Alternative proteins are produced from plants or animal cells, or by way of fermentation. Designed to taste the same as or better than conventional animal products, these innovative foods require fewer inputs, such as land and water, and generate less negative externalities, such as greenhouse gas emissions and pollution.

This webinar shed light on the alternative protein ecosystem and discussed opportunities for scientists with biochemistry or close affiliated backgrounds to engage in alternative protein research.

Invited speakers:

• Seren Kell, Science and Technology Manager at The Good Food Institute Europe
• Dr Petra Hanga, Lecturer in Biochemical Engineering at University College London and GFI Grantee

This webinar was chaired by David Hunt from The Good Food Institute.