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An international consortium, which includes a team from the AGH University of Krakow, will conduct innovative research into aerogels, materials that may play a significant role in future sustainable food systems. The consortium has received funding of almost €4.2 million for FAroGels, a project under the prestigious EU Horizon Europe programme “Marie Skłodowska-Curie Actions Doctoral Networks”.
Aerogels are ultra-light, highly porous materials widely used in insulation and biomedical applications, yet food-grade versions remain limited to early proofs-of-concept with unresolved issues in scalability, safety, and performance.
FAroGels, or Food‑Grade Aerogels for Sustainable Food Systems, addresses this gap by developing biodegradable and edible aerogels for food production, processing, and packaging and by establishing the foundations needed for their safe and effective use in real food systems. The research focuses on environmentally friendly solutions based on circular raw materials and energy-efficient industrial processes.
As part of the project, 15 doctoral students will learn about circular feedstocks, scalable and energy-efficient supercritical drying, advanced characterisation (MRI/TD-NMR) and application-driven studies in complex food matrices. Intersectoral secondments, hands on exposure to industrial environments and modules on sustainability, entrepreneurship, IP, and responsible research equip the young researchers with scientific depth and labour-market-relevant transferable skills.
The consortium will deliver validated aerogel libraries, harmonised production protocols, and industrial prototypes for applications such as nutraceutical carriers, oral-lubrication systems, selective removal of anti-nutritional factors, shock-protective inserts, and active, safe food-contact materials.
By combining scientific excellence with strong industrial integration, FAroGels will strengthen Europe’s position in sustainable food materials and contribute to the European Green Deal and the Farm-to-Fork Strategy, supporting more resilient and resource-efficient food systems.
The consortium brings together 23 academic and industrial parters from eight countries, forming an interdisciplinary network spanning food engineering, materials science, aerogel technology, biotechnology, and physics.
The leader of the FAroGels consortium is Middle East Technical University (METU) in Turkey together with Professor Mecit Oztop.
The research team based at the Faculty of Metals Engineering and Industrial Computer Science at AGH University will be headed by Professor Urszula Stachewicz and will comprise Dr Daniel Ura, Dr Joanna Knapczyk-Korczak, and a doctoral student and administrative support Katarzyna Kurek. AGH University will receive €251,000 for the implementation of planned activities.
The project work shall start in January 2027.
The aim of Marie Skłodowska-Curie Actions Doctoral Networks is to support institutions offering high-quality doctoral education. The programme focuses on fostering creative and innovative researcher entrepreneurs capable of tackling current and future challenges. The knowledge acquired and skills developed are intended to enable them to effectively transform research ideas into new products and services, bringing tangible economic and social benefits.
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