The Cambridge University Alt Protein Project

⏱️ 🔔 Join for an exciting event featuring esteemed speakers on the topic of "Biomanufacturing the Future: New Horizons in Cellular Agriculture." This is a fantastic opportunity to learn from experts and engage with innovative ideas at the University of Bath on 8th April, 2025. #Cellularagriculture #cultivatedmeat #cellbased #precisionfermentation #sustainability #biochemical #Engineering #UK

Cellcraft is #hiring! We are looking for a COO / Head of R&D to join our team! This role will be responsible for leading the operations of our scientific team and managing their research and development work. We are a growing company, and we are looking for someone to collaborate with both the company's leadership (Directors) and team members to bring us to the next level! Please apply ASAP if you are interested! https://lnkd.in/eWTFa_r2 #CultivatedMeat #FoodTech #Sustainability #Innovation #FutureOfFood #ScienceInnovation #Collaboration ##Cellcraft #SustainableEats #cellculture #CulturedMeatRevolution #SustainableSolutions #biotechnology #innovation #startup #cambridge #SustainableProtein #manufacturing #scale #innovation #deeptech #IndustrialAutomation #SustainableDevelopmentgoals #tech #biotech #b2b #sustainable #CollaborativeInnovation #vacancy #COO #CTO #Job #GlobalImpact #cambridge #CreateImpact #DigitalTransformation #AlternativeProtein #sustainability #MeatAlternatives #science #opportunities #entrepreneur #AlternativeProteins #ClimateChange #ClimateEmergency #scaleup #sdgs

I can't wait to open the Future of Food Symposium on Thursday at the Cambridge University 🎓🏫 I’ll be speaking about NOVAMEAT's next generation of #plantbased #protein cuts and how innovations in food tech, combined with education, can fight climate change and biodiversity loss. The event is organized by The Cambridge University Alt Protein Project, the Cambridge Climate Society, and the Cambridge University Energy Technology Society (CUETS). Thank you Max Krefting for the invitation!

Innovation and science tackling One Health (human, nature and animal) challenges have been a key interest of mine since I was a child. I am so glad to share and invite you to the Future of Food Symposium I'm organising as the Head of Strategy & Partnerships of The Cambridge University Alt Protein Project and in collaboration with the Cambridge Climate Society and the Cambridge University Energy Technology Society (CUETS)! We'll explore cutting-edge food innovations that are reshaping what’s on our plates! From lab-grown meat and dairy to plant-based food tech, the symposium will dive into the latest advancements in food sustainability, nutrition, and behavioural science. Thanks to our speakers who will share their insights and knowledge: -Giuseppe Scionti, the founder of NOVAMEAT, will talk about next-generation plant-based proteins -Yash Mishra from Cellcraft and Svenja Dannewitz Prosseda from Senara GmbH will guide us through the future of lab-grown meats and dairy -John Innes Centre's professor George Lomonossoff will share the novel biotechnology discovery of using plants for producing pharmaceuticals -Professor Andrew Knight will share with us more about the benefits of alternative diets for our beloved pets -Abby Couture will deep dive into the behavioural science of how we shift consumer behaviours Looking forward to seeing you there: https://lnkd.in/dwa4C2U4

🌱 The Future of Food 🍽️ 🔬 Innovation | Sustainability | Taste 🤝 Join us for an afternoon exploring how cutting-edge science is reshaping what’s on our plates. From lab-grown meat to plant-based innovation, we’ll dive into the breakthroughs redefining food production, sustainability, and nutrition. 📅 Thursday, 20th March 2025 📍 Old Divinity School, St John's College, Cambridge Expect thought-provoking talks, interactive Q&As, and even a chance to sample the future of food! Stick around for networking at the Bathhouse Pub. 🚀 Hosted by CU Alternative Protein Project Society, Cambridge Climate Society & CU Energy Technology Society. 👉 Sign up now via the link: https://lnkd.in/excsErBg #Food #sustainability #innovation #nutrition #plantbased #labgrown #cambridgeuniversity

Join us for the next EngBio ECR meet-up! This month, we are co-hosting with The Cambridge University Alt Protein Project, highlighting the intersection of engineering biology and future food development. 🛠️ 🌿 RSVP: https://lnkd.in/dEwwWn6j

