Course The Proteins of the Future

Are you looking to take an active role in shaping the future of sustainable agriculture and nutrition? We encourage you to take this course on protein sources.

As we face growing concerns over the impact of animal agriculture on the environment, plant-based proteins offer a promising solution. This course delves into the potential of these proteins, exploring the latest research and technologies in the field. By enrolling in this course, you will gain valuable insights into the science of alternative proteins. Also, you will become equipped with the tools to contribute to a more sustainable food system.

Take advantage of this opportunity to become a leader in sustainable food production.

Organised by Wageningen Academy
Duration 3 days

This course has not been scheduled yet, but you can already show your interest.

Why follow this course?

During the course, you will participate in lectures and interactive sessions to improve your knowledge of plant-based proteins' health benefits and applications. By the end of the program, you will be equipped with the skills to identify and evaluate the most suitable alternative proteins for use in various food products.

After completing the course, you will have a broad understanding of alternative proteins and their use in practice. You will gain the latest insights into the potential and practicalities of insects, plant proteins, microalgae, macroalgae, mycoproteins and cultured meat. You will also gain the latest knowledge on using insects to feed livestock, fish, pets and humans. This lets you identify which protein sources are most promising for your business in the coming years.

Is this course for you?

The program is for professionals who want to learn about alternative protein sources and their role in future diets. It welcomes those from industry, government, consultancy, and academics.

Algae are a great example of an alternative protein source. Meet volcanic microalga Galdieria: it turns out to contain precisely those nutrients plants usually have only sparingly. As such, Galdieria may well facilitate deriving well-balanced nutrition from a plant-based diet.
Maria Barbosa, Professor Bio Process Engineering and speaker

Programme & topics

This course consists of insightful lectures, recent findings, and time for discussion and networking. Together you will explore the challenges and opportunities of:

  • Sustainable food systems and the protein transition
  • New proteins on our plate in 2040 and their consumer acceptance
  • The nutritional and health effects of insects in diets for animals and humans
  • Novel proteins to feed our animals

Selection of speakers

Name Role Organisation
Dr. Harry Aiking The Institute for Environmental Studies (IVM), Vrije Universiteit Amsterdam, The Netherlands
Prof.dr. MJ (Maria) Barbosa Department of Agrotechnology and Food Sciences (Bio Process Engineering), Wageningen University & Research, The Netherlands
Prof.dr. Laura Gasco Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino (UNITO), Italy
Dr. N (Nanna) Roos Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark
Prof. Andy Salter Nutritional Biochemistry, the School of Biosciences, University of Nottingham, United Kingdom
Dr. HHE (Hannah) van Zanten MSc Department of Plant Sciences (Farming Systems Ecology), Wageningen University & Research, The Netherlands

Practical Information

  • Course fee: € 1495,- per person and covers tuition, course materials, lunch, one dinner and refreshments.
  • The classes consist of 20 to 35 participants.
  • Based on your attendance you will receive a certificate after the programme is finished.

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