rajeev bhat, ph.d. · overview of presentation ... anti-diabetic, anti-cancer properties) by using...
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Rajeev Bhat, Ph.D.
Professor
ERA Chair - Food (By) Products Valorisation Technologies (VALORTECH)
Email: [email protected]
Phone: +372 53560789 and +372 7313927
Overview of presentation
Vision & Mission Action plan (2019-2023) Research focus area/concepts Curriculum development
VALORTECH
Project name: ERA-Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences
Grant amount: Euro 2,498,625.00 Project number: 810630 Funding agency: Horizon 2020 ERA Chair
SupportWebpage:
https://www.emu.ee/en/research/project-valortech/
Vision & Mission of the Chair
Expanding the existing knowledge database in theregion, providing dynamic leadership, enhance globalvisibility, build cutting-edge novel innovative technologies
&finally aim to brand ERA-Chair in VALORTECH & theUniversity as a premier hub of higher research & education.
Main Team Members
Rajeev Bhat, PhDERA Chair Professor
Ivi Jõudu, PhDProject coordinator
Piia PääsoProject coordinator
Valortech Council Members
Ülle Jaakma
Head of Council
Vice-Rector for Research
Toomas Tiirats
Director of Institute of Veterinary Medicine and Animal Sciences
Aret Vooremäe
Director of Institute of Agricultural and Environmental Sciences
Rajeev Bhat
ERA-Chair Professor
Ivi Jõudu
Projectcoordinator
Piia Pääso
Project coordinator
Valortech teamSustainable Food Production Group
Food Science & Technology Group
Food Chemistry Group
Vacant Reelika Rätsep
Vacant Sana Ben Othman
Minaxi Sharma SHEHZAD HUSSAIN
Alice AavDoctoral candidates in
Valortech:
Viive Sarv
Katrin Jõgi
Kristi Kerner
Dunja Malenica
Action plan – up to June 2023
AP1Recruiting
researchers+ networking+
team building+ SWOT analysis(Up to June 2019)
AP2
Exploratory training/
workshops(knowledge and
skills sharing)(Continuous process
until December 2022)
AP3
Research &
innovation activities
(Continuous process up to December
2022)
AP4
Attracting new talent to the field
(Curriculum development-
Masters & PhD, programme, job opportunities)
(before December 2022)
AP5Fostering policy
development(enhancing higher educational and research policies
based on the local demands)
(before December 2022)
AP6Facilitating knowledge transfer to
industry(Smart Specialization
Strategies/green technology)
(Continuous process)
Action Plan 3 Research Activities & Research Directions
Main Research Focus of Valortech:
Innovative approaches to effectively use
agri-food wastes & by-products
(+ Underutilized local food crops)
Waste to wealth or Zero waste
concept(reduce wastes by
effective technologies)Interdisciplinary
research activities: (everything from
farm to table) Utilizing novel food processing techniques for ensuring 100% quality & safety
Future:
Nutraceuticals, Cosmetics,
Pharmaceuticals, Food & Feeds
Food Security & Sustainable food
production;
Zero wastes &Income generation
Overall focus:Nutritional &
functional quality, Bioactive
compounds, & Health impacts
By-products & wastes(Fruits,
Vegetables, Dairy Industry,
etc)
Technological applications
(novel processing
techniques like UVC, SCo2, Ozone,etc) Food industry
application(natural
colorants, flavoring agent, bioplastic, etc)
Publications, patenting, technology
transfer
Novel products development (food & feed)
Cosmetics(Sunscreen, lotion, soaps)
Pharmaceutical uses(antimicrobial,
antioxidant, anti-diabetics,
anti-cholesterol, etc)
Timeline
Action plan (R &D activities)
Methodology Important milestones
June 2019 to June2020
Data set 1:
Optimization of technologies:
WP1: Processing and drying technologies: Local agriculture based food raw materials/products will be identified to produce less waste & by-product.
WP2: Optimization of extraction process.
WP3: Minimal processing (quality and safety).
(i)Preliminary screeningfor potential value added compounds(ii) Application of appropriate processing technologies (enzymes, Ultrasound, Super critical Co2, Solvent extraction, etc). (iii) Drying techniques (IR, freeze drying, spray drying, vacuum drying to produce flour/powder).
Identify the best processing technique to minimize waste/by products (optimization for maximal recovery of bioactive compounds)
Identifying potential food & pharmaceutical industrial applications of bioactive compounds
Optimizing best extraction method of food processing technique/s for recovery of bioactive compounds
Publications (review articles, book chapters, conference, etc)
Timeline
Action plan(R &D activities)
Methodology Important milestones
July 2020 to April 2022
Data set 2:Isolation, characterization & recovery of bioactive compounds from wastes/by-products & underutilized resources (plant and animal origin, rejects, etc)
WP1: Bioactivity measurement (local fruits & vegetables, wild berries, mushroom, lignin, pectin, seed fats, etc)
WP2: Upstream and downstream bioprocessing techniques will be adopted (green processing & Bioprospecting)
(i) Composition (proximate analysis, essential minerals, vitamins and fatty acids)
&(ii) Activities(antioxidant, antimicrobial, anti-diabetic, anti-cancer properties) by using in vitro assays (UV–vis Spectrometry, HPLC, LC-MS, GC MS) and in vivo experiments (in mice/rat models or feeding trials)
(iii) Techniques (solid state fermentation) for higher recovery of bioactive compounds
(iv) Waste water screening?
Cosmetics development(sunscreen lotion, moisturising creams, soap)-preliminary expt.
Dietary capsules
Encapsulation of essential oils (PUFA or MUFA) and bioactive compounds,Flavouring compounds and natural colorants.
Publications ( journal articles, conference papers, etc)
Timeline
Action plan (R & D activities)
Methodology Importantmilestones
April 2022toDec. 2022
Data set 3:WP1: Value addition by developing novel healthy food products (creating preliminary database)
WP2: Feeds(for ruminant & aquatic feed) (creating preliminary database)
WP3: Bioplastics from bio-wastes
(i) Developing fortified healthy foods and feed(energy bars, low calorie cookies, probiotic drinks, beverages, etc), feed (e.g. aquatic foods, pet foods).(ii) Proximate composition, dietary fibre analysis, Flavouring compounds, Antioxidant compounds (polyphenols, flavonoids, DPPH radical inhibition)(iii) Microbial and Sensory quality evaluation (hedonic scale) and shelf life studies will be performed.
New product development & food fortification
Commercialization and technology transfer (Patenting?)
Publications ( journal articles, conference papers, etc)
Final Report (Dec 2022 to June 2023)
Curriculum Development
3 new specialty modules to be developed:
(i) Food Science & Technology Speciality Module: as part of the Veterinary Medicine & Food Science (PhD curriculum)
(ii) Speciality Module of Valorisation of Raw Material of Plant Origin as part of the Food Technology Masters (Curriculum taught in in Estonian)
(iii) Speciality Module of Valorisation of Raw Material of Plant Origin forming part of the Food Technology Masters(Curriculum taught in English)
Curriculum will be developed in collaboration with Kaunas University of Technology and Latvia University of Agriculture.
Securing Sustainability of the ERA Chair Provide best leadership to the R & D sector, Development of new laboratory facilities & infrastructure, Employing best staff, training students, Designing research themes, collaborations, communication
& networking with stakeholders and in research with long term positive goals & finally,
Contributing to the green university initiative/mission.
Suggestions for improvement..………?
Reduce, Reuse, Recover……………