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Protein Transition 2.0

In this project, a multidisciplinary team will explore the potential of cellular (milk) proteins. 

The protein material will be provided by start-up companies involved in producing A) tissue engineered milk, B) precision fermentation derived milk proteins and C) single cell proteins (biomass). For application impact, the bottlenecks that currently hinder affordable large-scale production will be explored: protein quality, mild downstream processing, scalability, and application, EU legislation, and safety. From a scientific perspective, the structure-function relationships of milk proteoforms will be deciphered, expanding the understanding of how nature combines proteins.

In the short-term, the project will develop technologies and knowledge to translate the novel proteins into food prototypes. In this way, the potential of these proteins for any (food) product in the long-term will be illustrated, and evidence on the resource efficiency, sustainability potential, and safety of different fermentation approaches will be provided.

The consortium involves start-up companies, different universities with complementary expertise ranging from understanding the functionality of the proteins produced to the legal implications of this new field, as well as larger companies. 

For more information, contact julia.keppler@wur.nl

 

 

 

 

 

 

 

 

Image by: Julia Keppler