Protein Revolution: From Plant to Petrie Dish (to Plate)
| Interest in protein has never been higher. But traditional agriculture can’t keep up with global demand leading to an explosion of research, product development and quite a bit of confusion! What do Nutritionists need to know to shape the inevitable ‘protein revolution’ in nutritionally responsible ways while improving food system sustainability? This highly practical session enables nutritionists to confidently navigate this rapidly moving field including language, funding opportunities and evolving regulations to ensure UK food stays safe and becomes resiliently sustainable. Thankfully, there’s already some great foods and ingredients available made through both ancient and more recent food production methods which are introduced. Finally, explore some examples of biomass fermented, cultivated, plant and algal foods bringing solutions from plant to Petrie dish to plate. Join Dr Alex to:
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Instructor
Dr Alex is a Great Taste Award winning, food scientist and nutritionist supporting chefs and foodie entrepreneurs to disrupt our unsustainable food systems deliciously. She specialises in increasing uptake of sustainable protein and fibre-rich food/ingredients and delivers well evidenced, strategic science insights needed to unlock resilient business growth. As part of her work to connect food industry professionals with latest, strongest evidence, Dr Alex facilitates academic/business partnerships. She advises, mentors and teaches through the UK's National Alternative Protein Innovation Centre (NAPIC) and through partnerships with Leeds University, Brunel University, Reading University and University College Birmingham academics. She is a guest senior lecturer at Leeds University.
