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PROTEIN2FOOD

financed

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Development of high quality food protein through sustainable production and proc...

Development of high quality food protein through sustainable production and processing 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... see more

29/02/2020

UCPH

9M€

Project Budget: 9M€

Project leader

KOBENHAVNS UNIVERSITET No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

PARTICIPATION DEPralty Sin fecha límite de participación.

Ver 21 Participantes

Financing granted El organismo H2020 notifico la concesión del proyecto The day 2020-02-29

SFS-15-2014: Proteins of the future Scope:Specific challenge: The growing demand for meat and other protein-rich food sources, in many p...

I+D

Cerrada does 11 years

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characteristics of the participant

Este proyecto no cuenta con búsquedas de partenariado abiertas en este momento.

Private Information

No hay información privada compartida para este proyecto. Habla con el coordinador.

21 Participantes

UCPH

2.39M€ | Leader

UCC

1.27M€ | participant

UPM

393.44K€ | participant

EUFIC

275.31K€ | participant

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Project duration: 60 months Date Start: 2015-02-24
End date: 2020-02-29

Project leader

KOBENHAVNS UNIVERSITET No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Project Budget 9M€

participation deadline Sin fecha límite de participación.

Project description 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.

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