Theme
Bring your food innovation to life
From salty cultivation to protein transition. We work on the food systems of the future.
From saline farming to the protein transition
The Zeeland agri- and aquafood sector innovates in the heart of the delta. KAAP is the first physical development and innovation facility for food in the region, focused on aquaculture, the protein transition, robotics and digitalisation. Short supply chains and working with small and medium-sized businesses are central.
Discover the ecosystem
Test and develop
Facilities for food
The spaces and equipment for this theme: at KAAP itself and at the partners on the Kenniswerf.
This overview is just getting started and fills up over the coming months. Missing a place where people can test? Let us know.
At KAAP Proefkeuken
Makerspace for food: product development, workshops and cooking demonstrations. The price is per cooking island.
Proeffabriek
Test a setup the way you would in a factory, before rolling it out for good.
At KAAP Workshopruimte
Large flexible room for workshops and courses.
Hover over a pin for the facility; click to open it.
On the agenda around food
Full agendaListen: food in the podcast
All episodesFrom the Kenniswerf x Vlissingen series, made by the Kenniswerf together with Visit Vlissingen.
Kenniswerf x Vlissingen Food in de Delta
Eline Stoel (Scalda) en Marc Menue (Innovatiepunt KAAP)
Deze aflevering laat zien hoe de voedseltransitie concreet vorm krijgt in Zeeland. Studenten, docenten en ondernemers werken samen aan innovatieve oplossingen binnen de voedselketen.
Kenniswerf x Vlissingen Eiwittransitie in de praktijk
Godelieve Spaas (HZ University of Applied Sciences) en Arne Hendriks (Buro Miso)
Over hoe kunst, verbeelding, experiment en wetenschap elkaar versterken in grote transities. Waarom verandering begint bij verhalen en verbeelding, hoe de eiwittransitie verder gaat dan voedselproductie, en waarom Zeeland een unieke proeftuin is.
What we work on within food
Pick the subject that best fits your question. Each subject shows current activities, test locations and the right contacts.
- Protein transition More protein from plants, pulses and the sea, less from livestock. In the test kitchen you can actually make such a product and have it tasted.
- Seaweed and saline crops In Zeeland, salt water is not a problem but a raw material. From seaweed to shellfish and crops that tolerate salt.
- Residual flows and circular food What is left over in the chain is often still food. From stale bread to trimmings: here you try out what you can still make from it.
The networks behind food
Public-private partnerships that bring education, research, government and business together on this transition.
FoodDelta Zeeland
Zeeland innovation network for agri- and aquafood
FoodDelta Zeeland brings together agri- and aquafood entrepreneurs, researchers and education. From the KAAP food facilities, the network supports the protein transition, saline crops and short supply chains with innovation brokers and pilot setups.
Lead partners
FoodDelta Zeeland · Dockwize · Scalda · HZ University of Applied Sciences
Visit websiteOrganisations in food
Partners of KAAP and the test locations we refer to, active on this theme.
Join in
Working on food yourself?
Test, develop and demonstrate at real scale on the Kenniswerf. We think along from idea to demo.
