Title: "Origination control, novel traceability methods and guarantee of safety of food products and sports-foods by means of analytical, sport physiology and nutrition physiology investigations"
Project ID: TÁMOP-4.2.2.A-11/1/KONV-2012-0008
Duration: 01 October 2012 – 30 October 2014
Total cost: 530,097,808 HUF
Consortium leader: Eszterházy Károly College
Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences
Public Benefit Organisation of Hungarian Sheep and Goat Milk Producers
Central-Eastern-European Recreation Association
The strategic aim is to elaborate a unique safety and origin protection system for high added value food products, which might be the take-off point for the Hungarian food industry. The aim will be realized on the basis of new informatics solutions, self-developed bioanalytical instruments, chemical-biotechnological method development and new parameters. In the future, development of functional food of high nutritional value will be possible, due to the use of stress-tolerant wheat varieties and milk with reduced allergenic effects.
Brief introduction of research sub-projects:
Increase of the efficiency of product identification and origination control and decrease of food safety risks by the elaboration of online informatics system using neural networks and improved RFID and Datamatrix technology.
Efficiency of control will be increased by new informatics technology solutions and development of RFID and Datamatrix product identification protocols. By the use of newly elaborated neural network algorithms (intelligent data recognition methods) expansion of the system will be guaranteed. An additional aim is to expand food safety and origination control systems of food products with high added value by the use of unique chemical parameters and newly developed analytical methods.
Authentic validation of product identification and origination control by new methods will increase the confidence of customers that will result in better market position of the products. The new, unique combination of active ingredients, being elaborated by taking matrix effects, synergistic effects and the rate of absorption into consideration, will establish the elaboration of new food prototypes with health protecting effects and guaranteed safety.
Development of novel analytical devices (biosensors) for online monitoring of origination control and food safety parameters.
By the use of new measurement methods and specific analytical devices and biosensors we will support the development of a database for origination control and food safety.
In connection with quality and origination control activities during manufacturing and distribution of functional and sports food products, biosensors will be developed for analysis of the following components: antioxidants, polyphenols, mycotoxins (DON, aflatoxin, fumonisin), telomerase enzyme, probiotic bacteria (bifidobacteria and lactic acid bacteria), pathogenic bacteria.
Development of in vitro physiological model systems for expansion of safety and origination control database and characterization of biological utilization of food components and their possible toxic effects.
The primary aim is to get authentic information about the real utilization of active ingredients functional and sports food products and negative effects of contaminants in human physiological and model experiments.
Establishment of the development of milk based new functional food products with reduced allergenicity and expansion of food safety database by protein analysis and genome analysis (the latter accomplished by new methods).
As a result of the research such new analytical and molecular biology methods will be developed, which will be useful for origination control and identification of valuable basic materials and products made from them; in addition, information related to the assigned genotypes and unique protein patterns will be used in the origination control database.
Developments aiming the creation of new breeding lines and identification of gene sources of wild goatgrass (Aegilops) species in order to improve origination control and safety of products with high added value.
In the course of the work such unique composition and physiological characters of the valuable lines will be revealed and recorded in the origination control database, which will serve as basis for their authentic identification for future breeding, followed by the use of the given lines and food basic material production.
Elaboration of new genetic methods for origination control of food basic materials based on goatgrass (Aegilops) species and analysis of genomes - suitable for indication of content - as database parameters.
Primary aims of the recent research programme are to make new methods and parameters available for origination control and guarantee of safety of food products made from new wheat species of goatgrass (Aegilops) origin and to establish an origination control database model supporting the use of these methods and parameters.
By the use of the results such new wheat species might be generated in the future, which will have features that do not exist in any other wheat species at the moment. These new species may give strategic advantages to the national functional and sports food manufacturing industry due to the following traits: improved functional ingredient content, high stability of ingredients, reduced allergenicity, good weather tolerance (above all drought).