{"id":55507,"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\/pt\/transparencia\/proximed\/","title":{"rendered":"PROXIMED"},"content":{"rendered":"

\n

Objetivo<\/h2>\n

O objetivo do ProxIMed \u00e9 introduzir prote\u00ednas de fontes sustent\u00e1veis nos sistemas alimentares e de ra\u00e7\u00f5es do Mediterr\u00e2neo (Med) para promover e estabelecer a utiliza\u00e7\u00e3o de prote\u00ednas alternativas (alt-). Para isso, ser\u00e3o selecionadas fontes tradicionais de prote\u00ednas alternativas, principalmente de origem vegetal (lentilhas, favas, comuns na dieta mediterr\u00e2nica) e sementes de chia (uma nova fonte de sementes introduzida na cadeia alimentar mediterr\u00e2nica com as recentes tend\u00eancias de consumo); fontes de prote\u00ednas definidas como “novos alimentos” (microalgas, insetos, micoprote\u00ednas, folhas de tomate e malva, lentilha-de-\u00e1gua) e subprodutos agroindustriais (tomate, s\u00e9samo, t\u00e2maras). <\/p>\n

 <\/p>\n

\n

Atividades<\/h2>\n
    \n
  1. Investigar a produ\u00e7\u00e3o e implementa\u00e7\u00e3o de prote\u00ednas alternativas a dois n\u00edveis diferentes (terrestre, aqu\u00e1tico) atrav\u00e9s da utiliza\u00e7\u00e3o de 12 fontes de prote\u00ednas inovadoras.<\/li>\n
  2. Compreender a aceita\u00e7\u00e3o dos consumidores e a sua disposi\u00e7\u00e3o para aceitar produtos alimentares com prote\u00ednas alternativas nos pa\u00edses mediterr\u00e2nicos, tendo em conta as poss\u00edveis barreiras e resist\u00eancias culturais e religiosas.<\/li>\n
  3. Avaliar o desempenho de tecnologias inovadoras como micro-ondas (MW), secagem a v\u00e1cuo por micro-ondas (MW-VD), ultrassons (US), extra\u00e7\u00e3o com fluidos supercr\u00edticos (SFE), plasma frio (CP), separa\u00e7\u00e3o triboeletrost\u00e1tica (TriboTec), microfluidiza\u00e7\u00e3o (MF) e ultrafiltra\u00e7\u00e3o (UF) para a extra\u00e7\u00e3o e\/ou concentra\u00e7\u00e3o das fontes proteicas selecionadas e para o pr\u00e9-tratamento de subprodutos.<\/li>\n
  4. Desenvolver produtos alimentares com uma vida \u00fatil melhorada para diferentes categorias (aperitivos, bebidas, cremes para barrar, bebidas em p\u00f3 prontas a misturar, an\u00e1logos de carne\/l\u00e1cteos, etc.) e formula\u00e7\u00f5es para ra\u00e7\u00f5es (para aves de capoeira) nos quais sejam integradas as prote\u00ednas obtidas e comercializados tendo em conta as necessidades dos consumidores, os atributos sensoriais e as diferentes regulamenta\u00e7\u00f5es nacionais sobre qualidade e seguran\u00e7a de alimentos e ra\u00e7\u00f5es.<\/li>\n
  5. Realizar perfis metab\u00f3licos e prote\u00f3micos dos produtos para garantir a melhoria da nutri\u00e7\u00e3o para uma dieta saud\u00e1vel, o que \u00e9 importante para estar em conson\u00e2ncia com a dieta m\u00e9dica tradicional.<\/li>\n
  6. Avaliar a bioacessibilidade e biodisponibilidade dos nutrientes e valorar os fatores antinutricionais e o perfil alerg\u00e9nico das prote\u00ednas obtidas no \u00e2mbito deste trabalho para garantir um elevado n\u00edvel de qualidade e seguran\u00e7a alimentar atrav\u00e9s de estudos “in vitro” e “in vivo” em animais.<\/li>\n
  7. Realizar uma an\u00e1lise do ciclo de vida (ACV) e uma avalia\u00e7\u00e3o socioecon\u00f3mica para demonstrar os benef\u00edcios ambientais em termos de redu\u00e7\u00e3o da pegada de carbono e h\u00eddrica dos processos e a valida\u00e7\u00e3o de um modelo para a produ\u00e7\u00e3o local e circular de alimentos com uma utiliza\u00e7\u00e3o \u00f3tima dos recursos.<\/li>\n
  8. Habilitar novas estrat\u00e9gias de marketing e modelos de neg\u00f3cio adaptados para as PME atrav\u00e9s da utiliza\u00e7\u00e3o de novos m\u00e9todos e ferramentas empresariais para a comercializa\u00e7\u00e3o dos produtos desenvolvidos.<\/li>\n
  9. Aumentar a consciencializa\u00e7\u00e3o sobre os regimes alimentares baseados em prote\u00ednas alternativas atrav\u00e9s de campanhas de sensibiliza\u00e7\u00e3o para fomentar a escolha consciente de alimentos saud\u00e1veis e criar fatores de motiva\u00e7\u00e3o para os consumidores e os decisores pol\u00edticos.<\/li>\n<\/ol>\n

     <\/p>\n

    \n

    Difus\u00e3o\/Transfer\u00eancia<\/h2>\n

    Potencial dos insetos como fonte de prote\u00edna alternativa: Inova\u00e7\u00e3o e sustentabilidade<\/a><\/p>\n

    Publica\u00e7\u00e3o LinkedIn: #DiaMundialdaInseticultura<\/a><\/p>\n

    Publica\u00e7\u00e3o LinkedIn: Apresenta\u00e7\u00e3o WP4 Desenvolvimento de Produtos e Avalia\u00e7\u00e3o Sensorial na Reuni\u00e3o do Comit\u00e9 Diretivo no Porto<\/a><\/p>\n

    Publica\u00e7\u00e3o LinkedIn: Webinar Sustainable proteins in the Mediterranean with CIPROMED, ProxIMed, and FunTomP PRIMA projects<\/a><\/p>\n

    Jornada de apresenta\u00e7\u00e3o StartBEC: Galeria de projetos de I&D+i em Bioeconomia impulsionados pela AINIA: CHEERS, MIX MATTERS, PROXIMED, FRUTALGA E GLEENSMART<\/a><\/p>\n

    Jornadas Insecticultura: Apresenta\u00e7\u00e3o “Potencial dos insetos como fontes de prote\u00ednas alternativas na I&D+i de novos alimentos” <\/a><\/p>\n

    Jornadas de Inseticultura: Apresenta\u00e7\u00e3o \u201cPotencial dos insetos como fontes de prote\u00ednas alternativas na I&D+i de novos alimentos\u201d<\/a><\/p>\n

     <\/p>\n

    \"log\u00f3tipo<\/p>\n","protected":false},"excerpt":{"rendered":"

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