Karin Scholtmeijer

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• Is mycelium een goed alternatief voor vlees? Grondstof is eiwitrijk en duurzaam

  Scholtmeijer, K.

  1/11/24

  1 Media contribution

  Press/Media: Research › Professional

• Fungi everywhere

  Scholtmeijer, K.

  7/06/24

  1 Media contribution

  Press/Media: Expert Comment › Professional

• ESSMI meeting in Zaltbommel

  Scholtmeijer, K.

  1/10/23

  1 Media contribution

  Press/Media: Expert Comment › Professional

• Schimmels in je vleesvervanger: klinkt vies, maar investeerders likkebaarden ervan

  Scholtmeijer, K.

  14/09/23

  1 Media contribution

  Press/Media: Research › Popular

• Podcast Food of The Future Ep. 3 - Mycelium ft. Wageningen University & Research

  Scholtmeijer, K.

  29/06/22

  1 Media contribution

  Press/Media: Public Engagement Activities › Popular

• Mycelium van paddenstoelen als veelbelovende eiwitbron voor de toekomst

  Scholtmeijer, K.

  1/06/22

  1 Media contribution

  Press/Media: Expert Comment › Professional

• Duurzaam eiwit van tomatenblad, schimmels en insecten

  Bruins, M., Scholtmeijer, K. & Ellen, E.

  1/06/22

  1 Media contribution

  Press/Media: Expert Comment › Professional

• WUR researchers examine tomato leaves, insects and fungi as “protein transition” options

  Bruins, M., Ellen, E. & Scholtmeijer, K.

  31/05/22

  1 Media contribution

  Press/Media: Research › Popular

• Wageningen University Research : Sustainable protein from tomato leaves, fungi and insects

  Bruins, M., Scholtmeijer, K. & Ellen, E.

  30/05/22

  1 Media contribution

  Press/Media: Research › Popular

• Mushrooms as protein source

  Scholtmeijer, K.

  1/01/22

  1 Media contribution

  Press/Media: Research › Professional