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Fred van de Velde, lector in Protein Transition in Food, to step down

After more than eight years of intensive involvement in the launch and further development of the Protein Transition in Food research group at HAS green academy, Fred van de Velde (NIZO) is stepping down as lector. The importance, scope and depth of the protein transition has grown enormously. Due to the increasing number of tasks in this field, NIZO can no longer combine this with the role of lector. NIZO and HAS green academy are going to work together in a different way.

Fred van de Velde

Publication date
07-11-2022

Official Farewell Ceremony

On 15 December 2022, HAS green academy and NIZO will conclude the period in which the lectorship was co-designed by NIZO with an official farewell ceremony. On this occasion, HAS green academy and NIZO will reflect on the valuable partnership between the two organisations and the joint development of the first research group in the Netherlands in this field. From novelty to mainstream: the protein transition is one of the most important drivers in the development of foodstuffs and their ingredients.

Improve protein ingredients

The success of the research group and the partnership between HAS green academy and NIZO is clear from the large number of projects that the two organisations have worked on together in recent years (some of which are ongoing), and in which many other partners from the food and ingredients sectors have participated. These projects, financed by SIA-RAAK and TKI, are mainly focused on improving protein ingredients and developing plant-based products.

Solid research group

Last year, NIZO's Renske Janssen and Emma Teuling temporarily replaced Fred van de Velde. They will also be stepping down from this role. Renske and Emma helped to raise the status of the Protein Transition in Food research group to the solid position it enjoys today at HAS green academy. They also co-created the new minor 'Protein Transition: Towards a Sustainable Future' for Dutch/international students and a course in Plant Proteins for professionals.

The partnership continues

HAS green academy is currently looking for a new lector who can continue the work of the research group and take it to the next level. HAS green academy and NIZO will continue to work together on existing and future research projects, and on arranging guest lectures.

More information about the Protein Transition in Food research group