Projects
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Kim Hebelstrup , Olga Agata Oxholm , Lotte Bach Larsen , Ulla Kidmose & Esben Olesen
Human consumption of barley has many beneficial effects, such as reduction of cholesterol and stabilization of blood sugar levels. Barley is not a frequent element in our diet, and has typically only been eaten marginally as a starchy product - e.g. porridge. Otherwise, barley is predominantly used for malt beer or as feed for animals. So far, barley has not been used often in bread making due to its poor baking properties. We know that the baking properties of a dough depend on the protein structure in the dough. But no one has ever mapped the entire network of proteins in dough that give these physical and baking properties. In this project, the structure of the protein network in dough is mapped in order to explain differences in the baking quality of different barley varieties compared to wheat. We use state-of-the-art methodologies within new breeding methods, protein analyzes and use special naked barley varieties to gain previously unknown knowledge of how proteins in dough form networks during breadmaking. This knowledge will contribute to the green transition, as barley has a much lower need for nitrogen input (fertilisation) than wheat, as well as promoting Nordic agriculture and ensuring new, healthier bread products, as it is well described that due to a higher fiber content than both wheat and rye, barley and oats have a very high health potential.Description
09/01-2023 → 30/07-2026
The food industry lacks a standardized and comprehensive sustainability label that integrates biodiversity, soil health, toxicity, benefits of sustainable practices, circularity, and nutritional indicators. Existing methodologies, such as LCA-PEF, do not fully capture the broader sustainability impacts of food production, leading to greenwashing risks, consumer confusion, and limited corporate accountability. The wider scope of the Enviromental Food Label project is increasing sustainable food consumption and production by raising consumer awareness and improving food production practices to make them more sustainable, healthy and resilient by
1. Filling the gaps in LCA-based and PEF-friendly labelling through supporting the development of a more comprehensive assessment of the environmental impacts of food
2. Support adoption of a unique standardised environmental label at European level
Description
01/09-2025 → 30/08-2027
Jette F Young , Martin Krøyer Rasmussen , Margrethe Therkildsen & Barbara Vad Andersen
There is a unique opportunity for an effective re-organisation of the food system to establish resilient value chains in the EU. Gathering a large set of independent food system actors, FEASTS will provide an unprecedented, unbiased and robust knowledge base for the assessment of the sustainability aspects of the Cultivated Meat/Cultivated Sea Food sector by actively promoting multistakeholder engagement and co-creation activities grounded on transparent dialogue and open science practices. Fostering European cellular Agriculture for Sustainable Transition Solutions.Description
01/01-2024 → 31/12-2026
