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Sustainable Plant-based Protein Transition

Are you interested in and would like to contribute to the protein transition? Then this minor is absolutely the right choice for you. In this minor, the focus is on the transition to vegetable proteins, but it will also broaden your view in terms of sustainable applications for this transition to take place throughout the entire value chain.

Protein transition is the shift from the consumption of animal proteins to vegetable and other new protein sources. This protein transition is necessary to meet the growing demand for protein-rich products and to ensure a more sustainable diet without continuing to harm valuable ecosystems on our planet.

In this minor you will work with fellow students on projects in cooperation with companies that make a relevant contribution to the protein transition. The projects are positioned across the entire food chain, from breeding and cultivation to the producers of vegetable meat substitutes, working on market-oriented innovation research, taking into account consumer buying behavior, sustainability aspects but also the impact on the entire chain.

You have the opportunity to further develop your ambition and talent by specializing yourself in one or more areas of the protein transition. This will help you to gain more knowledge and skills as a professional in your future job or own business. Possible topics are impact on sustainability, current and future protein sources, breeding technology to improve protein yield, cultivation, protein extraction technology, functionality and product development for plant proteins and consumer behavior.



During the minor, the student conducts practice-oriented research into a specific part of the vegetable protein production chain, taking into account the sustainability aspects and impact on the entire chain and a market-oriented focus in the field of high-quality vegetable proteins.


The student presents a critical and evidence-based vision of the protein transition based on sustainability aspects, impact on the sector and the consumer. He/she does this by working on personal learning questions/objectives about the protein transition and develops a portfolio for this.


Propaedeutic certificate and at least 40 credits from the 2nd year.


- Practical research with a report as a professional product

- Assessment about the student's personal vision about the protein transition based on the built-up portfolio