Protein2Food – Development of high quality food protein through sustainable production and processing

PROTEIN2FOOD has been awarded funding from 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. The funding is for five years, starting from April 2015.
The growing world population demands increased high-quality protein-rich food sources, while simultaneously considering human health, environmental sustainability, with more effective and ecological agricultural practices, and increased biodiversity.

PROTEIN2FOOD will address these challenges by developing high-quality food protein from multi-purpose seed crops and grain legumes, through optimised, sustainable production and processing methods.

In more detail the objectives are:

1. to develop innovative, cost-effective and resource-efficient food crops that are high in protein, with a positive impact on human health, the environment and biodiversity
2. 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.
3. to gain a better understanding of:
   • genetic mechanisms that drive protein formation and accumulation 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 final food products