News and Events
Applications Open for StartScale
March – September 2026 | Online & Hybrid
Start2Scale – Food Business Support from Idea to Reality 🌿
ProxIMed and Weihenstephan‑Triesdorf University of Applied Sciences are launching a 6‑month short course designed for students, researchers, and early‑stage founders working on food and alternative protein solutions. The program blends online learning, live sessions, and practical workshops to help you shape your concept, build a sound business model, and prepare for market entry. An optional mentorship phase follows for selected participants. Tuition is free, and successful completion earns a university certificate.
Highlights:
• Duration: March-September 2026, online and hybrid (summer break in August)
• Focus: business modeling, branding, funding, regulatory basics, food tech, product development, shelf life, safety, and sustainable processing
• Format: courses, webinars, workshops, plus optional mentorship with 1:1 support
• Outcome: practical tools, a stronger network, and a university certificate
• Audience: students, university teams, early‑stage founders, and startup teams in food and alt‑protein
Why join:
• Apply real startup tools to your idea and build a clear roadmap
• Connect with peers and experts across the Mediterranean and beyond
• Gain sector‑specific know‑how for food and alt‑protein ventures
How to apply:
• Download the registration form and send it by email
• No entry requirements. No tuition fee.
Super Science Club: Sharing Innovation in Munich
13-14 March 2025 | Porto, Portugal
CIPCA 2025, hosted by Universidade CatĂłlica Portuguesa (UCP), brought together global experts in food proteins and colloids to discuss the latest advances in food functionality and sustainability.
ProxIMed, a PRIMA-funded project dedicated to sustainable protein sources for Mediterranean food systems, proudly hosted the “Advances in Colloids Functionality II” special session, coordinated and keynoted by our coordinator Prof. Dr. Özlem Özmutlu Karslıoğlu (HSWT).
Special Session: Advances in Colloids Functionality II
During the ProxIMed session, the following presentations were delivered, highlighting our consortium’s scientific contributions:
Advancing Alternative Proteins in the Mediterranean Region – Mid-Term Results and Technological Insights
Presenter: Özlem Özmutlu Karslıoğlu, Mecit Halil Öztop
Co-authors: Lisa Ziegltrum, Simon Dirr
Click here to view presentation 1 | Click here to view presentation 2
Protein Quality and Allergenicity Assessment in Selected Alternative Protein Ingredients
Presenter: Luisa Calcinai
Co-authors: Sara Cutroneo, Barbara Prandi, Ilaria Puxeddu, Simon Dirr, Lisa Ziegltrum, Ă–zlem Ă–zmutlu, Tullia Tedeschi
Impact of Pretreatment Methods on Protein Extraction Efficiency and Functional Properties of Faba Beans
Presenter: Dilara Ă–zcan
Co-authors: Mecit Halil Öztop, Özlem Özmutlu, Emin Burçin Özvural
Effects of Fermentation Parameters on Single Cell Protein Production from Tomato Pomace
Presenter: AyĹźe Sultan Kurt
Co-author: Mecit Halil Ă–ztop
We extend our heartfelt thanks to Universidade CatĂłlica Portuguesa (UCP) and Prof. Manuela Pintado for hosting CIPCA and providing a valuable platform to share our project outputs.
Together, we continue shaping the future of sustainable food systems.
Super Science Club: Sharing Innovation in Munich
24 May 2025 | Munich, Germany
The Super Science Club in Munich brought together researchers, entrepreneurs, and innovators for an evening of science exchange and collaboration.
ProxIMed was proud to take the stage and present our work on sustainable protein innovation for the Mediterranean region to an enthusiastic and curious audience.
Our presentation sparked engaging discussions on food technology, alternative proteins, and circular bioeconomy solutions — and we were inspired by the passion of everyone present.
Many thanks to the organizers for hosting such a fantastic event and giving us the opportunity to share ProxIMed with the community. We look forward to continued collaboration and new connections born from this inspiring evening.
Insects Plus 2025: Driving Innovation in Insect-Based Feed and Food Solutions
12-14 May 2025 | Cloppenburg, Germany
Insects Plus 2025 gathered stakeholders from across Europe to discuss the future of insects in sustainable food and feed systems.
ProxIMed, a PRIMA-funded project dedicated to sustainable protein sources for Mediterranean food systems, was proud to co-facilitate the “Crawling into the Future: Insects in Feed and Food Production” stakeholder workshop, jointly organised with the CIPROMED, ADVAGROMED, and SUSINCHAIN projects.
