Knowledge Based Bio-Economy

CHANCE

Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct foods improving health in population groups at risk of poverty (Food processing)

Project acronym: CHANCE

Title of project: Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct foods improving health in population groups at risk of poverty

Research area: Food Processing

Contract No: 266331

EU contribution: €2 999 807

Start date: February 2011

Duration: 36 months

Status: on-going

As awareness of the relationship between diet and health is increasing among the general population, the food industry is responding to consumer concerns about optimal nutrition with a diverse range of expensive health-valued-added foods.

The purchase and use of these foods has become a ‘status symbol’, linked to level of education and high economic purchasing power. This implies that, at present, health-value-added foods are not available to the around 81 million European citizens at risk of poverty. (Eurostat 2010)

These population groups are characterised not only by low purchasing power and low levels of education, but also by a high risk of developing diseases related to poor nutrition. The ‘at risk of poverty’ indicator identifies all those (households or people) who fall below a certain income threshold, which in the EU has been set at 60% of the median income.

The CHANCE project will

  1. define an innovative nutritional strategy based on the socio-economic study of the EU population groups most at risk of poverty, and
  2. verify current nutritional deficiencies via a holistic approach involving metabonomics investigations that correlate a non-healthy diet with real metabolism alterations.

The CHANCE approach is multidisciplinary, leading to nutritional strategies for the prevention of malnutrition in population groups at risk of poverty. CHANCE will consider a new healthy value-added diet as a whole by developing food products which could complement one another. Synergic collaboration between nutritionists, food chemists, economists and technologists will lead to a robust strategy that bypasses all barriers to healthy nutrition and results in the lab-scale development of affordable but nutritionally-rich food products, new packaging and portioning.

CHANCE nutritional and educational strategies will produce guidelines for European Public Health policy that seek to prevent malnutrition in vulnerable population groups.

Website of project: http://www.chancefood.eu/

Coordinator: Prof. Francesco Capozzi, francesco.capozzi@unibo.it

Organisation: Alma Mater Studiorium-Universita de Bologna, Italy, www.eng.unibo.it/

Partners: