About us
Consortium Partners
| Participant No * | PI name | Organization | Country |
|---|---|---|---|
1) Istambul Technical University (ITU)
The Food Engineering Department of the ITU offers both undergraduate and graduate programs. The research interests of the Department of Food Engineering cover fields in food science and technology such as food chemistry, food bioactives, food processing, food microbiology, sensory analysis, and food packaging.
ITU will be leading WP6, as project coordinator; and will co-lead WP1, participating in the sensory analysis, development of olive oil- and olive-based functional food products and formulating anti-fungal agent. ITU will also co-lead WP2, investigating the bioavailability of bioactive compounds by cell culture model.
Principal Investigator: Esra Capanoglu Guven
2) University of Catania-Department of Agriculture Food and Environment (UNICT-Di3A)
The Department of Agriculture, Food and Environment (Di3A) belongs to the University of Catania, the oldest University in Sicily (founded on 1434). The research activities of Di3A aim to support and enhance sustainability, efficiency and productivity in agriculture, food production and environment protection, particularly in the Mediterranean basin through impactful cutting-edge research and high-level education. The Di3A has several facilities, libraries and laboratories to support both research and teaching activities within the fields of Microbiology, Agronomy and Agroecosystem Management, Food and non-Food Crops, Plant Pathology, Biotechnology, Agricultural Chemistry, Food Technologies, Animal Production, and Applied Entomology. The Di3A has been at the forefront of agricultural, food and environmental education and research since its foundation, boasting long-lasting links with related industries.
UNICT-Di3A will be leading WP1, participating in olive mill wastewater, wet pomace and table olive de-bittering process, sensory analyses and probiotic strain survival during shelf-life.
Principal Investigator: Cinzia Caggia
3) Gottfried Wilhelm Leibniz University Hannover (LUH)
Leibniz Universität Hannover (LUH) is one of the nine leading Institutes of Technology in Germany. The Institute of Food Science and Human Nutrition is divided into the sections of Nutritional Physiology and Human Nutrition, Food Development and Quality and Food Technology. Institute of Leibniz Universität Hannover and belong to the Faculty of Natural Sciences. The research activities of LUH are food analysis, microbiology, irradiation, sensory evaluation, toxicology, bioavailability, molecular biology, cell biology, isolation and structure elucidation.
LUH will co-lead WP 1 participating in validation of innovative technologies.
Principal Investigator: Tuba Esatbeyoglu
4) Bornova Olive Research Institute (ORI)
Bornova Olive Research Institute (ORI) is a governmental organization working for the General Directorate of Agricultural Research and Policy depending on the Ministry of Agriculture and Forestry. Research and education are basic activities of Olive Research Station conducted by the Departments of Breeding, Growing Techniques, Management, Plant Protection, Table Olive and Olive Oil Technology and Economy-Statistics. ORI is responsible for collecting data and evaluation, collecting and preserving the gene resources, conducting research activities in national and international level, training (courses, workshops, etc.) and publications and providing certificated saplings to the growers.
ORI will be leading WP5, participating in defining the marketing strategies.
Principal Investigator: Sahnur Irmak
https://arastirma.tarimorman.gov.tr/izmirzae/Sayfalar/AnaSayfa.aspx
5) Università Politecnica delle Marche (UNIVPN-DISCO)
The Università Politecnica delle Marche (UNIVPM-DISCO) is the landmark for the cultural areas of Biological Sciences, Medical Sciences and Physical Sciences. The unifying element of the scientific-cultural project of the Department, to which the training offer is closely associated, is the research on the nutritional, biochemical, genetic, molecular, and cellular mechanisms that regulate the human body, as well as the interactions between these mechanisms and the environmental/cultural factors as determinants of the state of health and disease.
DISCO will be leading WP2, participating in profiling phenolic and bioactive compounds, testing the antioxidant activities, the bioavailability of bioactive compounds after in vitro static digestion and the ability of phenolic metabolites to modulate anti-inflammatory activities.
Principal Investigator: Maurizio Battino
6) University of Health Sciences (SBU)
SBU is the first thematic state university at health sciences in Turkey with 5 institutes, 18 faculties, 37 research facilities and 20 research laboratories.
SBU will co-lead WP 1 participating in diagnosis of olive production priorities, opportunities, and difficulties, identifying and defining the socio-economics context in olive production as well as identifying the key stages in production.
Principal Investigator: Banu Bayram
7) Centro Tecnológico de la Carne (CTC)
Centro Tecnológico de la Carne is a public research centre dependent of “Xunta de Galiciaˮ, Regional Administration, which monitors progress in the meat sector, and the agri-food area in general. Its fundamental purpose is to contribute to the technological development of the Spanish companies related to the meat sector, in all areas of activity and all kind of breeds and, in particular, promoting research and development in the meat industry, improving production management techniques, coordinating the proper use of all existing technological resources in Spain, assisting the sector in the process of legislative alignment and providing training for human resources.
CTC will be leading WP3, participating in developing a communication strategy to raise the citizen awareness.
Principal Investigator: Roberto Bermúdez
8) Université Mohammed Premier (UMP)
The research team involved in this PRIMA project at UMP belongs to the Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health (LBBES), which is composed of 38 Professors and 52 PhD students. The research works conducted in LBBES are involved in the fields of biochemistry, microbiology and animal physiology. Three other rooms containing common equipment are part of the LBBES. The main goal of our research work in this laboratory is to valorize agricultural bioresources (products and by-products) based on biotechnological processes, using probiotics (lactic acid bacteria, yeasts) and focusing on biological properties of end products (antimicrobial, antioxidant and other nutritional and pharmacological properties).
UMP will be leading WP4, to prove the enhancement of adherence to Mediterranean diet.
Principal Investigator: Abdeslam Asehraou
9) Cairo University (CAI)
Cairo University is Egypt’s premier public university. It counts three Nobel Laureates among its graduates and is one of the 50 largest institutions of higher education in the world by enrollment. Cairo University is usually ranked among the top universities in Egypt, and one of the top universities in Africa.
CAI will co-lead WP1, by monitoring the fermentation and will co-lead WP2, participating in omics approaches to reveal the composition, the shift in intestinal microbiota, and the survival of probiotics in fecal samples.
Principal Investigator: Mohamed Ali Farag
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