Project objectives


  • Assessment of iron functions in the human body and necessary daily intakes (according to age, sex and physiological state).
  • Bioavailability-based screening of iron salts permitted for fortification.
  • Laboratory-scale development of iron fortified bread products.
  • Obtainment of test batch of fortified bread products.
  • Laboratory-scale development of iron fortified concentrated fruit products.
  • Obtainment of test batch of fortified concentrated fruit products.
  • Laboratory-scale development of iron fortified pastry products.
  • Obtainment of test batch of fortified pastry products.
  • Pilot-scale production of iron fortified bread and pastry products; Drafting of technical documentation for production of iron fortified products.
  • Pilot-scale production of iron fortified concentrated fruit products; drafting of technical documentation for production.
  • Clinical trials.
  • HACCP case studies (Physical, chemical and biological hazards, critical control points).
  • Drafting of products presentation manual.
  • Technology transfer to industry (for bread and pastry products).
  • Dissemination of results: scientific communication, articles in peer review journals, participation to national fairs.
  • Drafting of documentation and application for patent to OSIM.
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