BiotecA – Food biotechnology for innovation and competitiveness of the main regional supply chains: extension of preservability and functional aspects.

Innovation is one of those key factors for companies to be competitive in the market. Biotechnologies are one of the possible innovations for some food supply chains, to improve the processes and enhance the qualitative, functional and conservation aspects of the products. The BiotecA project, funded by the Puglia Region, aims to be a “flagship initiative”, of how biotechnologies are innovative solutions applicable to certain food products to improve processes, to obtain products with superior quality, organoleptic, functional and preservability characteristics. The use of “tailor-made” microorganisms for food products such as bread, fresh pasta, wine, table olives, fresh pasta filata, fish products, is made possible within the cluster which sees the intertwining of specific skills : on the one hand, researchers on food biotechnologies have a deeper level of knowledge, which have selected, characterized and experimented in the laboratory the ability of microorganisms to express precise technological skills in defined food matrices; on the other hand the know-how of companies, their ability to integrate innovation into the process, and to work with research institutes to apply knowledge, kept only in the academic context, but to disseminate them and make them transferable. The cluster supported by the Puglia Region with the BiotecA project has the ambition to be a grouping of excellence on biotechnologies applied to food, which puts at the system competences and technologies present on the territory of Puglia, makes available information on good biotechnological practices adoptable in food technology, it shares biotechnological protocols and characteristics of the starter object of these protocols. For further information contact the project representative Dott. Pietro Minisci, Managing Director Valle Fiorita