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Who we are
Who we are
The Cambridge University Alt Protein Project is a student-led organisation aiming to generate awareness and build a community around Alternative Proteins in Cambridge. It is our vision to transform Cambridge University into a hub for Alternative protein education, research, and innovation. We strive for a world in which proteins are made without animals. It is our mission to change our food system for the sake of human, animal, and planetary health by mobilising university resources—labs, programmes, pilot facilities, funding, and faculty interest—in service of a more sustainable protein supply.
Why Join?
Why Join?
Networking
Networking
Meet researchers, startups, and companies working on cutting edge technologies and solving pressing challenges.
Learn
Learn
Participate in our courses to learn the basics about this field from top experts and industry veterans.
Visit
Visit
Museums, production plants, conferences. Plenty of opportunities to explore the broad field of alternative proteins.
Engage
Engage
Follow and engage with our digital channels to be part of a growing community of students and academics.
What are alternative proteins?
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!
Our Focus Areas
Cultivated Meat
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.
Fermentation
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.
Plant-Based Proteins
Plant-Based Proteins
Plant-based alternatives such as tofu and tempeh have been around for thousands of years. Now, modern technology allows for a new generation of delicious and nutritious meat alternatives to be available on supermarket shelves.
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