The FunkNusNFood project focuses on researching functional ingredients and the sustainable application of by-products from protected traditional food products of northern Croatia: Varaždin cabbage, Varaždin pumpkin seed oil, Ludbreg horseradish, and Varaždin buckwheat. Although these products are known for their favorable nutritional and functional properties, systematic research on the influence of genetic and environmental factors on the variability of specialized plant metabolite composition is lacking. Therefore, the project will carry out detailed chemical analyses of the primary raw materials and their underutilized by-products (husks, press cakes, roots, leaves, etc.), which are often rich in bioactive compounds. This opens up opportunities for their reuse in the development of functional food or cosmetic products, in line with the principles of the circular economy. At the same time, the project includes a digital component through computer modeling of extraction processes and the development of digital content for disseminating results, with the aim of facilitating communication with producers and the wider public. In this way, the project contributes to the green and digital transition and to the preservation of local food and cultural heritage.
Institution: University North
Duration of the project: 21.10.2025.-30.09.2029.
Total funding: 90 000, 00 EUR
Project leader: Assoc. Prof. Dunja Šamec, PhD
Project team: Prof. Bruno Zelić, PhD, Assist. Prof. Anita Šalić, PhD, Dragutin Vincek, PhD, Barbara Medvedec, Neva Babić