A 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.
European governments have announced a grand total of nearly half a billion euros of funding to develop sustainable proteins according to new figures released by the Good Food Institute (GFI).
Our Science and Technology Community Coordinator Martina Helmlinger on the exciting work of the Alt Protein Project and how students can get involved.
