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Healthy food production research group

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.

healthy food production

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.

Social challenges

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

About the research group

Goals

In 2030, the research group has achieved the following: 

  • HAS green academy is the leading centre of expertise in the South Netherlands for applied and practice-oriented research on the theme of healthy food production. In collaboration with other knowledge institutions and HAS research groups, we have formed strategic alliances with government authorities, companies and social organisations.
  • We have taken steps in terms of improving sustainability in current production systems. The entrepreneur has prospects for a healthy future. Animal welfare has been improved and environmental impact reduced.
  • We have further developed, actively promoted and implemented transition processes in new food systems.
  • We have integrated results and new insights into our study programmes and courses.
Lines of research

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?

Involved professorships
Related study programmes

Projects

  • Water lentils

    Water lentils: a valuable source of plant-based protein

    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.

  • Cellular proteins

    Sustainable production chains for cellular proteins

    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.

  • Microbial contaminants

    Controlling microbial contaminants in plant-based foods

    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.

  • Flavour texture

    Flavour & Texture

    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.

  • Kefir

    Bio-purification of plant proteins

    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.

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