Forschung zu alternativen Proteinquellen

Kultiviertes Fleisch und Lebensmittel auf Basis von Pflanzen und Fermentation bieten spannende Forschungsmöglichkeiten mit erheblichem gesellschaftlichen Nutzen. 

Als internationale Nichtregierungsorganisation arbeitet das Good Food Institute Europe mit Forschenden zusammen, um Open-Access-Forschung zu alternativen Proteinen voranzubringen und zu finanzieren.

Scientist researching plant-based meat
Woman studying

Der GFI-Online-Kurs

Der frei zugängliche Online-Kurs von GFI macht die Wissenschaft hinter alternativen Proteinen erlebbar. In fünf Modulen zum Selbststudium werden Sie in die technischen Verfahren zur Herstellung von Fleisch auf Basis von Pflanzen, Zellkultivierung und Fermentation eingeführt und lernen viel über die ökologischen und wirtschaftlichen Aspekte dieser Bereichen. Der Kurs ist auf English.

Kurse zu alternativen Proteinen

Lernen Sie die europäische Research-Community kennen

Forschende zu alternativen Proteinen

Forschende zu alternativen Proteinen

Nutzen Sie dieses Verzeichnis, um mit Forschenden aus Europa in Kontakt zu treten, die bereits im Bereich alternative Proteine tätig sind oder ihr Fachwissen auf diesem Gebiet anwenden möchten. Das Verzeichnis zeigt, auf welche Art die Forschenden mit Studierenden, Labors und Unternehmen zusammenarbeiten wollen.

Datenbank mit Laboren

Datenbank mit Laboren

Nutzen Sie diese Datenbank, um sich über Labore zur Forschung an alternativen Proteinquellen in ganz Europa zu informieren. Die Labore sind nach Proteinart und Forschungsschwerpunkten kategorisiert.

Lernen Sie Forschende aus Europa kennen

Dr Sirli Rosenvald

Meet the researcher: Sniffing out better alternative seafood with Sirli Rosenvald

Dr Sirli Rosenvald has set herself a challenge: developing plant-based seafood she would actually want to eat.

Dr João Pedro Marques Garcia

Meet the researcher: Growing meat in space, changing life on Earth with João Garcia

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…

Leonie Jahn

Meet the researcher: filamentous fungi and seafood with Leonie Jahn

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.

Meet the researcher: Marius Henkel on providing opportunities for sustainable protein students

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.

Meet the researcher: Parag Acharya on building a one stop shop for sustainable proteins

Dr Parag Acharya from the University of Greenwich shares his advice for researchers interested in sustainable proteins.

Researcher Diana Marques

Meet the researcher: algae, sea bass and 3D printing with Diana Marques

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.

Veranstaltungen im Bereich Wissenschaft

Das Wissenschafts- und Technologie-Team von GFI veranstaltet regelmäßig Webinare und Networking-Veranstaltungen, bei denen Sie sich über die neuesten Forschungsergebnisse informieren und sich mit anderen Forschenden vernetzen können.

Die studentische Initiative The Alt Protein Project

Die Alt Protein Project ist eine globale studentische Initiative, die sich zum Ziel gesetzt hat, Universitäten zu Motoren für die Ausbildung, Forschung und Innovation im Bereich alternativer Proteinquellen zu machen. Studierende sind die treibende Kraft hinter dem Alt Protein Project, das an Universitäten auf der ganzen Welt immer mehr an Fahrt gewinnt. Die Informationen zu den Aktivitäten der einzelnen Chapter sind auf Englisch.

European groups

University of Bayreuth

The Bayreuth-Kulmbach Alt Protein Project is connecting research and teaching on alternative proteins at the natural sciences / social sciences divide.

The Project brings together a community of researchers and students working towards a sustainable and equitable future where alternative proteins play a prominent role and which is based on the respect for the rule of law, open science, consumer safety and citizens’ empowerment.

As a leading research university with a newly established faculty focused on food, nutrition and health, the University of Bayreuth brings together top researchers, state-of-the-art research and teaching environment and zeal for improving world food systems.

TU Berlin

The Berlin Alt Protein Project is a student group based at TU Berlin engaging in sustainable protein innovation.

University of Cambridge

The Cambridge Alt Protein Project aims to create a sustainable protein ecosystem in Cambridge and build the groundwork for open-access research in the sustainable protein industry.

To achieve this, they are raising awareness of sustainable proteins in the Cambridge community and establishing a pipeline for talented students to enter the field. They are proud to have built and run the world’s largest sustainable protein educational and talent recruitment programme, which has resulted in the formation of a number of new student groups, sparked research projects and connected multiple talented students with career opportunities.

