CROPDIVA FINS Team at the „Green Nutri Food“ Congress and FoodWaStop Conference

Researchers from the Institute of Food Technology proudly presented their contributions to the CROPDIVA H2020 project at two international events, highlighting the importance of underutilized crops in innovative food applications.

At the GreenNutriFood Congress, our team showcased the paper:

“The Impact of Native and Treated Protein Isolates on the Quality and Sensory Characteristics of Gluten-Free Bread”

Authors: Nikolić Kosta, Hadnađev Miroslav, Tomić Jelena, Škrobot Dubravka, Šalgo Milica, Dapčević Hadnađev Tamara

This work emphasizes novel protein sources for enhancing gluten-free bakery products.

At the FoodWaStop Conference, Tamara Dapčević Hadnađev presented:

“From Byproduct to Benefit: Valorizing Oat Bran as a Fat Replacer in Cookies”

An innovative approach to upcycling food byproducts, contributing to circular economy and adding value to oat-based crops.

Both studies align with CROPDIVA’s mission to increase biodiversity and resilience in food systems by promoting the use of diverse crops such as buckwheat and oat.

Proud to be part of a project that blends sustainability, science, and food innovation!