A team of researchers from the ESB integrates one of only two projects funded by the ERAFRICA network that have a Portuguese partner. The ERAfrica has been funded by the 7th Framework Programme for Research and Technological Development of the European Union and aims to joint collaborative Europe – Africa in science and technology.

The FIBRE- PRO project – Optimization of fermentation processes for the creation of products containing high-fiber cereals: promotion of fiber intake in Africa and Europe – is developed around the need to increase fiber intake in order to prevention of chronic diseases such as cardiovascular diseases, diabetes and cancer, which are the major causes of death worldwide. This need is common to European and African populations that will be targeted in this project.

The refined foods are consistently preferred to the high fiber foods because of their sensory properties , such as texture. Thus , it becomes necessary to invest in technology that can make foods rich in fiber nicer from the sensory point of view. The exchange of food between Africa and Europe, as well as processing techniques, should contribute to the creation of new fiber-rich foods and interesting from the organoleptic and sensory point of view. They can also create gluten-free and appropriate population group with such intolerance alternatives.

The project has a multidisciplinary team that includes european experts in food technology, chemistry, microbiology and nutrition ( Portugal and Finland) and African ( Kenya and Burkina Faso ). The Portuguese team is led by Prof. Elisabete Pinto and is also composed by Prof. Ana Gomes and by Ana Sofia Pimenta (M.Sc). The work starts in June 2014 and will run for 3 years.

The first step is to evaluate the fiber intake by the population of the two African countries , with the experience of the Portuguese team in nutritional epidemiology . Then the project focuses on the study of fermentation processes used in the production of some typical foods in Africa , in order to optimize and control the process and subsequent production of foods that meet high quality standards . The Portuguese team will also participate in this step . The project also includes the sensory analysis of the product .

For more information contact epinto@porto.ucp.pt