Quality and Safety of Food and Feed

Title

Innovative und ganzheitliche Wertschöpfungskonzepte für funktionelle Lebens- und Futtermittel aus heimischen Körnerleguminosen vom Anbau bis zur Nutzung. Teilprojekt 6

Acronym

LeguAN

Start

01.10.2011

End

31.03.2015

Coordinating Institute

Universität Hamburg

Coordinator

Contact

Partner

Summary

LeguAN aims at the efficient and market-oriented production of innovative foods and ingredients (semi-finished products) on the basis of native legume species such as pea (pea grains and vegetable pea), and tonka bean. Aim of ATB in work package 3 (Optimized production and technological modification of functional ingredients from selected Legumisosae species) is the innovative use of plasma technologies along the value chain of leguminosae. Inter alia, issues related to the interaction of matrix and process are investigated, including the control of the ingredient profiles during storage as well as the specific modification of product properties during processing. The focus of the work package 4 is the technological evaluation and comparison of methods. The aim is the economic analysis of the potential of different breeding and technical innovations in grain legume value chains. In comparing the different value chains from breeding through to consumer acceptance the work package has a cross-sectional task.

Funding

Funding agency

Grant agreement number

Funding framework

PT Innovationsförderung