COST Action CA24145
Working Group 2
Review & definition of functionalities
The overall goal of WG2 is to support food structure development by identifying and structuring the most relevant information required on the techno-functional properties of food ingredients. WG2 will have three main activities.
First, WG2 will identify and prioritise the most strategic techno-functional properties of food ingredients that are critical for food product development and therefore require methodological standardisation. Second, WG2 will define the supporting (meta-)data needed to ensure that these properties can be effectively used in predictive modelling and data-driven food design. Third, WG2 will harmonise the terminology relevant to techno-functional properties.
The outcomes of WG2 directly support the activities of WG3, enabling WG3 to focus fully on technical methodological standardisation.
SUB-GOALS
01- Strategic property prioritisation
Identify and prioritise the techno-functional properties of food ingredients that are most critical for food structure development and product formulation, and that therefore require methodological standardisation.
02- Metadata definition for predictive modelling
Define the essential supporting (meta-)data required to ensure that techno-functional measurements can be interpreted, compared, and used in predictive and data-driven modelling approaches.
03- Terminology harmonisation
Establish harmonised definitions for all prioritised techno-functional properties.