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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Novel protein sources for food security
Anne Pihlanto
Natural Resources Institute, Finland
Novel protein source for food security (ScenoProt) is a project funded by Strategic research program (SRC) in Finland. Our vision
is that in 2030 the Finnish consumers will eat tasty, wholesome, sustainably produced and nutritionally sufficient doses of protein,
optimized for each age cohort according to Finnish nutrition recommendations. The ScenoProt project will significantly increase the
knowledge on health and safety aspects of underutilized plant and novel protein sources. We know how different processing methods
affect beneficial and anti-nutritional components. Cost-effective and environmentally acceptable processes will be established and
their suitability in different scale will be proved. We will show the role of plant proteins in structural formation of foods through
processes such as fermentation, hydrolyzation and emulsification. Developed model products are safe, contain beneficial components,
like fibers, vitamins, and have well balanced amino acid composition. This project has great potential in the field of public health. It
will add to the current knowledge on the possibly substantial positive health effects and the physiological mechanisms of high plant
protein intake. The results may have several implications for future recommendations and nutrition policy, leading to guidelines for
diets rich in plant derived protein. Consequently, the findings of this project can give remarkable help in tackling the burden of several
chronic diseases, such as type-2 diabetes and colorectal cancer, and thus contribute to desired improvements in public health.
Biography
Anne Pihlanto has completed her PhD from University of Turku. She is managing the Innovative Food Chain research area at Luke. She has over 20 years’
experience in food protein research. Her publications with original results within food technology, chemistry and medical science have been presented in scientific
international journals, monographies and invited book chapters. Her articles are published in microbial, food and dairy science journals and total amount of scientific
papers is about 150.
Anne Pihlanto, J Food Process Technol 2016, 7:12 (Suppl)