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.
Protein Transition in Food professorship
The Protein Transition in Food professorship wants to contribute to the protein transition in the Netherlands and beyond. The focus is on the application of plant-based proteins like legumes, and the exploration of alternative proteins such as cellular agriculture and insects.
About the professorship
The primary goal of the professorship is to contribute to the protein transition in the Netherlands and beyond. The focus is on plant-based proteins and the exploration of alternative proteins such as cellular agriculture and insects.
With a growing world population and increasing prosperity, the demand for proteins and protein-rich products will increase in the coming years. To feed this growing, more urban and prosperous world population, food production needs to increase by about 60% by 2050. It is clear that this increasing food demand cannot be met with solely traditional sources of protein.
The climate agreement and the Dutch National Protein Strategy aim for a more sustainable way of protein production that also contributes to human health. Protein transition in food means the transition from more traditional protein sources, such as dairy, meat and soy, to alternative sources, such as protein from (regional) agricultural crops, cellular agriculture or insects. The research group wants to facilitate this transition by ensuring a good connection between professional practice, practice-oriented research and education.
Bring innovation, sustainability and consumer acceptance together
The protein transition calls for innovations throughout the chain from protein source to consumer product. It takes more than just product development to actually get the transition off the ground. It is also about the fact that these products can be produced sustainably and are accepted by the consumer. And that does not happen automatically. The research group translates the relevant issues into practice-oriented research in which innovation, sustainability and consumer acceptance come together. The challenge is to innovate into products that the consumer is waiting for, which are produced sustainably and which also provide a good revenue model for the farmer.
The professorship focuses on the use of plant-based proteins and the exploration of alternative proteins from cell agriculture and insects as ingredients for the food industry. Moreover, when using these protein sources, we take into account that the products made can be produced sustainably and are accepted by the consumer.
The Protein Transition in Food research group works structurally with a variety of partners, including NIZO, GPEC, WUR, CoE Groen, Bean Deal en Green Protein Alliance.
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.
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.
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.