The University of Lisbon Alt Protein Project

Tomorrow, our CTO Filipa Soares and Director of R&D Carlos Rodrigues will join a roundtable at the ULisbon Alt Protein Project, in collaboration with Jornadas de Engenharia do Ambiente at Instituto Superior Técnico, to explore how alternative proteins are shaping a more sustainable future. 🌱 🗣 Join us as we dive into plant-based, fermentation-based, and cultivated proteins—discussing their environmental impact and role in transforming food systems. We’re looking foward to share insights and exchange ideas with this growing community! 🔍 Curious about our work at Cell4Food? Meet us there and discover how we’re innovating in sustainable seafood! Let’s connect—see you there! #Cell4Food #SustainableFood #CellularAgriculture #Innovation #FutureOfFood

Lisboners in my network: If you're interested in Alternative Proteins I will be moderating an interesting talk tomorrow at Instituto Superior Técnico with a great panel of experts from start-ups, academia and non-profit organizations working on precision fermentation, cultivated seafood, sidestream valorization and microalgae-based ingredients and foods. Follow The University of Lisbon Alt Protein Project for more info 💫 Thank you Diana M. C. Marques for the invitation :)

📢 Fica a conhecer os speakers que vão participar na mesa redonda “Diversifying the global food supply: sustainable proteins”! 🕐 Na sexta-feira, dia 28, não percas este evento nas Jornadas de Engenharia do Ambiente (@jeambi_ist ) no Instituto Superior Técnico! EN 📢 Meet the speakers who will participate in the roundtable discussion “Diversifying the global food supply: sustainable proteins”! 🕐 On friday 28th don’t miss this event at Jornadas de Engenharia do Ambiente (@jeambi_ist) at IST! 💬 Meet the speakers: - Anabela Raymundo carries out research work in close collaboration with companies, taking an active role in the transfer of knowledge from the university to the industry, and is a member of the Board of Directors of Portugal Foods and was a founding member of Colab4Food. Her main research areas of interest are functional properties of macromolecules; development of new food products; evaluation of the rheological behavior of different food matrices. Her main work has focused on using poorly exploited food sources (e.g., microalgae biomass, seaweeds and insects and food industry by-products) and by-products, to develop high added-value products. Her main work has focused on using poorly exploited food sources (e.g., microalgae biomass, seaweeds and insects and food industry by-products) and by-products, to develop high added-value products. - Carlos Rodrigues holds an MSc in Biological Engineering and a PhD in Bioengineering (both from IST). He was a senior researcher at iBB - Institute for Bioengineering and Biosciences, where he coordinated the Bioreactor and Biomaterial Technologies for Stem Cell Manufacturing Lab;. Carlos was also an invited assistant professor at Instituto Superior Técnico. He is co-founder and executive director of CellAgri Portugal, Portuguese association for the development of Cellular Agriculture, and founding member of the Network of Cellular Agriculture. Carlos Rodrigues recently joined Cell4Food, the first company in Portugal working on cultivated seafood, as Director of R&D, where he is applying his expertise to drive advancements in sustainable food systems.

📢 Fica a conhecer os speakers que vão participar na mesa redonda “Diversifying the global food supply: sustainable proteins”! 🕐 Na sexta-feira, dia 28, não percas este evento nas Jornadas de Engenharia do Ambiente (@jeambi_ist) at Instituto Superior Técnico! EN 📢 Meet the speakers who will participate in the roundtable discussion “Diversifying the global food supply: sustainable proteins”! 🕐 On friday 28th don’t miss this event at Jornadas de Engenharia do Ambiente (@jeambi_ist) at IST! 💬 Meet the speakers: - Joining MicroHarvest in 2022, Luísa Cruz brought more than 10 years of experience connecting information, people and technology and a passion for challenging projects. This has seen her deliver processes and actionable insights that meet and exceed business requirements and those of the company’s operational partners, contributing to the company’s achievements to date, including the win at the BloombergNEF Pioneers Awards. - Filipa Soares is the Chief Technology Officer (CTO) of Cell4Food, the first Portuguese startup dedicated to developing cellular seafood products, with a primary focus on octopus. Filipa brings over 15 years of experience in commercial R&D and product development within the biotech and pharmaceutical sectors, specializing in biologics, regenerative medicine, and cellular agriculture. Her career includes pivotal roles at AstraZeneca and senior leadership positions at biotech startups, such as Ivy Farm (where she served as VP of Research & Technology) and DefiniGen (as Director of R&D). In 2020, Filipa created the first cultivated meat sausage prototype in the UK and potentially the first in Europe and the US. She has successfully launched market products, co-founded a biotech company, and holds a PhD from Cambridge University.

