About FoodProFuture

The project, “Innovative and Sustainable Exploitation of Plant Proteins in Future Foods” (FoodProFuture) is established by the BIONÆR programme, The Research Council of Norway for the period of 01.04 2017 – 31.03. 2021. 

About FoodProFuture

Funding of the project are primarily from the BIONÆR program, The Research Council of Norway, with some own funding from NMBU. The project consortium includes nine national and five international  academic partners, as well as fourteen partners form food industry companies. FoodProFuture is hosted by the Facultyr of Biosciences, Department of plant sciences at the Norwegian University of Life Sciences (NMBU). FoodProFurure is led by Professor Anne Kjersti Uhlen, Department of Plant Sciences, NMBU.

Increased production and utilization of plant protein bioresources in food products leads to a desirable shift to more plant based diets with a positive environmental impact, improved sustainable food choice for consumers, and value creation in the circular bioeconomy.

FoodProFuture aims to develop the knowledge platform for optimal production and utilization of Norwegian plant raw materials into tasty, healthy and attractive plant-based food products with high protein content. Combination of knowledge from this platform will enable the Norwegian food industry to produce high quality and more sustainable 

Research activities
The research activities in FoodProFuture is organized in six integrated work packages:

WP 1. Implement environmental & social sustainability with special focus on GHG emission reduction

WP 2. National plant protein bio-resources

WP 3. Process technologies and innovative products (model foods)

WP4 Quality of raw and processed plant materials and pilot products

WP 5. Consumers, innovation and market opportunities

WP 6: Dissemination and communication of project findings

The project involves five work packages.

The project involves five work packages.


Published 31. October 2017 - 13:53 - Updated 17. November 2017 - 15:23