WG 4 – Food chemistry and analytics for microbial foods
This WG focuses on food chemistry and analytics of microbial foods. Microbial food can be analyzed for its macro- (e.g., protein and lipid) and micronutrient (e.g., vitamins, minerals) content, but methods for these quantifications are not standardized for microbial foods yet. This WG will coordinate the adaptation of existing protocols for conventional food (e.g., grains, fruits, fish, and meat) to microbial foods by following the principles of the Periodic Table of Food. These methods can be applied to strains of WG1 to identify those with beneficial properties. Beneficial properties can be a high protein content containing large proportions of essential amino acids, those that the human body cannot produce and need to be acquired through food; or a high content of vitamins (e.g., vitamin B12) and other micronutrients (e.g., carotenoids that have antioxidative properties and have health benefits). Additionally, the knowledge of this WG will also be applied to formulated products of WG3. This includes additional assays on digestibility, consistency, and flavor, and allows an extensive characterization of the microbial food product.
Main Tasks
T4.1 Compile a library of standardized assays to analyze microorganisms to evaluate their microbial food potential. T4.2 Coordinate collaboration with members of WG1 to evaluate the potential of novel microbial food strains. T4.3 Agree on standardized assays to analyze microbial foods.
T4.4 Coordinate collaboration with members of WG3 to evaluate novel microbial foods.
T4.5 Prepare content for TS3 on Formulation development and food chemistry for microbial foods in collaboration with WG3 and WG6.
Main Activities
A4.1 Organization and implementation of bi-annual WG meetings.
A4.2 Participate in teaching activities of TS3.
Leader
Dr Loreta Basinskiene
Co-Leader
Dr Paulina Streimikyte