Stakeholder Workshop: Crawling into the Future
This interactive workshop brought together farmers, producers, industry representatives, researchers, and policymakers to exchange expertise and co-create actionable pathways for circular and sustainable food production.
Key activities included:
• Presenting technological solutions and Decision Support Systems for alternative-protein value chains.
• Demonstrating insect-fortified food prototypes and sustainable feed options for poultry and aquaculture.
• Co-creating scenarios for valorising agri-industrial side-streams through insect rearing and microalgae cultivation.
• Developing evidence-based behavioural-change strategies (COM-B, BWC) to enhance consumer acceptance by highlighting nutritional and environmental benefits.
ProxIMed’s participation in Insects Plus 2025 underscores our commitment to strengthening collaboration across European initiatives and advancing sustainable innovation in protein production.
We thank all partners and participants for their active engagement and inspiring contributions throughout the workshop — and look forward to continuing the discussion tomorrow on the final day of Insects Plus 2025.
ProxIMed Webinars on Alternative Proteins
13-14 March 2025 | Online
ProxIMed is hosting two insightful webinars exploring the science and innovation behind alternative proteins. Join leading experts and young researchers as they discuss sustainable protein sources, extraction techniques, and nutritional aspects shaping the future of food.
March 13 – Nutritional Aspects of Alternative Proteins
How do we ensure alternative proteins are nutritionally viable? This session will cover protein quality, digestibility, and bioavailability with insights from:
Prof. Dr. Tullia Tedeschi (University of Parma) – Protein Quality & Digestibility
Prof. Dr. Dimitris Fatouros (AUTH) – Nutrient Bioavailability
Dr. Frederick Lia (MCAST) – Toxicology Considerations
Register here: https://hswt.zoom.us/meeting/register/JtnAc4KqSgCjrNBI3l7wQQ
March 14 – Alternative Proteins Unveiled: Insights from Young Researchers
Discover cutting-edge research on sustainable protein sources and novel extraction methods, including:
Tomato by-products & microalgae as protein sources
Ultrasound & microwave-assisted extraction
Faba beans, lentils, and mallow leaves for plant-based proteins
Polysaccharide-based aerogels for food applications
Register here: https://hswt.zoom.us/meeting/register/6fI7v3QDQpSdMpDQgamxdA
Webinar Completed!
20 February 2025 | Online
On February 20, 2025, we successfully completed an engaging webinar on sustainable protein production under the PRIMA programme, supported by the EU’s Horizon 2020 initiative, jointly organized with FunTomP and CIPROMED Projects. With over 70 participants from various sectors, the event sparked dynamic discussions on innovative, circular solutions for the future of food systems.
Expert Speakers:
- Prof. Christos Athanassiou
- Christina Adamaki-Sotiraki
- Prof. Ă–zlem Ă–zmutlu Karslioglu
- Prof. Mecit Halil Oztop
- Prof. Daniel Pleissner
- Ayse Yarali Paisios
- Ryabceva Yulia
A heartfelt thank you goes out to our incredible speakers and all the engaged participants whose contributions are driving progress in this critical field.
EFFoST 2024: Highlighting Alternative Proteins and Sustainability
12-14 November 2025 | Brugge, Belgium
EFFoST 2024, held in Brugge, Belgium, brought together food science and technology experts. ProxIMed, a PRIMA-funded project dedicated to sustainable protein sources for Mediterranean food systems, participated with a joint special session, oral presentations, and posters.
Special Session: Functional Foods from Byproducts
ProxIMed collaborated with FunTomP to host Innovative Approaches to Functional Foods from Mediterranean Agricultural Byproducts, featuring:
- Özlem Özmutlu Karslıoğlu (HSWT), ProxIMed coordinator, on protein extraction from faba beans, chia seeds, and byproducts. Click here to view
- Mecit Halil Ă–ztop (METU), FunTomP coordinator, on repurposing tomato waste into functional products. Click here to view
- Tullia Tedeschi (HSWT) on molecular characterization of novel proteins. Click here to view
- Mohamad Abiad (AUB) on sesame byproduct valorization. Click here to view
This session attracted researchers, industry professionals, and policymakers to explore sustainable food production strategies.
