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<\/p>\nSusPlantIC4.5 aims to innovate the artisanal ice cream sector by introducing technologically advanced and socially, environmentally, and economically sustainable solutions.<\/p>\n
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SCIENTIFIC MANAGER:<\/strong> Luisa Torri<\/p>\n OTHER UNISG RESEARCHERS INVOLVED:<\/strong> Emma Mazzariol<\/p>\n PARTNERSHIP:<\/strong> Universit\u00e0 Politecnica Delle Marche \u2013 UNIVPM (Italy), Universit\u00e0 degli Studi di Foggia \u2013 UNIFG (Italy), Aloha Srl (Italy), Aizoon Consulting Srl (Italy)<\/p>\n DURATION OF THE PROJECT:<\/strong> 16 months (from June 2024 to September 2025)<\/p>\n FUNDING INSTRUMENT:<\/strong> ONFOODS \u2013 Research and innovation network on food and nutrition Sustainability, Safety and Security. BANDO a CASCATA SPOKE 1 - Global sustainability (ID: PE00000003)<\/p>\n MAIN INTERDISCIPLINARY RESEARCH AREA IN UNISG:<\/strong> Perception and Quality<\/p>\n SDGs:<\/strong><\/p>\n <\/p>\n SusPlantIC4.5 aims to innovate the artisanal ice cream sector by introducing technologically advanced and socially, environmentally, and economically sustainable solutions.<\/p>\n The project focuses on two key aspects: product innovation and process innovation.<\/p>\n 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.<\/p>\n 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).<\/p>\n 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.<\/p>\n <\/p>\n 21.09.2024 - Launch event of the SUSPLANT project at the SBastione Sangallo di Loreto (Italia)<\/a><\/p>\n <\/p>\n https:\/\/www.susplantic.com\/<\/a><\/p>\n <\/p>\n Selection Notice for the Award of One (1) Coordinated and Continuous Collaboration Contract<\/strong> CASCADE CALL \u2013 SPOKE 1: Global Sustainability<\/strong><\/p>\n CUP: D93C22000890001<\/strong><\/p>\n DR_598-25_Bando_COCOCO_ricerca_SusPlantIC4.5<\/a><\/p>\n All.A_Bando_COCOCO_SusPlantIC4.5<\/a><\/p>\n All.B_Bando_COCOCO_SusPlantIC4.5<\/a><\/p>\n All.C_Bando_COCOCO_SusPlantIC4.5<\/a><\/p>\n Application deadline: 14\/09\/2025<\/strong><\/p>\n DR_599_2025 Decreto Nomina commissione_COCOCO_SusPlantIC4.5<\/a><\/p>\n I Verbale riunione determinazione criteri_SusPlantIC4.5<\/a><\/p>\n II verbale seconda seduta_valut_titoli_SusPlantIC4.5<\/a><\/p>\n![\"\"](\"https:\/\/www.unisg.it\/assets\/E_SDG-goals_icons-individual-rgb-03-150x150.png\"){kind=icon}
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aimed at research activities within the project SusPlantIC4.5 \u2013 Plant-Based, High-Quality and Functional Italian-style Ice Cream by synergizing Seasonality, Circular Economy, and Artificial Intelligence<\/em>, funded by the Extended Partnership ONFOODS \u2013 Research and innovation network on food and nutrition Sustainability, Safety and Security<\/strong>.<\/p>\n