Proiecte

Engineering of oat proteins: Consumer driven sustainable food development process

2015-01-20

Contract:

3/2.11.2015-31.05.2018

 

Project Goals

The aim is to valorise an oat protein side stream and develop its use in different food matrices where consumers are likely to accept this new protein ingredient. 

In order to reach high sensory quality of the protein-rich foods, the functional properties of oat proteins will be tailored for better food matrix applicability. 

The specific objectives are:

  • Characterize the functionality of oat protein concentrates with different degree of purity in relation to their applicability in different model food categories (dispersed systems, solid foams and solid food)
  • Analyse consumer preferences in order to identify the most promising product categories for high oat protein products and study consumer acceptance of the developed prototypes
  • Develop high protein food prototypes with good texture and flavour
  • Prove/demonstrate (scientifically) environmental benefits associated with the production of protein enriched foods and their adaptation in the human diet through life cycle analysis

 

Partners:

  • VTT Technical Research Centre of Finland (coordinator)
  • Aarhus University
  • Technische Universität Berlin
  • National Institute of Research&Development for Food Bioresources IBA Bucharest
  • Agrifood Research Finland MTT 


Project responsible from IBA: Denisa Duta (denisa.duta@bioresurse.ro)

Beneficiar:

IBA Bucuresti

Program PNIII: European and International Cooperation-Orizont 2020

Project type: ERA-NET (SUSFOOD)

Project title: Engineering of oat proteins: Consumer driven sustainable food development process (OATPRO)

Budget for IBA: 275.000 euro

Contract 3/2.11.2015-31.05.2018

 

Project Goals

The aim is to valorise an oat protein side stream and develop its use in different food matrices where consumers are likely to accept this new protein ingredient. 

In order to reach high sensory quality of the protein-rich foods, the functional properties of oat proteins will be tailored for better food matrix applicability. 

The specific objectives are:

  • Characterize the functionality of oat protein concentrates with different degree of purity in relation to their applicability in different model food categories (dispersed systems, solid foams and solid food)
  • Analyse consumer preferences in order to identify the most promising product categories for high oat protein products and study consumer acceptance of the developed prototypes
  • Develop high protein food prototypes with good texture and flavour
  • Prove/demonstrate (scientifically) environmental benefits associated with the production of protein enriched foods and their adaptation in the human diet through life cycle analysis

 

Partners:

  • VTT Technical Research Centre of Finland (coordinator)
  • Aarhus University
  • Technische Universität Berlin
  • National Institute of Research&Development for Food Bioresources IBA Bucharest
  • Agrifood Research Finland MTT 

Project responsible from IBA: Denisa Duta ( denisa.duta@bioresurse.ro)