Photos: iStock, Fotolia
Proteins are a central and essential part of food and feed. Very often they are made of animal products like meat, milk, or eggs, with a high impact on the environment, like greenhouse gas emissions, pollution and extensive land use. But there are alternatives which require much lesser inputs for example of land and water. This includes plant- or algae-based and fermentation-derived proteins. Fungi and insects can serve as alternative protein sources as well.
The use of all of them goes hand in hand with new and optimised ways of producing and processing the raw materials. In the case of plants, proteins are mostly used directly as food and require little processing. Other protein sources need to be broken down and processed to a much greater extent, depending on their utilisation. For example, they can be used to produce a substitute for animal products with similar or even the same ingredients and properties or they can be highly processed to a very pure protein or even amino acids for industrial use.
In the International BioSC Summer School "Alternative proteins - Challenges and Chances" you will learn about the different sources and processing methods regarding alternative proteins. And you will have the opportunity to work on case studies in small groups.
11:30 h Welcome and Introduction
Social gathering | Short self-introduction pitches | Building of small working groups for Summer School projects
13:00 h Lunch
14:00 h Overview of alternative proteins from research and industry perspectives
Stefan Schillberg, Fraunhofer IME, Aachen/ Molecular Biotechnology, RWTH Aachen University/ BioSC
Alternative Protein Research in the Fraunhofer Community
Dirk Sindermann, Head of Process Technology - Renewable resources, GEA Group
Industry insights on the development of alternative protein sources
Bodo Rehm, ILR - Agricultural and Food Market Research, University of Bonn
Influences on alternative protein markets and acceptance
16:00 h Coffee break
Group work
09:30 h Welcome
09:40 h Plants as protein source: Overview and comparison
Nathan Ahlgrim and colleagues, The Good Food Institute (GFI)
A global perspective on protein plants (online)
10:50 h Coffee break
11:15 h Breeding and products: Lupins as a case study
Thomas Eckhardt, Gesellschaft zur Förderung der Lupine e.V.
Breeding of lupins
Marco Löhrer, Plant Physiology, RWTH Aachen University/ BioSC
Optimization of plant performance and products for lupin cascade use(BioSC project P3roLucas)
Catherine Louet, Inveja
Lupine, a food ingredient in the shadow of soy: history, challenges and perspectives on B2B markets
13:00 h Lunch
14:15 h Producing and processing plant proteins
Stefan Schillberg, Fraunhofer IME, Aachen/ Molecular Biotechnology, RWTH Aachen University/ BioSC
Producing special proteins in plants
Adam Erdös, IASP Institute of Agricultural and Urban Ecological Projects at HU Berlin
Cheese and meat from plant proteins
Nils Horstmann, GEA group
Wet-Process: Industrial production of plant-protein isolates from legumes
16:00 h Get-together and greenhouse tour
09:00 h Alternative protein sources - Aquaculture and algae
Matthew Slater, Head of Aquaculture Research, Alfred Wegener Institute, Bremerhaven
Proteins for aquaculture diets – Future bottlenecks and biomass sources
10:30 h Coffee break
11:00 h Alternative protein sources - Insects and fungi
Chrysantus Tanga, ICIPE International Centre of Insect Physiology and Ecology
Insects as food and feed (online)
Thibault Godard, Chief Science Officer, Infinite Roots
Mycelium as protein source for food
12:30 h Lunch
13:30 h Alternative protein sources - Cell cultures
Thomas Pütz, AVT - Soft Matter Process Engineering, RWTH Aachen University/ BioSC
Functional properties of milk proteins and sustainability approaches
15:00 h Coffee break
Group work
19:00 h Networking Dinner
09:00 h Processing of alternative proteins: Technical challenges
Karan Kumar, iAMB - Industrial Systems Biotechnology, RWTH Aachen University/ BioSC
HYDROCOW - Milk from carbon dioxide and electricity
Christoph Melcher, ITA Institut für Textiltechnik, RWTH Aachen University/ BioSC
Fibers as basis of meat
Nils Tippkötter, Bioprocess engineering and downstream processing, FH Aachen
Ryegrass as source for proteins and amino acids
12:00 h Lunch
13:30 h Alternative protein products: Policy and acceptance
Alessandro Monaco, Chair of Food Law, University of Bayreuth
Legal framework for alternative proteins
15:30 h Coffee break
Group work
09:00 h Final preparation of the Summer School project results by the working groups
10:00 h Group picture
10:20 h Presentation of working group results
12:30 h Summary and closing remarks
Light Lunch
Departure
The Summer School addresses mainly PhD-students and advanced Master students. The approval is done on the basis of the motivation letter and the background of the applicants.
Participation is free of charge and includes accommodation, breakfast and lunch. The accommodation is centrally organized by the BioSC office. In individual cases support for travel expenses may be granted; please contact the BioSC office.
Application is closed.
Applicants will be notified by July 8, 2024 whether they can participate.
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