At HAS green academy, 13 professors and approximately 75 lecturer-researchers collaborate with students, lecturers and professionals from the field on practical research programmes, both in the Netherlands and abroad.
Projects can refer to graduation research, but also research projects in minor degrees and teaching modules. The projects are carefully chosen and implemented, and are usually listed under the research programme, as defined for the next few years. A selection of projects will be showed here in the future.
The project FavaFerment in which the Protein Transition in Food professorship is involved on behalf of HAS Green Academy, focuses on the use of fermentation (including biopurification) of plant-based products and ingredients as a biotechnological solution to improve their sensory quality.
HAS green academy is taking part in a research project that is investigating optimal and sustainable cultivation of water lentils (duckweed) in the Netherlands, including processing this ingredient into food products. This project is being performed in partnership with various knowledge institutions and SMEs with the aim of bringing water lentils into the food chain for consumers in an economically viable way.
The Innovative Biomonitoring research group, a datascience research group and the bachelor programme Applied Geo-information Science of HAS green academy are working with SURF Cloud Research Consulting on a pilot study to develop a service to automatically store and process the required satellite images on Azure and subsequently use them as input for spatial analysis.
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.
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 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.
During the international SEAD-West project, HAS green academy worked on the development of horticultural education in the western province of Rwanda. The project was completed for HAS green academy.
HAS green academy participates until May 2024 in the FORQLAB project. This project focuses on food loss/waste and food quality in the Kenyan avocado value chain.
HAS green academy is currently participating in a two-year Nuffic project aimed at supporting and improving practical education in Indonesia. To do this, we are working together with both Indonesian and Dutch partners.
HAS green academy is currently working with Holland Greentech and UCCM Calavi on a Nuffic-project in French speaking Benin, West Africa focusing on giving substrate training to growers.
The Design Methods in Food professorship is the driving force behind the ZERO Food Waste Challenge with an aim to increase awareness among students in higher education, throughout the Netherlands, about the amount of food needlessly wasted in schools, institutions, and in the food industry. The live kick-off of this years edition took place on September 12, 2023 at 6:45 PM.
