Protein2Food (P2F)

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:
    1. genetic mechanisms that drive protein formation and accumula-tion in seeds.
    2. plant resilience against biotic and abiotic stresses (pests and environmental factors)
    3. protein interactions with other food components and their sensory consequences in the nal food products





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:

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