The challenge is to find solutions to lead the next revolution in sustainable eating, by transforming the culinary landscape with MOPUR, a groundbreaking vegetarian alternative to meat. Created from gluten and legumes and enriched with the natural fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae, MOPUR offers a delicious, eco-friendly solution to high carbon footprints and meat consumption. In this challenge, we will delve into the innovative production technology of MOPUR, explore current market, and understand the complexities of food logistics, boost creativity to develop new food preparations that move beyond traditional salami-like products and focus on marketing messages that resonate with modern consumers and drive the adoption of sustainable eating habits.
New ideas to revolutionize the Future of Plant-Based food
New ideas to revolutionize the Future of Plant-Based food
Our challenge
The consumption of meat has high footprint and carbon emissions and veg alternatives are receiving increasing attention by the food industries and the consumers. Register now to participate in this transformative challenge to redefine the future of plant-based food based on MOPUR. Let's innovate, collaborate, and make a lasting impact on the food industry together! The challenge will cover various areas: Develop original food preparations utilizing MOPUR that appeal to diverse palates; Create effective marketing strategies to position MOPUR as a leading choice in plant-based nutrition; Understand and apply knowledge in food production, legislation, and logistics to real-world challenges; Foster a collaborative environment where teamwork and diverse perspectives drive innovation; Prototype and test new solutions directly with consumers to ensure market readiness.
The Team
- Study format
- Blended
- Application period
- 12 June – 26 September 2024
- Study period
- 7 October – 20 December 2024
- Credits
- 3 ECTS
- Pace
- 0%
- Hosting university
- University of Trento
Learning outcomes
Forecasting
Forecast the long-term impacts of technological, environmental, and societal changes on the evolution of plant-based foods.
ESCO SKILLS
Understanding the Plant-Based Food Landscape
Explain the current trends, challenges, and opportunities in the plant-based food industry.
ESCO SKILLS
Innovation and Product Development
Design and conceptualize new plant-based food products that address current market gaps and consumer needs.
ESCO SKILLS
Potential progress
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Information
The challenge is to find solutions to lead the next revolution in sustainable eating, by transforming the culinary landscape with MOPUR, a groundbreaking vegetarian alternative to meat. Created from gluten and legumes and enriched with the natural fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae, MOPUR offers a delicious, eco-friendly solution to high carbon footprints and meat consumption. In this challenge, we will delve into the innovative production technology of MOPUR, explore current market, and understand the complexities of food logistics, boost creativity to develop new food preparations that move beyond traditional salami-like products and focus on marketing messages that resonate with modern consumers and drive the adoption of sustainable eating habits.
