Deliverables
Report on the analytical characterisation of new protein ingredients
Effects on soil fertility, biodiversity, P-mobilisation and N-fixationEffects of selected protein crops on soil fertility, biodiversity, P-mobilisation and N-fixation defined
Report on meeting ethical requirements, including Imports/exports to and from EUDetails on the material which will be imported to/exported from EU and provision of the adequate authorisations
Phenotypic characterizationProtocols for 3D imaging and analysis of internal structure of seeds for the enhancement of phenotypic characterization
Report on scenariosReport on the scenarios to be assessed and the underlying process chains of both the novel protein food and the reference products
Ingredient selectionData basis for ingredient selection for food development and for sustainability assessment
Report on market trendsReport on market trends of rich-protein foods at European and global levels
Steering committee meeting 1Produce a report containing a resume of the SC meeting
Optimised processing conditions for bakeryRecipes and optimised processing conditions for protein rich bakery products and extruded cereals and snacks
Report on consumer preferencesReport on consumer preferences and protein choice behavior
Transcriptomes for developing SNP markersTranscriptomes for selected adaptability traits available for target crops and to be further included in developing SNP markers for breeding climate proof crops
Optimised processing conditions for dairy alternativesRecipes and optimised processing conditions for dairy alternatives (beverages, fermented products) and infant formulae
Market analysis and consumer behaviourInput to WP4 (market analysis and consumer behaviour and preferences)
Steering committee meeting 3Produce a report containing a resume of the SC meeting
Phenotype and genotype-by-environment interactionsA report describing phenotype and genotype-by-environment interactions in northern and southern European environments
Raw materials for protein fractionationSelection of raw materials for protein fractionation
Report on nutritional aspects and aromaReport on nutritional aspects and aroma improvement of products from the subtasks by elucidation of critical ingredients and their interactions
Report on bioprocessing methodsReport on the bioprocessing methods for preparation of protein isolates and concentrates from quinoa, lupin, faba bean and lentil (including the use of side streams)
Description and justification of the LCADescription and justification of the LCA and socio-economic assessment methodology to be applied in the project
Adaptability of different crops in EuropeIdentification of the adaptability of different crops and their cultivars in three climatic regions of Europe
Effects of saline water irrigation on protein quantity and quality analyzedReport on socio-economic assessment
Report on socio-economic assessment of new protein food production: economic, social and policy implications
Report on integrated sustainability assessment and policy synopsisSteering committee meeting 4
Produce a report containing a resume of the SC meeting
Optimised processing conditions for meat alternativesRecipes and optimised processing conditions for meat alternatives
Abiotic stressesEffects of abiotic stresses on the selected crops grown under European conditions defined
Candidate SNP markersCandidate SNP markers for breeding target crops available for further testing
Project websiteProduce a report which states the content of the project website.
Agronomic interventionsAgronomic interventions (best management practices) for different European conditions, for each species defined
Report on dry milling methodsReport on the development of dry milling methods for the preparation of flours and enriched flours from different raw materials
G×E×M interactionsSound meta-analysis of field trials for understanding G×E×M interactions affecting target traits in selected crop
Report on LCAReport on results of LCA and socio-economic assessments
Protein quality and quantity transcriptomesProtein quality and quantity transcriptomes available for target crops and for further use in developing SNPs
Process conditions for new food productsProcess conditions for new food products for incorporation in WP5 (LCA)
Steering committee meeting 2Produce a report containing a resume of the SC meeting
Kick-off meetingProduce a report with key minutes from the kick-off meeting.
A minimum of 2 podcasts and 1 webinar over the course of the project will be produced
Seminars and training courses for farmersImplementation of seminars and training courses for farmers in order to increase their competencies on the new and innovative production process
Final conferenceA final conference will be organised in Brussels, presenting project findings to a variety of stakeholders. (Month 60).
