{"id":45698,"date":"2022-11-25T15:06:46","date_gmt":"2022-11-25T13:06:46","guid":{"rendered":"https:\/\/fundatiadanvoiculescu.ro\/?p=45698"},"modified":"2022-11-25T15:55:00","modified_gmt":"2022-11-25T13:55:00","slug":"nutella-viitorului-mai-sanatoasa-si-mai-saraca-in-grasimi-saturate-descoperita-la-inovaliment","status":"publish","type":"post","link":"https:\/\/fundatiadanvoiculescu.ro\/en\/nutella-viitorului-mai-sanatoasa-si-mai-saraca-in-grasimi-saturate-descoperita-la-inovaliment\/","title":{"rendered":"Alternativ\u0103 la crema de alune cu cacao, mai s\u0103n\u0103toas\u0103 \u0219i cu zero factori alergeni, descoperit\u0103 la INOVALIMENT"},"content":{"rendered":"

Alternativ\u0103 la crema de alune cu cacao, mai s\u0103n\u0103toas\u0103 \u0219i cu zero factori alergeni, descoperit\u0103 la INOVALIMENT<\/strong><\/h1>\n

O crem\u0103 tartinabil\u0103 din fructe de jir, hrana preferat\u0103 a mistre\u0163ilor, a c\u00e2\u0219tigat Marele Premiu \u0218tiin\u021bific INOVALIMENT 2022<\/strong><\/h2>\n

Ast\u0103zi a avut loc ceremonia de \u00eenchidere a primei edi\u021bii a T\u00e2rgului Interna\u021bional de Inven\u021bii \u0219i Inova\u021bii \u201dINOVALIMENT\u201d, care s-a desf\u0103\u0219urat online, \u00een perioada 21-22 noiembrie. <\/strong><\/p>\n

\u00cen acest an Marele Premiu \u0218tiin\u021bific \u201eINOVALIMENT\u201d i-a fost acordat unui proiect \u00eenscris \u00een categoria alimentelor sustenabile, BEECHNUTELA \u2013 Crema tartinabil\u0103 din seminte de jir (semin\u021be de fag).<\/strong><\/p>\n

Inven\u0163ia se refer\u0103 la o nou\u0103 compozi\u0163ie a unui produs de tip crem\u0103 tartinabil\u0103, recomandat pentru persoanele care au o diet\u0103 s\u0103rac\u0103 \u00een gr\u0103simi saturate, f\u0103r\u0103 substan\u0163e energizante, lactoz\u0103 sau f\u0103r\u0103 zah\u0103r. Aceata este format\u0103 din miez de semin\u0163e de jir (Fagus sylvatica, Fagus orientalis), miez de semin\u0163e floarea soarelui,\u00a0 gr\u0103sime vegetal\u0103, zah\u0103r sau substituen\u0163i ai acestuia, lecitin\u0103, emulgatori de tipul mono \u015fi digliceridelor \u015fi substan\u0163e cu rol antioxidant. Autori: Andreea Pu\u0219ca\u0219 \u0219i Prof Dr Vlad Muresan USAMV CLUJ<\/em>. Produsul de afl\u0103 \u00een curs de brevetare.<\/p>\n

\u201dCrema tartinabil\u0103 din jir este un produs inovator ce ar putea fi o bun\u0103 alternativ\u0103 pentru cremele deja existente pe pia\u021b\u0103. Semin<\/em>s<\/em>ele de jir au fost alese datorit<\/em>\u0103<\/em> substan<\/em>s<\/em>elor benefice pe care acestea le pot furniza organismului, dar \u0219i pentru c\u0103 reprezint\u0103 o materie prim\u0103 ce se poate ob\u021bine de pe teritoriul \u021b\u0103rii noastre, nefiind necesar importul care determin\u0103 cre\u0219terea amprentei de carbon\u201d<\/em>, a declarat Ing. Andreea Pu\u0219ca\u0219, autoarea acestei lucr\u0103ri \u0219tiin\u021bifice, prezentate \u00een edi\u021bia din acest an a T\u00e2rgului INOVALIMENT.<\/p>\n

Printre lucr\u0103rile \u0219tiin\u021bifice premiate la INOVALIMENT 2022\u00a0 se mai num\u0103r\u0103 berea cu adaos de struguri ro\u0219ii, apa \u00eembog\u0103\u021bit\u0103 cu proteine din insect sau ambalajele inteligente din tescovin\u0103 de mere, care ajut\u0103 la eliminarea pasticului \u0219i la \u00eembun\u0103t\u0103\u021birea calit\u0103\u021bilor nutri\u021bionale ale alimentelor.<\/strong><\/p>\n

