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Development of high quality food protein through sustainable production and processing

Development of high quality food protein through sustainable production and processing

Objective

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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Coordinator

KOBENHAVNS UNIVERSITET

Address

Norregade 10
1165 Kobenhavn

Denmark

Activity type

Higher or Secondary Education Establishments

EU Contribution

€ 2 385 697,50

Participants (18)

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CONSIGLIO NAZIONALE DELLE RICERCHE

Italy

EU Contribution

€ 628 253,75

FRAUNHOFER GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V.

Germany

EU Contribution

€ 715 426,25

UNIVERSITY COLLEGE CORK - NATIONAL UNIVERSITY OF IRELAND, CORK

Ireland

EU Contribution

€ 1 268 750

UNIVERSIDAD POLITECNICA DE MADRID

Spain

EU Contribution

€ 393 437,50

IFEU - INSTITUT FUR ENERGIE UND UMWELTFORSCHUNG HEIDELBERG GMBH

Germany

EU Contribution

€ 384 125

SVERIGES LANTBRUKSUNIVERSITET

Sweden

EU Contribution

€ 462 000

Instytut Rozrodu Zwierzat i Badan Zywnosci Polskiej Akademii Nauk

Poland

EU Contribution

€ 233 750

STICHTING LOUIS BOLK INSTITUUT

Netherlands

EU Contribution

€ 456 275

MAKERERE UNIVERSITY

Uganda

EU Contribution

€ 149 500

UNIVERSIDAD NACIONAL AGRARIA LA MOLINA

Peru

EU Contribution

€ 256 062,50

FUNDATIA SATEAN

Romania

EU Contribution

€ 250 675

EUROPEAN FOOD INFORMATION COUNCIL

Belgium

EU Contribution

€ 275 305

MARIET FOOD HOLLAND

Netherlands

EU Contribution

€ 61 953,75

PROLUPIN GMBH

Germany

EU Contribution

€ 135 312,50

CYBERCOLLOIDS LIMITED

Ireland

EU Contribution

€ 113 093,75

NOVOLYZE

France

EU Contribution

€ 146 457,50

CONTROL DE PORCIONES SA

Spain

EU Contribution

€ 309 062,50

NATURECROPS EUROPE BV

Netherlands

EU Contribution

€ 192 500

Project information

Grant agreement ID: 635727

Status

Ongoing project

  • Start date

    1 March 2015

  • End date

    29 February 2020

Funded under:

H2020-EU.3.2.

  • Overall budget:

    € 8 817 637,50

  • EU contribution

    € 8 817 637,50

Coordinated by:

KOBENHAVNS UNIVERSITET

Denmark