What are Alternative Proteins?
Plant-based Meat
Plant-based meat is produced directly from plants. Instead of relying on an animal to convert plants into meat, we can make meat more efficiently by skipping the animal and turning plant ingredients directly into meat.
Like animal-based meat, plant-based meat is composed of protein, fat, vitamins, minerals, and water. Next-generation plant-based meat looks, cooks, and tastes like conventional meat.
Cultivated Meat
Cultivated meat is meat produced directly from cells. The process of cultivating meat uses the basic elements needed to build muscle and fat and enables the same biological process that happens inside an animal. Cultivated meat is identical to conventional meat at the cellular level.
Fermentation
Fermentation is a powerful, flexible process for using microorganisms to produce alternative proteins. Fermentation has been used in food production for millennia. Ancient civilizations used microbial cultures to preserve foods, create alcoholic beverages, and improve the nutritional value and bioavailability of foods ranging from yogurt to tempeh. Over the past century, the role of fermentation has expanded far beyond its historical usage to a much broader range of applications. There are many uses of fermentation in the broader alt protein field.
Our Core Objectives
Objective 1 – Creating a Community
We aim on creating a fun, fulfilling, and inclusive community for students and researchers in which we can explore questions and opportunities around alternative proteins together.
Objective 2 – Raising Awareness
We organize talks and fundamental programs to stimulate discussion, cultivate new ideas, and get people excited about opportunities in alternative proteins. Generating enthusiasm on campus means that more students can take advantage of the university environment to explore alternative protein white spaces, both within and beyond the Alt Protein Project.
Objective 3 – Stimulating Open Access Research
Student leaders play a pivotal role in catalyzing open-access research by inspiring academic collaborations, designing research proposals, laying the foundation for research centers and consortia, keeping labs abreast of new funding opportunities, and pursuing their own lines of scientific inquiry.
Objective 4 – Catalizing Alt Protein Entrepreneurship
The Alt Protein Project empowers student entrepreneurs to start alternative protein companies that address key commercial white spaces whose solutions will help propel the industry forward.
Objective 5 – Building Alt Protein Courses
The Alt Protein Project works to create and support alternative protein courses, tracks, and programs. Student leaders work with GFI experts and university faculty to design course materials and advocate for curriculum development.
We are part of a global network of Alt Protein Projects powered by the Good Food Institute (GFI)
Check out the Website of the GFI here!
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Sign up for our Newsletter with updates on events and open board positions here!
Who we are
The Team
Our board (Melody missing)
Gabor Hollbeck
Co-President; Strategy
Marius Wenk
Co-President; Operations and Finances
Lina Ben Amor
Director of Research and Education
Thea Ortner
Director of Outreach and Innovation
Melody Song
Director of Marketing
Frequently asked questions (FAQ)
What are alternative proteins?
We define alternative proteins as meat, egg, or dairy products that are plant-based, cultivated, or fermentation-derived. We envision a food system that provides people with the foods they love — produced without conventional animal agriculture.
What do Alt Protein Project groups do?
The Alt Protein Project is much more than a social group. It provides students and researchers with an interdisciplinary community in which to explore the alternative protein-related applications of their academic expertise. At each host institution, student leaders work with GFI (Good Food Institute) experts to build initiatives that will have the greatest impact on growing their own school’s alternative protein ecosystem.
Contact us
In case you have any questions about our project or want to participate in our group, we would be very happy to help you and get in touch!