Inscriere studenti la proiectul Erasmus international E-FOOD
Dragi studenti,
Va invitam sa participati la un proiect internațional, denumit “E-learning tools for Food technology and development education” E-FOOD. Proiectul își propune crearea de echipe internaționale de studenți, formate din câte 5 studenti din 5 tari europene diferite (Romania, Bulgaria, Franța, Ungaria si Spania), care vor lucra in online, împreună cu cadrele didactice la dezvoltarea unui studiu de caz (concept pentru un aliment nou; tehnologie; prezentare de marketing) utilizând bazele de date și materialele didactice dezvoltate în cadrul proiectului.
La inscriere sunt așteptați studentii de la toate specializarile noastre, zi si ID. Înscrierile sunt deschise până in data de 1 mai 2025. Pentru înscrierea la proiect, fiecare student este invitat sa completeze formularul aflat la adresa Form for participation in virtual competitions of the E-Food project
Acolo vi se cere o idee de inovare a produsului alimentar preferat, in limba engleza, normal. Mai jos aveti doua exemple, dar sunteti invitați sa va lasati imaginatia sa creeze, sa ganditi out-of-the box.
Jelly: Jellies are popular and can be adapted to consumers of all ages because of their versatility in using jellifying agents (as starch or pectin from vegetal sources, agar from algae or gelatin from animal wastes) and flavors. As consumer preferences and dietary habits modify, the jelly market is experiencing changes. My innovative idea is to obtain jelly by using other sweeteners as sugar. Between them, erythritol is a good candidate, because it has approximate 70-80% sweetness of sucrose, can be used to replace sugar until 100% and provides only 0.2 cal/g. Positive aspects: good flavour enhancer; humectant; stabilizer and thickener; texturizer; cooling effect in mouth; resistant at temperature (180°C); low hygroscopicity and viscosity; good solubility in water (lower than sucrose at room temperature, but it reaches sucrose solubility at higher temperatures); does not undergo the Maillard browning reaction with amino acids. Negative aspect: it can cause diarrhea if consumed in excess.
Chocolate: Functional foods are foods that do not contain synthetic components and have health and well-being promoting properties as well as nutritious effects. A functional food must contain factors such as bioactive components, probiotic microorganisms and/or prebiotic substances. Since chocolate is a high-calorie food with its high fat and sucrose ratio, its consumption is at a low rate. To positively affect human health, functional chocolate can be made. Chocolate is obtained by using cocoa products, sugars and/or sweeteners, milk or dairy products and additives and/or flavorings. Cocoa, the raw material of chocolate, has only positive effects on health, due to the minerals, polyphenols, and high antioxidant activity. Chocolate can be made healthier by adding additives with functional action, as pre- and/or probiotics. My proposal for innovation on chocolate is to add a mix of nettle (which has prebiotic action on lactic acid bacteria LAB) and LAB into chocolate.