Making the protein transition work

About The Webinar

Futuristic and consumer-ready products tend to take the spotlight when talking about the transition to sustainable protein. However, in order to make this transition work, alternative solutions are needed at all levels of food production systems. In this exciting webinar, experts from WUR will introduce three such solutions to consider all aspects of sustainability and include circular economy aspects in the transition.  

Dr. Hasmik Hayrapetyan will present a multi-criteria assessment platform for the agro-food industry to integrate environmental, health, economic and social aspects at the early stages of food development. Esther Hogeveen will talk about the importance of post-harvest conditions and technology on the protein content of plants. Finally, Peter Geerdink will introduce leafy agricultural side streams as a new source of plant-based proteins. 

Hasmik Hayrapetyan is a food microbiologist at Wagenigen Food & Biobased Research (WFBR) at Wageningen University and Research.   

Esther Hogeveen has several years of work experience at Philips as a plant specialist. Since 2015 she is Project lead/Researcher at the Post Harvest Technology Group at Wageningen Food & Biobased Research. Focus in her projects is to find solutions to maintain quality in the supply chain of fresh produce and recently also other types of biomass. 

Peter Geerdink is a food technologist at Wageningen University and Research, where he is involved in process development and scale-up processes.  His expertise is mainly focused on separation technology and process development for plant protein production. His main work field are new protein sources, biobased products and process side-stream valorisation 

  • Student Challenges

    Webinar Host

  • Hasmik Hayrapetyan

    Webinar Host

  • Esther Hogeveen

    Webinar Host

  • Peter Geerdink

    Webinar Host

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