Healthy Food & Nutrition

As the world's population grows, the demand for healthy food, including proteins and protein-rich products, also continues to rise. To keep up with this demand, we need to drastically adapt our current food production.

Animal-based protein alone will not get us where we need to be, its production takes up a lot of land area, emits relatively large amounts of CO2 and consumes large amounts of raw materials.

The Healthy Food & Nutrition professorship conducts practice-oriented research in the field of sustainable food products for healthy lifestyles, with a focus on personalised product development. This includes the composition, texture and availability of new macro- and micronutrients, for example plant proteins, slowly digestible bran and fibre. This professorship has been set up in collaboration with Van Hall Larenstein.

The question we are working on is: How do we produce enough plant-based protein and process it efficiently into tasty products with high nutritional value?