🌱 Highlights from our first sessions of the Alternative Protein Fundamentals Programme (APFP)! 🚀 Our first two sessions of the APFP, led by our expert facilitators Aeint Chel and Peter Kalkowsky, covered the topics of “Why Alternative Proteins?” and “The Role of Plant-based Proteins”. It was inspiring to see so many passionate and curious minds come together to share their knowledge and experience in this field of sustainable proteins 🌍 Some session highlights: 💡 🔹 Importance of protein diversification: exploring diverse protein sources and production methods, including side-streams from other industries, increase resilience and ensure food sustainability and scalability. 🔸Unexplored protein sources: new proteins, like duckweed, offer promising alternatives with a complete amino acid profile. 🔹 Economic factors: the cost of plant-based products is largely driven by processing costs rather than raw ingredients, impacting their price point and accessibility. 🔸 Retailer influence: retailers’ leverage in the market can impact smaller producers, creating challenges for them to compete with larger brands. 🔹 Consumer preferences and brand loyalty: many consumers are loyal to specific brands, and price sensitivity often influences their choices, especially when switching from meat to plant-based alternatives. 🔸Cultural background: plant-based alternatives are influenced by cultural preferences and personal experiences, with some seeing them as nostalgic or familiar (e.g. beans 🫘 in Latin America) A huge thank you to our participants and team for making this session a success! Stay tuned for more exciting sessions ahead! 🎙️🍽️ #AlternativeProteins #FutureOfFood #SustainableNutrition #FoodInnovation #APFP #CambridgeAltProtein

📣 Calling for Proposals! 🥩 🌱 Are you a student passionate about food technology? Join the Meat the Future Challenge – Win a Bioreactor & Shape the Future of Meat! The Meat the Future Challenge, created by Food 4 Thought Innovations in partnership with the Culley Carlson Foundation, invites student researchers to push the boundaries of cultivated meat! This is your chance to explore cellular agriculture, compete for a cutting-edge Cultivated Meat Starter Kit, and receive up to $1,000 for research supplies! Whether you're a biotech innovator or a curious researcher eager to dive into sustainable food systems, this challenge is your opportunity to make an impact. Finalists will pitch their groundbreaking ideas at the 2025 Food 4 Thought Festival at Harvard University (April 11-13) and winners will receive one IntegriCulture Starter Kit and  up to $1,000 for supporting research materials. Applications are due March 22nd—don't miss this chance to revolutionize meat production! 💡 Challenge overview: https://lnkd.in/ddm2eXRA 🔗 Apply here: https://lnkd.in/dCAnVrbu 📅 Deadline: March 22nd, 2025, 5 PM EST

🌼 Celebrating International Women's Day 🌼 Today, we take a moment to acknowledge and appreciate all the incredible women in our Committee who are shaping the alternative protein ecosystem in Cambridge. The Cambridge University Alt Protein Project is lucky to have such a diverse, talented, and passionate group of women from around the world, each bringing their unique expertise and perspectives to the mission of building a more sustainable food future 🌍🌟 Anvita Guda Mariel Alem-Fonseca Tara Davis Shraddha Jadhav Tan Hui Hui CHANDRAKALA RAVICHANDRAN Lisa Neidhardt Helena Tagg Stefania Poletti Aeint Chel Petya Kamburova

🤝 On this International Women's Day, we proudly highlight the incredible journey of our women enthusiasts, Mariel Alem-Fonseca and Aeint Chel, during their empowering visit to the Bezos Centre for Sustainable Protein @NUS, NUS Department of Food Science and Technology, and the Meat Evolution Leaders Summit (#MEVO) in Singapore. The visit was truly inspiring, surrounded by remarkable women in engineering and science who are leading the charge in food manufacturing—particularly in cultivated meat. 🔎 With discussions on breakthroughs in bioprocessing and strategies for overcoming regulatory and supply chain challenges, the summit underscored the vital role women experts play in creating sustainable and resilient food systems. It was uplifting to learn from great women leaders like Neta Lavon, Catherine Elton, Dr. Judy Chou, Frederieke Reiners, and Deepika Rajesh—not only for their technical expertise but for the passion they bring to their work. 🍗 They also enjoyed tasting cultivated meat and had the invaluable opportunity to meet inspiring figures like Bruce Friedrich, Paul Shapiro, Patrick Basanez and Kamalnayan Tibrewal during their visit. 🎊 Happy International Women's Day! Today, we celebrate the strength, resilience, and unwavering determination of all women working towards their goals. 🤝 Together, we can achieve anything! Shine bright and continue to empower one another! #InternationalWomensDay #WomenInSTEM #SustainableProteins #CultivatedMeat #biotechnology #resiliance #bioprocessing #supplychain #FoodInnovation.