Project Details
Description
In this project, we will design and optimise precision fermentation processes, as well as assess developed products to ensure they are suitable for mass production. Using the processes we develop, we will produce novel sweet proteins, which will give the sensory profile of sugar yet are much healthier than refined sugars and sweeteners as they are quickly digested by the body in the same way as other proteins.
| Status | Finished |
|---|---|
| Effective start/end date | 1/06/21 → 31/12/21 |
Collaborative partners
- VTT Technical Research Centre of Finland (lead)
- Amai Proteins
- Maspex GMW SP. z O.O. SP.K.
- Aarhus University
- Lund University
UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This project contributes towards the following SDG(s):
Funding category
- EIT Food
Keywords
- protein
- diabetes
- precision
- fermentation
- consumer
- engagement
- sweet