The Nature of the Protein Transition

We envision a future in which protein production is sustainable, affordable, and healthy. Purposeful combinations of plants, animals, and microorganisms from land and sea will be tailored to local conditions, even where resources are scarce. Global consumption patterns will shift to a more diverse and equitably-shared portfolio of sources. This future can only be reached if breakthrough innovations, societal shifts, and supportive regulatory changes align.

Organised by Wageningen Food & Biobased Research

Thu 22 April 2021 09:30 to 12:30

Register for the event

On 22 April 2021, Wageningen University & Research (WUR) and Foodvalley NL jointly organize “The Nature of the Protein Transition”! During the online event you will be updated on the status and nature of the protein transition. This, based on the most recent research happenings in WUR's protein transition theme and insights from Foodvalley NL. Besides, we would like to enter into a dialogue with you about what's next! The event will be moderated by Stacy Pyett, program manager Proteins for Life at WUR and Jeroen Willemsen, Innovation Lead Protein Shift at Foodvalley NL.

Program of the event

More information on the program can be found by clicking on the download link below.