FMTR Research

PROJECT TITLE
DEVELOPING AN INNOVATIVE PRODUCT FROM PORK WITH DEHYDRATED FRUITS FILLING AND CRUST
DEVELOPING AN INNOVATIVE PRODUCT FROM PORK WITH DEHYDRATED FRUITS FILLING AND CRUST

FUNDED BY: Executive Unit for Financing Higher Education, Research, Development and Innovation (UEFISCDI)
FINANCING CONTRACT NO. 111CI from 25.07.2017 Submission Code: PN-III-P2-2.1-CI-2017-0562

GENERAL INFORMATION ABOUT THE PROJECT
PNCDI III / PROGRAM P2: Increasing the competitiveness of the Romanian economy through RDI
SUBPROGRAM 2.1: Competitiveness through research, development, and innovation
FINANCING INSTRUMENT: INNOVATION VOUCHER
PROJECT ACRONYM: PICPUF
IMPLEMENTATION PERIOD: 25.07.2017 - 31.12.2017

TEAM:
RABA DIANA NICOLETA - project director (dianaraba@yahoo.com; +40723350424)
MIȘCA CORINA DANA - member
BORDEAN DESPINA MARIA - member
DUMBRAVĂ DELIA GABRIELA - member
POPA VIORICA MIRELA - member
MOLDOVAN CAMELIA - member

PROJECT DESCRIPTION
The faster external changes occur, the more the need for innovation grows and becomes imperative.
The phenomenon of globalization, namely the facilitation and efficiency of access to information sources, has led to changes in consumer habits on all levels.
This reality also requires food producers, regardless of company size, to bring to the attention of all consumer categories new, complex products with optimal nutritional profiles and superior sensory characteristics to meet their dynamic needs.
The project proposal intends to generate an alternative strategy for improving food quality and safety, increasing competitiveness, and profitability in the meat processing segment.
The project will materialize by creating a prototype of an innovative baked pork product with a filling and crust of dehydrated and ground fruits, obtained exclusively from local natural raw materials.

GENERAL OBJECTIVE
Utilizing the technical-scientific knowledge of the research organization's team members in the productive system by assisting an SME in developing an innovative meat product and transferring technology to it.

MAIN OBJECTIVES OF THE PROJECT
O1. Creating a baked pork product with a filling and crust of dehydrated fruits and superior nutritional properties (high biological value proteins, antioxidant activity, polyphenol content) by exclusively using natural raw materials, without synthetic additives
O2. Developing an innovative technology, which consists of accessing mild thermal treatments with low energy consumption;
O3. Transferring the know-how and research results described above from USAMVB "King Mihai I of Romania" in Timișoara to the SME CAVARANȚANA COMPANY, Caransebeș, Caraș Severin County.

SPECIFIC OBJECTIVES
OS1. Developing the experimental model of the innovative pork and fruit product;
OS2. Designing a competitive technology that targets non-destructive processing systems of nutrients from the manufacturing recipe ingredients by using a mild thermal regime;
OS3. Establishing the final recipe and technological manufacturing regime;
OS4. Evaluating the sensory characteristics, physicochemical and microbiological properties, and the biologically active potential of the product;
OS5. Preparing documentation for obtaining industrial property rights on the product developed through industrial research.

EXPECTED RESULTS
R1. A marketing strategy for launching the product on the market: design of materials and brand, printing promotional materials, sampling kit and packaging, product presentation to clients, implementation and execution of promotional activities, evaluation of promotional activities;
R2. Product testing reports;
R3. Application for national trademark registration of the product developed in the project.

ECONOMIC IMPACT of implementing the project results will consist of increasing the economic competitiveness of the enterprise and strengthening its position in the meat food products market.

Research results PDF(318.95 KB)opens in a new tab