Abstract
The FunFood project aims to develop own research projects, creating a critical mass of young researchers with necessary skills for participation in European projects and improving international visibility.From a scientific perspective, the FunFood project falls in directions set by the Horizon 2020 strategy, namely increasing the innovation capacity, through achieving the necessary skills and developing new products with high potential for technology transfer. The project aims to contribute to outsourcing research results with a higher technological transfer potential in order to reduce the gap between research and innovation.
The FunFood project seeks to obtain composites with high functionality through a bottom-up (scientific background regarding the binding mechanisms between whey protein and polyphenolic compounds) and top-down (designing new functional food) approachesin order to control the process-structure-functionrelationship.