The Healthy food production research group contributes to the development of food systems that respect people, animals and the planet. We contribute to improving sustainability in modern agriculture and food chains, while simultaneously supporting the transition to new food systems.
We focus on different scales: we maintain an overview of the entire system, zoom in on plants and animals, and remain firmly focused on ensuring that entrepreneurs can continue to earn a living. Research into data driven production, alternative proteins, animal welfare, food systems, business models and circular processes contributes to a sustainable future.
We actively contribute to solving the following social challenges:
• Realising a healthy, sustainable and fair food system with a sufficient supply of safe and affordable food, produced within social and planetary boundaries
• Increasing the health and welfare of people and animals without negatively affecting ecosystems
• Ensuring a strong and healthy farming culture, that supports agricultural practices, protects nature and improves biodiversity
In 2030, the research group has achieved the following:
For this research group, we have established two research programmes with underlying research questions, in which targeted and intensive research is conducted.
Research programme 1: Sustainability
Sustainability and development of current production systems
How can we improve the sustainability of current systems and how can we ensure the implementation of cyclic processes throughout the entire food chain? How can plant and animal monitoring through the use of sensors and data science techniques contribute to improving sustainability, animal and plant health and animal welfare? There is also a specific focus on other types of domestic animals, such as pets and laboratory animals. This focus also extends to plants not used for food production, such as those categorised under arboriculture and ornamental horticulture and bio-based materials.
Research programme 2: Transition
The food system of the future
How can we ensure a sustainable, healthy and fair food system? Which transitions in the system are required? How does a protein transition contribute to the system of the future? Which steps can we take to realise this transition?
The following professorships are involved in the Healthy food production research group:
Food Production in a Circular Economy professorship
Future Food Systems professorship group
HAS green academy is taking part in a research project that is investigating optimal and sustainable cultivation of water lentils (duckweed) in the Netherlands, including processing this ingredient into food products. This project is being performed in partnership with various knowledge institutions and SMEs with the aim of bringing water lentils into the food chain for consumers in an economically viable way.
A public-private consortium of industrial and knowledge partners has received Dutch TKI grants for a multi-year, multi-phase project on using microbial biomass to create functional, protein-rich ingredients for sustainable production of food. The Protein Transition in Food professorship is working on this project on behalf of HAS green academy.
The Protein Transition in Food professorship is working on a multi-year research project on behalf of HAS green academy aimed at investigating the potential food safety and quality risks of microbial contaminants in plant-based food products, such as dairy alternatives.
A consortium comprising research organizations and companies from across the food production chain aims to understand and resolve flavour and texture issues related to plant-based foods. The results from this consortium will improve the eating experience for plant-based meat and dairy alternatives. The Protein Transition in Food professorship is working on this project on behalf of HAS green academy.
The Protein Transition in Food professorship of HAS green academy is working on a project that develops bio-purification techniques based on fermentation. Fermentation has been used for millennia to create such familiar foodstuffs as yoghurt, bread, and beer, but it can be applied much more widely in food production using different microbial cultures.
HAS green academy participates until May 2024 in the FORQLAB project. This project focuses on food loss/waste and food quality in the Kenyan avocado value chain.
Coordinator professorships Food & Industry
