APRISE- International Training School on “Alternative Proteins Research and Innovation Skills Enhancement” at the Agricultural University of Athens

The three-day Training School, organized as part of the European project HORIZON-WIDERA-2024-TALENTS-03 "Alternative Proteins Research and Innovation Skills Enhancement (APRISE)", was successfully completed. The event was organized by Professor Serafeim Papanikolaou of the Department of Food Science and Human Nutrition, Director of the Laboratory of Food Microbiology and Biotechnology, together with the Food Biotechnology research team. The APRISE project, coordinated by Professor Mecit Halil Öztop (Middle East Technical University, Türkiye), brings together 18 partners representing public authorities, academia, and industry. The project aims to strengthen research and innovation capacities in the field of alternative proteins by enhancing researchers' skills and fostering the development of a robust European ecosystem of knowledge, collaboration, and innovation.

The training seminars took place from 29 June to 1 July 2026 at the Conference Centre of the Agricultural University of Athens. They were attended by 40 selected trainees from Greece, Türkiye, Poland, and Malta, while the programme featured distinguished speakers and trainers from these countries, as well as from Italy, Germany, Spain, Denmark, and the United Kingdom. During the Training School, participants had the opportunity to attend a multidisciplinary programme of lectures and presentations covering key aspects of research and development in the field of alternative proteins. The topics presented included the production of plant-based, microbial, and other alternative proteins; the application of enzymes in alternative protein processing; and technologies for their processing, recovery, and analysis. Sessions on leadership, team management, and the enhancement of trainees’ communication skills were also included.

The Agricultural University of Athens was represented through lectures delivered by Professor Dr Seraphim Papanikolaou, Professor Dr Georgios Bekiaris, postdoctoral researchers Dr Gabriel Vasilakis and Dr Dimitrios Karagiannis, as well as Dr Panagiota Diamantopoulou, Research Director at the Edible Fungi Laboratory of the Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA” (ELGO-DIMITRA), a close collaborator of the AUA in the framework of this project. A special invited speaker was Professor Rodrigo Ledesma-Amaro of Imperial College London, Director of the Bezos Centre for Sustainable Proteins and the Microbial Food Hub, who presented the research activities of these institutions in the field of microbial protein production. In addition, participants had the opportunity to taste alternative plant-based products ( Mega Meatless) by Megas Yeeros, and to learn more about their production process. The three-day programme concluded with a technical visit to the biotech company SOLMEYEA, which enabled trainees to connect theoretical knowledge with practical applications in the fields of the circular bioeconomy and the production of microbial biomass from microalgae.

The APRISE Training School made a substantial contribution to strengthening the knowledge and skills of early-career researchers, students, and professionals, while promoting transnational collaboration, interdisciplinary approaches, and the exchange of expertise in the field of alternative proteins. At the same time, it provided an important networking opportunity for academic institutions, research organisations, and innovative companies active in sustainable nutrition and biotechnology. The successful implementation of the Training School, which was welcomed by the incoming Rector, Professor Emmanouil Flemetakis, highlights the importance of education and international collaboration in supporting the transition towards more sustainable production systems.

Further information:

APRISE Project: https://apriseproject.eu/

LinkedIn: https://www.linkedin.com/company/apriseproject/

AUA Food Biotechnology research group: (https://www.linkedin.com/company/food-biotechnology-group/)