• PROLIFIC News

Hidden qualities of PROLIFIC food products

An analytical insight into the nutritional value of fortified bread at Creator Workshop on 30-31 March 2022.

Tullia Tedeschi of partner UNIPR will present food formulations with pea and chickpea protein extracts derived from agroindustrial sidestreams of these crops.


Our colleagues of the RADIANT project give us the floor to show PROLIFIC results on their CREATOR WORKSHOP – TECH Event on Food technologies for underutilised crop-based products. The aim of this Workshop is for the RADIANT project to showcase the state of the art and trends in technological processing options for the underutilised crops (UCs), which are aimed at strengthening their valuechains and engage with a range of stakeholders.


The Workshop's full programme can be consulted here.