Progress report on communicationProgress report on communication of the project
Memorandum of Understanding (MoU) in RomaniaMemorandum of Understanding (MoU) signed by the involved stakeholders in Romania
Leaflets, press releases and articlesCommunication of the project will be done via 2 leaflets, press releases, and 2 articles in Food Today
WebsiteA project identity and the project’s website will be created, and e-newsletter will be established, incorporated into the project website
Communication planA communication plan will be developed
Publications
Author(s):
Julio Vidaurre‐Ruiz, Francisco Salas‐Valerio, Regine Schoenlechner, Ritva Repo‐Carrasco‐Valencia
Published in:
International Journal of Food Science & Technology, 2020, ISSN 0950-5423
Publisher:
Blackwell Publishing Inc.
DOI:
10.1111/ijfs.14662
Author(s):
Stephanie Jeske, Emanuele Zannini, Elke K. Arendt
Published in:
Food Research International, 2017, ISSN 0963-9969
Publisher:
Elsevier BV
DOI:
10.1016/j.foodres.2017.03.045
Author(s):
Stephanie Jeske, Emanuele Zannini, Elke K. Arendt
Published in:
Plant Foods for Human Nutrition, Issue 72/1, 2017, Page(s) 26-33, ISSN 0921-9668
Publisher:
Kluwer Academic Publishers
DOI:
10.1007/s11130-016-0583-0
Author(s):
S. W. Horstmann, M. Foschia, E. K. Arendt
Published in:
Food & Function, Issue 8/7, 2017, Page(s) 2465-2474, ISSN 2042-650X
Publisher:
Royal Society of Chemistry
DOI:
10.1039/c7fo00415j
Author(s):
S.W. Horstmann, C. Axel, E.K. Arendt
Published in:
Food Hydrocolloids, Issue 81, 2018, Page(s) 129-138, ISSN 0268-005X
Publisher:
Elsevier BV
DOI:
10.1016/J.FOODHYD.2018.02.045
Author(s):
Faraz Muneer, Eva Johansson, Mikael S. Hedenqvist, Tomás S. Plivelic, Keld Ejdrup Markedal, Iben Lykke Petersen, Jens Christian Sørensen, Ramune Kuktaite
Published in:
Food Research International, Issue 106, 2018, Page(s) 607-618, ISSN 0963-9969
Publisher:
Elsevier BV
DOI:
10.1016/j.foodres.2018.01.020
Author(s):
Julio Vidaurre-Ruiz, Shessira Matheus-Diaz, Francisco Salas-Valerio, Gabriela Barraza-Jauregui, Regine Schoenlechner, Ritva Repo-Carrasco-Valencia
Published in:
European Food Research and Technology, 2019, ISSN 1438-2377
Publisher:
Springer Verlag
DOI:
10.1007/s00217-019-03253-9
Author(s):
Natalie Hoidal, Maria Díaz Gallardo, Sven-Erik Jacobsen, Gabriela Alandia
Published in:
Frontiers in Plant Science, Issue 10, 2019, ISSN 1664-462X
Publisher:
Frontiers Media S. A.
DOI:
10.3389/fpls.2019.00817
Author(s):
Mohamed Houssemeddine Sellami, Cataldo Pulvento, Massimo Aria, Anna Maria Stellacci, Antonella Lavini
Published in:
Agronomy, Issue 9/6, 2019, Page(s) 292, ISSN 2073-4395
Publisher:
MDPI
DOI:
10.3390/agronomy9060292
Author(s):
Rhys Manners, Consuelo Varela-Ortega, Jacob van Etten
Published in:
European Journal of Agronomy, Issue 113, 2020, Page(s) 125974, ISSN 1161-0301
Publisher:
Elsevier BV
DOI:
10.1016/j.eja.2019.125974
Author(s):
Rhys Manners, Irene Blanco-Gutiérrez, Consuelo Varela-Ortega, Ana M. Tarquis
Published in:
Sustainability, Issue 12/5, 2020, Page(s) 1962, ISSN 2071-1050
Publisher:
MDPI Open Access Publishing
DOI:
10.3390/su12051962
Author(s):
Loreto Alonso-Miravalles, Stephanie Jeske, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, Clara Larissa Wriessnegger, James A. O’Mahony, Emanuele Zannini, Elke K. Arendt
Published in:
