Ulferment
Team information
Category:
Junzhe Wang
Master
Wageningen Univesity& Research
Shuran Zhao
Master
Wageningen University & Research
Yunfei Gu
Master
WAGENINGEN UNIVERSITY AND RESEARCH
Jinghan Zhou
Master
Wageningen university &research
Fengchuan Yang
fresh graduate
Wageningen University & Research
Jiaying Yu
Master
Wageningen Univesity & Research
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About the team
Our team brings together diverse expertise to tackle global food challenges. With three Master's students in Food Technology, two in Animal Science, and a Ph.D. specializing in food fermentation, we combine cutting-edge knowledge in sustainable food systems, alternative proteins, and fermentation technologies to create innovative, impactful solutions for future food revolution.
Our vision
With the rapid increase of global population and the growing demand for sustainable food solutions, the world faces critical challenges in balancing nutrition and environmental impact. Our vision is to address the pressing challenges of global consumer demand and environmental sustainability by transforming how we produce and consume proteins. Therefore, we aim to create solutions that are not only nutritionally superior but also environmentally responsible. Our long-term goal is to establish scalable, sustainable, and innovative food systems. This aligns with circular economic principles, reduces reliance on traditional agriculture, and ensures resilience in both terrestrial and extraterrestrial environments. By focusing on functional, health-enhancing and tasty products, we strive to meet the dietary needs of a diverse global population while minimizing ecological footprints.
Our solution
We propose leveraging Ulva (sea lettuce) as a raw material for solid-state fermentation to develop nutrient-rich alternative protein products. Ulva represents a unique opportunity due to its rapid growth, high nutrient density, and relative minimal environmental requirements, making it an efficient and sustainable choice for large-scale production. Additionally, its bioactive compounds, including antioxidants and anti-inflammatory agents, offer significant potential for creating functional food products. However, the Ulva-based products were mainly used as animal feeds, the potential of functional food was not fully uncovered. Solid-state fermentation was expected to enhance Ulva’s protein content, digestibility, and flavor, overcoming existing barriers to its use in food systems. By utilizing the entire biomass, our approach aligns with circular economic principles, minimizing waste and enabling the integration of byproducts into other processes. Incorporating space agriculture concepts, we design closed-loop production systems capable of thriving in resource-constrained environments. In conclusion, this initiative strives to contribute to food innovation and global sustainability by transforming natural, undeveloped resources into innovative and impactful solutions for future food systems.