New local protein sources
We are looking for:
Students in Nutrition, Food, Health, Food Science and Technology, Food Engineering, environmental sciences etc.
Status
Finished
Spots
8
Registration deadline
4 October 2022
Sprintday
5 September 2022
1. Description of the Challenge
The identification of new local protein sources. We want to keep the subject open-ended. The main theme is fermentation. What you can think about:
- Making biomass from all kinds of residual steams and with different micro-organisms
- Precision fermentation of all kinds of proteins (can also go towards non-food, or something like that)
- Product applications with fermentation"
2. Expected Outcome
Inspiration/new (radical) ideas that can kickstart our own developments in the field of local sustainable protein production. Ideally, these should take into account soil use and health, a short local supply chain, cosun ambition and business case.
About Royal Cosun
Royal Cosun is a modern, forward looking cooperative, born and bred in the Netherlands but active across the globe. We work with thousands of growers, both members of our cooperative and suppliers.We recognize the enormous potential of plants and know how to turn them into practical solutions to everyday problems. We produce not only plant based ingredients and foodstuffs for people and animals, but also green, biobased applications and energy.
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