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Sustainable proteins

Throughout history, protein has always aroused the interest of consumers. However, the balance between their consumption and human well-being has been a subject of heated debate over the centuries. At the same time, environmental scientists are now pointing to the need for a change in diet in the westernised world, advocating higher proportions of plant proteins

Our Speakers:

Tamsin Baxter is a researcher and a writer at TABLE

Anne-Maria Pajari is an Associate Professor in Molecular Nutrition at the Department of Food and Nutrition, University of Helsinki, Finland

Ivan Stefanic is a business development and technology transfer specialist at European Innovation Council

Support material:

Primed for power: a short cultural history of protein | DOI: 10.56661/ba271ef5

Where does protein get its power? | Link


Bioactivities of alternative protein sources and their potential health benefits | DOI: 10.1039/c7fo00302a

Replacing animal-based proteins with plant-based proteins changes the composition of a whole Nordic diet - a randomised clinical trial in healthy Finnish adults | DOI: 10.3390/nu12040943

EIC Accelerator programme reveals 'food system resilience' as EU priority, but report warns lack of capital is hindering highpotencial start-ups | Link

Our Speakers:

Carla Santos is Researcher at CBQF Principal Investigator of the LeguCon Project.

Karl Wolf is an Anthropologist at ANPIA Associazione Nazionale Professionale Italiana di Antropologia

Fidel Toldra is a researcher, professor and head of the Laboratory of Biochemistry, Innovation and Technology of Meat and Meat Products at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC).

Our Speakers:

Carlos Rodrigues is a researcher at the iBB - Institute for Bioengineering and Biosciences.

Daniel Granato works as an Associate Professor in Food Science and Health at the Faculty of Science and Engineering – University of Limerick.

Maria Alexandrova is a project and Sustainability manager at the Nasekomo.

Support material:

Effects of insect- and probiotic-based diets on turkeys’ production, health, and immune parameters | Link

Overall context –  Insects as food and feed | Link

Towards resource-efficient and cost-efficient cultured meat | DOI: 10.1016/j.cofs.2022.100885


Support material:

Widening the Perspectives for Legume Consumption: The Case of Bioactive Non-nutrients | DOI: 10.3389/fpls.2022.772054

Qual a evolução da predisposição dos portugueses para consumir leguminosas como fonte proteica principal? | DOI: 10.21011/apn.2022.2805

Generation of bioactive peptides during food processing | DOI: 10.1016/j.foodchem.2017.06.119

Bioactive peptides generated in the processing of dry-cured ham | DOI: 10.1016/j.foodchem.2020.126689


Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity | DOI: 10.1021/acs.jafc.9b08297

ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance | DOI: 10.3390/nu10091259

Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk | DOI: 10.3390/nu14020298

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