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.

Partners in United Kingdom



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 (




International Food Network is a private, independent SME formed in 1987 to provide scientific and technical support to food development projects. The company comprises 50 qualified staff (typically to degree level or higher in food science or similar) who additionally have considerable technical experience of food product development in commercial environments.
IFN have food development and testing facilities that support technical projects, including bench and pilot scale units for preparation of a wide range of products, including all types of beverages (RTD and powder), dairy products, snacks and baked goods.
IFN has particular strength and expertise in the development (and considerations for development) of food products with specific nutritional or health properties. This expertise includes the practical assessment and use ofingredients with claimed or researched health properties.

Previous experience related to the tasks. An abiding principle of food product development, in the functional food sector, is that a food has no nutritional value unless it is consumed regularly by the target consumer. IFN experience focuses on the development of food products and systems, with all associated food safety, processing and stability aspects, that contain nutritional or health-giving materials, and have highly acceptable sensory properties. This includes preparation of foods for clinical and consumer testing both for their efficacy and their sensory properties.
Examples include specialist experience and knowledge in cholesterol control, weight management, sports products (hydration and recovery), medical foods category (highly fortified products for recovery from disease states) and emerging nutrients such as omega-3 fatty acids, antioxidant components from natural food raw materials, satiety emulsions.

Scientific responsible: Nicholas Henson (


Project partner(s):


The University of Leeds is one of the largest higher education institutions in the UK and a member of the Russell Group of research-intensive universities. The 2008 Research Assessment Exercise confirmed the University as one of the top ten research institutions with departments undertaking research of national and international excellence. These demonstrate and ensure that the University is able to provide a service which meets the needs of all stakeholders whilst conforming with all applicable legal and statutory requirements. Audits are undertaken annually to monitor compliance with these policies and procedures. The School of Food Science and Nutrition at UL has strong research expertise in functional foods, food structure, food processing, nutrition, ethnic foods and epidemiology, and collaborates with leading organisations in nationally-, European- and industry- funded projects, including EuroFIR, the world–leading NoE on Food Composition Databank systems.
The School has high quality staff and sophisticated, state-of- the-art facilities to support its research programme. In particular, it has modern standardised food technology laboratory.

Scientific responsible: Santosh Khokhar (


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