Webinar: Making the protein transition work

Event date
Event time
13:00-14:00 CET

In this webinar, experts from WUR will introduce three alternative solutions (other than futuristic and consumer-ready products) to consider all aspects of sustainability and include circular economy aspects in the protein transition.


  • Hasmik Hayrapetyan, food microbiologist - A multi-criteria assessment platform for the agro-food industry to integrate environmental, health, economic and social aspects at the early stage of food development
  • Esther Hogeveen, project lead/researcher at the Post Harvest Technology Group - The importance of post-harvest conditions and technology on the protein content of plants
  • Peter Geerdink, food technologist - Leafy agricultural side streams as a new source of plant-based proteins

This event will be held 13 April 2021, 13:00-14:00 CET. Read more here and register here.