FOODMIO will serve as a catalyst for the creation of sustainable and tangible solutions to real-life product development challenges by eclectic and creative food professionals. The focus of the program will be on attempts to complete a circular food sector that maximizes the exploitation of side-streams from vegetable and fruit manufacturing or novel raw materials (algae- or insect-based) in meat products, which is called MeatHybrids. Around 40 students from five academic organizations, academic advisors, as well as mentors from several business partner organizations will form multi-stakeholder teams. FOODMIO will epitomize the potential of a multidisciplinary, challenge-based learning program to help revolutionize the food sector and create new leaders for future innovations.
FOODMIO
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
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REGISTRATION CLOSED! we are now full
The aim of this online professional development course is to provide introductory training and theory in algal biology, culturing, growth and biotechnology under laboratory and small scale pilot facilities.
The course will also offer insights and examples from an industrial and entrepreneurial perspective, that can help the participants to found or improve their own algal-based business.
The workshop will run for two days hosted virtually by the University of Cambridge Algal Innovation Centre (AIC) UK, Fraunhofer IGB, Germany and Matís, Iceland
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