Call for Expressions of Interest 2011

Health & Nutrition, Technology and Microbiology

Call for Expressions of Interest

The Danish Dairy Research Foundation calls for expression of interests for research projects within Health & Nutrition, Technology and Microbiology in relation to dairy products. Deadline is 18 March, 2011. Please use the application form.

The Danish Dairy Research Foundation has a specific wish for co-operative projects that bridge different disciplines and research groups, as new knowledge and understanding of correlations are often created in the cross field and interaction between these. Therefore, the establishment of new collaborative interfaces will be treated positively in connection with the preparation of the Expression of Interest, including research taking chain considerations and broader correlations into account, which could be between different business areas. Furthermore, special emphasis will be placed upon co-operation with related industries and international partners, specifically in areas where knowledge outside Denmark complements Danish knowledge and where projects in this way can enhance the Danish knowledge level.

Health & Nutrition
Milk and dairy products have always been an important part of our diet. Epidemiological studies have shown, that humans, who on a regular basis, consume milk and dairy products are healthier than those who do not.

The Danish Dairy Research Foundation prioritises research which explores and increases the knowledge of milk and dairy products as part of a healthy diet, including:

  • The importance of the product matrix and the interaction between different nutrients on nutrient uptake, metabolism and health
  • The significance of processing for the conservation and, possibly, the increase of the bioactivity of both specific milk-components alone or in interaction with the surrounding matrix
  • Probiotic bacteria’s importance for systemic effects in the body, e.g. on the immune-system and on weight-control
  • How big a role can milk fat have in a healthy composed diet, without affecting metabolic parameters negatively, compared e.g. with a diet rich in carbohydrates?  
  • How can comparative physiological studies be used to increase the understanding of how dairy products contribute to health?
  • Lactosomes are small particles in milk with a high level of immunoglobulines. Their origin, function and development through the lactation period need to be studied, and put into a health perspective in relation to common consumer products  

Technology
The Danish dairy sector’s most important competitive factor is value processing through innovation. An important prerequisite to create new innovative dairy products is a fundamental understanding of how technological parameters affect the milk during processing. Furthermore, it is of great importance to explore this in combination with the introduction of new technologies in relation to efficiency and processing. 

The Danish Dairy Research Foundation prioritises research which explores and increases the knowledge in relation to the correlation between milk and the involved technological processes, including:

  • Understanding the influence of single or total unit operations during processing, on functionality and sensory parameters in dairy products, using new technologies as e.g. ultrasound and pulsfield-treatment or high-pressure homogenisation  
  • Fundamental understanding of molecular interactions between milk components and/or ingredients during processing in relation to functionality and sensory properties of dairy products, including understanding the impact of a reduction in NaCl  
  • Application and understanding of mechanisms by new fractionation technologies, to separation of milk components, and fractionation of side-streams (e.g. lactose, minerals etc)
  • Technologies and processes which supports sustainable production, e.g. alternative gentle and energy reducing processes, new technologies for the cleaning and measuring of fouling and biofilm formation, optimisation of side-processes, and reuse and minimisation of water use
  • Inactivation of enzymes as a function of heat treatment in e.g. UHT-processes and new, alternative heat treatment processes
  • Integrated sensor technology and multivariate data analysis for optimal process understanding and management of dairy processes

Microbiology
Microbiology, including microbiological fermentation processes, is central in the production and management of dairy product quality. The natural microbiological diversity makes it possible to develop new, differentiated and safe products, with specific taste and consistency related properties.

Research should primarily focus on positive microbiology and food safety-related aspects, including:

  • Interactions between microbial cultures, including composition, modelling and mixing ratio of multifunctional starter cultures
  • Microbiological modelling and the use of process analytical techniques, to control food safety and fermentation processes
  • Understanding the interaction between raw milk properties and fermentations processes in relation to the desired product quality and safety
  • New manufacturing methods and addition of other ingredients/cultures to dairy products with reduced salt and/or sugar content, to maintain or improve taste, food safety and energy content of the food
  • Fundamental understanding of microbial formation of bioactive and antimicrobial components, both from the natural and the added microbiological flora
  • Development of methods to gain understanding of the establishment and growth of microorganisms on solid surfaces and in solid medium, and the use of microorganisms for the formation of structures in e.g. cheese products
  •  Developing of real quick methods to determine pathogens, total counts and spoilage organisms in dairy product matrixes
Background
The Danish Dairy Research Foundation is a trade fund. The Foundation initiates basic and strategic research and training, which may contribute to the production of healthy and safe dairy products, and supports a competitive, technology-driven production.

The Danish Dairy Research Foundation initiates and carries out dairy-related research projects within the following areas:

  • Technology
  • Microbiology
  • Health and Nutrition

The research projects must be generic, thereby contributing to the research, as well as the technology and product development performed by the dairy industry. Strengthening the research-based education of MSc and PhD students within the dairy field, including dairy engineers, is also an important aspect of the initiated projects.

The research projects are carried out in a partnership between the Danish Dairy Research Foundation, leading research institutions, and in some cases relevant industrial partners.

