The Discovery Partners Institute, University of Illinois Extension, and the Food & Ag Scholars Program invite you to join us as we discuss “The Future of Alternative Proteins”! Many consumers have begun to reconsider their diet for their own health and the health of the planet. As a result, interest and investment in alternative proteins has skyrocketed. With varying forms of alternative proteins arriving on the scene, –plant based, cultivated, fermented— many questions still remain unanswered related to the health benefits of alternative proteins, their sustainability for people and planet, policies around their labeling and sale, and affordability for all.
Join Discovery Partners Institute and University of Illinois Extension as we discuss how technology is shaping this field and what the future holds for alternative proteins.
The Good Food Institute is a nonprofit working internationally to accelerate alternative protein innovation. They focus on advocating for alternative protein consumption as well as advancing legislation and policy to make alternative proteins “no longer alternative”.
Nourish Ventures is on a mission to partner with, nourish, and scale new ventures focused on creating the food system of the future. Part of the Griffith Foods family, they leverage Griffith’s expertise as a global brand to help scale impact for alternative protein companies.
BlueNalu’s mission is to be the global leader in cell-cultured seafood, providing consumers with great tasting, healthy, safe, and trusted products that support the sustainability and diversity of our ocean.
UIUC’s Alt Protein Project is a new student-led club that focuses on connecting students to the alternative protein industry.
“Beyond the bench”: Additional opportunity for students: Immediately following the webinar, high school and university students are invited to a special roundtable discussion with the presenters. They will discuss how their career paths ultimately led them to quickly expanding the alternative protein space. They will review the technical skills necessary in areas such as food science, chemistry, economics, and biology, as well as the many other interdisciplinary and interpersonal skills needed to be successful in the food industry. Finally, our panel of experts will challenge you to examine your own skillset and reconsider your career goals in the food system.