The project proposal will address the need of the bakery industry in partner countries to produce functional bakery products for people with digestive disorders, for a healthy and rational diet with high fiber content and low nutritional value, no salt or gluten-free. Statistics from the Romanian Ministry of Health show that more and more consumers have been suffering from digestive disorders lately, their incidence increased by 10 times in the last 15 years, most affected people being between 20-30 years old, the frequency of gastric ulcer in 2006 was 1,500 cases per 100,000 inhabitants. In Hungary, digestive diseases are one of the main causes of death in the 35-64age group, while in Ireland about 10% of adults suffer from irritable bowel syndrome and about 20,000 people suffer from bowel disease, intestinal cancer, about 2000 people are diagnosed annually. In Italy, the incidence of gastric cancer is less than 0.01%, but about230,000 people suffer from irritable bowel syndrome. According to the statistical data, the bread consumption is: 82 kg of bread / inhabitant year in Romania,33 kg of bread / inhabitant/year in Italy, 40 kg of bread / inhabitant / year in Hungary and 68 kg of bread per inhabitant per year in Ireland. Since all countries involved in the project are consuming bakery products, we aim to help the people who consume bread and have digestive disorders by producing functional products that can also improve their quality of life. Understanding the concept of consuming functional foods can lead to health improvement, and the specific effects of achieving nutrition to prevent disease have led to the discovery of functional foods, differently in the European Union. Functional foods are also consumed in the normal diet and contain biologically active compounds that have the potential to improve health or to reduce the risk of illness. In the current context in which bakery technologies are constantly changing, looking for ways to obtain functional products that best meet the needs of consumers suffering from digestive disorders, we aim to develop training programs for food industry specialists in partner countries , on these themes to solve the need of people suffering from diffrerent diseases. The general objective of the project is the Adaptation of new technologies for the manufacture of functional bakery products for people with digestive disorders in partner countries through the strategic partnership formed. Specific objectives: • Strengthen institutional capacity of partner organizations by exchanging best practices in the manufacture of functional bakery products for people with digestive disorders and by improving the skills of their specialists • Awareness of bakery producers and consumers about the importance of the use of functional bakery products • Relationship between project partners in order to establish a common strategy for the development of new technologies for the production of functional bakery products. The project has 6 activities 1. management and implementation 2. elaborating the curricula ”Manufacturing functional bakery products” 3. elaborating the handbook ”Manufacturing functional bakery products” 4.Activity of training 5.elaborating the ”Guideline for professionals regarding manufacturiing functional bakery products for people with digestive disorders ” 6.Activity of informing and dissemination The project is innovative because it’s subject is an actual one in all partner countries, and new technologies for manufacturing bakery products are necessary to be developed and introduced in all partner countries. By achieving this project we wish to develop the range of functional bakery products, through the experience of experts from the partner countries, 9 specialists, that form the project’s target group By analyzing the range of functional bakery products from the partner countries, we will have an overview image on the types of products manufactured and we will try to adapt in the handbook elaborated the technology for producing these that can be transposed in the partner countries that will thus have a major benefit, due to the developed knowledge by the specialists in the target group we will try to solve a need of the partners, to make available to the people suffering from digestive disorders the functional products that are responsible for achieving a correct diet. The character of innovation is also brought by the way in which the training of professionals in the field, based on specific skills already formed, will be developed, but through the project they will further develop their competences with new knowledge, with new abilities, in accordance with the evolution of science and with the requirements of the functional products manufacturing technology. The participants in the information events, 220 specialists from the partner countries will contribute to the achievement of the impact expected to be obtained through the project’s implementation
By implementing this project we adapted the new technologies for producing functional bakery products destined to persons with digestive disorders in partner countries through the strategical partnership formed. We achieved to strengthen the institutional capacity of partner organizations by exchanging best practices regarding manufacturing of functional bakery products for people with digestive disorders and by improving the skills of their specialists. We raised the awareness of bakery producers and consumers regarding the importance of the use of functional bakery products. We created a relationship between partners to establish a common strategy for the development of new technologies for manufacturing functional bakery products. By involving a target group of specialists from each partner country we developed quality tools that will be useful in all countries. We informed specialists in the partner countries with the new technologies for manufacturing developed that better meet the needs of consumers with digestive disorders and that gave the project the transnational character.
We wrote the project because the persons that suffer from digestive disorders have a really low level of knowledge regarding the nutritional value and intake of different substances good for digestion in bread. The project addressed the need of bakery industry from partner countries to produce functional bakery products for people with digestive disorders and have to achieve a healthy diet. We applied for this project because in the actual context of permanent change in bakery technology we needed to find other ways to obtain functional products that best meet the needs of consumers with digestive disorders. The aim was to develop professional training programs for food industry specialists in partner countries to address the need of people with disorders. Involving experienced partners and target group of specialists from all partner countries we developed useful tools. We identified the need that specialists are constantly informed regarding new technologies for manufacturing quality products that better meet the needs of consumers with digestive disorders. Because each specialist came with it’s own expertise and exchanged good practices and information we managed to give the project a transnational character.