Evening lecture by Dr. Paul van Wezenbeek organized by the Rotterdamsche Chemische Kring.

The Complexity of the Protein Transition

Summary
With a growing global population, demand for food – and the protein it contains – will increase. The majority of the protein we consume currently consists of animal protein. Of the protein consumed in the Netherlands, 39 per cent is of plant origin and 61 per cent of animal origin. In general, animal-based foods have a larger ecological footprint than plant-based foods; this remains true even when expressed in terms of kilograms of protein produced. A shift in protein sources, a transition to sustainably produced proteins, and a reduction in food waste are key strategies for limiting the food industry’s impact on the climate.

The term ‘protein transition’ refers to the shift in consumption from traditional animal proteins towards more plant-based and alternative proteins such as insects, algae and microbes. The protein transition also offers opportunities for a shift towards sustainable animal and plant-based protein production that places less strain on the environment. However, the protein transition is not simply a matter of replacing animal proteins with plant-based and alternative proteins. Animal proteins, as well as alternative proteins such as microbial proteins, generally have high digestibility and a better amino acid profile. In contrast, proteins from plant sources lack certain essential amino acids, and their bioavailability to the body is affected by anti-nutritional factors in plants.

The protein transition is a complex process, and finding the right balance in the processing of food products also presents a challenge for the food industry. The protein transition requires a systemic change, whereby the transition itself is not seen as an end in itself but as a means of striking a balance between climate, the environment and human health.

Curriculum vitae
Martina Sura took up her post as Professor of Protein Transition at Van Hall Larenstein University of Applied Sciences (HVHL) in Leeuwarden, Friesland, in November 2022. Born in the Czech Republic, she completed her undergraduate, master’s and PhD degrees in microbiology at the University of Chemistry and Technology in Prague. After completing her PhD, she initially worked as an assistant professor at the same university before moving to Leeuwarden in 2014 to take up a post as a lecturer-researcher and senior researcher on the Biotechnology programme. Her expertise in microbial ecology and molecular biology made her aware of the connection between soil, plants, food and humans, and the crucial role played by microorganisms in this context. As a professor specialising in the Protein Transition, her mission is to translate existing knowledge and gather new insights into the microbiome, with a view to applying this to protein production and consumption that is in balance with nature and our health. In addition, she focuses on the use of microorganisms as a high-quality source of protein for human consumption and the development of hybrid foods.

Invitees are very welcome.

Please send an email to chemischekringrotterdam@gmail.com.