📢 Fica a conhecer os speakers que vão participar na mesa redonda “Diversifying the global food supply: sustainable proteins”! 🕐 Na sexta-feira, dia 28, não percas este evento nas Jornadas de Engenharia do Ambiente (@jeambi_ist ) no Instituto Superior Técnico! EN 📢 Meet the speakers who will participate in the roundtable discussion “Diversifying the global food supply: sustainable proteins”! 🕐 On friday 28th don’t miss this event at Jornadas de Engenharia do Ambiente (@jeambi_ist) at IST! 💬 Meet the speakers: - Anabela Raymundo carries out research work in close collaboration with companies, taking an active role in the transfer of knowledge from the university to the industry, and is a member of the Board of Directors of Portugal Foods and was a founding member of Colab4Food. Her main research areas of interest are functional properties of macromolecules; development of new food products; evaluation of the rheological behavior of different food matrices. Her main work has focused on using poorly exploited food sources (e.g., microalgae biomass, seaweeds and insects and food industry by-products) and by-products, to develop high added-value products. Her main work has focused on using poorly exploited food sources (e.g., microalgae biomass, seaweeds and insects and food industry by-products) and by-products, to develop high added-value products. - Carlos Rodrigues holds an MSc in Biological Engineering and a PhD in Bioengineering (both from IST). He was a senior researcher at iBB - Institute for Bioengineering and Biosciences, where he coordinated the Bioreactor and Biomaterial Technologies for Stem Cell Manufacturing Lab;. Carlos was also an invited assistant professor at Instituto Superior Técnico. He is co-founder and executive director of CellAgri Portugal, Portuguese association for the development of Cellular Agriculture, and founding member of the Network of Cellular Agriculture. Carlos Rodrigues recently joined Cell4Food, the first company in Portugal working on cultivated seafood, as Director of R&D, where he is applying his expertise to drive advancements in sustainable food systems.

📢 Este ano o ULisbon Alt Protein Project está a colaborar com as Jornadas de Engenharia do Ambiente no Instituto Superior Técnico para promover as proteínas alternativas!🌱 🕐 Este evento começa amanhã no IST e na sexta-feira, dia 28, podes contar com a nossa presença tanto em banca de divulgação como no programa! 📣 Junta-te à Mesa Redonda sobre proteínas alternativas e o seu impacto ambiental e terás a oportunidade de conhecer e falar com experts (Prof. Anabela Raymundo, Dr. Carlos Rodrigues, Dr. Filipa Soares, e Dr. Luísa Cruz) nas áreas das proteínas vegetais, de fermentação e de carne cultivada. ✅Visita ainda a nossa banca para saber mais sobre este projeto e o papel das proteínas alternativas na construção de um futuro mais sustentável ♻️ Vais poder ainda conhecer e provar produtos deliciosos, 100% vegetais, da marca MUKA.pt ! 🌱🍴 Esperamos ver-te por lá! Instituto Superior de Agronomia CellAgri Portugal Cell4Food MicroHarvest EN 📢 This year the ULisbon Alt Protein Project is collaborating with Jornadas de Engenharia Ambiental to promote alternative proteins!🌱 🕐 This event starts tomorrow at IST and on Friday, the 28th, you can count on our presence both at the publicity stand and in the program! 📣 Join the Roundtable on alternative proteins and their environmental impact and you will have the opportunity to meet and speak with experts in the areas of plant-based proteins, fermentation and cultured meat 🍔 ✅Visit our booth to learn more about this project and the role of alternative proteins in building a more sustainable future ♻️ You will also be able to discover and taste delicious, 100% plant-based products from MUKA.pt ! 🌱🍴 We hope to see you there!

