Alternative Proteins in Cambridge
Building the Alternative Protein ecosystem in Cambridge and the UK, we are bringing students, academics and entrepreneurs together to create a sustainable food future.
WHAT ARE ALTERNATIVE PROTEINS?
The world’s population is projected to reach 9.7 billion in 2050. One of our greatest challenges will be to feed these extra people with adequate, safe, sustainable, and nutritious food that is produced, consumed and disposed of in a way that safeguards our precious natural ecosystems. Today’s meat industry actively drives deforestation, antibiotic resistance and climate change. Agriculture cannot continue this way -
Alternative Proteins offer a solution.
Alternative Protein, also called Alt Protein, is a general phrase that refers to foods, ingredients, or beverages that have protein derived from non-animal sources. Still, they have the same nutritious value, taste quality and safety standard as the traditional ones - or even better.
Join our community to explore the field of climate & civilisation saving food technologies, and be the pioneer!
WHAT DO WE DO?
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The Cambridge University Alt Protein Project
We are a student-led initiative to generate awareness and build a community around Alternative Proteins in Cambridge. It is our vision to transform our university into a hub for Alternative Protein education, research, and innovation.
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Alternative Protein Fundamentals Programme
A global resource for education, community and talent recruitment in Alternative Proteins that is designed to bring people up to speed with the fundamentals of the field. It provides a networking platform and offers career opportunities to the Alternative Protein space.
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Academic and Industry Mapping
We aim to spark collaborations between students, academics and businesses to pursue Alternative Protein projects. To this end, we are creating a database of relevant players in the Cambridge area of Alternative Protein-related academics and businesses.
Events
Join our network of researchers, students, businesses and policy makers to meet like-minded people and become part of the growing Alternative Protein community in Cambridge and beyond.
OUR FOCUS AREAS
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Cultivated Meat
Cultivated meat is derived from animal tissue and grown in a bioreactor. It has the potential to produce meat identical to that from slaughtered animals, but without many of the environmental impacts and animal cruelty.
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Fermentation
Since ancient times, we have used fermentation to increase the nutrition, flavour or preservation of food. Now, with technological advances, the microorganisms can also be used to produce protein.
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Plant-Based Meat Alternatives
Plant-based alternatives such as tofu and tempeh have been around for thousands of years. Now, modern technology allows new generation of meat imitations to the supermarket shelves.