Alexandra Molitorisová, Federica Ronchetti and Alessandro Monaco - researchers at the Chair of Food Law, Faculty of Life Sciences - were selected by the Good Food Institute (GFI) to form a part of a world community of students to build sustainable, secure and just protein supply in Bayreuth and Kulmbach. By creating a strong network of colleges and universities around the world, the GFI aims to catalyse the alternative protein field, that includes plant-based alternatives, cultured meat or fermentation-based products. The purpose is to mobilise a next generation of scientists and innovators to help to overcome some of the most pressing societal challenges in just and equitable way. Indeed, the belief is that universities and students are uniquely positioned to help with build better and more resilient food systems.
The Bayreuth-Kulmbach Alt Protein Project is conceived as a vibrant community of alternative protein students and researchers. The first priority is to establish a course introducing the alternative proteins issues. At the Faculty of Life Sciences, a course titled “Alternative Proteins: Policies & Regulation” is currently being designed, and it will be offered as an elective course for master students of the Global Food, Nutrition and Health programme.
The Bayreuth-Kulmbach Alt Protein Project is preparing regular networking calls with other project chapters in order to build a world-wide community; it will organise journal clubs, guest lectures, barbecues with alternative protein products, slow food events with fermentation experiments, potlucks, fireside chats with individuals in the industry, pop-up events in the Mensa to provide a chance to taste alternative proteins or fishbowl conversations on policies and regulation of alternative proteins; it also plans creating a podcast about the alternative protein world, guiding students through the University environment on their path towards alternative proteins, organising writing events for start-ups to create narrative labels for alternative protein products, advertising career and internship opportunities, participating in cell ag hackathons, empowering student entrepreneurs to start alternative protein companies, and stimulating open-accesses research that enables innovation in plant-based products, cultivated meat and fermentation.
All in all, connect research, teaching, collaboration, and fun.