Oral Presentations
ProxIMed researchers shared innovative methods for protein extraction:
- Simon Dirr (HSWT) presented the benefits of supercritical CO2 for chia seed extraction. Click here to view
- Dilara Ă–zcan (METU) highlighted pressure cooker pretreatment for faba beans. Click here to view
Poster Presentations
ProxIMed showcased additional findings through posters:
- Lisa Ziegltrum (HSWT) demonstrated ultrasound-assisted protein extraction from lentils. Click here to view
- Andreas Gess (Greensurvey GmbH) integrated protein quality into Life Cycle Assessments. Click here to view
- Duygu MenteĹź (METU) explored biomass conversion from tomato leaves. Click here to view
- Reem Farhat (AUB) discussed sesame protein isolate’s role in soft cheese formulations. Click here to view
ProxIMed’s participation at EFFoST 2024 reflected its ongoing commitment to sustainable innovation. The conference provided a platform for collaboration and highlighted the potential of alternative proteins for Mediterranean food systems.
Join Our Webinar on Sustainable Protein Production!
20 February 2025 | Online
Join us on February 20, 2025, at 13:00 CET for a webinar hosted by the ProxIMed, FunTomP, and Cipromed projects, exploring innovative approaches to sustainable protein production. Experts will discuss advancements in alternative proteins—including legumes, algae, and insects—alongside food applications, functional nutrition, and circular economy strategies. Speakers include Prof. Özlem Özmutlu on legumes, Prof. Mecit Halil Oztop on fermentation, Prof. Daniel Pleissner on algae, Ayse Yarali Paisios on insect-based businesses, Ryabceva Yulia on industrial-scale insect rearing, and Prof. Christos Athanassiou on insect frass as fertilizer. At ProxIMed, we are committed to developing sustainable, protein-rich foods tailored to the Mediterranean diet by leveraging green technologies like microwave drying and supercritical fluid extraction. Don’t miss the opportunity to engage with leading experts—register now!
Training School: Alternative Protein Production and Techno-functional Characterization
7-8 March 2024 | Izmir/TURKIYE
The first ever training school of ProxIMed, “Alternative Protein Production and Techno-functional Characterization”, was organized in collaboration with FunTomP and funded under the PRIMA Program and the EU’s research and innovation program Horizon 2020. More than 40 face-to-face and remote participants from all the partner countries joined to the training school. In the theoretical sessions, participants explored protein extraction methods, experiment design, sustainability, sensory analysis, and more. During our hands-on workshops, the participants were able to apply their theoretical knowledge to create tangible products.
COP28 UAE
12 December 2023 | Dubai/UAE
The 28th session of the UN Climate Change Conference of Parties took place in the UAE. Dr. Mecit Ă–ztop presented on sustainable food production, focusing on alternative proteins.
NextGen Proteins Conference
7-8 Sept 2023 | Bremerhaven/Germany
Could alternative proteins feed the world?
This year, the NextGenProteins Conference was held in Bremerhaven, Germany, where leaders from the food and feed industries, protein and environmental researchers, as well as policymakers came together to discuss the latest developments and scientific advancements in the field of alternative proteins and their significance for a sustainable future. The conference provided an excellent opportunity to connect with international delegates, witness an impressive lineup of invited speakers, and contribute to the progress of the protein, feed, and food industry.
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#NextGenProteins #Conference #PlantBasedProtein #PrimaProgram
ProxIMed Kickoff Meeting
4-5 May 2023 | HSWT – Freising/GERMANY
Our kickoff meeting marked the beginning of a transformative journey towards revolutionizing the Mediterranean food and feed systems with sustainable proteins.
Together, we will create a more sustainable and delicious future for generations to come.
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#ProxIMed #PRIMA #GreenFuture
Green Future Day
4-5 May 2023 | HSWT – Freising/GERMANY
We have successfully concluded our dissemination activity at the Green Future Day in Freising on May 6th. Our presentation on ‘Research projects on alternative proteins’ sparked meaningful discussions and shed light on innovative solutions for a sustainable food future. It was a privilege to contribute to the event and be part of the collective effort towards a greener world.
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#GreenFutureDay #SustainableFood #Innovation #PrimaProgram
Weihenstephan-Triesdorf University of Applied Science
Freising/GERMANY
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The PRIMA programme is supported under Horizon 2020, the European Union’s Framework Programme for Research and Innovation
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