Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 534690
Title Sustainable protein technology : an evaluation on the STW Protein programme and an outlook for the future
Author(s) Voudouris, Panagiotis; Tamayo Tenorio, Angelica; Lesschen, Jan Peter; Kyriakopoulou, Konstantina; Sanders, Johan P.M.; Goot, Atze Jan van der; Bruins, Marieke E.
Source Wageningen : Wageningen Food & Biobased Research (Wageningen Food & Biobased Research report 1786) - ISBN 9789463432368 - 58
Department(s) FBR Food Technology
Food Process Engineering
Alterra - Sustainable soil management
Biobased Products
VLAG
Publication type Research report
Publication year 2017
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.
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