Project Abstract

The project on the development of novel functional foods through food biotechnology is of paramount importance in addressing the growing demand for healthier and more nutritious food options. In a world where chronic diseases, such as obesity, diabetes, and cardiovascular disorders, are on the rise, the need for innovative approaches to improve the nutritional profile and health benefits of food products has become increasingly critical. This project aims to leverage the advancements in food biotechnology to create novel functional food products that not only meet the taste and sensory preferences of consumers but also provide targeted health benefits. By harnessing the power of biotechnological tools, such as genetic engineering, fermentation, and enzyme-based processes, the project will explore the development of functional foods with enhanced nutritional value, improved bioavailability of key nutrients, and the incorporation of bioactive compounds with proven health-promoting properties. One of the key objectives of this project is to identify and explore the potential of underutilized or unconventional food sources as raw materials for the development of novel functional foods. This may involve the investigation of plant-based proteins, microalgae, or other natural ingredients that possess unique nutritional and functional attributes. By diversifying the raw material base, the project aims to expand the range of available functional food options and cater to the evolving preferences and dietary needs of a growing global population. The project will also focus on the optimization of processing techniques and the development of innovative formulations to enhance the bioavailability and stability of health-promoting compounds within the functional food products. This may involve the use of encapsulation technologies, targeted delivery systems, or the strategic combination of various bioactive ingredients to ensure their efficacy and optimal delivery to the human body. In addition to the development of novel functional food products, the project will also address the critical aspects of food safety, regulatory compliance, and consumer acceptance. Comprehensive safety evaluations, compliance with relevant food regulations, and the assessment of consumer perceptions and preferences will be integral to the successful translation of the developed functional foods from the laboratory to the marketplace. The successful completion of this project will contribute to the expansion of the functional food market and provide consumers with a wider range of healthier food options. By harnessing the power of food biotechnology, the project aims to address the growing demand for nutritious and health-promoting food products, ultimately supporting the overall well-being of individuals and communities. The findings and outcomes of this project have the potential to influence the food industry, guide future research and development efforts, and drive positive changes in the global food landscape.

Project Overview