Technical University of Denmark

The DTU Alt Protein Project is building a unique community of experts and enthusiasts in the sustainable protein field. It educates, raises awareness, empowers research and provides networking opportunities to those passionate about sustainable proteins.

EIT Food

The EIT Food Alt Protein Project’s mission is to build a future-fit food system that produces healthy and sustainable food for all by raising awareness and generating interest in sustainable proteins.

The EIT Food is the world’s largest and most dynamic food innovation community that creates connections across the food system to stimulate new ideas and innovations.

This APP chapter is hosted by a pan-European community consisting of seven universities. These include the Autonomous University of Madrid, Lund University, University of Warsaw, University of Reading, University of Turin, University of Hohenheim and Aarhus University.

This diverse range of academic institutions enables the group to engage an equally diverse range of students, scientists, staff and other stakeholders. Bringing together the individual strengths of all partners from our network, they will focus on expanding sustainable protein research and education opportunities, while building a passionate student society across Europe.

KU Leuven

The Leuven [alt.] Protein Project is a network of students and industry professionals who create a bridge between the academic and professional world, facilitating research opportunities and encouraging young entrepreneurs to start their own alt. protein companies through events and competitions.

Norwegian University of Life Sciences

The NMBU Alt Protein Project aims to build a healthy, sustainable and just food system by creating a thriving community for education, research, and innovation in sustainable proteins. They are a welcoming space for everyone eager to co-create the future of food – for people, animals, and the planet.

The Norwegian University of Life Sciences (NMBU) lies at the heart of food and agriculture in Norway, and is a world-leading university in sustainability, agriculture, food, and life sciences. From this hub, the Project seeks to steward the Norwegian and Nordic ecosystem of sustainable proteins. Their aim is to build trans-disciplinary capacity and collaboration that bridges academia and industry, and connects research, innovation and markets.

Together with GFI and other collaborators, they work to enable an inclusive win-win transition from industrial animal production towards sustainable proteins. They focus on three main objectives:

1. Build a fun, fulfilling, and inclusive community at NMBU, organising and attending events to generate awareness and excitement about sustainable proteins. This includes meet-ups, seminars, product tastings, facility tours, excursions, and more.

2. Create and support sustainable protein courses, tracks, programmes, and other education to facilitate student engagement and build a passionate workforce for the booming industry.

3. Catalyse innovation and entrepreneurship through an innovation platform on campus (Food Lab), workshops, student challenges, and collaboration with industry and incubators.

Norwegian University of Science and Technology

The NTNU Alt Protein Project hopes to recruit students in relevant fields who may be swayed to do work beneficial to sustainable protein innovation. The Project’s main objective is to increase the presence and awareness of sustainable protein knowledge among the students.

To start off, they will run a sustainable protein course, help students connect with sustainable protein companies and organisations, and invite people relevant to the sustainble protein sector to talk to students. The group has already established and will continue to maintain a connection to other Nordic alt protein groups.

University of Novi Sad

The Biosense Alt Protein Project at the University of Novi Sad, Serbia, strives to unite students who want to make a difference in a future sustainable, cruelty-free, ethical, alternative food system in order to beat hunger and change the way people think about healthy diet, as well as to foster technology that could be used in space. Their objectives are:

1. Stimulate open-access research that enables innovation in sustainable protein field.

2. Organise events that generate awareness and excitement, propel innovation, and cultivate new ideas around sustainable proteins.

3. Build a fun, fulfilling, and inclusive community for students and researchers interested in sustainable proteins.

University of Oxford

The Oxford Alt Protein Project was founded to connect Oxford’s research expertise with ambitious young minds, propelling innovation, research, and education of sustainable proteins within the community.

Through seminars and discussions with industry experts and NGOs, the Project aims to stimulate discussions and interest from researchers, administrators, and students, establishing Oxford as one of the centres for sustainable proteins.

University of Regensburg

The Regensburg Alt. Protein Project is mobilising the next generation of innovators and scientists from every discipline to advance the future of food by creating a vibrant community for research and discourse on cellular agriculture and plant-based proteins.

Utrecht University

The Utrecht Alt Protein Project strives to enable a sustainable and animal-free food supply by creating an impactful research and development hub on alternative proteins.

Utrecht University has a very strong and broad base in life sciences, as well as biophysics and social science. Additionally, the university has a strong sustainability agenda, and food related research and innovation initiatives such as Future Food Utrecht. The university is also in close contact with the Dutch technical research institute TNO, which has historically done impactful research on sustainable proteins.

