The team members are 3rd-year bachelor Food Technology students at Wageningen University. The team aimed at advising Bel group in formulating a vegan alternative to semi-hard BabyBel cheese that mimics the texture of dairy cheese better than the vegan cheese currently on the market with a higher nutritional value
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
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