SusPlantIC4.5 aims to innovate the artisanal ice cream sector by introducing technologically advanced and socially, environmentally, and economically sustainable solutions.
Preliminary information
SCIENTIFIC MANAGER: Luisa Torri
OTHER UNISG RESEARCHERS INVOLVED: Emma Mazzariol
PARTNERSHIP: Università Politecnica Delle Marche – UNIVPM (Italy), Università degli Studi di Foggia – UNIFG (Italy), Aloha Srl (Italy), Aizoon Consulting Srl (Italy)
DURATION OF THE PROJECT: 16 months (from June 2024 to September 2025)
FUNDING INSTRUMENT: ONFOODS – Research and innovation network on food and nutrition Sustainability, Safety and Security. BANDO a CASCATA SPOKE 1 – Global sustainability (ID: PE00000003)
MAIN INTERDISCIPLINARY RESEARCH AREA IN UNISG: Perception and Quality
SDGs:
Description
SusPlantIC4.5 aims to innovate the artisanal ice cream sector by introducing technologically advanced and socially, environmentally, and economically sustainable solutions.
The project focuses on two key aspects: product innovation and process innovation.
Product innovation concerns the design and development of innovative Italian-style ice creams with health-promoting properties, i.e. offering greater safety, promoting health, and reducing social inequalities.
For this purpose, bioactive ingredients obtained from seasonal plants and vegetable raw materials as well as wastes and byproducts from their supply chains will be used in healthier formulations intended for health-conscious consumers and for subjects with sub-clinical and clinically diagnosed swallowing difficulties (neurological and post-surgical dysphagia).
Process innovation, on the other hand, implements cutting-edge technologies, such as physical process sensors (IoT-Link, 4.0) and artificial intelligence (large models), to ensure yield and quality in the finished product through realtime management of the ice cream production process. The innovation will contribute to reducing water, energy, and wastes from the making process, while valorizing seasonal plants and vegetables supply chains and promoting circular economies through recovery of valuable wastes and byproducts, therefore impacting positively on climate change resilience.
Events
21.09.2024 – Launch event of the SUSPLANT project at the SBastione Sangallo di Loreto (Italia)
Sito Web
Publications
Selection Notice for the Award of One (1) Coordinated and Continuous Collaboration Contract
aimed at research activities within the project SusPlantIC4.5 – Plant-Based, High-Quality and Functional Italian-style Ice Cream by synergizing Seasonality, Circular Economy, and Artificial Intelligence, funded by the Extended Partnership ONFOODS – Research and innovation network on food and nutrition Sustainability, Safety and Security.
CASCADE CALL – SPOKE 1: Global Sustainability
CUP: D93C22000890001
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Application deadline: 14/09/2025
DR_599_2025 Decreto Nomina commissione_COCOCO_SusPlantIC4.5
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