European Food Research and Technology, Issue 245/9, 2019, Page(s) 1855-1869, ISSN 1438-2377
Publisher:
Springer Verlag
DOI:
10.1007/s00217-019-03296-y
Author(s):
Andrea Hoehnel, Claudia Axel, Jürgen Bez, Elke K. Arendt, Emanuele Zannini
Published in:
Journal of Cereal Science, Issue 89, 2019, Page(s) 102816, ISSN 0733-5210
Publisher:
Academic Press
DOI:
10.1016/j.jcs.2019.102816
Author(s):
Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A. O’Mahony, Elke K. Arendt, Emanuele Zannini
Published in:
Foods, Issue 9/3, 2020, Page(s) 322, ISSN 2304-8158
Publisher:
MDPI
DOI:
10.3390/foods9030322
Author(s):
Loreto Alonso-Miravalles, Emanuele Zannini, Juergen Bez, Elke K. Arendt, James A. O'Mahony
Published in:
Journal of Food Engineering, Issue 281, 2020, Page(s) 109973, ISSN 0260-8774
Publisher:
Elsevier BV
DOI:
10.1016/j.jfoodeng.2020.109973
Author(s):
Martin Vogelsang-O’Dwyer, Juergen Bez, Iben Lykke Petersen, Marcel Skejovic Joehnke, Andreas Detzel, Mirjam Busch, Martina Krueger, Lilit Ispiryan, James A. O’Mahony, Elke K. Arendt, Emanuele Zannini
Published in:
Foods, Issue 9/2, 2020, Page(s) 230, ISSN 2304-8158
Publisher:
MDPI
DOI:
10.3390/foods9020230
Author(s):
Laura Linares-García, Ritva Repo-Carrasco-Valencia, Patricia Glorio Paulet, Regine Schoenlechner
Published in:
European Food Research and Technology, Issue 245/10, 2019, Page(s) 2147-2156, ISSN 1438-2377
Publisher:
Springer Verlag
DOI:
10.1007/s00217-019-03320-1
Author(s):
Laura Gargiulo, Åsa Grimberg, Ritva Repo-Carrasco-Valencia, Anders S. Carlsson, Giacomo Mele
Published in:
Journal of Cereal Science, Issue 90, 2019, Page(s) 102829, ISSN 0733-5210
Publisher:
Academic Press
DOI:
10.1016/j.jcs.2019.102829
Author(s):
Paola Cortés-Avendaño, Marko Tarvainen, Jukka-Pekka Suomela, Patricia Glorio-Paulet, Baoru Yang, Ritva Repo-Carrasco-Valencia
Published in:
Plant Foods for Human Nutrition, 2020, ISSN 0921-9668
Publisher:
Kluwer Academic Publishers
DOI:
10.1007/s11130-020-00799-y
Author(s):
Ritva Repo-Carrasco-Valencia and Julio M. Vidaurre-Ruiz
Published in:
Cereal Foods World, Issue 64/5, 2019, ISSN 2576-1056
Publisher:
Cereals & Grains Association
DOI:
10.1094/cfw-64-5-0053
Author(s):
Alandia G., Pulvento C., Sellami M.H., Hoidal N., Anemone T., Nigussie E., Agüero J.J., Lavini A., Jacobsen S-E
Published in:
Emerging Research in Alternative Crops under Marginal Environment, 2018
Publisher:
Emerging Research in Alternative Crops under Marginal Environment
Author(s):
Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
Published in:
2016
Publisher:
30th EFFoST International Conference
Author(s):
Ramune Kuktaitea, Faraz Muneera, Faiza Rasheeda, William R. Newsona, Tomás S. Plivelicb, Mikael S. Hedenqvistc, Henrik Jönssond, Pawel Krupinskie, Eva Johanssona
Published in:
Conference proceedings abstract book, 12th International Gluten Biotechnology Workshop, Issue 12-15th September 2015, 2015
Publisher:
Murdoch University
Author(s):
Pulvento C.1, Jacobsen S-E.2,, Alandia G.2, Prins U.3, d'Andria R.1, Sellami M.H.1, Grimberg A.4, Carlsson A.S.4, Capannini S.5, Lavini A.1
Published in:
2016
Publisher:
International quinoa conference
Author(s):
Ritva Repo de Carrasco; Flavio Solorzano
Published in:
2020, ISBN 978-612-00-5196-2
Publisher:
Fabrica de Contenidos
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