Professor Che Connon’s quest to bring cultivated meat closer to dining tables has led to him bridging the gap between academia and entrepreneurship.
Head of the UK's new £12 million Cellular Agriculture Manufacturing Hub (CARMA), we talk to Marianne Ellis about her goals for the project, how she became involved in cultivated meat, and advice for new researchers looking to enter the field.
The plant-based industry has only begun to scratch the surface of what ingredients can be used to create more sustainable food, according to researcher Karolina Östbring.
A career spent exploring the nutritional and health benefits of plant-based foods – along with an outsider’s perspective – has given Dr Alan Javier Hernandez Alvarez a unique insight into the challenges and opportunities facing the sector.
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.
Dr Sirli Rosenvald has set herself a challenge: developing plant-based seafood she would actually want to eat.
A project to feed astronauts on future missions to Mars could make a huge difference to the lives of millions of people back on Earth, according to a researcher studying the feasibility of cultivating meat in space.
There needs to be more interaction between the worlds of food and science, according to a researcher working with a Michelin star restaurant to develop fish-free seafood.
An academic who is creating a study and research centre focused on cellular agriculture believes similar opportunities will soon be created for aspiring sustainable protein scientists across Europe.
Dr Parag Acharya from the University of Greenwich shares his advice for researchers interested in sustainable proteins.
