EU48686 HEALTHY FOOD
BioCC LLC carries out interdisciplinary and internationally recognized R&D to create, develop and implement innovative biotechnological solutions for feed, food and dietary supplements, integrating its knowledge and expertise with international knowledge and expertise in the field of microbiology, biochemistry, genetics, metabolomics, genomics, physiology, and medicine.
BioCC LLC’s project HEALTHY FOOD comprises two areas:
I Research area 1 – Health-Promoting Food
1.1. to develop products with increased nutrient density for the general population and specific population groups
1.2. to develop functional products on the basis of probiotic strains
1.3. to establish a biotechnological platform based on biomarkers and novel selection traits for resource-effective production of high-quality raw milk with elevated nutrient density to meet increased consumer demand
II Research area 2 – Food Challenge / demands in personalized medicine
Period 01.07.2009 - 30.06.2015
The focus of the Bio-Competence Centre of Healthy Dairy Products (project EU 30002) was to enhance the industry’s competitiveness and profitability through innovative solutions, encompassing the whole chain (feed industry, dairy breeding and nutrition, dairy technology, human nutrition and medicine) of the production of healthy added-value milk and dairy products.
EU30002 comprises 2 strategic development areas
Strategic development area 1
Sustainable breeding and nutritional strategies to produce compositionally designed milk to promote milk biotechnological properties, foster human health, and increase the profitability of milk production
The objective of the development area was to promote the biotechnological properties of milk, foster human health and increase the profitability of the dairy sector through the creation of strategies to produce compositionally designed milk and dairy products.
Strategic development area 2
Development of research-based functional dairy foods and establishment of innovative biotechnological applications/platforms for food enterprises (microbiological, biochemical and clinical approach).
The development area was focused on the development of research-based functional dairy foods (FF) aimed at reducing the risk of cardiovascular diseases (CVD) and recurrent inflammatory diseases and the establishment of innovative biotechnological platforms for enterprises.