Future Food Proteins

Important results from the project

The project goals were partially fulfilled. The project was able to establish a computational pipeline for design and simulation of new milk protein variants. The project was also able to produce some of these variants at laboratory scale, though production titers must be improved. The project resulted in a draft of a perspective article that will highlight the role protein engineering can have in future food ingredients, with respect to biochemical and biophysical properties.

Expected long term effects

The main scientific purpose was to test the feasibility of engineering a food protein for enhanced biophysical properties while enhancing or retaining biochemical properties related to nutrition. We presented the projects at various workshops with both academic and industrial stakeholders, which gave valuable feedback on the overall direction. This engagement has led to new collaborations as well as new application areas for the technology.

Approach and implementation

The project had computational and experimental parts, which were done at KTH by a Ph.D. student and a post-doc in close collaboration. The experimental work had unexpected challenges (low production titer) which made some goals unfeasible. Computational design had supervisor contribution from partner Stockholm University. The project was very well-promoted by the center KTH Food, which gave opportunities to engage academic and industrial stakeholders.