Tool4MEDLife Team
Tool4MEDLife aims to promote the Mediterranean Diet by creating educational tools for the population and by developing innovative and sustainable foods from food waste bringing together Croatia, Italy, Portugal, Spain and Turkey in the frame of European international research.
University of Camerino, UNICAM, Italy
UNICAM - LEADER Project Partner
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UNICAM Team:
Silvia Vincenzetti, Project Coordinator, (PI)
Sofia Renzi, Research Manager
Valeria Polzonetti
Paolo Polidori
Stefania Pucciarelli
Giorgia Vici
Barbara Re
Fabrizio Fornari
Main expertise:
- Identification and quantitative determinations of nutraceutical compounds in different food matrices;
- Studies on the effects of nutraceutical compounds on metabolism;
- Biomarkers discovery in animal and cellular models;
- Study of structural modifications induced by biomolecules of nutritional interest;
- Human nutrition, Mediterranean diet, dietary approaches, body composition evaluation, resting and basal metabolic rate evaluation, food habits evaluation, nutritional surveillance, nutritional education, valorisation of local and traditional foods.
- Competences in data analysis, mathematical tools for game design and mobile app development.
Main expertise:
- Chemical, physical and sensory quality of food products;
- Shelf-life evaluation of foods according to production, storage and packaging technologies;
- Formulation of functional foods;
- Microencapsulation of bioactive compounds;
- Tracing as tracking as elements of foods valorisation;
- Recovery and valorisation of agri-food by-products.
University of Basilicata, UNIBAS, Italy
UNIBAS - Project Partner
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UNIBAS Team:
Fernanda Galgano, (PI)
Nicola Condelli
Adana Alparslan TürkeÈ™ Science and Technology University, ATÜ, Turkey
ATÜ - Project Partner
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ATÜ Team:
Zafer Erbay, (PI)
Main expertise:
- Dairy technology;
- Drying and Powder technologies;
- Energy efficiency in food production, exergy and exergoeconomy analyses in food processes, emulsification and encapsulation applications;
- Modeling and optimization in food processing;
- Heat pump applications in food processes, production of food additives, applications of drying and encapsulation technologies in dairy products;
- Improvement of enzyme-modified cheese production techniques.
Main expertise:
- Food processing and development;
- Unit operations;
-Extraction of bioactive compounds using green extraction techniques;
-Microencapsulation of food components, recovery and valorization of agri-food by-product;
- Shelf-life determination;
- Use od advanced analytical techniques (LC-MS, GC-MS) to ensure the food quality and safety;
- Food chemistry, heat treatment contaminants, and reduction strategies in foods;
- Use of techniques to extend the shelf-life of foods.
Izmir Democracy University, IDÜ, Turkey
IDÜ - Project Partner
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IDÜ Team:
Kübra Sultan Ó¦zdemir Bilici, (PI)
Escola Superior de Tecnologia da Saúde de Lisboa - Instituto Politécnico de Lisboa, ESTeSL-IPL, Portugal
ESTeSL-IPL - Project Partner
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ESTeSL-IPL Team:
Vânia Cristina Almeida Costa, (PI)
Rute Borrego
Lino Mendes
Zelia Santos
Ana Catarina Moreira
Marisa Cebola
Claudia Viegas
Inês M. da Costa
Main expertise:
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- Health Promotion;
- Health Education;
- Patient Education;
- Food and cooking skills evaluation;
- Mediterranean Diet;
- Food sustainability.
Main expertise:
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- Social determinants and health inequalities;
- Food insecurity and sustainability, and health throughout the life cycle and life transition;
- Study of the eating habits and lifestyles related to health integrated with psychological, socioeconomic, and social aspects.
Fundació Blanquerna - Universitat Ramon Lull, URL, Spain
URL - Project Partner
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URL Team:
Elena Carrillo Álvarez, (PI)
Institute for Adriatic Crops and Karst Reclamation, IAC, Croatia
IAC - Project Partner
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IAC Team:
Mirella Žanetić, (PI)
Maja Jukić Špika
Elda Vitanović
Main expertise:
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- Olive processing
- Olive oil quality evaluation;
- Bioactive and volatile compounds evaluation;
- Sensory analyses;
- Authentication methods;
- Traceability of olive oil;
- Consumer workshops organization (particularly for children in kindergarten, primary, and high schools) aimed at highlighting the importance of healthy nutrition, ecologically produced food, and Mediterranean Diet.