Sustainable protein technology : an evaluation on the STW Protein programme and an outlook for the future

Research output: Book/ReportReportProfessional

Abstract

In 2013 a new STW research programme was started on sustainable protein recovery. This STW Protein Programme consisted of five sustainable protein technology projects, which aimed at developing innovative methods to extract proteins from plant leaves, microalgae and insects to meet the increasing demand for food proteins for humans and livestock. The aim of the additional STW-project ‘Meer en Beter Eiwit’ was to summarize and evaluate the main results and conclusions of these five projects. Besides, some more recent additional insight on protein extraction was supplemented. Project partners including WUR, knowledge institutes and industry were interviewed to obtain their opinion on the project performed and future research needs. This has led to a vision document that gives direction to future research in the field of protein and technology. The approach of this project was to study the topic from start (biomass) via technology to finish (product). It was further put into a larger perspective, looking at the entire chain. When relevant, additional aspects such a soil quality and global protein demands were included.
Original languageEnglish
Place of PublicationWageningen
PublisherWageningen Food & Biobased Research
Number of pages58
ISBN (Electronic)9789463432368
DOIs
Publication statusPublished - 31 Dec 2017

Publication series

NameWageningen Food & Biobased Research report
No.1786

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proteins
research programs
microalgae
protein sources
soil quality
livestock
industry
insects
biomass
extracts
leaves
methodology

Cite this

Voudouris, P., Tamayo Tenorio, A., Lesschen, J. P., Kyriakopoulou, K., Sanders, J. P. M., van der Goot, A. J., & Bruins, M. E. (2017). Sustainable protein technology : an evaluation on the STW Protein programme and an outlook for the future. (Wageningen Food & Biobased Research report; No. 1786). Wageningen: Wageningen Food & Biobased Research. https://doi.org/10.18174/429443
Voudouris, Panagiotis ; Tamayo Tenorio, Angelica ; Lesschen, Jan Peter ; Kyriakopoulou, Konstantina ; Sanders, Johan P.M. ; van der Goot, Atze Jan ; Bruins, Marieke E. / Sustainable protein technology : an evaluation on the STW Protein programme and an outlook for the future. Wageningen : Wageningen Food & Biobased Research, 2017. 58 p. (Wageningen Food & Biobased Research report; 1786).
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Voudouris, P, Tamayo Tenorio, A, Lesschen, JP, Kyriakopoulou, K, Sanders, JPM, van der Goot, AJ & Bruins, ME 2017, Sustainable protein technology : an evaluation on the STW Protein programme and an outlook for the future. Wageningen Food & Biobased Research report, no. 1786, Wageningen Food & Biobased Research, Wageningen. https://doi.org/10.18174/429443

Sustainable protein technology : an evaluation on the STW Protein programme and an outlook for the future. / Voudouris, Panagiotis; Tamayo Tenorio, Angelica; Lesschen, Jan Peter; Kyriakopoulou, Konstantina; Sanders, Johan P.M.; van der Goot, Atze Jan; Bruins, Marieke E.

Wageningen : Wageningen Food & Biobased Research, 2017. 58 p. (Wageningen Food & Biobased Research report; No. 1786).

Research output: Book/ReportReportProfessional

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Voudouris P, Tamayo Tenorio A, Lesschen JP, Kyriakopoulou K, Sanders JPM, van der Goot AJ et al. Sustainable protein technology : an evaluation on the STW Protein programme and an outlook for the future. Wageningen: Wageningen Food & Biobased Research, 2017. 58 p. (Wageningen Food & Biobased Research report; 1786). https://doi.org/10.18174/429443