Forskningsprojekter

PROFERMENT: Solid-state fermentations for protein transformations and palatability of plant-based foods

PROFERMENT aims to create the scientific foundation for fermented plant based foods of the future.

SEEDFOOD: Functional and palatable plant seed storage proteins for sustainable foods

SEEDFOOD aims to tailor plant seed protein with highly functional, palatable, and nutritional…

Processing-structure-function-interrelations of novel protein ingredients in complex foods

Research on novel, sustainable plant protein ingredients and their functionality in complex food…

PILAF

PILAF will provide a new, mechanistic understanding of the interactions between plant and dairy…

AMUSE: Advanced Methodologies to Understand Dairy Powder Stability and Promote Exports

The overall aim of AMUSE is to ensure growth of exports of dairy powders, through a validated…

Less is more: Less-refined pea ingredients for more plant-based food

Protein and starch-rich legumes play a crucial role in promoting sustainability and food security.…

Making microalgae a sustainable future source of proteins and vitamins (MASSPROVIT)

The objective of MASSPROVIT project is to overcome these challenges by using mutagenesis and…

Realizing the plant protein future: gentle seed deconstruction (Seedstruction)

Seedstruction aims to demonstrate the potential to extract seed storage proteins using a novel,…

PlantPro: Accelerating an efficient green consumer transition

PlantPro will accelerate an efficient green consumer behaviour transition towards more plant-rich…

SMART PROTEIN: The next generation of smart protein food

It is undeniable that protein is an indispensable part of the human diet, but the way we produce an…

PLANTCURD: Functional Plant Proteins for Cheese Curd

Milk production represents a significant contributor to green-house gas emissions and therefore…

GreenPole: A comparative assessment of outcomes and trade-offs across Fenno-Scandinavia

The GreenPole project focuses on forest policies and compares the governance approaches across…

FermPro - Sustainable manufacturing of FERMented PROtein-ingredients

The project “FERMPRO” aims to provide consumers with high-quality products based on plant protein…

PectAge - Pectin and pectin-based synbiotics for healthy aging

The project PectAge aims to elucidate the health-promoting potential of pectin, its derivatives and…

Improve Dairy Life - Prevention of yeast spoilage of fermented dairy products for improved quality and shelf-life

The project “Improve Dairy Life” aims to provide the dairy industry with new knowledge and tools…

Mushroom fermentation of side streams form the food industry

The purpose of MycoProtein is to convert industrial plant waste streams from beer and sugar…

AnaFree - The aroma/flavor profiles of Freekeh,

As demand for Freekeh is expected to increase, this research is vital. It will explore and exploit…

Boosting local production of organic high quality grain (BOOST)

The aim of BOOST is to involve stakeholders from the entire value chain in a joint effort to…

VANDALF – Linking of chemical and toxicological fingerprints

The goal of VANDALF is to develop and implement an innovative toxicology-driven risk assessment…

Bugs4Urate

Bugs4urate: Pre- and probiotics for personalized treatment of hyperuricemia preventing gout. This…