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EVALUation of heAlthy-susTainable fOod pRoteins

Project description

A microfluidics platform mimics digestion of plant-based proteins

Nearly one in three people globally do not have reliable access to adequate food. Replacing animal-based proteins with plant-based ones can enhance access to healthy foods. With the support of the Marie Skłodowska-Curie Actions programme, the EVALUATOR project will focus on plant colloidal emulsion systems and develop a microfluidic platform to dynamically assess technical emulsion stability and digestibility. The microfluidic platform will support real-time investigation at the micro- and nanometre scales at which basic food structure elements are formed and degraded, and within very short time spans mimicking natural process conditions via high-speed recording. It will link technological functionality and digestion, leading to rational design of healthier and greener food systems.

Objective

Access to healthy and sustainable foods is an existential priority as recognized by the UN, WHO, and EU. Replacing animal-based
proteins with their plant-based counterparts is expected to be a major step forward, due to a 2-8 fold (depending on
the species) increase in protein efficiency. In order to speed up this protein transition, methods need to become available to
allow for high-throughput evaluation of protein ingredients, in terms of technical functionality that rules food properties, and
physiological functionality that ultimately decides on effects taking place in the body.
The EVALUATOR project focusses on plant protein properties in colloidal emulsion systems, for which a tailor-made
microfluidic platform will be developed to dynamically assess technical emulsion stability and digestibility. For this, we
choose to work with pea and bean proteins that are readily available at low cost within the EU. The microfluidic platform
allows real-time investigation at micro and nanometre levels, the scales at which basic food structure elements are formed
and degraded, and within very short time spans through high-speed recording, therewith closely mimicking the actual
process conditions.
EVALUATOR will not only lead to the design of healthier and greener food systems but also supply a versatile microfluidic
platform that allows design from first principles, i.e. the actual protein properties as they are relevant for food production and
digestion. This brings food design, that currently revolves around trial and error, into a completely different realm, and even
more importantly, establishes the currently missing link between technological functionality and digestion.
The key for success is the combination of my background in microfluidic design and digestion, that of the hosts in emulsions
(WUR, The Netherlands) and the secondment (INRAE, France) in advanced digestive systems, which allows me to cover all
aspects of the EVALUATOR project in a ground-breaking way.

Fields of science (EuroSciVoc)

Keywords

Programme(s)

Topic(s)

Funding Scheme

HORIZON-TMA-MSCA-PF-EF - HORIZON TMA MSCA Postdoctoral Fellowships - European Fellowships

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Call for proposal

(opens in new window) HORIZON-MSCA-2021-PF-01

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Coordinator

WAGENINGEN UNIVERSITY
Net EU contribution
€ 213 071,10
Address
DROEVENDAALSESTEEG 4
6708 PB Wageningen
Netherlands
Region
Oost-Nederland Gelderland Veluwe
Activity type
Higher or Secondary Education Establishments
Links
Total cost
No data

Partners (1)