The protein transition: Diverse perspectives 

To be announced

Scope

Humans can’t survive without proteins. Proteins are the building blocks for life because they build bones and body tissues, such as muscles. However, the way how we produce and consume proteins is no longer sustainable. Protein-rich foods are the major contributor to environmental burdens of food production such as global climate change. We, therefore, need a transition towards a sustainable protein system: the protein transition. For some, this means we need to reduce meat consumption, while others think we should focus on more sustainable animal farming, food equity, and cultured meat. The aim of this course is to present multiple and diverging perspectives on the protein transition to stimulate an open dialogue.

The 2023 course provided lectures on:

• State-of-the-art scientific knowledge of diverse protein sources
• Future visions and transition pathways to more sustainable food systems
• Commercial examples of the protein transition

Course setup

The course is composed of a poster carousel, a series of lectures by lead scientists world-wide, a series of practicals, excursions, informal activities, and group work. The lectures and discussions will give insight in the different perspectives and technical aspects of a protein transition from various scientific and industrial experts in the field. Prior to the course participants will be given reading material from the book “The protein transition: diverse perspectives” (to be launched in March), to prepare themselves for the post-lecture discussions. Group work involves a cooking competition where each group will make a sustainable meal (appetizer, main course, and dessert) for 6 people. To this end, groups will first be introduced to how food processing works and will visit two contrasting companies that contribute to the protein transition. Accordingly, groups start planning the menu, taking various sustainability and nutritional indicators into consideration. Each group gets € 50,- to go shopping. The actual meal will be cooked and consumed on Thursday afternoon. On Friday morning groups present the actual recipes and discuss:

• How they came to the menu and the specific recipes
• The nutritional value
• The sustainability value
• Challenges during cooking or buying of ingredients
• Appreciation of the menu by those who had the menu the evening before

Course organisers and confirmed lecturers (2023 version)

• Dr Hannah van Zanten (Farming Systems Ecology, Wageningen University)
• Dr ir Loekie Schreefel (Farming Systems Ecology, Wageningen University)
• Dr Claudius van de Vijver (Graduate School Production Ecology and Resource Conservation)
• Prof. Dr Ken Giller (Plant Production Systems group, Wageningen University)
• Prof. Dr Luisa Trindade (Laboratory of Plant Breeding, Wageningen University)
• Prof. Dr Atze Jan van der Goot (Food Process Engineering, Wageningen Research)
• Dr Elise Talsma (Human Nutrition & Health, Wageningen University)
• Dr Stacy Pyett (Protein Transition coordinator, Wageningen Research)
• MSc Toine Timmermans (Fresh Food & Chains, Wageningen Research)
• Dr David Welch (Synthesis Capital)
• Dr Barbara van Mierlo (Knowledge Technology and Innovation, Wageningen University)
• Dr Alexander Haverkamp (Laboratory of Entomology, Wageningen University)

General information

Fees ¹

¹ The course fee includes accommodation, all meals, course materials, coffee/tea, and water. It does not include beverages in the bar.
² The Early-Bird Fee applies to anyone who REGISTERS ON OR BEFORE 20 March 2023

More information

Dr. Claudius van de Vijver
Email: claudius.vandevijver@wur.nl

Registration

At this moment, this course is not scheduled yet. However, if you register your interest in this activity below, we will inform you as soon as the course is scheduled and registration of participation is opened.