A project to feed astronauts on future missions to Mars could make a huge difference to the lives of millions of people back on Earth, according to a researcher studying the feasibility of cultivating meat in space.
Meet the researcher
There needs to be more interaction between the worlds of food and science, according to a researcher working with a Michelin star restaurant to develop fish-free seafood.
An academic who is creating a study and research centre focused on cellular agriculture believes similar opportunities will soon be created for aspiring sustainable protein scientists across Europe.
Dr Parag Acharya from the University of Greenwich shares his advice for researchers interested in sustainable proteins.
Don’t be afraid to reach out – that’s the advice from a researcher working on a project to develop new techniques to produce cultivated fish fillets.