\u00cen cadrul t\u00e2rgului de inven\u021bii \u0219i inova\u021bii au fost prezentate peste 40 de lucr\u0103ri \u0219tiin\u021bifice, din categorii precum: Biotehnologii, Alimente sustenabile, Alimente func\u021bionale, Ingrediente inovatoare, Securitate alimentar\u0103, Aplica\u021bii tehnologice avansate.<\/p>\n

Pe l\u00e2ng\u0103 Marele Premiu \u0218tiin\u021bific INOVALIMENT, au mai fost acordate 4 premii I, \u00eenscrise \u00een cele 4 categorii \u0219i Marele Premiu pentru INOVA\u021aIE:<\/p>\n

    \n
  • Marele Premiu pentru INOVATIE <\/strong><\/li>\n<\/ul>\n

    Valorificarea integrat\u0103 a fructelor de m\u0103ce\u0219e (Rosa canina) \u00een produse alimentare \u0219i bioingrediente cu func\u021bionalitate demonstrate. Autor: Adina Teodorescu, Facultatea de \u0218tiin\u021ba \u0219i Ingineria Alimentelor Gala\u021bi.<\/p>\n

      \n
    • Categoria ALIMENTELE VIITORULUI<\/strong><\/li>\n<\/ul>\n

      Premiul I – Valorificarea sucului de struguri din soiul B\u0103beasc\u0103 neagr\u0103 la ob\u021binerea de produse gelificate (Jeleuri din suc de struguri din soiul Babeasca Neagra). Autor Oana Nistor, Facultatea de \u0218tiin\u021ba \u0219i Ingineria Alimentelor Gala\u021bi.<\/p>\n

        \n
      • Categoria BIOTEHNOLOGII <\/strong><\/li>\n<\/ul>\n

        Premiul I – Ingredient tribiotic ob\u021binut prin co-fermentare cu consor\u021bii de microorganisme din culturi artizanale (kombucha \u0219i granule de chefir de lapte). Autor: Marina Pihurov, Facultatea de \u0218tiin\u021ba \u0219i Ingineria Alimentelor Gala\u021bi.<\/p>\n

          \n
        • Categorie TEHNOLOGII ALIMENTARE<\/strong><\/li>\n<\/ul>\n

          Premiul I – P\u00e2ine func\u021bional\u0103 cu adaos de pudr\u0103 ob\u021binut\u0103 \u00een urma valorific\u0103rii subproduselor rezultate de la procesarea c\u0103tinei. Mona Popa, USAMV Bucure\u0219ti.<\/p>\n

            \n
          • Categoria INOVA\u021aIE<\/strong><\/li>\n<\/ul>\n

            Premiul I – ActiFishPack-Sistem de ambalare activ\u0103 a pe\u0219telui proasp\u0103t, Autor Socaciu Maria Ioana, USAMV Cluj.<\/p>\n

            Toate lucr\u0103rile premiate vor fi promovate \u0219i evaluate, \u00een vederea transferului tehnologic, deoarece unul dintre obiectivele t\u00e2rgului este acela de a conecta cercetarea \u0219tiin\u021bific\u0103 cu mediul de business.<\/p>\n

            Criteriile de acordare a premiilor<\/strong><\/p>\n

            Principalele criterii care au stat la baza acordarii premiilor au fost: gradul de inova\u021bie \u0219i de sustenabilitate, coeficientul de rentabilitate economic\u0103 \u0219i poten\u021bialul pie\u021bii, utilizarea tehnologiilor emergente.<\/p>\n

            Comisia de evaluare a fost format\u0103 din speciali\u0219ti din mediul universitar \u0219i reprezentan\u021bi ai mediului de business din Rom\u00e2nia.<\/p>\n

            \u00cen cadrul T\u00e2rgului Interna\u021bional de Inven\u021bii \u0219i Inova\u021bii \u201dINOVALIMENT\u201d au avut loc \u0219i o serie de conferin\u021be \u0219tiin\u021bifice, sus\u021binute de cercet\u0103tori \u0219tiin\u021bifici \u0219i speciali\u0219ti din Rom\u00e2nia \u0219i din afara \u021b\u0103rii. <\/em><\/p>\n

            Principala concluzie a conferin\u021belor \u0219tiin\u021bifice din cadrul t\u00e2rgului INOVALIMENT este aceea c\u0103, puterea transform\u0103rii sistemului alimentar st\u0103 \u00een cercetare \u0219i inovare. Ce vom m\u00e2nca \u00een viitor depinde de c\u00e2t de deschi\u0219i vor fi oamenii spre nou \u0219i de o educa\u021bie culinar\u0103, adaptat\u0103 noilor cerin\u021be ale alimenta\u021biei viitorului.<\/p>\n