The Utrecht APP is working to translate this into a central mission statement on sustainable proteins.

Wageningen University and Research

Wageningen University is already an established cornerstone of the Food Research Industry. As a student group, the Wageningen Alt Protein Project’s mission is to help other fellow students to learn more about the amazing opportunities in this field, by providing resources regarding sustainable proteins of all kinds.

The group collaborate with companies to provide insights in the current problems and developments, job opportunities and internships, educational information about the current state of research, and online content such as webinars and podcasts for people to use.

Weitere Informationen für Studierende

Informationen für Lehrkräfte

Möglichkeiten der Forschungsfinanzierung

Nutzen Sie die unten stehenden Datenbanken, um Möglichkeiten der Forschungsförderung in ganz Europa zu finden.

GFI Europe kann Forschende bei der Beantragung von Fördermitteln bei Dritten unterstützen. Wenn Sie in Europa ansässig sind, wenden Sie sich bitte an unsere Science and Technology Managerin Seren Kell, um zu besprechen, wie wir Ihnen helfen können.

Datenbank zur Forschungsförderung

Datenbank zur Forschungsförderung

Die GFI-Datenbank zur Forschungsförderung führt Möglichkeiten zur Förderung von Open-Access-Forschung zu alternativen Proteinen auf. Erfahren Sie in diesem 2-Minuten-Tutorial, wie Sie die Datenbank nutzen können.

Der Research Grants Tracker von GFI

Der Research Grants Tracker von GFI

Entdecken Sie unseren Tracker für Forschungszuschüsse im Bereich alternative Proteine. Das Verzeichnis bietet Einblicke in die Open-Access-Forschung in Europa, einschließlich Informationen dazu, was finanziert wird, wer es finanziert und in welcher Höhe.

Chefs at Alchemist restaurant, funded by a GFI research grant

Das Research Grant Programme von GFI

Unser Förderprogramm wird durch die großzügigen Spenden von unseren Unterstützerinnen und Unterstützern finanziert und dient der Förderung von nachhaltiger Open-Access-Forschung im Bereich alternative Proteine. Informieren Sie sich über die von uns geförderten Projekte und finden Sie Finanzierungsmöglichkeiten für Ihre eigenen Forschungsprojekte.

Informationen für Forschende

Sustainable protein innovation priorities initiative

Initiative für Innovationsprioritäten

Die GFI-Datenbank Advancing Solutions for Alternative Proteins (ASAP) enthält Forschungslücken, kommerzielle White Spaces, technologischen Entwicklungsbedarf und Investitionsprioritäten entlang der Wertschöpfungskette für alternative Proteinquellen.

Frei zugängliche Datenbanken

Veröffentlichungen und Analysen von GFI

Plant-based chicken

Das Smart Protein Projekt

GFI ist Teil dieser von der Europäischen Kommission finanzierten Partnerschaft zwischen 31 Organisationen aus 21 Ländern. Ziel des Smart Protein Projects ist es, pflanzenbasierte Lebensmittel voranzubringen.

Meldungen zu Forschung und Technologie

Dr Sirli Rosenvald

Meet the researcher: Sniffing out better alternative seafood with Sirli Rosenvald

Dr Sirli Rosenvald has set herself a challenge: developing plant-based seafood she would actually want to eat.

Researchers recreate scent of salmon from plants to deliver more sustainable seafood

Researchers are aiming to recreate the unique aroma of salmon using plants to support the development of delicious and sustainable alternative seafood products.

Cultivated meat innovation challenge banner

Algae and tobacco plant researchers among winners of €400,000 prize to commercialise cultivated meat

Researchers investigating how tobacco plants and microalgae can help reduce the cost of cultivated meat are among the winners of a €400,000 prize.

Dr João Pedro Marques Garcia

Meet the researcher: Growing meat in space, changing life on Earth with João Garcia

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…

Europe must build on research potential to become plant-based world leader

A new paper by the GFI Europe, Bridge2Food and the European Alliance for Plant Based Foods calls on the EU to create a long-term vision to make sure the continent’s…

Leonie Jahn

Meet the researcher: filamentous fungi and seafood with Leonie Jahn

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.

Chefs at Alchemist restaurant, funded by a GFI research grant

Scientists work with Michelin starred Danish restaurant to create fish-free seafood

A team of scientists has received funding to work with chefs at a prestigious restaurant to create a new seafood product by growing fungi on seaweed.

Meet the researcher: Marius Henkel on providing opportunities for sustainable protein students

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.