This project will consider by-products from traditional extraction of rapeseed oil by cold pressing in form of the press cake, but also more novel and recently introduced innovative approaches for simultaneous wet-extraction of both an oil and a protein-rich fractions.
The project will create and demonstrate new solutions based on modifications of the functional properties of the different rapeseed ingredients derived from the various extraction processes and their interaction with other food components. A new toolbox will be created, to be used to guide the integration of rapeseed protein ingredients into the food sector for creation of plant-based foods with high consumer acceptance.