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Healthy food production research group

The Healthy food production research group covers the entire food supply chain: themes such as circular agriculture, soil, food waste reduction, protein transition, new food systems, chain development, revenue models and entrepreneurship in the primary sector, are all significant components. We’ll focus on every aspect while never losing sight of the entire food supply chain.

Projects

  • Cellular proteins

    Sustainable production chains for cellular proteins

    pubDate
    30-06-2023

    A public-private consortium of industrial and knowledge partners has received Dutch TKI grants for a multi-year, multi-phase project on using microbial biomass to create functional, protein-rich ingredients for sustainable production of food. The Protein Transition in Food professorship is working on this project on behalf of HAS green academy.

  • Microbial contaminants

    Controlling microbial contaminants in plant-based foods

    pubDate
    30-06-2023

    The Protein Transition in Food professorship is working on a multi-year research project on behalf of HAS green academy aimed at investigating the potential food safety and quality risks of microbial contaminants in plant-based food products, such as dairy alternatives.

  • Flavour texture

    Flavour & Texture

    pubDate
    30-06-2023

    A consortium comprising research organizations and companies from across the food production chain aims to understand and resolve flavour and texture issues related to plant-based foods. The results from this consortium will improve the eating experience for plant-based meat and dairy alternatives. The Protein Transition in Food professorship is working on this project on behalf of HAS green academy.

  • Kefir

    Bio-purification of plant proteins

    pubDate
    30-06-2023

    The Protein Transition in Food professorship of HAS green academy is working on a project that develops bio-purification techniques based on fermentation. Fermentation has been used for millennia to create such familiar foodstuffs as yoghurt, bread, and beer, but it can be applied much more widely in food production using different microbial cultures.

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