Ein Team von Forscherinnen und Forschern aus Luxemburg verwendet eine aus der Antike stammende Technologie, um nicht genutzte Stoffe in der Landwirtschaftlich in Fette umzuwandeln, die für nachhaltige Lebensmittel verwendet werden können.
Our Science and Technology Community Coordinator Martina Helmlinger on the exciting work of the Alt Protein Project and how students can get involved.
Researchers are using fermentation to turn agricultural waste into oils for food, using a process that could reduce methane emissions, improve food security and produce essential ingredients more sustainably.
A ‘new allegiance’ between science and philosophy will be necessary to enable sustainable proteins to reach their full potential, according to Dr Luca Lo Sapio.
Das weltweit größte Forschungsprogramm Horizon Europe hat 25 Millionen Euro für die Erforschung alternativer Proteine angekündigt.
The latest Horizon Europe funding call is a treasure trove of opportunities for sustainable protein researchers.
Horizon Europe has announced €25 million in funding for research into sustainable proteins.
2022 has been another momentous year for plant-based foods, cultivated meat and fermentation.
Dr Sirli Rosenvald has set herself a challenge: developing plant-based seafood she would actually want to eat.
Researchers are aiming to recreate the unique aroma of salmon using plants to support the development of delicious and sustainable alternative seafood products.
