During these two days, students and companies will collaborate intensively to develop new food products based on locally produced vegetable proteins.
We work on the basis of concrete cases: field beans, yellow peas, lupine and oats. These raw materials can be produced locally and contribute to greater biodiversity in agriculture. But there is a need for new tasty food products that can provide added value (‘farm to fork’) so that it is economically profitable for every link.
► Two days of intensive collaboration with companies, students and the university of applied sciences.
► Interesting interactions with experts from UCLL, Rikolto, Boerenbond, Food Pilot, ILVO, …
► Contribute to solutions in the search for the food system of the future.
Registration is required via the application form (places are limited)!
After registration, a selection is made so that we have a sufficiently diverse group of participants.
- Language: English