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Protein Transition in Food research group

The Protein Transition in Food research group wants to contribute to the protein transition in the Netherlands. The focus is on plant-based proteins like legumes, but the research group is also looking into how this knowledge can be applied on a broader, global level.

Protein Transition in Food research group

About the research group

Goal

The primary goal of the research group is to contribute to the protein transition in the Netherlands. The focus is on plant-based proteins, but the research group is also looking into how this knowledge can be applied on a broader, global level. 

Research programme

With a growing world population and increasing prosperity, the demand for protein and protein-rich products will increase in the coming years. In order to feed this growing, urbanising and prosperous population, food production needs to increase by 70% by 2050.  

This increasing demand cannot be met with solely traditional sources of protein. Currently, 63% of the proteins in the human diet in the Netherlands comes from animal products (meat, fish, dairy, etc.) and 37% is plant based. A more desirable proportion would be 50:50. 

Transition to alternative sources 

The protein transition is the transition from traditional sources, such as dairy, meat and soy, to alternative sources from agricultural crops, aquaculture or insects. The research group wants to contribute to this transition.

Lines of research

The research group focusses on sources of protein from agricultural crops such as legumes. On the one hand, using plant-based and new protein sources for the food industry and, on the other hand, looking at how consumers can reduce their intake of animal-based proteins and which products we can develop to stimulate this transition. 

Acting professors

The research group started a second term on 1 January 2022. Due to personal circumstances, professor Fred van de Velde will be temporarily replaced in 2022 by Emma Teuling and Renske Janssen, both working at NIZO. 

Professors

Partners

Sustainable Development Goals

  • sustainable Development Goal 2: Zero Hunger
  • Sustainable Development Goal 3: Good Health and Well-being
  • Sustainable Development Goal 4: Quality Education
  • Sustainable Development Goal 12: Responsible consumption and production
  • Sustainable Development Goal 17: Partnerships for the goals

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