Project description
The making of plant-based cheeses for a greener, healthier future
As the demand for protein surges, concerns over the sustainability of animal-derived sources intensify. The EU faces a pressing need for high-quality plant protein alternatives to alleviate environmental strain. Supported by the Marie Skłodowska-Curie Actions (MSCA) programme, the FerOtChee focuses on oat protein with the aim of revolutionising cheese production, while addressing nutritional and functional challenges. Specifically, this multidisciplinary endeavour will blend oat protein with pea protein, using enzymatic modification, and harnessing microbial fermentation. As such, FerOtChee tackles nutritional and functional challenges head-on. The project promises high-quality, plant-based Mozzarella-style cheese. Through meticulous assessment and upscale plans, FerOtChee sets the stage for a greener, healthier future.
Objective
The production of high-quality plant protein as sustainable alternative for animal proteins is an immediate requirement for the EU population. FerOtChee is a multidisciplinary project that focuses on the development of fermented plant-based Mozzarella-style cheese using oat protein. The challenges associated with the nutritional and technofunctional properties of oat protein will be addressed using innovative solutions: a) Blending: Oat protein will be partially replaced with pea protein as a complementary source. This approach has a potential to create protein hybrids with a balanced amino acid profile; b) Chemical modification: Enzymatic hydrolysis may improve the technofunctional properties of oat protein. It can also lead to the generation of lower molecular weight peptides with health-promoting effects; and c) Microbial fermentation: This will be the main strategy employed in FerOtChee to enhance the nutritional quality of oat protein. During submerged fermentation, microbial strains will be cultivated individually or in a co-cultivation setup using an oat-enriched protein substrate. Microbial enzymes e.g. proteolytic, cell-wall degrading, and antinutritional factor (ANF)-degrading enzymes generated during fermentation will target issues like poor digestibility, low recovery, and high ANF content in oat protein. The oat cheese will undergo assessment for technofunctional properties, in vitro digestibility, biological activities and the level ANF. The optimised process, which results in the production of high-quality fermented cheese at the lab scale will be transferred to a food-grade pilot plant.
The majority of this project will be carried out at UCD (main host). The Fellow will also engage in two secondments: 1) Scientific secondment at INRAe-Rennes for study of in vitro digestibility using INFOGEST; and 2) Industry placement at Tirlán to upscale the process. The Fellow will also undergo a training plan that encompasses scientific and transferrable skills.
Fields of science
Keywords
Programme(s)
- HORIZON.1.2 - Marie Skłodowska-Curie Actions (MSCA) Main Programme
Funding Scheme
HORIZON-TMA-MSCA-PF-EF - HORIZON TMA MSCA Postdoctoral Fellowships - European FellowshipsCoordinator
- Limerick
Ireland