More than 80 million tonnes of food waste are generated in the EU each year. The oxidation of lipids, vitamins and other constituents is one of the causes of quality deterioration in many types of food, leading, for instance, to the development of undesirable off-flavours. While conventional surfactants for emulsions stability are efficient, it is necessary to phase them out in order to reduce volatile organic compounds and carbon footprints. The new method of Pickering emulsions has emerged as an attractive alternative. However, there is a need to increase their stability and reduce their cost. The EU-funded PICKFOOD project will develop a new framework and methodologies to evaluate Pickering emulsion applications in safe, healthy and functional foods in collaboration with the food industry.
This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No 956248
Company Details
- Industry
- Higher Education
- NAICS
-
Colleges, Universities, and Professional Schools
- Website
- https://pickfood.eu/
- Keywords
- Frederiksberg.
- Competitors
- Physical Chemistry and Soft Matter – Wageningen University & Research, Barclays, Niels Bohr Institute, University of Copenhagen, Laboratory of Food Process Engineering, ECIS 2024 Conference - European Colloid and Interface Society, Diabetes Virtual Camp, MSCA DN SEACHEM, LSU Department of Chemistry.
Pickfood Questions
Pickfood's website is https://pickfood.eu/
Pickfood's LinkedIn profile is https://www.linkedin.com/company/pickfood-eu
Pickfood's industry is
Higher Education
Pickfood's top competitors are
Physical Chemistry And Soft Matter – Wageningen University & Research,
Barclays,
Niels Bohr Institute, University Of Copenhagen,
Laboratory Of Food Process Engineering,
Ecis 2024 Conference - European Colloid And Interface Society,
Diabetes Virtual Camp,
Msca Dn Seachem,
Lsu Department Of Chemistry.
Pickfood's categories are Higher Education
