New appealing soybean functional foods with a taste of Vietnamese cultural heritage:design and dissemination of the technologiesOngoing
Vietnam has a wide range of agricultural products rich in bioactive compounds and has ample cultural heritage on herbal medicine. We aim to combine such valuable food resources to produce soybean-based functional foods adapted to Vietnamese traditions and taste. These new appealing products will contribute to increase the nutritional quality of foods for people in the region and could contribute to valorise local food products and medicinal herbs while diversifying the local diet. Soybean, an under-valorised crop, will be used as raw material. We envisage four stages in the project: enhancement of nutritional quality of soybean and black bean by germination, design of functional foods, production of functional foods, and dissemination of the technology. The development of this project will increase the skills and expertise of both partners. This project will benefit from the expertise of both promoters on food science as well as from the large network of the promoter in the South with Vietnamese agricultural related actors.
01/01/2020 - 31/12/2021