What is the Case Study about?

The case study identifies possible interactions and impacts of novel food technologies shaping new food systems on issues of social cohesion, focusing on artificial meat and plant-based proteins replacing meat products as well as target group-adapted foods that are tailored to the nutritional needs of specific consumer groups. 

Project Staff

Prof. Dr.-Ing. habil. Cornelia Rauh (Department of Food Biotechnolgy and Food Process Engineering, Technische Universität Berlin)

Lisa Franke (Department of Food Biotechnolgy and Food Process Engineering, Technische Universität Berlin)

Univ.-Prof. Dr. Carsten Dreher (School of Business and Economics, Freie Universität Berlin)

Dr. Dagmara Weckowska (School of Business and Economics, Freie Universität Berlin)