University of Applied Sciences Van Hall Larenstein – Velp
Education (HBO) and facilities such as a test-kitchen and sensory research space.
| Application | |
|---|---|
| Algae / aquatic plants | |
| Bakery | |
| Beverages | |
| Condiments, spices, herbs | |
| Confectionery & snacks | |
| Consumer & sensory research | |
| Dairy, eggs | |
| Fruit, vegetables, pulses | |
| Grains, seeds, nuts | |
| Independent work/lab/production space for third party | |
| Insects | |
| Meat, poultry, seafood | |
| Oils and fats | |
| Plant-based protein | |
| Services (eg. storage, machinery, freezing, packaging etc) | |
| Targeted nutrition (sports/diet/supplement) | |
| Value creation of by- and side-streams | |
| Processing | |
|---|---|
| Cooking/(re-)hydration | |
| Fermentation | |
| Frying | |
| Heating/Baking | |
| Mixing/Blending | |
| Allergens | |
|---|---|
| Celery | May Contain |
| Crustaceans | May Contain |
| Eggs | May Contain |
| Fish | May Contain |
| Gluten | May Contain |
| Lupin | May Contain |
| Milk | May Contain |
| Molluscs | May Contain |
| Mustard | May Contain |
| Nuts | May Contain |
| Peanuts | May Contain |
| Sesame | May Contain |
| Soy | May Contain |
| Sulphur dioxide | May Contain |
- Type of organisation
- Knowledge institute
- Innovation field
- Circular Agrifood
- Food & Health
- Protein Shift
- Development Support
- If desired, development support is available, but working independently is possible
- Position in the value chain
- Ingredients (B2B)
- Semi-finished (B2B)
- Finished product (B2C)
- Production scale
- Research (advanced equipment, labfacility, etc.)
- Scale up: Test facility / kitchen
- Address
- Larensteinselaan 26a
P.O. Box 9001
6880 GB Velp
The Netherlands