Science

Ismaël Bawah

Ismaël works to grow and support the alternative protein scientific community across Denmark, Sweden, Finland, and Norway.

Foundations Manager

The Good Food Institute Europe is looking for an enthusiastic individual to join as a Foundations Manager to support GFI’s fundraising efforts across Europe.

Policy Manager (maternity cover)

The Good Food Institute Europe is looking for an enthusiastic individual to join as Policy Manager (maternity cover). This is a fixed-term 9-10 month contract starting ideally in mid-October 2024, on a part-time basis of 15-22 hours per week.

UK government invests £15 million in new National Alternative Protein Innovation Centre (NAPIC) to commercialise alternative proteins

Meet the researcher: Using biomedical insights to advance cultivated meat with Petra Kluger

Dr Petra Kluger, who moved into cultivated meat after a career in tissue engineering, says greater collaboration between scientists from different disciplines will be vital to advance the field.

Before and after: 5 years of GFI Europe in 6 maps

On 22 August 2019, GFI Europe was founded. To celebrate GFI Europe’s fifth ‘birthday’, we’re taking a look at the ‘before and after’ of alternative proteins in Europe, from the perspectives of science, policy, industry and our team.

Eileen Pauels

Eileen works to grow and support the alternative protein scientific community across Germany, Austria, and Switzerland.

The network effect: How COST Action research networks can kick-start alternative protein innovation

Learn more about the European Cooperation in Science and Technology (COST) funded research networks offering an open space for collaboration among scientists across Europe (and beyond).

Meet the researcher: Boosting alternative protein research at ICL’s new Bezos Centre for Sustainable Proteins with Rodrigo Ledesma-Amaro

A new centre based at Imperial College London aims to revolutionise the development of alternative proteins.

Meet the researcher: How researching plant-based foods changed this scientist’s perspective on processed products

As a researcher investigating the barriers stopping people from embracing more plant-based foods, Sarah Nájera Espinosa has plenty of personal experience to draw on.