Innovation in the intercrop food chain: postharvest quality and food processing

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.