Protein2Food (P2F)
PROJECT IS COMPLETED
Period: 2015 - 2020
Aims & Objectives
- to develop innovative, cost-effective and resource-effcient food crops that are high in protein, with a positive impact on human health, the environment and biodiversity
- to significantly enhance the quality and quantity of proteins from selected seed crops (quinoa, amaranth and buckwheat) and grain legumes (lupin, faba bean, chickpea and lentil), by using a multi-disciplinary approach, involving genetics, agronomy, and food-processing engineering, as well as sensory, socio-economic and environmental assessment
- to gain a better understanding of:
- genetic mechanisms that drive protein formation and accumula-tion in seeds.
- plant resilience against biotic and abiotic stresses (pests and environmental factors)
- protein interactions with other food components and their sensory consequences in the nal food products
- to enhance the protein production by 25% through new effective breeding techniques and optimised crop management, with an increase of 10% of Europe’s arable land destined to protein-crop production, including marginal soils
- accelerate the transition in consumption of animal-based protein to plant-based protein in Europe with clear impact on reducing the carbon footprint
- increase Europe’s agro-biodiversity by introducing novel high-quality crops develop prototypes of new protein-rich foods with a viable market potential
improve Europe’s visibility in the area of food processing and technology through scientific publications in high impact factor journals
19 institutions from 13 countries are involved in this multi-disciplinary project, including experts of breeding, farming, food ingredient production and product manufacturing.
Funded by:
Project: PROTEIN2FOOD (P2F)
Period: 1st of March 2015 - 28th of February 2020
Grant donor: The EU research and innovation framework programme, Horizon2020, under the Societal Challenge 2 – Food Security, Sustainable Agriculture and Forestry, Marine, Maritime and Inland Water Research and the Bioeconomy.
Grant agreement: No 635727
Grant size: DKK 6,200,000
Contact
Iben Lykke Petersen
Assistant professor
Ingredient and Dairy Technology