{"id":54842,"date":"2024-06-20T00:00:00","date_gmt":"2024-06-20T00:00:00","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/transparencia\/delicious\/"},"modified":"2024-06-20T00:00:00","modified_gmt":"2024-06-20T00:00:00","slug":"delicious","status":"publish","type":"transparencia","link":"https:\/\/ainia.endesarrollo.pro\/pt\/transparencia\/delicious\/","title":{"rendered":"DELICIOUS"},"content":{"rendered":"

 <\/p>\n

Objetivo<\/h2>\n

O DELICIOUS<\/strong> prop\u00f5e uma tecnologia inovadora de produ\u00e7\u00e3o de an\u00e1logos l\u00e1cteos de origem vegetal (queijo e kefir) acess\u00edveis, saborosos e seguros, com elevado valor nutricional, atrav\u00e9s da combina\u00e7\u00e3o de produtos microbianos com mat\u00e9rias-primas de origem vegetal. O projeto pretende acelerar a mudan\u00e7a alimentar, contribuindo para uma melhor nutri\u00e7\u00e3o para todos atrav\u00e9s do desenvolvimento de produtos com elevado teor de prote\u00ednas, ricos em vitaminas, fibras e probi\u00f3ticos.
O projeto tem tamb\u00e9m como objetivo diminuir a pegada ambiental da ind\u00fastria alimentar, n\u00e3o s\u00f3 atrav\u00e9s da substitui\u00e7\u00e3o dos produtos l\u00e1cteos convencionais, mas tamb\u00e9m mediante a introdu\u00e7\u00e3o de produtos microbianos que requerem menor utiliza\u00e7\u00e3o de \u00e1gua e solo e valorizam mat\u00e9rias-primas residuais.
Partindo das perce\u00e7\u00f5es de especialistas culin\u00e1rios (chefs), o projeto procura melhorar as caracter\u00edsticas sensoriais dos produtos atuais e comerciais de origem vegetal, com o objetivo de melhorar o seu posicionamento no mercado. Para tal, utilizaremos gordura microbiana feita \u00e0 medida, produzida atrav\u00e9s de fermenta\u00e7\u00e3o de precis\u00e3o, biomassa de levedura e estirpes microbianas produtoras de fibra, para alcan\u00e7ar as propriedades organol\u00e9ticas desejadas sem aditivos, aromas artificiais e evitando metodologias de ultraprocessamento.
Para acelerar a comercializa\u00e7\u00e3o dos produtos desenvolvidos, o DELICIOUS realizar\u00e1 v\u00e1rias an\u00e1lises e avalia\u00e7\u00f5es: avalia\u00e7\u00f5es de seguran\u00e7a, simula\u00e7\u00f5es nutricionais, testes com consumidores e avalia\u00e7\u00e3o tecnoecon\u00f3mica dos processos combinados com economia comportamental, a fim de definir as margens de benef\u00edcio e o pre\u00e7o destes produtos.
Aproveitando a ampla capacidade e experi\u00eancia do cons\u00f3rcio em metodologias de alto rendimento, o projeto tem tamb\u00e9m a ambi\u00e7\u00e3o de dotar a ind\u00fastria da fermenta\u00e7\u00e3o de uma ferramenta bioinform\u00e1tica para prever o sabor, o odor e a textura de um produto, com base nas mat\u00e9rias-primas iniciais e nos microrganismos utilizados na fermenta\u00e7\u00e3o, reduzindo significativamente os custos de desenvolvimento do produto. <\/p>\n

 <\/p>\n

Atividades<\/h2>\n
    \n
  1. Sele\u00e7\u00e3o e produ\u00e7\u00e3o de culturas e produtos microbianos para melhorar o sabor, o odor e a textura dos an\u00e1logos l\u00e1cteos de origem vegetal.<\/li>\n
  2. Fermenta\u00e7\u00f5es de alto rendimento e desenvolvimento de uma ferramenta computacional para a previs\u00e3o do sabor, do odor e da textura.<\/li>\n
  3. Formula\u00e7\u00e3o e escalamento de produtos: queijo vegano e kefir vegano.<\/li>\n
  4. Estudos de seguran\u00e7a, avalia\u00e7\u00e3o nutricional e benef\u00edcios para a sa\u00fade.<\/li>\n
  5. Perce\u00e7\u00f5es dos utilizadores finais, avalia\u00e7\u00e3o sensorial e aceita\u00e7\u00e3o do consumidor.<\/li>\n
  6. Avalia\u00e7\u00f5es de sustentabilidade e economia comportamental.<\/li>\n
  7. Divulga\u00e7\u00e3o, comunica\u00e7\u00e3o e explora\u00e7\u00e3o.<\/li>\n
  8. Gest\u00e3o de projetos e \u00e9tica.<\/li>\n<\/ol>\n

     <\/p>\n

    \n

    Divulga\u00e7\u00e3o\/Transfer\u00eancia<\/h2>\n

     <\/p>\n

    \"Log\u00f3tipo<\/p>\n

    \"Log\u00f3tipo<\/p>\n

     <\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

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