Physiological efficacy of bioactives is often impaired when they are incorporated in food matrices and undergo typical food processing regimes.

When incorporated in food, the bioactives may provide no real health benefit to consumers or may impact negatively on the sensory properties of foods.

The influence of structure and physical properties of food materials on the nutritional and health inducing properties of foods (e.g. bioavailability/efficacy of nutrients/bioactives) has received very little research.

Development of ‘intelligent’ food structures would require the integration of a number of scientific disciplines.


•  This fully integrated approach typically does not feature in food design.

• This COST Action seeks to use this approach as a design tool for creating innovative products with real health benefits.


The Action will seek to:

- apply principles of fundamental structure-properties relations to the development of innovative model multiphase systems to enhance their stability, sensory properties and their ability to effectively deliver bioactives with health benefits;

- examine the influence of formulation and process technology (conventional and novel) on the model systems with a view to designing real foam-like and emulsion-based foods tailor made in terms of their health and sensory properties.


Correlated objectives will be to:

- transfer of technology to industry and training of SME staff;

- students and young researchers education.