Journal of Food Processing & Technology

Novel protein sources for food security

15^th International Conference on Food Processing & Technology

October 27-29, 2016 Rome, Italy

Anne Pihlanto

Natural Resources Institute, Finland

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Novel protein source for food security (ScenoProt) is a project funded by Strategic research program (SRC) in Finland. Our vision is that in 2030 the Finnish consumers will eat tasty, wholesome, sustainably produced and nutritionally sufficient doses of protein, optimized for each age cohort according to Finnish nutrition recommendations. The ScenoProt project will significantly increase the knowledge on health and safety aspects of underutilized plant and novel protein sources. We know how different processing methods affect beneficial and anti-nutritional components. Cost-effective and environmentally acceptable processes will be established and their suitability in different scale will be proved. We will show the role of plant proteins in structural formation of foods through processes such as fermentation, hydrolyzation and emulsification. Developed model products are safe, contain beneficial components, like fibers, vitamins, and have well balanced amino acid composition. This project has great potential in the field of public health. It will add to the current knowledge on the possibly substantial positive health effects and the physiological mechanisms of high plant protein intake. The results may have several implications for future recommendations and nutrition policy, leading to guidelines for diets rich in plant derived protein. Consequently, the findings of this project can give remarkable help in tackling the burden of several chronic diseases, such as type-2 diabetes and colorectal cancer, and thus contribute to desired improvements in public health.

Biography :

Anne Pihlanto has completed her PhD from University of Turku. She is managing the Innovative Food Chain research area at Luke. She has over 20 years’ experience in food protein research. Her publications with original results within food technology, chemistry and medical science have been presented in scientific international journals, monographies and invited book chapters. Her articles are published in microbial, food and dairy science journals and total amount of scientific papers is about 150.

Email: anne.pihlanto@luke.fi