Facts:
The project is funded by: The Foundation for Food and Agriculture Research (FFAR) and McDonald’s Corporation
Duration of the project: 2020-2021 (Phase 1)
Project Leader: Ingrid de Jong (Wageningen University & Research)
Other contributors: Utrecht University, Swedish University of Agricultural Sciences (Oleksiy Guzhva) and Virginia Tech, Plukon Food Group, CLK GmbH.