Innovation in the intercrop food chain: postharvest quality and food processing
Abstract
Based on agronomic approaches related to mixed cropping (intercropping), the raw material quality from cereal-legume mixed crops and the functional properties are investigated with regard to their use in food production. Specifically, the influence of the altered raw material properties compared to the monoculture is analyzed. With regard to processing, the use of mixed crops will be evaluated for different product categories, such as baked goods or protein texturates. The aim of the project is to find solutions to increase the economic added value of intercropping and to harness the advantages of this productive, diverse, resilient, profitable and environmentally friendly cultivation system along the value chain towards innovative product and process concepts.
- intercropping
- cereals
- legumes
- bakery products
- Pflanzenproteine
Project staff
Henry Jäger
Univ.Prof. Dr.Ing. Henry Jäger
henry.jaeger@boku.ac.at
Tel: +43 1 47654-75233
Project Leader
01.11.2022 - 31.10.2026
Eleonora Charlotte Pichler
Dipl.-Ing. Eleonora Charlotte Pichler
eleonora.pichler@boku.ac.at
Tel: +43 1 47654-75246
Project Staff
01.11.2022 - 31.10.2026
Roland Pöttschacher
Dipl.-Ing. Roland Pöttschacher
roland.poettschacher@boku.ac.at
Tel: +43 1 47654-35022
Project Staff
01.11.2022 - 31.10.2026
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
Project Staff
01.11.2022 - 31.10.2026