The Cambridge University Alt Protein Project

Mariel is a PhD student in Engineering at the Institute for Manufacturing. Her research focuses on the supply chains of alternative proteins. She envisions a food system which is resilient, sustainable, ethical and humane for everyone - regardless of species.

Tara is a PhD student based in the MRC Toxicology Unit, where her research focuses on xenobiotic metabolism by the gut microbiota. She’s interested in helping to improve the prominence of alternative proteins research in Cambridge.

Thomas studies plant sciences, carrying out research into the ancient symbiosis between crops and fungi. They’re interested in fostering relationships between Alt protein industry & Cambridge academics to help build more resilient & sustainable food systems.

Siggi is a Master’s student researching the climate impact of food, and how more sustainable choices and behaviours can be encouraged in society. Siggi is interested in all research initiatives that can help unlock a more equitable and sustainable food system for all.

Aeint is pursuing a Master of Business Administration, with a focus on sustainability. Building on her entrepreneurial background, Aeint is interested in reshaping the food system by advancing access to alternative protein options, aiming to reduce reliance on animal agriculture and promote more sustainable food choices.

Petya is an MPhil student in Bioscience Enterprise at the Chemical Engineering and Biotechnology (CEB). She comes from a tech and entrepreneurial background and is skilled at scaling businesses, high-level negotiations and product innovation. She believes the alt-protein industry can provide answers to sustainability and health-related burning issues and loves to launch strategic partnerships within the industry to create synergies and growth. 

Anqi is a PhD student in pharmacology and an MPhil graduate in genetics. Her background includes molecular biology, genetics, biochemistry and synthetic biology. She is currently working on therapeutical oligonucleotides. She hopes to share her knowledge and experience with the AP community and do something positive with biology.

Shraddha is an MSc graduate with extensive experience in microbial fermentation and applied microbiology, currently a Smart Protein Advanced Research Knowledge Fellow of the Good Food Institute India. Her research focuses on sustainable protein production using algal biomass, leveraging fermentation to enhance nutritional value. Shraddha is passionate about advancing the alternative protein sector, viewing it as a solution to pressing global sustainability challenges.

Chandrakala is a Food Technologist holding a doctoral degree and possessing extensive research expertise in innovative food processing, process optimization, shear technologies, new product development, plant-based foods, and food safety. Her primary focus is on promoting sustainability in food ingredients and processing to facilitate the production of safe, healthy, and nutritious food, ultimately contributing to the achievement of global food security.

Stefania is a marketing executive with over 15 years of experience and a strong background in both creative strategy and business growth. Her personal portfolio includes top Fortune 500 companies as well as global NGOs. For the past eight years, Stefania has founded and led an award-winning advertising agency dedicated to nonprofits and innovative food brands. She is passionate about sustainable food technology and obtained certifications in both mycology and cellular agriculture.

Co-founder & CEO of Shocken Foods, a multi-award-winning UK vegan meat producer. A serial entrepreneur and international speaker, Peter specializes in alternative protein manufacturing and science-to-factory commercialization. With a master’s degree in Political Science and Business Management, he excels at identifying opportunities where policy, academia, and industry intersect. Previously, he led a global team of 300, driving innovation and growth in a multinational corporation.