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The revival of lupin
Outcomes of the XIV International Lupin Conference

JESSICA CAPRARO, CHIARA MAGNI, ALESSIO SCARAFONI, MONICA LAUREATI, MARCELLO DURANTI*
*Corresponding author
Department of Food, Environment and Nutritional Sciences (DeFENS)
Università degli Studi di Milano, Italy

KEYWORDS: Lupin, protein crop, plant protein, protein food ingredient.
ABSTRACT:
Lupin is a leguminous plant whose edible seeds display amazing properties which is worth to properly exploit in view of the great demand of plant-derived food proteins. To discuss this matter and get the most updated advances in a disciplinary integrated way, the experts in the field  met at the XIV edition of the International Lupin Conference last June in Milan, Italy. This is the report of the scientific outcomes of the conference and the satellite events, including two dedicated workshops and a unique Lupin banquet based on lupin foods. The results of a hedonic test performed on the lupin foods provided during the banquet are reported as well.

INTRODUCTION
The need of increasing the production, the availability and the utilization of food proteins of non-animal origin is acute, as frequently reported. Indeed, food proteins are not an unlimited resource and they are expectedly more and more necessary to fulfil the need of a growing and demanding world population. As ...
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