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Development of high quantity and quality protein crops,
genetics and research on (a)biotic stress.
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Development of techniques to produce novel,
healthy and tasty protein ingredients.
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Development of tasty food prototypes and
nutritional assessment.
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Analysis of the market potential of the protein products
with a focus on socio-economic and policy implications.
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Assessment of the environmental and socio-economic advantages and
disadvantages of novel protein-rich foods.
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Active dissemination of the project results and
facilitation of collaboration among relevant stakeholders.