Plant-Based Proteins

<p>1. Plant-based proteins: Origin, history and impact on sustainable nutrition access<br><br>Section I - Cereal-based proteins<br>2. Cereal protein- Characterization, extraction and properties<br>3. Processing and storage of cereal proteins<br>4. Cereal protein- Potential health benefits as functional foods<br><br>Section II - Pseudocereal-based proteins<br>5. Pseudocereal protein- Characterization, extraction, and properties<br>6. Processing and storage of pseudocereal proteins<br>7. Pseudocereal protein- Applications and health benefits<br><br>Section III Protein from pulses<br>8. Pulse protein- Characterization, extraction and functionalities<br>9. Processing and storage of pulse proteins<br>10. Pulse protein- Bioactivities and applications as food and feed<br><br>Section IV - Protein from seeds and nuts<br>11. Seed and nut protein- Characterization, extraction and properties<br>12. Processing and storage of seeds and nuts protein<br>13. Seed and nut protein- Applications and health benefits<br><br>Section V Protein from fruits and vegetables<br>14. Fruit and vegetable protein- Characterization, extraction and functionality<br>15. Processing and storage of fruit and vegetable proteins<br>16. Fruit and vegetable protein- Functions and potential health benefits<br><br>Section VI - Plant-based proteins: Value-chain and sustainability<br>17. Plant-protein extraction side streams: Upcycling strategies and applications<br>18. LCA/LCC assessment for the different types of plant-based proteins<br>19. Sustainable plant-based meat protein alternatives- Regulatory aspects and consumer acceptance<br>20. Clean label proteins: Overview and challenges </p>