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.
- Towards a global improvement of a healthy protein –> ingredient –> product
- Whole material approach – mild fractionation
- Whole chain approach
- 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.