The science of alternative proteins
Cultivated meat, plant-based foods and fermentation offer exciting research opportunities with huge societal benefits.
As an international NGO, the Good Food Institute Europe works with scientists to develop, fund and promote open-access research on alternative proteins.
Dive into the alternative protein research ecosystem
Explore our pages below to learn more about our scientific work and how you can get involved, from our Alternative Protein Project student chapters, information on research funding and grant opportunities, free resources on a wide array of sustainable protein topics, and networking opportunities for existing researchers!
Resources for students and educators
Learn more about available courses, how to get alternative proteins on the curriculum at your institution, and our Alternative Protein Project university chapters.
Research funding
Learn more about key projects and available research funding for alternative protein projects.
Open access tools and resources
Explore our library of free-to access resources on plant-based, cultivated and fermentation-made meat, seafood, eggs and dairy.
Research community
Join our community of researchers today to forge connections, find industry and academic collaborators, and learn about the latest science.
Learn the science of alternative proteins
Priority research areas
Advancing Solutions for Alternative Proteins (ASAP) is GFI’s database of research gaps, commercial whitespaces, technological needs, and investment priorities along the alternative protein value chain.
State of the Science
Alternative proteins offer some of the most game-changing research opportunities around the world. Here are the latest developments in the scientific ecosystem.