Meet the researchers: Tapping into the unexplored potential of an ancient technology
Conrad AstleyA technological twist on a widely used food production system is enabling researchers to develop tasty and nutritious new products.
Meet the researcher
APP 2024: join the student movement shaping the future of food
Seren KellFrom Portugal to Türkiye – students across Europe are taking a leading role in a global movement turning universities into dynamic engines for alternative protein innovation.
Meet the researcher: Expanding the tentacles of alternative seafood research with Frederico Ferreira
Conrad AstleyA researcher working to develop the first cultivated octopus product is at the heart of a €7 million project bringing together European experts to boost knowledge about cultivated meat.
“We will have to leave because we don’t have a future here.” Italian researchers fear brain drain in wake of controversial cultivated meat ban
Conrad AstleyFollowing the controversial cultivated meat ban, some fear an exodus of talented young scientists – particularly unwelcome given nearly 10% of Italians already live abroad – while others are concerned the move may cut off future funding opportunities and damage the country’s scientific standing on the global stage.
Meet the researcher: Growing a grassroots protein revolution with Mette Lübeck
A humble plant that grows in abundance across the planet is at the heart of a project aiming to transform the global protein supply.
Meet the researcher: precision fermentation fat
Conrad AstleyAcross Europe, researchers are finding new ways of using well-established technologies to develop sustainable fat with the same the complex flavour as conventional meat.
Meet the researcher: making precision fermentation cheese with Etske Bijl
Conrad AstleyA career spent analysing the chemistry behind milk has given Etske Bijl unique insights to help her develop the world’s first precision fermentation-made hard cheese.
Meet the researcher: Finding a deeper way of protecting our oceans with Richard Splivallo
Conrad AstleyA long-standing passion for the ocean inspired Richard Splivallo’s project – using his fermentation expertise to create better alternative seafood products such as shrimp and lobster.
Meet the researcher: bridging the gap between academia and entrepreneurship with Prof Che Connon
Conrad AstleyProfessor Che Connon’s quest to bring cultivated meat closer to dining tables has led to him bridging the gap between academia and entrepreneurship.
Meet the researcher: leading the UK’s new £12m cellular agriculture research hub with Prof Marianne Ellis
Conrad AstleyHead of the UK's new £12 million Cellular Agriculture Manufacturing Hub (CARMA), we talk to Marianne Ellis about her goals for the project, how she became involved in cultivated meat, and advice for new researchers looking to enter the field.
