Systems scientist Cédric Middel investigated which components in the Dutch food system create unhealthy supermarket environments, and how to change this.
Systems scientist Cédric Middel investigated which components in the Dutch food system create unhealthy supermarket environments, and how to change this. Supermarket shelves are filled with them, but plant-based alternatives for dairy and meat are not always tasty. The research by fermentation scientist Herwig Bachmann aims to change that: NWO gives the green light to his project in a new round of the Perspective program for technological innovation. Bachmann is pleased with the approval. "This enables us to design better fermentation processes. That will result in tastier and more sustainable plant-based products in the supermarket." Bachmann 's research is one of the seven projects that NWO approves this round. He and his team receive a budget, including co-financing, of 5.3 million euros, funded by the Ministry of Economic Affairs and Climate (EZK).
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