SeedPro
Team information
Category:
Alita Tithphit
Bachelor
Wageningen University
Fernanda Espinoza
Master
Politecnico di Milano
Rolando Miguel Contreras Useglio
PHD
Swedish University of Agricultural Sciences
Karina Fiskum
Bachelor
Wageningen University and Research
Amelia Trólka
Bachelor
Metropolia University of Applied Science
Aurelia Aranti Vinton
Master
KTH Royal Institute of Technology
Mireia Farnós Espuny
Master
Berner Fachhochschule, Haute école des sciences agronomiques, forestières et alimentaires (BFH-HAFL)
Simon Ipek
Master
Royal Institute of Technology (KTH)
Alessandra Ruffino
PHD
Swedish University of Agricultural Scieces
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About the team
Our team is a diverse group of members with a strong foundation in food technology, sustainable agriculture, and nutrition. We are united by a shared passion for creating innovative food products through sustainable processing technologies. Our expertise spans areas such as alternative protein sources, food science, and environmentally conscious systems. We also bring knowledge in agroecology, agroforestry, and the integration of indigenous and local farming practices. This combination of skills allows us to approach food development with a holistic and sustainable mindset, aiming to create solutions that promote both human and environmental health.
Our vision
Our vision is to revolutionize food systems by harnessing the potential of underutilized seeds, particularly from fruits and plants, to create innovative, sustainable, and nutritious fermented products with extended shelf life. By focusing on fermentation as a method to enhance the nutritional profile and preservation of these seeds, we aim to provide consumers with functional foods that are not only healthy but also eco-friendly and contribute to reducing food waste. Despite their nutritional value, many seeds, such as those from fruits like açaí, are often discarded as waste during food production processes. This results in the loss of valuable resources and increases food waste. Additionally, the food industry faces challenges in developing products with long shelf lives, especially in the context of fermented foods, which often require careful preservation. By utilizing fermentation technology, we can transform these discarded seeds into high-quality, shelf-stable products that offer enhanced nutritional benefits, creating a sustainable solution for both food production and waste reduction
Our solution
This project addresses several key challenges in the food industry, including food waste reduction, nutritional enhancement, and sustainability. By transforming seeds, a widely discarded byproduct, into functional and nutritious fermented products, we contribute to the circular economy and create new opportunities in the global food system. Through fermentation, the challenge lies in obtaining products with a high shelf life, taking advantage of proteins and generating a considerable benefit for the population.