Innovating Works

PROTEIN2FOOD

Financiado
Development of high quality food protein through sustainable production and proc...
PROTEIN2FOOD’s aim is to develop innovative, cost-effective and resource-efficient plant proteins –rich food sources with positive impact on human health, the environment and biodiversity. The quality and quantity of protein from... PROTEIN2FOOD’s aim is to develop innovative, cost-effective and resource-efficient plant proteins –rich food sources with positive impact on human health, the environment and biodiversity. The quality and quantity of protein from selected highly nutritious seed crops (quinoa, amaranth and buckwheat), and legumes with high protein quantity (lupin, faba beans, pea, chickpea, lentil) will be significantly enhanced by using a multi-disciplinary approach that will include genetic, agronomic, food process engineering, sensory, socio-economic, and environmental assessment. Research is expected to improve the quality of plant proteins, produced in Europe, and of the sustainability of their production and processing. Through a better understanding of the: i) genetic mechanisms driving the protein formation and accumulation in the seed, ii) plant performance towards biotic and abiotic stresses, and iii) protein interactions with other components in the food matrix and its sensory repercussions in the final food products, this research should lead to the development of adapted plant protein sources with positive impact on environment and biodiversity as well as human health. Expected results in the project are: i) enhance the protein production by 25% through new effective breeding techniques and optimised crop management with an increase by 10% of the EU’s arable land destined to protein-crop production, using also marginal soils, ii) accelerate protein transition from animal-based protein to plant based protein in Europe with clear impact on reduction of carbon footprint, iii) increase EU agro-biodiversity by introducing promising high quality crops and legumes. Further, activities will support the prototypes of new protein-rich-protein food with exceptional market potential. Finally, we will improve the EU’s visibility in the area of food processing and technology through high impact factors scientific publications. ver más
29/02/2020
UCPH
9M€
Duración del proyecto: 60 meses Fecha Inicio: 2015-02-24
Fecha Fin: 2020-02-29

Línea de financiación: concedida

El organismo H2020 notifico la concesión del proyecto el día 2020-02-29
Línea de financiación objetivo El proyecto se financió a través de la siguiente ayuda:
SFS-15-2014: Proteins of the future
Cerrada hace 10 años
Presupuesto El presupuesto total del proyecto asciende a 9M€
Líder del proyecto
KOBENHAVNS UNIVERSITET No se ha especificado una descripción o un objeto social para esta compañía.
Perfil tecnológico TRL 4-5