Optimisation of oats fractionation based on their chemical composition. Production of oat protein concentrates in large scale.
Focus group studies will be carried out to investigate consumer reactions to the idea of protein-enriched foods in general and oat as a source of protein and oat enrichment in different products.
Characterization of the oat protein ingredients and modify their functional properties in order to improve their applicability in several food matrices.
Incorporation of oat proteins in emulsions (beverage, yoghurt), solid foams (bread, snacks,biscuit) and solid foods (pasta). Evaluation of properties of oat protein enriched prototypes. Production of food products in large scale for consumer study.
Assess the environmental sustainability of different novel protein-rich products and their supply chains and to estimate the environmental consequences of adoption of such food items in the human diet.
Provide effective management of the project.