AGELIKEAPRO - Development of protein sources based on chickpea fermentation processes and 3D functional food models aimed at elderly population at risk of malnutrition.

The overall objective of AGELIKEAPRO is to develop a new integrated technological processing approach to obtain sustainable protein-rich functional ingredients and foods from chickpea targeted to elderly population at risk of malnutrition for promoting the healthy aging. To address this objective, fermentation, spray-drying, extrusion and 3D-food shaping (by printing or moulding) will be applied to obtain rich protein ingredients with antioxidant and anti-inflammatory properties for developing functional food products (Mimicking 3D food products or novel oral instant meals). This integrated approach will lead to obtain alternative ingredients with biological activity and improved technofunctional properties suitable for integrating in 3D-food and instant food models for elderly population at risk of malnutrition after a sensory evaluation and clinic patient validation.