Sustainable and healthy proteins

Within the Sustainable Food Initiative (SFI), we identified four topics of interest and relevance for the protein transition to work on in a collaborative approach.

  1. Towards a global improvement of a healthy protein –> ingredient –> product
  2. Whole material approach – mild fractionation
  3. Whole chain approach
  4. Techno functional properties of plant & cellular proteins and use of predictive & automated screening approaches
    These will be elaborated upon in more detail in the presentation.

A presentation by Petra Vossenberg, R&D – Fieldlab liaison officer at Sustainable Food Initiative. She is passionate about innovation and enjoys advancing new ideas, combining her technical background with an enthusiasm for sustainable collaborations and adding value to the world we live in.

About Petra Vossenberg
Petra is passionate about innovation and enjoys advancing new ideas, combining her technical background with an enthusiasm for sustainable collaborations and adding value to the world we live in.
Petra has a biotechnological background. After her PhD research, she worked as a process technologist and open innovation manager in the food industry, both in Europe and Asia. Now she contributes to the Sustainable Food Initiative in the development of the strategic research agenda and supports in the development of the FieldLabs and in establishing connections between affiliated partners, companies, institutions and other stakeholders. Furthermore, she contributes to Greencovery as a business developer of the upcycled ingredients market.

About Sustainable Food Initiative
The Sustainable Food Initiative is a community that combines research with fast innovation and valorisation to find solutions to produce sustainable food, to reduce the ecological footprint, to reduce waste, and to help consumers to make the better choice.

Petra Vossenberg is speaker at the 2022 edition of the Protein Transition Conference, part of the Agrifood Innovation Event.

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