University of Warmia and Mazury in Olsztyn (UWM) – the expertise of UWM covers the theory of spin resonances and relaxation processes in connection to dynamical properties of complex molecular systems (such as viscous liquids, polymers, proteins) including food products.
Lisbon University, Instituto Superior Tecnico (IST) brings expertise in software development – Sebastiao (the main contact) has been developing the fitteia.org website that provides software tools to analyse NMR relaxometry data. The expertise is combined with deep knowledge of dynamics of soft matter systems.
Bologna University (UniBo) brings to the consortium expertise in three research areas as a result of involvement of researchers from the departments of mathematics (MAT), physics and astronomy (DIFA), Civil, Chemical, Environmental, and Materials Engineering (DICAM) and agricultural and food sciences (DAFS). The expertise includes: algorithms development, properties of porous systems and combined knowledge in food properties and nutrition (Foodomics).
Middle East Technical University (METU) represents exceptional combination of expertise in food science and NMR methodology. The research group (led by Mecit Oztop) exploits TD-NMR to get insight into properties of food products (including dairy products). METU possess TD-NMR equipment.
Porto Conte Ricerche Srl (Porto Conte Ricerche Srl, PCR) exploits a broad range of advanced, physicochemical methods (including TD-NMR and NMR spectroscopy complemented with chromatography and mass spectroscopy), delivering high-tech services to food companies engaged in R&D. The expertise of the team of Roberto Anedda (head of NMR and Analytical Chemistry Laboratory) in applying time domain NMR to evaluate quality of PDO dairy products (cheese) is of utmost importance for the consortium.
Jomo Kenyatta University of Agriculture and Technology (JKUAT) – the outstanding expertise of JKUAT fall into two main areas: development of food products from locally available raw materials and rapid quality assessment (physical, biochemical and functional properties) of raw materials and finished products before, during and after processing and storage. The laboratory of the partner is extremely well equipped including a variety of methods used for conventional analysis of dairy products. The partner possesses nationally accredited food fortification laboratory (EU funded). E.Wafula (the main investigator) has been trained abroad on the processing of new food products and which she adopted to the local Kenyan context.
Sfax University (USFAX) brings to the team expertise in food biochemistry and nutrition of food components. One of the key research areas of the partner covers development of fermented dairy products from raw materials via semi-finished to final products. The group of Z. Zarai specializes in properties of protein and lipid preparation. The partner is equipped with a mini-factory for cheese production.
American University of Beirut (AUB) specializes in food processing and packaging with focus on traditional and local foods and food safety (including shelf-life) and food rheology. Mohamad Abiad (Director of the Lab. for the Environment, Agriculture, and Food (LEAF) ) provides expertise in dairy products development.
Hochschule Weihenstephan-Triesdorf (HSWT) – the partner is a leading expert in the development of plant based and personalized dairy products maintaining their rheological and sensory properties. The team of Özlem Özmutlu Karslioglu is engaged in research on alternative protein sources.
SUTAS Dairy Company (SUTAS) is the largest dairy sector company in Turkey, producing a wide range of dairy products and rapidly expanding to Europe. The company has R&D Center approved by the Ministry of Industry and Technology.
STELAR Srl (STELAR) – the partner developed the FFC technology and is the only company in the world manufacturing for FFC-NMR. The company has already been involved in applications of FFC- NMR to food products.
Resonance Systems GMBH (Resonance Systems GMBH) is the only producer of time-domain NMR equipment. The partner is also engaged in development and implementation of algorithms for NMR data processing and TD – NMR studies of polycrystalline and soft materials. in cooperation with partner 4 (METU) and partner 1 (UWM)