Do you want to contribute to the protein transition? Then this minor is the right choice for you. In this minor, the focus is on the transition towards plant and alternative proteins within the context of, and the impact on, the entire value chain: from soil to consumer.
Protein transition is the shift from the consumption of animal proteins to plant and other new protein sources. This protein transition is necessary to ensure a more sustainable diet without continuing to harm the valuable ecosystems on our planet.
In this video, a lecturer and students tell you more about their experiences during the minor Protein transition: towards a sustainable future.
In this minor you will work with fellow students on a research project in cooperation with a company that makes a relevant contribution to the protein transition. These projects are positioned across the entire food chain, from breeding and cultivation to the production of meat and dairy alternatives, market-oriented innovative research, and consumer buying behavior., Each research project will take into account sustainability aspects and the impact on the entire food chain.
You have the opportunity to further develop your ambition and talents by specialising yourself in one or more areas of the protein transition. This will help you to gain more knowledge and skills as a professional in your future job or own business. Possible topics are impact on sustainability, current and future protein sources, breeding technology to improve protein yield, cultivation and soil quality, protein extraction technology, technical and sensory functionality of plant and alternative proteins and product development for plant-based foods and consumer behaviour. Moreover, this minor will allow you to develop your research skills.
Propaedeutic certificate and at least 40 credits from the 2nd year.
Want to sign up for Protein transition: towards a sustainable future?