The ProFood project aims to promote cooperation between European organizations through large-scale partnerships, along with appropriate funding and expectations in terms of impact at the institutional, regional, and European levels.

The project aims to improve the quality and relevance of organizations' activities through transnational partnerships. They will encourage innovation, internationalization, and the exchange of best practices, with the creation of shared, open, and accessible training resources. The project aims to complement students' academic path by developing a comprehensive teaching program on proteins for food, which will allow them to support the food-processing industry in its evolution and transformation.

The aim of the project is to prepare future food science graduates to meet the challenges of the food-processing industry by using plant proteins to meet the need for healthy and innovative food production that promotes health and sustainability.

The first tangible result of the project is the creation of an online learning platform open to first-year master's students, integrated into the curricula of the four master's programs. The platform, managed by Capsule Sorbonne, contains several learning tools such as videos, fundamental knowledge courses, and practical courses on the biochemistry of plant proteins, their functional and nutritional qualities in relation to processing methods.

The second concrete result of the project is the organization of two summer schools to address the most important issues in this field.

These summer schools will bring together students from the four partner universities participating in the projects, researchers, businesses, and representatives of local and international organizations. They will be able to share their latest knowledge and questions in this field, leading to the emergence of new and original avenues for reflection.

AgroParisTech ran the first spring school in April 2025 on the quality of plant proteins towards sustainable agriculture and food systems. (https://sites.google.com/view/profood2025/welcome?authuser=0).

Polytech Sorbonne will organize the second spring school in spring 2026 on the quality of plant proteins, focusing on the compromise that can be found between processing methods and nutritional quality while respecting environmental constraints.

The ProFood project is an ambitious and collaborative project, geared towards innovation and the harmonization of educational and training practices at the European level, with a strong impact in the field of academic and agri-food research.