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PROTEIN2FOOD SIGNED

Development of high quality food protein through sustainable production and processing

Total Cost €

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EC-Contrib. €

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Partnership

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Project "PROTEIN2FOOD" data sheet

The following table provides information about the project.

Coordinator
KOBENHAVNS UNIVERSITET 

Organization address
address: NORREGADE 10
city: KOBENHAVN
postcode: 1165
website: www.ku.dk

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 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

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    KOBENHAVNS UNIVERSITET DK (KOBENHAVN) coordinator 2˙385˙697.00
2    UNIVERSITY COLLEGE CORK - NATIONAL UNIVERSITY OF IRELAND, CORK IE (Cork) participant 1˙268˙750.00
3    FRAUNHOFER GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V. DE (MUNCHEN) participant 715˙426.00
4    CONSIGLIO NAZIONALE DELLE RICERCHE IT (ROMA) participant 628˙253.00
5    SVERIGES LANTBRUKSUNIVERSITET SE (UPPSALA) participant 462˙000.00
6    STICHTING LOUIS BOLK INSTITUUT NL (BUNNIK) participant 456˙275.00
7    UNIVERSIDAD POLITECNICA DE MADRID ES (MADRID) participant 393˙437.00
8    IFEU - INSTITUT FUR ENERGIE UND UMWELTFORSCHUNG HEIDELBERG GMBH DE (HEIDELBERG) participant 384˙125.00
9    CONTROL DE PORCIONES SA ES (RIBAFORADA NAVARRA) participant 309˙062.00
10    EUROPEAN FOOD INFORMATION COUNCIL BE (BRUXELLES) participant 275˙305.00
11    UNIVERSIDAD NACIONAL AGRARIA LA MOLINA PE (LIMA) participant 256˙062.00
12    FUNDATIA SATEAN RO (BRAILA) participant 250˙675.00
13    Instytut Rozrodu Zwierzat i Badan Zywnosci Polskiej Akademii Nauk PL (OLSZTYN) participant 233˙750.00
14    NATURECROPS EUROPE BV NL (ROTTERDAM) participant 192˙500.00
15    MAKERERE UNIVERSITY UG (KAMPALA) participant 149˙500.00
16    NOVOLYZE FR (DAIX) participant 146˙457.00
17    PROLUPIN GMBH DE (GRIMMEN) participant 135˙312.00
18    CYBERCOLLOIDS LIMITED IE (CARRIGALINE) participant 113˙093.00
19    MARIET FOOD HOLLAND NL (FIJNAART) participant 61˙953.00

Map

 Project objective

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.

 Deliverables

List of deliverables.
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.

 Publications

year authors and title journal last update
List of publications.
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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