Nutritional, technological and sensory evaluation of bio-ingredients
Posted on: 25/02/2026
Deadline: 12/03/2026
Scientific-Disciplinary Group
07/AGRI-07 - Food Science And Technology
Description
The research project aims to foster innovation in traditional products (e.g., bread, pizza, and pasta) through the application of biotechnological strategies to agri-food industry by-products (okara) and protein fractions from legumes and cereals. This will improve their nutritional, technological, and functional properties, resulting in bio-ingredients whose use in baked goods and pasta will help meet public health authority recommendations regarding protein content, dietary fiber, and bioactive compounds. Furthermore, the applied approaches can tailor innovative products to consumer needs in terms of organoleptic, health-related, and nutritional characteristics.
Job posting website
https://reclutamento.ict.uniba.it/incarichi-di-ricerca/concorsi/ir-03-2026
Number of positions
1
Funding body
Università degli studi di Bari - Aldo Moro
How to apply
Other
View the original posting on the MUR website: Go to MUR website