Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives #SmartProteinEU As part of the Smart Protein project, researchers from University College Cork in Ireland recently published a paper on the nutritional properties and...
Scientific paper – Food proteins from animals and plants #SmartProteinEU As part of the Smart Protein project, researchers from AgResearch recently published a paper on the differences in the nutritional and functional properties of food proteins from animals...
Interview with Armando Perez-Cueto from University Copenhagen #SmartProteinEU Armando Perez-Cueto, Professor at the Department of Food, Nutrition and Culinary Science, Umeå University and affiliated at the University of Copenhagen, is leading the Smart Protein work on...
Interview with Elke Arendt from University College Cork #SmartProteinEU Prof. Dr Elke Arendt, Professor of cereal and beverage science at the School of Food and Nutritional Sciences at the University College Cork, is leading the Smart Protein project work on protein...
Alternative proteins: EU-funded projects teaming up to develop sustainable food products #SmartProteinEU NextGenProteins, ProFuture, Smart Protein and Susinchain – four EU-funded projects working on alternative proteins, are proud to announce Horizon4Proteins,...
Interview with Professor Raffaela Di Cagno, from the Free University of Bozen-Bolzano #SmartProteinEU What is the role of the Free University of Bozen-Bolzano within the Smart Protein Project? We are responsible for the application of plant-based ingredients such as...
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