Mediterranean with CIPROMED, ProxIMed, and FunTomP PRIMA projects<\/a><\/p>\n

    Journ\u00e9e de pr\u00e9sentation StartBEC : Galerie de projets de R&D&I en bio\u00e9conomie promus par AINIA : CHEERS, MIX MATTERS, PROXIMED, FRUTALGA ET GLEENSMART<\/a><\/p>\n

    Journ\u00e9e Alimentation du futur : Showroom et innovation (exposition du roll-up du projet PROXIMED) <\/a><\/p>\n

    Journ\u00e9es Insecticulture : Pr\u00e9sentation \u00ab Potentiel des insectes comme sources de prot\u00e9ines alternatives dans la R&D&I de nouveaux aliments \u00bb<\/a><\/p>\n

     <\/p>\n

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