| 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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