{"id":16036,"date":"2024-01-18T18:45:02","date_gmt":"2024-01-18T17:45:02","guid":{"rendered":"https:\/\/eunice-university.eu\/?p=16036"},"modified":"2024-01-19T08:49:40","modified_gmt":"2024-01-19T07:49:40","slug":"mons-researchers-rewarded-food-of-future","status":"publish","type":"post","link":"https:\/\/eunice-university.eu\/fr\/mons-researchers-rewarded-food-of-future\/","title":{"rendered":"University of Mons’ researchers, rewarded for their work on the food of the future"},"content":{"rendered":"[vc_row type=\u00a0\u00bbin_container\u00a0\u00bb full_screen_row_position=\u00a0\u00bbmiddle\u00a0\u00bb column_margin=\u00a0\u00bbdefault\u00a0\u00bb column_direction=\u00a0\u00bbdefault\u00a0\u00bb column_direction_tablet=\u00a0\u00bbdefault\u00a0\u00bb column_direction_phone=\u00a0\u00bbdefault\u00a0\u00bb scene_position=\u00a0\u00bbcenter\u00a0\u00bb text_color=\u00a0\u00bbdark\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb row_border_radius=\u00a0\u00bbnone\u00a0\u00bb row_border_radius_applies=\u00a0\u00bbbg\u00a0\u00bb overflow=\u00a0\u00bbvisible\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb shape_divider_position=\u00a0\u00bbbottom\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb][vc_column column_padding=\u00a0\u00bbno-extra-padding\u00a0\u00bb column_padding_tablet=\u00a0\u00bbinherit\u00a0\u00bb column_padding_phone=\u00a0\u00bbinherit\u00a0\u00bb column_padding_position=\u00a0\u00bball\u00a0\u00bb column_element_direction_desktop=\u00a0\u00bbdefault\u00a0\u00bb column_element_spacing=\u00a0\u00bbdefault\u00a0\u00bb desktop_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb tablet_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb phone_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb background_color_opacity=\u00a0\u00bb1″ background_hover_color_opacity=\u00a0\u00bb1″ column_backdrop_filter=\u00a0\u00bbnone\u00a0\u00bb column_shadow=\u00a0\u00bbnone\u00a0\u00bb column_border_radius=\u00a0\u00bbnone\u00a0\u00bb column_link_target=\u00a0\u00bb_self\u00a0\u00bb column_position=\u00a0\u00bbdefault\u00a0\u00bb gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ width=\u00a0\u00bb1\/1″ tablet_width_inherit=\u00a0\u00bbdefault\u00a0\u00bb animation_type=\u00a0\u00bbdefault\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb border_type=\u00a0\u00bbsimple\u00a0\u00bb column_border_width=\u00a0\u00bbnone\u00a0\u00bb column_border_style=\u00a0\u00bbsolid\u00a0\u00bb][vc_column_text text_direction=\u00a0\u00bbdefault\u00a0\u00bb]\n

Researchers from the University of Mons (Belgium), from the Proteomics and Microbiology Service led by Professor Ruddy Wattiez, won the first prize from the European Space Agency for their PROTEBoost<\/em> project, aimed at getting more sustainable proteins from the agri-food industry waste<\/h3>\n

Baptiste Leroy and Guillaume Bayon-Vicente, researchers from the Proteomics and Microbiology Service, at Biosciences Research Institute of the University of Mons (UMONS-Belgium), have been honoured by the European Space Agency, winning the first prize (\u20ac 20,000) in a competition focused on innovative ideas based on space technology.<\/p>\n

The competition, titled Technology Transfer Competition<\/em>, encourages participants to leverage technological developments from space research for new terrestrial applications. The researchers were recognised for their work on the PROTEBoost<\/em> project. The goal of their research is to transform waste from the agri-food industry into proteins with a lower environmental impact.<\/p>\n

Towards the future of food with PROTEBoost<\/strong><\/p>\n

This project aims to develop groundbreaking technology in the production, conservation, and transformation of biomass from purple bacteria rich in proteins for human consumption.<\/p>\n

UMONS researchers stood out by using by-products from the agri-food industry such as beet molasses, whey, and digestate as nutrient sources for the cultivation of purple bacteria. This sustainable approach aligns with the overall vision of creating innovative food solutions, emphasizing the potential of industrial waste for nutritional applications.<\/p>\n

In other words, the objective is to create something new and innovative for human consumption. Through the use of these purple bacteria, sugars remaining in molasses are converted into proteins. This process makes it possible to transform something currently undervalued into a protein source with a significantly lower environmental and climate impact than what is consumed in Belgium.<\/p>\n

\u00ab\u00a0This research is carried out in collaboration with seven regional partners, including the Systems, Estimation, Control, and Optimisation Service at UMONS,\u00a0\u00bb says Guillaume Bayon-Vicente, a researcher in the Proteomics and Microbiology Service. \u00ab\u00a0This multidisciplinary collaboration enriches our approach, demonstrating how varied expertise converges to advance food research.\u00a0\u00bb<\/p>\n

\u00ab\u00a0UMONS confirms its position as an expert in proteomics and microbiology,\u00a0\u00bb emphasises Baptiste Leroy, project coordinator. \u00ab\u00a0By collaborating with various partners in the project, UMONS demonstrates its commitment to cutting-edge and sustainable food research.\u00a0\u00bb<\/p>\n

PROTEBoost and the European Space Agency <\/strong>Closed Ecosystems Project<\/strong><\/p>\n

The success of PROTEBoost<\/em> is rooted in the European Space Agency’s MELiSSA (Micro-Ecological Life Support Alternative) project, which has been exploring the transformation of spacecraft into closed ecosystems based on natural elements such as bacteria and plants for over 25 years. The terrestrial implications of these space research findings have been significant, highlighting the importance of space initiatives in the field of food innovation.<\/p>\n

The PROTEBoost<\/em> project is part of the FoodWal<\/em> project portfolio, coordinated by Baptiste Leroy. Project partners include the Clinical Investigation Center in Nutrition at Catholic University of Louvain, the Transfers, Interfaces and Processes Laboratory at Universit\u00e9 Libre de Bruxelles, the Smart Gastronomy Lab at University of Li\u00e8ge, Materia Nova, Celabor, and Multitel.[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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