1. www.cost.eu/fa COST Action no. FA1001 The application of Innovative Fundamental Food-structure- property Relationships to the Design of Foods for Health, Wellness and Pleasure 2010  2014 Objectives Design of new materials and new processes aimed to deliver targeted functionality. Development of process-structure-property relationships in order to deliver innovative real multiphase structured foods (foams and emulsions) with health benefits (bioavailability/efficacy of nutrients) and optimal sensory characteristics. Involvement of Early Stage Researchers in the new product/process design approach, mainly through Summer Schools on food design and innovation and through STSMs. Management of the process of sharing knowledge and technologies for healthy foods design among academic and other institutions and private enterprises or services. Main Achievements  Significant highlights in science: main scientific achievement is the development of the relationship : food structuring by process/health benefits. –Nano and microstructures for biopolymers controlled release; –Design of appropriate complex polymer and colloidal systems; –Biophysical and gastro-intestinal engineering aspects of nutrient absorption;. –Tailoring food structures for sensory and health benefits of novel food ingredients.;. –Structure-healthy properties driven strategies for process design  Significant Highlights in Networking: : fostering of the process of sharing of knowledge, technologies, methods of manufacturing among academic institutions, research centers and food enterprises, to ensure that scientific and technological developments are accessible to a wider range of users who can then further develop and exploit the technology into new products, processes, applications, materials or services represent a key target. Innovation partnership for the development of competitive businesses in the food sector is achievable. Contact details Chair of the Action Laura Piazza Associate Professor Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy laura.piazza@unimi.it Science Officer Science Officer Food and Agriculture COST Office ioanna.stavridou@cost.eu Website www.foodstructuredesign.net/ Participating countries AT, BE, BG, CH, DE, DK, EE, ES, FI, FR, GR,HR, HU, IE, IL, IT, LT, LU, MK, NL, NO, PL, PT, RO, RS, SI, SE, TR, UK, NZ Food and Agriculture (FA) The web site of the Action is the reference link to be permanently informed

2. www.cost.eu/fa Working Group 1 Analytical and modeling techniques to characterize structure and physical properties of foods Specific focus on rheology, microreology, light scattering, advanced imaging techniques, to provide WG 2 and WG 3 with the most appropriate analytical tools.. Chemiometrics for statitical modelling.. Working Group 2 Elucidating structure-property functions and designing model multiphase systems–foams and emulsions Biophysics-driven strategies for structure design in model emulsions and foams. Engineering self-assembly in food systems, designing complex polymer and colloidal systems, designing of novel structures for engineered bioactive delivery Assessing new materials for delivering health or technological functionalities Working Group 3 Designing innovative everyday foam- and emulsion-based foods with optimal sensoric quality and health benefits Food structuring by means of the external fields which are generally applied by traditional and innovative processing. Assessing the role of processing in stabilizing of complex multiphase real foods or new food ingredients. The advanced approach to food structure design emphasizes the centrality of the process-structure-performance relationship and then establishes that there is a close link between soft matter and fundamental process engineering approaches. Impact of processing on sensory attributes and on health benefits of foods (eventually through controlling delivery issues). Working Group 4 Training and technology transfer The process of transferring skills, knowledge, technologies form the Action has been better defined and Working Group 4 of the Action is implementing knowledge transfer initiatives and enterprise-based innovation system. Contacts with Transfer Agencies has been established: High Tech Europe, The Enterprise Europe Network, FFG Austria, Swiss Food Research/ EuroAgri FoodChain, Capinfood. Links with EFFOST, EFCE, EFEA - Food Section, UNIDO, ISEKI4, IFA-ISEKI. Industry participation Working Group activities Integrated process & product design approach for creating innovative products with real health benefits and sensory properties Participation of stakeholders from food industry to research and Technology Transfer task of the Action