| Grant number: | 11/51555-7 |
| Support Opportunities: | Regular Research Grants |
| Start date: | February 01, 2012 |
| End date: | August 31, 2015 |
| Field of knowledge: | Physical Sciences and Mathematics - Chemistry |
| Agreement: | Innovation Fund Denmark |
| Principal Investigator: | Daniel Rodrigues Cardoso |
| Grantee: | Daniel Rodrigues Cardoso |
| Principal researcher abroad: | Leif Horsfelt Skibsted |
| Institution abroad: | University of Copenhagen, Copenhagen, Denmark |
| Host Institution: | Instituto de Química de São Carlos (IQSC). Universidade de São Paulo (USP). São Carlos , SP, Brazil |
Abstract
Food security will increasingly depend on plant production in a world with an ever increasing population. Still the increasing wealth will also result in an increasing demand for meat worldwide. Brazil will play a leading role in both plant food and meat production for the world. Danish/Brazilian collaborative research should provide robust solutions for important future challenges combining the strong Danish scientific tradition and the potential of Brazil as an important world supplier of safe, palatable and nutritious food with acceptable shelf life produced in an environmentally friendly way. The proposed research, which is based on established research collaboration, will indicate directions for the use of flour from cassava, an important starch crop in Brazil for bread production, utilizing enzyme technology, a Danish stronghold, with the goal of compensating for the future shortage of wheat for baking. Meat, important for mineral and protein nutrition, but increasingly being recognized as a health risk as a promoter of colorectal cancer, will be modified through feeding of cattle towards higher oxidative stability using plants rich in antioxidants selected from the diverse Brazilian flora combining omic techniques with free radical kinetic studies. Based on the traditional Brazilian salted meat, carne seca, a scientific understanding of maturation of traditionally dry-cured meat products will form the basis of new processing technologies for non-nitrite meat-curing for more healthy cured meats. The three research themes thus provide solutions related to the increasing food demand, production of more healthy beef, and production of safer, high-valued processed meats. (AU)
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