Forschung zu alternativen Proteinen

Das Alt-Protein-Project an der Universität Bayreuth-Kulmbach verbindet Forschung und Lehre zum Thema alternative Proteine an der Schnittstelle zwischen Natur- und Sozialwissenschaften. Das Projekt bringt Forschende und Studierende zusammen, die auf eine nachhaltige und gerechte Zukunft hinarbeiten, in der alternative Proteine eine herausragende Rolle spielen.

Als eine führende Universität mit einer neu eingerichteten Fakultät für Lebensmittel, Ernährung und Gesundheit verfügt die Universität Bayreuth über Spitzenforschende, ein hochmodernes Forschungs- und Lehrumfeld und die Motivation, das globale Ernährungssystem zu verbessern.

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.

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.

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.

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.

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.

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.

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 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.