CDTI - TECNOMIFOOD

Objective

Within the framework of this project, AINIA aims to strengthen its capabilities in CERVERA technologies related to the application of omics for the development of functional ingredients and foods, both through synergy with the other participating centres and through individual training actions. In particular, the strengthening objectives proposed by AINIA are summarised below:

Evaluation of bioavailability and functionality using in vitro models:
- Implementation and optimisation of the use of PBMCs as an ingredient screening platform.
- Deepening knowledge of complex in vitro systems such as co-culture, 3D cultures or organ-on-a-chip models, which more faithfully mimic target organs.
- Optimising the use and operation of dynamic in vitro models (integration with complex cellular models, incorporation of omics and correlation of these data with health status, optimisation of the design of foods based on scientific evidence of their healthy effect, etc.).
Ingredient processing:
- Advances in the functionalisation and adaptation of functional ingredients to enhance their properties, using different processing techniques (extrusion, enzymatic processes, etc.)
- Advances in the evaluation of technological properties of ingredients.
- Application of targeted peptidomics in food processing, especially in processes that may alter the profile or bioavailability of peptides.
- Advancing knowledge of the matrix effect on food functionality.
Omics:
- Advances in 16S metagenomics: advancing knowledge and the establishment of correlations between gut microbiota composition and human health status.
- Development of methodologies for the quantification and/or monitoring of specific peptides and/or amino acids.
Data analysis:
- Systems biology: Advancing the development of bioinformatics tools to analyse and interpret omics information with a holistic approach, including data generated by different omics.
- Intelligent Data Analysis: Advancing data analytics and artificial intelligence technologies for the monitoring of new bioactive compounds based on omics information. Advancing the development of personalised nutrition systems that link all available omics information characterising the user profile with the most appropriate diet to improve health status and prevent disease.