            \u201dConcluziile cercet\u0103torilor prezen\u021bi la Conferin\u021bele \u0218tiin\u021bifice INOVALIMENT merg \u00eentr-o singur\u0103 direc\u021bie \u00een care sistemul alimentar va suporta transform\u0103ri majore, \u00een viitor, iar factorii cheie sunt educa\u021bia \u0219i inovarea\u201d<\/em>, a declarat L\u0103cr\u0103mioara Fr\u0103sineanu, Manager de Proiect, Senatul \u0218tiin\u021bific al Funda\u021biei Dan Voiculescu.<\/p>\n

            Cea de-a treia edi\u021bie a t\u00e2rgului a beneficiat \u0219i de \u00eencrederea \u0219i sprijinul institu\u021biilor statului, prin\u00a0 Ministerul Agriculturii \u0219i Dezvolt\u0103rii Rurarel \u0219i Departamentul de Dezvoltare Durabil\u0103 din cadrul Guvernului Rom\u00e2niei.<\/p>\n

            T\u00e2rgul Interna\u021bional de Inven\u021bii \u0219i Inova\u021bii din domeniul alimentar INOVALIMENT este primul \u0219i singurul t\u00e2rg din Rom\u00e2nia dedicat cercet\u0103rii alimentare \u0219i este organizat de Senatul \u0218tiin\u021bific al Funda\u021biei Dan Voiculescu pentru Dezvoltarea Rom\u00e2niei, \u00een parteneriat cu Facultatea de Stiin\u021bele \u0219i Ingineria Alimentelor din cadrul Universit\u0103\u021bii Dunarea de Jos, Gala\u021bi, Facultatea de Stiin\u021ba \u0219i Tehnologia Alimentelor din cadrul USAMV Cluj \u0219i Forumul Inventatorilor Rom\u00e2ni.<\/p>\n

            Alte lucr\u0103ri valoroase, \u00eenscrise la INOVALIMENT 2022<\/strong><\/p>\n

            Printre cele mai interesante \u0219i inovatoare lucr\u0103ri \u0219tiin\u021bifice prezentate \u0219i premiate la INOVALIMENT 2022 se mai mai num\u0103r\u0103:<\/p>\n

              \n
            • Paste f\u0103inoase scurte din f\u0103in\u0103 spelta \u0219i adaos de f\u0103in\u0103 de borhot de mal\u021b \u0219i procedeu de ob\u021binere a acestora, Autor: Prof. Dr. Dabija Adriana, Facultatea de Inginerie Alimentar\u0103 Suceava<\/li>\n
            • Feed Me – Ap\u0103 \u00eembog\u0103\u021bit\u0103 cu proteine din insecte, Carlos Bendez\u00fa, Francelina Carrero, Sabina V\u0103leanu, Futura BSM C.A Venezuela<\/li>\n
            • Bere cu adaos de extract din pieli\u021ba strugurilor ro\u0219ii, Daniela Serea, Facultatea de \u0218tiin\u021ba \u0219i Ingineria Alimentelor Gala\u021bi<\/li>\n
            • Oleogeluri cu aplicabilitate \u00een preparate din carne \u00eembun\u0103t\u0103\u021bite nutritional, Anda Tanislav \u0219i Vlad Muresan Cluj<\/li>\n
            • Model experimental de ob\u021binere a unui ingredient inovator cu poten\u021bial antioxidant \u0219i antimicrobian cu aplicabilitate \u00een dezvoltarea conceptului de \u201cgreen food\u201e \u0219i \u00een tratarea afec\u021biunilor gastrointestinale, Madalina Medeleanu, USAMV Cluj<\/li>\n<\/ul>\n

               <\/p>\n

               <\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"

              Alternativ\u0103 la crema de alune cu cacao, mai s\u0103n\u0103toas\u0103 \u0219i cu zero factori alergeni, descoperit\u0103 la INOVALIMENT O crem\u0103 tartinabil\u0103 din fructe de jir, hrana preferat\u0103 a mistre\u0163ilor, a c\u00e2\u0219tigat Marele Premiu \u0218tiin\u021bific INOVALIMENT 2022 Ast\u0103zi a avut loc ceremonia de \u00eenchidere a primei edi\u021bii a T\u00e2rgului Interna\u021bional de Inven\u021bii \u0219i Inova\u021bii \u201dINOVALIMENT\u201d, care s-a […]<\/p>\n","protected":false},"author":13,"featured_media":45699,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[92,512,269],"tags":[],"class_list":["post-45698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comunicate-de-presa","category-foto","category-noutati"],"acf":[],"yoast_head":"\nAlternativ\u0103 la crema de alune cu cacao, mai s\u0103n\u0103toas\u0103 \u0219i cu zero factori alergeni, descoperit\u0103 la INOVALIMENT - Fundatia Dan Voiculescu pentru Dezvoltarea Romaniei<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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