Since 2010, I am active in the area of plant-based meats and plant-based ingredients. Together with my PhD-students, postdocs and technicians, I developed shear cell technology. Besides, we do a lot of research on so-called functional fractionation of plant-based materials, and how to use these fractions/ingredients in plant-based foods in general. Currently, I do research together with 12 PhD-students and 1 technician. Most of our work is done via public-private collaboration, implying industrial involvement. We publish our work via research papers and scientific reviews in open access journals. In October 2024, our work was recognized as the most cited research in Europe by GFI: https://gfieurope.org/wp-content/uploads/2024/10/State-of-the-European-alternative-protein-research-ecosystem_publications-2019-2023.pdf.
The alternative
protein ecosystem
Atze Jan van der Goot
Researcher- Host institution: Wageningen University
- Position: Staff researcher
- Discipline: Chemical engineering, Food engineering, Food science, Material science
- Alternative protein type: Plant-based
- Collaboration opportunities: Joint research, Providing guest lectures, Sharing equipment or facilities
- Lab equipment: Biochemistry equipment, Other, Sensory and food science analysis equipment
- Pilot equipment: Plant protein processing
- Region: Europe
- Technology focus: Ingredient optimization, Other
- Location: Wageningen, Netherlands