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In the week of 14 December 2020, the 8th Biobased Battle was organised by Living Lab Biobased Brazil. This time entirely online. More than 45 students of Avans University of Applied Sciences and Universidade Federal de Ouro Preto (UFOP, Brazil) were assigned to find a solution in groups of 4 or 5 students for the waste streams of rice processing (rice husks) or sugar, beer and olive oil production (bagasse).

The Biobased Battle works according to a pressure cooker concept. On the first day, each group had to come up with as many solutions as possible for one or more residual flows. On the second day, a choice was made for the best solution in their opinion, based on a multi-criteria analysis (MCA). This solution was then further elaborated. On the last day, the groups pitched their idea to a Brazilian/Dutch jury, which this year consisted of Erik Lammers (Province of Noord-Brabant), Willemien van Asselt (Top Sector Agri&Food), Sergio Aquino (UFOP), Julia Mendes (UFOP) and Jappe de Best (Centre of Expertise Biobased Economy). The pitches were judged by the jury on a number of criteria such as technical feasibility, originality and market potential.

The top 3 of the Biobased Battle

In third and second place, groups came up with a solution for the husks of rice grains. These can be used in biobased concrete or insulation mats. The group of Tim, Joanna, Samuel, Paula & Mateus was declared the unanimous winner. They chose the regional processing of bagasse from sugar and beer production into a protein bar. Besides a nice certificate, the winning group received an offer from the province of Noord-Brabant to see if it is possible to further develop their idea through the Brabant-wide start-up support programme Braventure. A nice ending to a successful week.

Do you have an assignment for the Biobased Battle?

Are you curious which solutions Dutch and Brazilian students can come up with for your residual flows? In December 2021, the 9th edition of the Biobased Battle will take place. You can register your organisation by sending an e-mail to Margot Verweij: