{"id":96517,"date":"2025-05-30T14:36:20","date_gmt":"2025-05-30T12:36:20","guid":{"rendered":"https:\/\/www.unisg.it\/?post_type=ricerca&p=96517"},"modified":"2026-07-06T14:56:47","modified_gmt":"2026-07-06T12:56:47","slug":"full-protein-challenge-product-with-alternative-proteins-full-amino-acid-profile-that-is-not-a-meat-or-dairy-substitute-aimed-at-young-generations","status":"publish","type":"ricerca","link":"https:\/\/www.unisg.it\/en\/ricerca\/full-protein-challenge-product-with-alternative-proteins-full-amino-acid-profile-that-is-not-a-meat-or-dairy-substitute-aimed-at-young-generations\/","title":{"rendered":"FULL PROTEIN CHALLENGE \u2013 \u201cProduct with alternative proteins (full amino acid profile) that is not a meat or dairy substitute, aimed at young generations\u201d"},"content":{"rendered":"\n
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Preliminar information<\/h4>\n\n\n
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SCIENTIFIC MANAGER<\/strong><\/strong><\/p>\n\n<\/div>\n\n

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Gabriella Morini<\/p>\n\n<\/div>\n<\/div>\n\n

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OTHER UNISG RESEARCHERS INVOLVED<\/strong><\/strong><\/p>\n\n<\/div>\n\n

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Nahuel Buracco<\/p>\n\n<\/div>\n<\/div>\n\n

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PARTNERSHIP<\/strong><\/p>\n\n<\/div>\n\n

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Swiss Food Research; University of Turin; University of Helsinki; University of Gastronomic Sciences of Pollenzo; Puratos<\/p>\n\n<\/div>\n<\/div>\n\n

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DURATION OF THE PROJECT<\/strong><\/p>\n\n<\/div>\n\n

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12 months (January 2025 \u2013 December 2025)<\/p>\n\n<\/div>\n<\/div>\n\n

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FUNDING INSTRUMENT<\/strong><\/p>\n\n<\/div>\n\n

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Food Solutions Implementing Participants Call EIT. Food Education: Food Solutions Programmes 2024- 2025; Co-funded by European Union<\/p>\n\n<\/div>\n<\/div>\n\n

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MAIN INTERDISCIPLINARY RESEARCH AREA IN UNISG<\/strong><\/p>\n\n<\/div>\n\n

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Environment<\/p>\n\n<\/div>\n<\/div>\n\n

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SDGs<\/strong><\/p>\n\n\n

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Description<\/h4>\n\n\n
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The focus of the challenge is to propose alternative protein products that meet the nutritional needs of specific populations while avoiding the use of animal-based proteins.<\/strong>

The FullProtein Challenge by EIT FOOD Solution 2025<\/strong> invites students to work in teams to develop innovative entrepreneurial ideas that offer alternative products to animal-based proteins, while meeting the nutritional needs of specific populations or target groups.<\/p>\n\n\n\n

Throughout the entire program, students will have the opportunity to connect with other universities and companies in the food sector. They will be required to attend an online course consisting of 5 lessons focused on business and prototype creation, as well as participate in 3 pitching sessions where they will present the progress of their work.<\/p>\n\n\n\n

Finally, students will take part in the final in-person event, during which they will present their entrepreneurial idea and food product to a jury composed of academic members and industrial partners.<\/p>\n\n\n\n

The Challenge aims to create impact in the following sectors:<\/p>\n\n\n\n