“How can we put (more) pulses on the menu in a modern way? How can we make dried pulses trendy again?”

Students Food & Business (HAN Nijmegen) worked for a week on this challenge introduced by TPC member Pulse Shack. Students came up with practical, innovative, and creative ideas. In total over 150 students worked for several food companies within the food sector: from developing a mushroom-meat burger, food law games and new concepts for dried pulses.

“The students came up with very inspiring and useful ideas I can bring into daily practice. The winning team developed a new market stand and communication materials. Other teams came up with recipe movies and used online recipe platforms to promote the variety in choice how to use dried pulses at home. I am very happy with the results and collaboration with the food and business students.”- Roline Broekema, Pulse Shack.

New food concepts based on market research, sensoric testing, supply chain analyses and food quality analyses are part of the Food and Business study. Graduates often work as marketing manager, food quality manager or product developer. Within the HAN premises there is a Creative Kitchen and Product Development/ Sensory Lab.

Interest in connecting to HAN or The Protein Cluster?

Acknowledgements; HAN Food&Business– Lonneke Verbiezen; Pulse Shack– Roline Broekema (TPC)

Martine Boetje | Project Manager The Protein Cluster

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