ANSO Collaborative Research
FoodHub is part of a new project called "Strengthening the potential of algae proteins for food coloring and fortification using high pressure technology".
This project aims to optimise the conditions for natural phycobiliproteins (PBPs) vivid color preservation during food processing. We plan to approach this challenge using powerful high-pressure (HP) technology.
As a partner, FoodHub is involved in the microbiological safety studies of PBP solutions and PBP-fortified gels with stable colors due to HPP treatment, together with the help in electron microscopy and XRD data analyses.
The main researcher of the project is Dr. Simeon Minić from the University of Belgrade - Faculty of Chemistry (UBFC), Department of Biochemistry and the Center of Excellence for Molecular Food Sciences, Serbia.
In addition to FoodHub, the project partners are: Laboratoire Léon Brillouin (UMR12 CEA-CNRS), France, National Hellenic Research Foundation (NHRF), Greece, Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University (SJTU), China and University of Belgrade, Institute for Application of Nuclear Energy (INEP).
University of Donja Gorica
Oktoih 1, 81000 Podgorica, Montenegro