Project
Title
Ernährungs-optimierte Erschließung alternativer Proteinquellen durch innovative und nachhaltige Verarbeitungstechnologien am Beispiel von Grillen Acheta domesticus (ProtinA)
Acronym
ProtinA
Start
01.07.2024
End
30.06.2027
Coordinator
Partner
Deutsches Institut für Ernährungsforschung
r3 environmental technology ltd
Project team ATB
Allocated to research program
Summary
The ProtinA project is using crickets as an alternative source of protein to evaluate the potential of processing and treatment technologies, taking into account the nutritional value of selected foods.
To this end, a protocol for quantifying the amino acid composition is being developed to accompany the entire process from the animal raw material to the nutritional effect.
The influence of important processing steps on the protein matrix is visualised using spectral-optical monitoring techniques. A new type of sensor module for online fluorescence measurement is used to record relevant process information during the production cycle. The process parameters developed take into account the bioavailability of nutrients; the accompanying control enables over-treatment and the associated quality and product losses to be avoided.
The ProtinA project is investigating both liquid and dry protein-rich food systems. It aims to gain a better understanding of the interactions between the product and the process.
Funding
Bundesministerium für Ernährung und Landwirtschaft (BMEL)
Funding agency
Bundesanstalt für Landwirtschaft und Ernährung (BLE)
Grant agreement number
281A809A21