Workshop 3: Animal and plant protein sources for human health

Workshop, Aarhus University, Campus Foulum
Thursday September 15, 2016
Workshop leader: Jette F. Young

Background

The 'optimal' source of protein for human nutrition depends on many factors - and definitions: 'optimal' in the context of amino acid compositions, content and nature of bioactive peptides, bioavailability dependent on structures, free from anti-nutritional components, sustainable production, a secure source, or as structure for processed foods. Several sources and approaches are required to fulfill these diverse demands. 

Topic: Sufficient supply

Collaboration subjects identified during the workshop

• Breeding/GMO
• Fractionation
• Modification
• Less manual/more robots
• Integrated farming
  

Potential partners and/or competences

• Plant producers/agronomists
• Breeders
• Engineers
• Nutritionists
• Food technologists

Next step:

…….input from others

Collaboration subjects identified during the workshop

Personalized healthy food diets based on animal proteins to reduce food related diseases and food intolerances 

Potential partners and/or competences:

• Industry (meat)
• Farmers’ organizations
• Health care systems

Collaboration subjects identified during the workshop

How to develop protein foods for sustainable future

• New protein sources (grasses, insects, etc.)
• New processings/modifications
• Consumer acceptance

Potential partners and/or competences

• Food industry
• Raw material supplies
• Interdisciplinary (food chemistry, nutrition, social science)

Next step

Interaction between relevant partners and definition of strategy

Collaboration subjects identified during the workshop

Ecosystemic (integrated modular) production for future food supply (circular bioeconomy)

Potential partners and/or competences

• Food industry
• Feed industry
• Academia
• NGO
• Government
• Farmers 

Next step

• heavy EU/international (Bill Gates) funding
• Center of Excellence (physical location)