Conference Abstract Book

BAC2FOOD : Study and modelling of novel processing of foods to optimize nutritional functionality and bioaccessibility – The enginomic approach PI: Professor Dr. PETROS TAOUKIS 2nd Call for H.F.R.I. Research Projects for the Support of Faculty Members and Researchers (Project ID: 3591) PILAR 3: Food product development- BAC enrichment and biofunctionality 24 Objectives The objectives of this WP are: (i) to exploit the use of recovered BACs for the design and development of new functional food product prototypes and (ii) to evaluate the sustainability of raw material and economic viability of the developed innovative food product prototypes 3.1: Development of innovative food product(s) enriched with bioactive ingredients 3.2: Quality evaluation of the developed innovative food products enriched with bioactive ingredients 3.3: Evaluation of sustainability and economic circularity – Technoeconomic analysis Life Cycle Assessments