Explore the words cloud of the PROTEIN2FOOD project. It provides you a very rough idea of what is the project "PROTEIN2FOOD" about.
The following table provides information about the project.
Coordinator |
KOBENHAVNS UNIVERSITET
Organization address contact info |
Coordinator Country | Denmark [DK] |
Project website | http://www.protein2food.eu/ |
Total cost | 8˙817˙637 € |
EC max contribution | 8˙817˙637 € (100%) |
Programme |
1. H2020-EU.3.2. (SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy) |
Code Call | H2020-SFS-2014-2 |
Funding Scheme | RIA |
Starting year | 2015 |
Duration (year-month-day) | from 2015-03-01 to 2020-02-29 |
Take a look of project's partnership.
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.
Effects on soil fertility, biodiversity, P-mobilisation and N-fixation | Documents, reports | 2019-11-11 10:06:30 |
Process conditions for new food products | Documents, reports | 2019-11-11 10:06:30 |
Transcriptomes for developing SNP markers | Documents, reports | 2019-11-11 10:06:30 |
Effects of saline water irrigation on protein quantity and quality analyzed | Documents, reports | 2019-11-11 10:06:30 |
Report on LCA | Documents, reports | 2019-11-11 10:06:30 |
Seminars and training courses for farmers | Websites, patent fillings, videos etc. | 2019-11-11 10:06:29 |
Report on scenarios | Documents, reports | 2019-11-11 10:06:29 |
Progress report on communication | Websites, patent fillings, videos etc. | 2019-11-11 10:06:29 |
Description and justification of the LCA | Documents, reports | 2019-11-11 10:06:29 |
Phenotypic characterization | Documents, reports | 2019-11-11 10:06:29 |
Report on consumer preferences | Documents, reports | 2019-11-11 10:06:29 |
Steering committee meeting 3 | Documents, reports | 2019-11-11 10:06:29 |
Steering committee meeting 2 | Documents, reports | 2019-11-11 10:06:29 |
Protein quality and quantity transcriptomes | Documents, reports | 2019-11-11 10:06:29 |
G×E×M interactions | Documents, reports | 2019-11-11 10:06:29 |
Report on meeting ethical requirements, including Imports/exports to and from EU | Documents, reports | 2019-11-11 10:06:29 |
Market analysis and consumer behaviour | Documents, reports | 2019-11-11 10:06:29 |
Report on dry milling methods | Documents, reports | 2019-11-11 10:06:29 |
Project website | Documents, reports | 2019-11-11 10:06:29 |
Report on market trends | Documents, reports | 2019-11-11 10:06:29 |
Kick-off meeting | Documents, reports | 2019-11-11 10:06:29 |
Adaptability of different crops in Europe | Documents, reports | 2019-11-11 10:06:29 |
Steering committee meeting 1 | Documents, reports | 2019-11-11 10:06:29 |
Communication plan | Websites, patent fillings, videos etc. | 2019-11-11 10:06:29 |
Website | Websites, patent fillings, videos etc. | 2019-11-11 10:06:29 |
Raw materials for protein fractionation | Documents, reports | 2019-11-11 10:06:29 |
Take a look to the deliverables list in detail: detailed list of PROTEIN2FOOD deliverables.
year | authors and title | journal | last update |
---|---|---|---|
2018 |
Faraz Muneer, Eva Johansson, Mikael S. Hedenqvist, Tomás S. Plivelic, Keld Ejdrup Markedal, Iben Lykke Petersen, Jens Christian Sørensen, Ramune Kuktaite The impact of newly produced protein and dietary fiber rich fractions of yellow pea ( Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets published pages: 607-618, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2018.01.020 |
Food Research International 106 | 2019-11-11 |
2017 |
S. W. Horstmann, M. Foschia, E. K. Arendt Correlation analysis of protein quality characteristics with gluten-free bread properties published pages: 2465-2474, ISSN: 2042-650X, DOI: 10.1039/c7fo00415j |
Food & Function 8/7 | 2019-11-11 |
2018 |
S.W. Horstmann, C. Axel, E.K. Arendt Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread published pages: 129-138, ISSN: 0268-005X, DOI: 10.1016/J.FOODHYD.2018.02.045 |
Food Hydrocolloids 81 | 2019-11-11 |
2017 |
Stephanie Jeske, Emanuele Zannini, Elke K. Arendt Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials published pages: , ISSN: 0963-9969, DOI: 10.1016/j.foodres.2017.03.045 |
Food Research International | 2019-11-11 |
2017 |
Stephanie Jeske, Emanuele Zannini, Elke K. Arendt Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes published pages: 26-33, ISSN: 0921-9668, DOI: 10.1007/s11130-016-0583-0 |
Plant Foods for Human Nutrition 72/1 | 2019-11-11 |
2018 |
Alandia G., Pulvento C., Sellami M.H., Hoidal N., Anemone T., Nigussie E., Agüero J.J., Lavini A., Jacobsen S-E Grain legumes may enhance high-quality food production in Europe. Chapter in Emerging Research in Alternative Crops under Marginal Environment. published pages: , ISSN: , DOI: |
2019-11-11 | |
2019 |
Julio Vidaurre-Ruiz, Shessira Matheus-Diaz, Francisco Salas-Valerio, Gabriela Barraza-Jauregui, Regine Schoenlechner, Ritva Repo-Carrasco-Valencia Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread published pages: , ISSN: 1438-2377, DOI: 10.1007/s00217-019-03253-9 |
European Food Research and Technology | 2019-11-11 |
2016 |
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 Evaluation of quinoa adaptability under European conditions to enhance high-quality food protein production published pages: , ISSN: , DOI: |
2019-11-11 | |
2015 |
Ramune Kuktaitea, Faraz Muneera, Faiza Rasheeda, William R. Newsona, Tomás S. Plivelicb, Mikael S. Hedenqvistc, Henrik Jönssond, Pawel Krupinskie, Eva Johanssona Modelling plant protein structures and interactions: impact on quality in biofilms and foods published pages: , ISSN: , DOI: |
Conference proceedings abstract book, 12th International Gluten Biotechnology Workshop 12-15th September 2015 | 2019-11-11 |
2016 |
Department of Food Science, University of Copenhagen, Frederiksberg, Denmark Optimised processing of faba bean (Vicia faba L.) for food protein ingredients published pages: , ISSN: , DOI: |
2019-11-11 |
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The information about "PROTEIN2FOOD" are provided by the European Opendata Portal: CORDIS opendata.
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