Past event: Info-meeting ReThink Protein Challenge'2
At WebinarJam, Thursday 5 November 2020 from 13.00 till 14.00
Would you like to find out if the ReThink Protein Challenge'2 is something for you and why should you join? Ask a question and meet other students who are looking for a team? Join the info-meeting to learn the answers to all you questions about this cutting-edge international student competition!
Bonus: during the meeting dr.Stacy Pyett (WUR) will talk about the most important challenges of that protein transition is facing at the moment to ignite your problem-solving mindset.
About dr. Stacy Pyett
Stacy works at Wageningen University & Research as Program Manager Proteins for Life. In that role, she is responsible for engaging with industry and academic partners to advance research in the protein field.
Click here to watch back the Webinar
Past event: Leading the way in replacing animal protein
At WebinarJam, Tuesday 1 December 2020 from 13.00 till 14.30
Substituting animal-based protein is one of the big challenges of our time. In this webinar, prominent experts from Wageningen University & Research will introduce you to two different ways of tackling the problem: the production of plant-based meat substitutes and the development of new forms of protein in the form of novel foods.
Atze Jan Van der Goot will talk about Plant Meat Matters, a project on plant-based meat substitutes that closely resemble the texture, taste and nutritional composition of meat products. Such products would make the transition away from animal proteins almost seamless to the consumer, therefore holding great potential.
Ingrid Van der Meer will talk about her research on duckweed, or water lentils, a novel food in Europe and an extremely promising new source of protein that could soon be a part of our diets. She will take us through the process of discovering, developing and getting a new form of protein approved at the European level.
This exciting webinar will be a great opportunity to learn about the sustainable future of food. It will provide you valuable knowledge and a source of inspiration on your way to the ReThink Protein Challenge’2.
Past event: Kick-off Event
At WebinarJam, Thursday 14 January 2021 from 16.00 till 16.30
You can watch back this event here.
This event marks the official start of the ReThink Protein Challenge'2.
Whereas you are a Challenge participant, partner or a by-stander passionate about protein transition, you are welcome to join!
The highlight will be the table disucssion with selection of renowed guests about the urgency and feasibility of the protein shift. Can solutions of the Challenge's participants help accelerating the transition? Winner of the first edition of the Challenge, Edgar Suarez-Garcia will share his story.
During the Kick-off Event we will also introduce the Challenge, the partners and the organizing team. And of course we will kick-off this international student competition in a spectacular manner!
Past event: A social perspective on the protein transition
At WebinarJam (see link below), Tuesday 2 February 2021 from 13.00 till 14.30
Watch the replay of the webinar here
Many efforts in the transition to sustainable protein are directed towards scientific and technological issues such as the discovery of new forms of protein and increasing the efficiency of protein production. But what about the impact that this transition will have on society at large and on non-human beings such as animals? In this Webinar, prominent experts from Wageningen University will introduce us to this social perspective on the protein transition that is so crucial to reach sustainability.
About the speakers
Jessica Duncan is an Associate Professor in Rural Sociology at Wageningen University. She is committed to social justice and is widely recognized for her expertise on the politics of sustainable food system transition. Her main research focus concerns the practices and politics of participation in food policy processes.
Bernice Bovenkerk is an Associate Professor at the group of Communication, Philosophy and Technology of Wageningen University. She has recently been granted a VIDI grant from the Netherlands Organization of Scientific Research on a project titled ‘Anthropocene Ethics: taking animal agency seriously’. Her research interests concern issues in animal and environmental ethics and political philosophy
Past event: Announcement top 30
At WebinarJam, Wednesday 3 March 2021 from 15.00 till 16.30
49 teams from 41 universities in 18 countries have joined the ReThink Protein Challenge'2. After the exciting first round, on 3 March we will reveal which top 30 teams will make it to the second round.
And there is more to look forward to:
- Fabiola Neitzel (team SWAP, winner first edition) will present her exciting start-up
- Laurice Pouvreau (WUR), Wim Hilbrands (DSM) and Alejandro Amezquita (Unilever) will discuss the most promising innovations in the field of protein transition
- Sergiy Smetana (DIL), member of the Selection Committee, will share insights on this edition's entriesWherever protein transition is your passion or your proffession, you do not want to miss this event:)
Watch back the event here.
Past event: Creating plant-based products that work: biotechnology & flavour
At WebinarJam (see link below), Thursday 25 March 2021 from 14.00 till 15.00
About the webinar
On 25 March starting at 14.00 hrs, René Draaisma and Alessia Ermacora from Unilever will present their cutting-edge work towards creating improved plant-based products. René Draaisma will introduce Unilever and share insights on alternative protein routes using Sun-based options, Microbial fermentation, Cellular agriculture and Precision fermentation. Alessia Ermacora will focus on the challenges and potential solutions when developing flavors for plant-based applications. It will be an unique opportunity to hear first-hand stories from the market leader in plant-based products and ask them questions.
Alessia Ermacora is a project manager at Unilever, where she is responsible for the research program around flavour for plant-based applications. She has a PhD in Food Chemistry and her main areas of expertise are food safety (contaminants), food quality and shelf-life (lipid oxidation) and flavor (plant-based applications).
René Draaisma has a background in Biochemistry and Biotech. He has worked for over 22 years within Unilever R&D as research scientist, project leader and product owner on many different topics all related to biotechnology. Finding sustainable solutions using biotech is his biggest passion.
Past event: Making the protein transition work
At WebinarJam (see link below), Tuesday 13 April 2021 from 13.00 till 14.00
Futuristic and consumer-ready products tend to take the spotlight when talking about the transition to sustainable protein. However, in order to make this transition work, alternative solutions are needed at all levels of food production systems. In this exciting webinar, experts from WUR will introduce three such solutions to consider all aspects of sustainability and include circular economy aspects in the transition.
Dr. Hasmik Hayrapetyan will present a multi-criteria assessment platform for the agro-food industry to integrate environmental, health, economic and social aspects at the early stages of food development. Esther Hogeveen will talk about the importance of post-harvest conditions and technology on the protein content of plants. Finally, Peter Geerdink will introduce leafy agricultural side streams as a new source of plant-based proteins.
Hasmik Hayrapetyan is a food microbiologist at Wagenigen Food & Biobased Research (WFBR) at Wageningen University and Research.
Esther Hogeveen has several years of work experience at Philips as a plant specialist. Since 2015 she is Project lead/Researcher at the Post Harvest Technology Group at Wageningen Food & Biobased Research. Focus in her projects is to find solutions to maintain quality in the supply chain of fresh produce and recently also other types of biomass.
Peter Geerdink is a food technologist at Wageningen University and Research, where he is involved in process development and scale-up processes. His expertise is mainly focused on separation technology and process development for plant protein production. His main work field are new protein sources, biobased products and process side-stream valorisation