Unlocking Breadfruit’s Potential: Innovative Food Applications for Sustainable Food Security
- Beschreibung
Breadfruit (Artocarpus altilis) is a versatile tropical crop with immense potential to enhance food security. Its high carbohydrate content, nutritional value, and adaptability to various food processing techniques make it a viable alternative to staple crops like wheat, rice, and maize. As global food security concerns rise, breadfruit’s integration into food products offers a sustainable solution to combat hunger and improve nutrition.
Studies highlight breadfruit as a nutrient-dense food rich in carbohydrates, dietary fiber, and essential micronutrients such as potassium, calcium, and vitamins A and C. Additionally, it is naturally gluten-free, making it suitable for individuals with gluten intolerance or celiac disease. The high fiber content aids digestion and contributes to prolonged satiety, making it an ideal staple for food security initiatives.
Research indicates that breadfruit can be processed into various food products to increase its shelf life and usability (breadfruit flour, breadfruit chips and snacks, fermented breadfruit products and breadfruit-based infant foods). Breadfruit’s high productivity (adaptability to diverse climates, and minimal input requirements) make it a sustainable food source. It provides a year-round food supply, reducing dependence on imported grains and enhancing local food resilience. Additionally, breadfruit cultivation supports agroforestry systems, contributing to environmental sustainability while ensuring food availability. Despite its potential, challenges such as post-harvest losses, lack of efficient processing technologies, and limited consumer awareness hinder widespread adoption.
This project aims to elaborate the application of the breadfruit into food product to ensure the food security and mitigate the malnutrition. That information could be gathered from review of scientific studies (analysis of research articles, case studies, and reports) as well the comparative analysis (evaluating breadfruit’s potential versus traditional staple crops in terms of yield, nutritional value, and environmental sustainability.
This project will provide insights into how breadfruit can be leveraged as a sustainable solution to global food security challenges, supporting resilient food systems and nutrition security.
- Beschreibung des interdisziplinären Teils des Projekts
- Everyone who is interested can join this project.
- Projektzeitraum
- Sommersemester 2025
- Bewerbungszeitraum
- 01. bis 13.04.2025
- Durchführung
- nach Absprache
- Details zu Projektzeitraum und Durchführung
The project can be carried out during the semester or during the lecture-free period by arrangement.
Depending on the number of participants, individual topics can be worked on separately and then combined in teamwork.
- Studienfach
- offen für alle Studienfächer
- Betreuende
- Fetriyuna Fetriyuna
- Institut
- Institut für Agrartechnik (440) (Food Engineering, Food Science and Technology, Food Science and Nutrition)
- Sprache
- englisch
- Teilnehmendenanzahl
- min. 1, max. 3
- Arbeitsaufwand
-
ca. 90 Stunden pro Teilnehmende:r
| 3
ECTS-Punkte
Arbeitsaufwand (Stunden und ggf. ECTS) sind ungefähre Angaben. Die tatsächlich vergebenen ECTS-Punkte ergeben sich aus der tatsächlich geleisteten Arbeit.
- Für dieses Projekt ist kein Motivationsschreiben des Studierenden erforderlich
- Projektart
- theoretisch/nicht experimentell
- Lernziele
-
Die Teilnehmende lernen in diesem Projekt:
This study will highlight breadfruit’s potential as a sustainable, nutritious ingredient for various food applications, supporting global food diversification and security.
They will learn how to analyze the results of their review, make a report and presentation of their own work (oral and poster)
- Anmerkungen für Studierende
The scope of work can be adjusted before the project starts according to the number of participants and depending on preferences and time budget
- Schlagworte
- breadfruit, Food application, nutritional composition, sensory characteristic, food security, food diversivication