Grant conditions and financing
The Danish Dairy Research Foundation initiates generic dairy research for approx. DKK 10-12 million per year. Project expenditure is usually divided between the Danish Dairy Research Foundation and other public or private sources of financing. Relevant funding may come from GUDP (the successor to the Innovation Law) under the auspices of The Danish Food Industry Agency, the Danish Councils for Independent Research, the Danish Council for Strategic Research, the Danish National Advanced Technology Foundation as well as from Nordic and EU research programs. The project applicant is responsible for obtaining additional funding. The Danish Dairy Research Foundation will make an academic prioritization of the Expressions of Interest, but the final decision to support the project will be made in the Milk Levy Fund or the Dairy Rationalization Fund, after submission of the prioritized Expressions of Interest to one of these foundations. The Danish Dairy Research Foundation’s secretariat will assist with this, if necessary.

Who can apply?
We welcome applications from researchers from public and private institutions, and we encourage collaboration with GTS (Advanced Technology Group) and private companies. When applying, please make sure that the management of the participating research institutions and the industry partners have approved the submission of the application and have given their written consent to the project.

Reservations
A positive evaluation by the Danish Dairy Research Foundation of an Expression of Interest or a full project proposal does not imply automatic, external funding. In most cases, funding will not be released until a 50 percent contribution or grant is made available through public funding and contributions from participating industrial partners and/or research institutions.

If the applicant has been unable to secure external funding within one year, the Danish Dairy Research Foundation is no longer under obligation to reserve funding for the project. The applicant is, however, welcome to submit/resubmit a new proposal in subsequent calls.

Required format of the Expression of Interest
In order to be evaluated by the Danish Dairy Research Foundation, the application form must be used. The form facilitates subsequent application procedures to the funds which finance the Danish Dairy Research Foundation’s share of the projects.

0. Research area – Is the project related to Technology, Microbiology, or Health & Nutrition with respect to dairy products?

1. Project title – As brief and precise as possible – both in Danish and English.

2. Danish and English summaries.

3. Project’s main objective and content – What is the essence of the project?

4. Project duration – Expected start and end of project.

5. Total expenses during the project period – Transferred from budget.

6. Applicant(s) – Name(s) and full address(es) of the project manager and co-applicants.

7. Project manager – Title, name, address, phone, and email.

8. Bank – Name, registration, and account number.

9. Financial point of contact – Name, address, phone, and e-mail.

10.1. Project objective and state-of-the-art – Concise and broken down into intermediate objectives. State-of-the-art of project area.

10.2. Project content – Concise description of project content, milestones, and requirements with respect to equipment and research facilities.

10.3. Outcome of the project – Why is it relevant to the dairy industry? Brief description of the innovative aspects, the scientific and commercial perspectives of the project.

10.4 Dissemination plans.

11. Description of the main applicant – Short description of the institution and the competence of the project manager.

12. Description of the additional applicants – Short description of additional applicants and their competences.

13. External co-financing – Description of anticipated or granted co-financing sources. In case of substantial co-financing, please enclose documentation, together with the original application.

14. Contribution to research training – Brief description of the educational contribution of the project.

15. CV – 2-page CV from main applicant including experience as project leader, and 1-page CV from leading co-applicants from other institutions and/or industrial partners

16. Commitment – From all participants in the project.

17. Appendices.

18. Budget – Please use the budget form included in the application form. Annual budgets to be broken down into individual items. Total budget and budget for individual participants must be prepared. Please note that heavy equipment expenses will not be covered by the Foundation, and that the maximum overhead is 20 percent.

The Expression of Interest should not exceed 4-5 A4 pages and may be written in Danish or English. An English application must also include a Danish project title, project objective, and content.

The Expression of Interest, along with any appendices, must be e-mailed to the MFF Secretariat (see below).

Application procedure
The Danish Dairy Research Foundation operates with two evaluation procedures prior to the initiation of new projects. In both cases, the board of directors performs a scientific and economic evaluation of the project. The MFF application form must be used when applying.

1) Additional funding is in place
The applicant submits an Expression of Interest to the Danish Dairy Research Foundation along with the original application and documentation of the additional funding obtained. The board of directors evaluates and prioritizes the project and notifies the applicant if and how the Foundation will be involved in the project. In most cases, the applicant will be responsible for the project management including all contact with the grant-awarding authorities.

2) Additional funding is missing
The applicant submits a brief outline proposal to the Danish Dairy Research Foundation. The board of directors evaluates and prioritizes the project. In case of a positive evaluation, the applicant is invited to submit a full proposal to another relevant, external funding agency. The board of directors evaluates the full proposal prior to submission for external funding.

Application deadline for the Expressions of Interest is Friday 18 March, 2011. Applicants will be notified mid-April 2011.

Further information
Further information and advice pertaining to the proposal may be obtained from the Danish Dairy Research Foundation’s Secretariat:

Pia M. Nissen
Danish Dairy Research Foundation
Danish Agriculture & Food Council
Agro Food Park 15, DK-8200 Aarhus N
Phone: +45 3339 4665
Mobile: +45 2724 5610
e-mail: pmn@lf.dk