Objectives
This project aims to provide innovative technologies to produce affordable food, with a very good nutritional value with an extended life and taste acceptable to consumers. Two complementary techniques will thus be implemented: cooking microwave especially in LaSalle Beauvais and the combination of rapid cooling and a special formulation of dishes enriched with functional ingredients (extracts of vegetable juice, as products rich in flavonoids, fiber, ..) vitamins and probiotics (cultures protective) to increase the lifespan of the dish. This second technique will be developed by the University of Brighton and IFR of Norwich.
The objectives of this project are more specifically:
- To provide to professional catering of optimized microwave cooking process for different dishes.
- To develop new dishes with high nutritional value based on the use of functional ingredients
- To propose new techniques to increase the lifespan of these dishes (combination of rapid cooling and the use of protective cultures)
- To provide a practical guide that allows professionals to better manage cooking by microwave
- To submit recipes to microwave to use certain foods to lower costs and generally undervalued
- To propose an alternative to cooking some traditional dishes
The expected benefits are improvements in sensory quality, nutritional quality, microbiological quality and saving energy.
