Newtrition 4.0 – from research to application and experience

Diversified food products offer high potential for food producers, for major enterprises, as well as for medium-sized enterprises or food manufacturers to adapt and further develop their products. There is a trend towards healthy and nutritious choices in food and beverages. It seems to be difficult for the above-mentioned enterprises to deal with this trend because of a lack of time resources and rare possibilities to swap ideas with experts in research institutions. At the same time there is hardly any training and supply from researchers for companies dealing with food.

Raising competence in research and product development is the main aim of this qualification seminar offered by the University of Applied Sciences for Health Professions Upper Austria as well as to build up awareness towards nutritional challenges. Therefore qualifications in strategies concerning the modification of sugar, salt and fat in food and beverage are useful. Moreover the meaning and effects of functional food and food additives are focused on to look for further development in this sector.

The conceptual design of the seminar is generated by the consortium, taking the technical and individual requirements of participating companies into consideration. Within the seminar activity-oriented and didactic-oriented concepts are included.

See: https://www.lebensmittel-cluster.at/kooperationen/nationale-internationale-projekte/detail/news/newtrition-40-qualifizierungsprojekt-startet/ (available in german only)

This project is supported by the Austrian Research Promotion Agency (FFG) and the Federal Ministry Republic of Austria Digital and Economic Affairs/Forschungskompetenzen für die Wirtschaft)

• Project team: Klaus Nigl, Johanna Picker, Elisabeth Farmer
• Partners: TSC Food Products GmbH, pramoleum Vertriebs GmbH, ZAGLER MÜSLIBÄR / ZAGLER BIO GmbH, Landena Wels KG, BioFein GmbH, Gmundner Molkerei eGen, Molkerei Seifried GmbH
• Research entity: study programme dietetics