The ProFood project, funded by the European Erasmus+ programme, aims to strengthen higher education on the use of plant proteins in food systems, addressing key challenges related to nutrition, food processing, and sustainability.
As an important outcome of the project, an online learning resource (version 0) dedicated to the latest scientific and technological knowledge on plant protein use in food has been developed. This first version has been tested by engineering students from Polytech Sorbonne (Food Engineering track). In the coming academic year, the resource is expected to become a shared course within the master’s curricula of four partner institutions: Polytech Sorbonne, AgroParisTech, the University of Copenhagen, and the University of Milan. An open-source release of the learning material is also planned.
Spring School 2026 at Sorbonne Université
Building on this educational initiative, Sorbonne Université is organising an international Spring School entitled:
Plant Protein Quality: How to Compromise Between Nutrition and Food Processing in Compliance with Environmental Constraints
📅 13–17 April 2026
📍 Sorbonne Université – Jussieu Campus, Paris
This intensive programme will bring together students, early-career researchers, and experts to explore current scientific, technological, and regulatory issues related to plant proteins. The Spring School will include:
lectures on nutrition, food processing, and sustainability,
case studies on plant protein ingredients and processing technologies,
workshops and interactive discussions on innovation in food systems,
contributions from academic and professional experts from European partner institutions.
The programme and the official poster of the Spring School are available online on the Sorbonne Université website.
Through the combination of digital learning resources and on-site international training, the ProFood project contributes to the development of high-quality, harmonised education in food science at the European level.
