Winners Revealed for the FoodmanShip Awards 2024

On January 30th, HAS green academy unveiled the promising winners of the FoodmanShip Awards 2024 during the annual HAS Food Experience. Now in its 16th edition, the event serves as a platform for six projects by driven students who explored the future of food systems and nutrition through innovative concepts under the theme, 'Taste the Future.'

These passionate students, hailing from HAS green academy, presented innovative concepts alongside 140 fellow students, addressing current challenges in the food industry. The focus was on health, sustainability, and the transition of the food system.

HAS Food Experience as a Launching Pad

Evolved from a stage to a platform, the HAS Food Experience provides ambitious students the opportunity to bring their promising ideas and projects to the market. The event grows annually, acting as a convergence point for talent and industry.

Winners in Five Categories

The winning projects were categorized into five sections:

• Sustainable alternative proteins: 'B˙ond' - A protein bar with microbial protein by Annabel Romijn.
• Healthy body and mind: 'The Disk Case' - A creative nutritional concept for children with hypothalamus dysfunction, developed by Pip Bär.
• Sustainable food systems: 'Future Scenarios for Regenerative Agriculture in the Netherlands' - Research on regenerative agriculture by Teun van Meurs, Joline de Roos, Jennifer Anderson, and Nathan van Tilburg.
• Unwaste reduce and prevention: 'Antoon the Cacao Bean' - A Cruesli concept utilizing the entire cocoa fruit by Tijn Wolters.
• Meaningful food innovations: 'Fractal Modelling of Root Systems' - A unique approach to plant cultivation using fractal mathematics by Marnik van Geelen.

Public Prize for Sustainable Grass Protein

Additionally, the concept 'GRASSPROTEIN,' incorporating sustainable grass proteins into the food industry, received the public prize. This innovative project is the result of the efforts of Nienke Kwakkenbos, Bregje Geers, and Roel Mastbroek, students in Food Technology and Food Processing Technology.

Five Aspects Evaluated by the Jury

The jury, consisting of HAS lecturers, alumni, and ambassadors, assessed the projects based on five aspects: food knowledge, conceptual or systemic thinking, creativity, entrepreneurship, and presentation. Each project was recognized for the successful combination of these essential skills.

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