Marianne Nissen Lund, Department of Food Science, University of Copenhagen
SEEDFOOD: Functional and palatable plant seed storage proteins for sustainable foods
The project will transform plant seed protein – that today is being spent for feed – to high value food proteins, which can be used to substitute animal protein in foods, cover the future protein gap and lower the carbon food print.
The project will exploit new sustainable technologies for isolation of proteins to remove components that reduce palatability and digestibility.
The isolated proteins will be examined in depth by state of the art biophysical methods to achieve a molecular understanding of the seed proteins making it possible to tailor the proteins to highly functional building blocks for food applications by applying sustainable biotechnological methodologies.
The properties of the protein isolates and the tailor-made protein building blocks will be explored and improved using relevant food models with focus on achieving the best functionality and palatability. The project team includes international leading scientists in food science, bioengineering and biophysics.
Marianne Nissen Lund is receiving a grant of DKK 55.9 million.