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The Animal Welfare and Technology professorship focuses on measuring and monitoring animal health, behaviour and welfare using advanced technology. We are working on how data and sensors can be applied for different animal species and sectors.
The Business Models for Regenerative Agriculture professorship focuses on how new opportunities can arise for nature-inclusive business operators in an alternative interaction between farmers, society and government. It is also looking at how a business model with sufficient earning potential can be created for farmers who want to work on nature-inclusive agriculture.
A healthy food environment and making healthy food choices is at the heart of the Food & Health professorship. The professorship focuses on 2 issues: the composition of the product and what you can say about it in your communication & marketing.
The Food Production in a Circular Economy professorship wants to facilitate businesses in the agri-food sector in producing with minimum impact on the environment while making the most efficient use of natural resources. This is mainly done by closing loops and making production processes more sustainable.
The Future Food Systems professorship is working on intervention strategies and new business models that accelerate the transition to sustainable food systems. In this way, we contribute to the impact on the Sustainable Development Goals (SDGs) of the United Nations, nationally and internationally.
Animal husbandry relies increasingly on technology to continuously monitor animal behaviour, animal health, production and the environmental impact. The HAS Green Academy Animal Welfare and Technology professorship is conducting research into this within the precision livestock farming research line.
Individual sensors are used bij the Animal Welfare & Technology professorship of HAS green academy to measure and monitor the health, behaviour and welfare of each animal. This provides data for individual animals and an animal-specific pattern of data, which we can use to determine the health and welfare status of each animal and find or even predict abnormalities at an early stage.
Most animals kept for production or companionship are group animals, where social behaviour and social interaction between the animals are an essential part of their behavioural pattern and a precondition for good animal welfare. In the research line the Animal Welfare and Technology professorship studies social interactions between animals in small and large groups and link this to animal welfare and health.
Keeping animals has an impact on the environment. More sustainable animal husbandry systems reduce the harmful effects on the environment. The Animal Welfare and Technology professorship of HAS green academy is conducting research into this.
The way in which owners or stockpeople treat animals, whether they are kept for production or companionship, is vital for animal welfare. The Animal Welfare and Technology professorship of HAS green academy is conducting research into this. This concerns both livestock animals and pets.
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.
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.
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 participates until May 2024 in the FORQLAB project. This project focuses on food loss/waste and food quality in the Kenyan avocado value chain.
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.
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.
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.
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.
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 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.
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 Healthy food and healthy living research group encapsulates our ambition to, through practical research - linked to training, courses and advisory programmes - make a significant contribution to the objective: ‘Live a long and healthy life'.
The Healthy food production research group contributes to the development of food systems that respect people, animals and the planet. We contribute to improving sustainability in modern agriculture and food chains, while simultaneously supporting the transition to new food systems.