Sustainable Food Design to improve targeted populations health (desire health)

The increase of incidence of non-communicable diseases, the scarcity of the Planet resources, as stressed by the European Green Deal and the Farm to Fork strategy, arises the need to rethink our way of farming and eating and a new approach to food production. Whole grain cereals naturally enriched in some micronutrients and bioactive compounds also through incorporation of citrus/olive by-products/wastes and fish waste could be interesting materials to design new healthy/sustainable foods and new supplements for specific targets.  Some population groups such as pregnant women, vulnerable subjects, and people at risk of cardiovascular diseases can be considered interesting targets to whom address these new foods. 

The new food design’s methodology, based on innovative food technologies techniques, with the support of designers and anthropologists, will contribute to the project with new healthy and sustainable foods for these different targets: a) women in childbearing age, pre-conceptional period and in pregnancy, b) subjects at risk of Cardiovascular Diseases (CVD) and with one CVD event; c) subjects affected by Autism Spectrum Disorder.