Sep 04 2024 22 mins
About this episode
We need a food transformation to feed the growing world population sustainably. Though we have groundbreaking food technologies, integrating them into the current system remains a challenge. In this episode, Sonja Floto-Stammen from Fontys and Peter Welters from Phytowelt Green Technologies share insights into these challenges and the fascinating technologies already available. Explore how innovative food technologies are driving the transition to a more sustainable food system.
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Dr. Sonja Floto-Stammen
Dr. Sonja Floto-Stammen specializes in sustainable and protein transitions, exploring innovative food solutions like insect-based proteins. With over a decade of experience teaching Food Business and Consumer Behaviour at Fontys University of Applied Sciences, she offers valuable insights into how consumers embrace new food trends, bridging research with real-world applications in the sustainable food industry.
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Dr. Peter Welters
Dr. Peter Welters is the CEO and founder of Phytowelt GreenTechnologies GmbH, based in Nettetal, Germany. Since 1998, his company has led innovations in plant biotechnology, focusing on enzymes for sustainable chemical production and significantly impacting the sustainable food sector.
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About Ronald Scheer
Ronald is a discussion leader for podcast series in the field of Education, Technology & Innovation. Ronald is also a lecturer & researcher in Robotics & Mechatronics at Fontys Hogescholen in Eindhoven. He graduated from the University of Twente in the Instrumentation Technology department of the Applied Educational Sciences course.