Instead of disposing of by-products and residues from food production in landfills, they can be repurposed as secondary raw materials or feed. This opens up new opportunities for companies to reduce costs and increase profits.
Key research and development directions in this area include:
- Innovative food production technologies
- Analysis of by-product and residue streams and the development of innovative valorisation technologies
- Biotechnology and cell factory solutions and technologies
- Development and application of fractionation technologies
Global population growth, climate change, unequal access to food, and shifting perspectives on sustainability are changing food menus and production requirements. Therefore, it is important to develop new food production technologies and identify alternative raw materials. Extending the value chains of plant- and animal-based raw materials helps create added value in line with bio- and circular economy principles, while also contributing to food security and supply resilience.
Key research and development directions in this area include:
- Methods and technologies for extracting plant-based sugars, proteins, or bioactive components
- Use of alternative or non-traditional raw materials as inputs
- Development of cellular agriculture
- Solid-state fermentation and biotechnology applications
- Novel food applications and technologies
- Studies of consumer behavior and socio-economic analyses of the sector, as well as assessments of the environmental impact of alternative foods
Food safety is important both in the European Union and globally, as food products move across different markets. It is crucial to monitor emerging microbes that may affect food safety and the spread of antibiotic-resistant microorganisms. Equally important is finding safe alternatives to single-use plastic packaging. Food also plays a role in promoting health and treatment, including the development of pharmaceutical and nanotechnology-based food products.
Activities supported under this focus area include:
- Developing modern monitoring systems to ensure biological and chemical safety, quality, and shelf life
- Methods and technologies for optimizing food shelf life
- Mapping foodborne pathogens and analyzing their spread
- Research on the microbiome and antibiotic resistance
- Using natural bioactive compounds to partially replace food additives
- Developing functional foods with reduced salt, sugar, and fat content
- Developing AI and analytical methods to ensure traceability and prevent fraud in the food supply chain
- Innovative packaging methods and materials
