Development of high quantity and quality protein crops,
genetics and research on (a)biotic stress.
Development of techniques to produce novel,
healthy and tasty protein ingredients.
Development of tasty food prototypes and
Analysis of the market potential of the protein products
with a focus on socio-economic and policy implications.
Assessment of the environmental and socio-economic advantages and
disadvantages of novel protein-rich foods.
Active dissemination of the project results and
facilitation of collaboration among relevant stakeholders.