Fractionation and processing of whey proteins and exploitation of the residue for the formulation of new functional foods and food supplements
The project takes place within the frame of the Operational Program for the Implementation of the European Cohesion Policy in the period 2014-2020
Open Call: Promoting the implementation of research and development projects (TRL 3-6), Republic of Slovenia Ministry of Education, Science and Sport
Project duration: July 2018 – December 2021
The project was built on the following assumptions and unresolved problems:
5. There is a growing market demand for functional additives for food products, food supplements and natural medicines; but the supply does not meet demand
6. Physiologically active molecules isolated from milk and residues of milk processing do not achieve the same effects in the organism (in vivo) as found in the laboratory in vitro studies; we also encounter the sensitivity of protein isolates to environmental impacts (during storage, after ingestion) and consequently low shelf-life.