Pathway-27 Consortium

 

PATHWAY-27 includes 25 partners broadly distributed in Europe: west to east, south to north Europe, including one Candidate Country (Turkey). The EU Consortium consists of different organisation types, namely: Universities, Research Institutes and SMEs.

Our partners

LEEDS TEACHING HOSPITAL (NHS LTHN)

 

The Blood Sciences R&D department at Leeds Teaching Hospitals NHS Trust has provided research support for NHS Hospital and University researchers for many (20+) years and has a full portfolio of ongoing studies. The routine laboratory provides a full spectrum of analyses and is fully CPA accredited. The R&D laboratory provides support for non routine assays and has a policy of fully evaluating methods before incorporation into the test menu.

Scientific responsible: Julian H Barth (julian.barth@leedsth.nhs.uk)

Website: http://www.leedsth.nhs.uk/home/

 

EGE UNIVERSITY (EGE)

 

Ege University was founded on May 20th, 1955 and initiated its teaching and academic activities on March 9th 1956. There are 603 laboratories employed for specific training and research projects conducting by the faculties, schools, institutes and research and application centers. Ege University is currently composed of 11 Faculties, 6 Schools, 7 Vocational Schools, a State Turkish Music Conservatory, 8 Institutes, 5 Departments in special status and 27 Research and Application Centers. There are 3252 teaching staff and 4000 administrative personnel in Ege University consisting of 12400 graduates, 29455 undergraduate, 4726 postgraduates and doctorate students, 495 specialists in medicine in total 47080, by 2010-2011 academic year.
PREVIOUS EXPERIENCE RELATED TO THE TASKS. Effects of food processing and in vitro digestion on the production of bioactive peptides. Separation of bioactive peptides obtained from boza, a fermented beverage, lentils, common dry beans and dry pinto beans, according to their molecular weights. Development of functional vegetable products containing seed and sprouts and caseinomacropeptide isolated from whey. Determination of health effects including antidiabetic activity, cholesterol-lowering effect, ACE inhibitory activity, hemagglutinating activity of these products.
Protease inhibitors in various cereal flours and breads and effects of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activity. Nanodelivery system formed by self-assembly of hydrolysed α-lactalbumin. Effect of food processing and in vitro digestion on polyphenols in various foods. Formation of stable sodium caseinate-gum arabic complex for nanoencapsulation and delivery of EPA/DHA fatty acids in fruit juice. In vitro bioaccessibility of oenzymeQ10 in meats and enriched yogurts with emulsified CoQ10, gamma-cyclodextrin CoQ10 complex and nanoparticle CoQ10 preparations.

Scientific responsible: Dr. Sibel Karakaya (sibel.karakaya@ege.edu.tr), Prof. Dr. Sedef Nehir EL (sedef.el@ege.edu.tr)

Website: http://ege.edu.tr/

Project partner(s):

 

CAMPDEN BRI HUNGARY LTD. (CBHU)

 

Campden BRI Hungary Ltd.(CBHU) is an independent industrial, non-profit research and development organization providing R+D services, knowledge transfer and training to a large number of food businesses. It is a wholly owned subsidiary of Campden BRI, UK. It has long national and international experiences in food industry R+D, in product and process development, technology transfer, food safety management. Key activities: product and process development, technology transfer, food chain management, consumer and sensory sciences, quality management, food legislation. Long experience in working in food industry related international programmes as experts, consultants, trainers: UNIDO, EU Phare, USAid, World Bank, etc. Collaboration with Pharrmagora cluster dealing with functional foods.

Previous experience related to the tasks.
Experience in dialogue and working with SMEs and developing decision making procedures and tools for the industry, in converting research results to industry solutions and pilot testing of them with food businesses, including SMEs. Furthermore producing recommendations for the industry, including SMEs, policy makers, mediator organisations, researchers.
Experience in qualitative and quantitative consumer research, specific experience in using these techniques for collecting industry views and practices, working for retailers. CBHU has different consumer panels and well equipped sensory laboratory, which is a member of the ESN (European Sensory Network). More than 36 years industry experience in product development
Developing good hygiene practice guides – leading the industry panels (more than 40 guides, including the currently used 24 Hungarian sectorial ones according to the current EU hygiene legislation. Long experience on managing the development of guidelines.

Scientific responsible: András Sebők (a.sebok@campdenkht.com)

Website: http://www.campden.hu/

 Project partner(s):

INTERNATIONAL LIFE SCIENCES INSTITUTE EUROPE (AISBL - ILSI)

 

The International Life Sciences Institute (ILSI) is a nonprofit, worldwide foundation established in 1978 to advance the understanding of scientific issues relating to nutrition, food safety, toxicology, risk assessment, and the environment. ILSI Europe is the European branch and it is a scientific non-profit association, registered in Belgium as an a.i.s.b.l.

Previous experience related to the tasks. ILSI Europe brings together scientists from academia, government, industry, and the public sector and seeks a balanced approach to solving problems of common concern for the well-being of the general public. It has a wide experience in stakeholder interaction and advancing science for public health.

Scientific responsible: Stéphane Vidry (svidry@ilsieurope.be)

Website: http://www.ilsi.org/europe/Pages/HomePage.aspx

Project partner(s):

LEBENSMITTELVERSUCHSANSTALT (LVA)

 

LVA- Lebensmittelversuchsanstalt is the private competence centre for the Austrian food industry. It acts as expert evaluator and consultant in food analysis, technology and in food law. It provides practical assistance in matters of law as well as in the interpretation and execution of food industry regulations. Special dedicated services for European food companies are offered. LVA is the national competence center for knowledge and technology transfer between science and the food industry.
Frequent Seminars and in House trainings for the industry complete LVA´s offers. Contribution to EU Research Projects in FP7 complete the broad range of tasks for the food industry as well as the active participation to the ETP "Food for Life".
Training and Consulting
In addition to consulting services LVA performs training activities. The focal points of the LVA´s seminar programme are traditional: (i) Hygiene, hazard analysis and critical control point (HACCP) and microbiology; (ii) Food law: particularly new regulations and amendments (Ex: additives, labelling, the Food Safety and Consumer Protection Act); (iii) Niche areas in the field of food science (Ex: IFS, clean room technology, allergens, general food law, sensor systems).
Parallel to this our range of consulting services also includes coaching programmes (QM, HACCP) in addition to demand-driven consulting.

Scientific responsible: Julian Drausinger (julian.drausinger@lva.at)

Website: http://www.lva-verein.at

Project partner(s):