📢 Este ano o ULisbon Alt Protein Project está a colaborar com as Jornadas de Engenharia do Ambiente no Instituto Superior Técnico para promover as proteínas alternativas!🌱 🕐 Este evento começa amanhã no IST e na sexta-feira, dia 28, podes contar com a nossa presença tanto em banca de divulgação como no programa! 📣 Junta-te à Mesa Redonda sobre proteínas alternativas e o seu impacto ambiental e terás a oportunidade de conhecer e falar com experts (Prof. Anabela Raymundo, Dr. Carlos Rodrigues, Dr. Filipa Soares, e Dr. Luísa Cruz) nas áreas das proteínas vegetais, de fermentação e de carne cultivada. ✅Visita ainda a nossa banca para saber mais sobre este projeto e o papel das proteínas alternativas na construção de um futuro mais sustentável ♻️ Vais poder ainda conhecer e provar produtos deliciosos, 100% vegetais, da marca MUKA.pt ! 🌱🍴 Esperamos ver-te por lá! Instituto Superior de Agronomia CellAgri Portugal Cell4Food MicroHarvest EN 📢 This year the ULisbon Alt Protein Project is collaborating with Jornadas de Engenharia Ambiental to promote alternative proteins!🌱 🕐 This event starts tomorrow at IST and on Friday, the 28th, you can count on our presence both at the publicity stand and in the program! 📣 Join the Roundtable on alternative proteins and their environmental impact and you will have the opportunity to meet and speak with experts in the areas of plant-based proteins, fermentation and cultured meat 🍔 ✅Visit our booth to learn more about this project and the role of alternative proteins in building a more sustainable future ♻️ You will also be able to discover and taste delicious, 100% plant-based products from MUKA.pt ! 🌱🍴 We hope to see you there!

The SBE Job Fair is coming! Are you looking to connect with companies that could be part of your future? This is the perfect opportunity to engage with professionals, to ask questions, and build valuable connections! 🗓️ When? 20th February, 11 am - 5:30 pm
📍 Where? Átrio de Civil Don't miss this chance to get closer to the job market and explore new career opportunities! #XSBE2025 #SemanadaBioengenharia #Bioengineering #Biotechnology #BiologicalEngineering #BiomedicalEngineering #tecnico #ist

📢 The Internacional Conference of the Portuguese Association for Cellular Agriculture is back in 2025! ☀️This year we gather on November 27 and 28 in the south of Portugal. We will meet in Olhão, Algarve (Real Marina Hotel). 📅 More informations soon. Save the date and stay tuned! 🚀 #culturedmeat #cultivatedmeat #fermentation #precisionfermentation #alternativeproteins #cellag #conference #Portugal #Algarve #CellAgriPT

📢 O ULisbon Alt Protein Project juntou-se à Semana da Bioengenharia para promover as proteínas alternativas!🌱 🚀A semana já arrancou! Esta quinta-feira, dia 20 de Fevereiro, podes contar com a nossa presença na Job Fair e nos Coffee Breaks com o apoio dos nossos parceiros MUKA.pt e Vegan Nata Portugal 🙌🏽 ♻️Vem ter connosco para saber mais sobre este projeto e o papel das proteínas alternativas na construção de um futuro mais sustentável. 🌱Queres saber provar e saber mais sobre este queijo e pastéis de nata 100% vegetais? Junta-te a nós no centro de congressos 🕐 EN 📢 The ULisbon Alt Protein Project has teamed up with Bioengineering Week to promote alternative proteins!🌱 🚀The week has already started! This Thursday, February 20th, you can count on our presence at the Job Fair and Coffee Breaks with the support of our partners MUKA.pt and Vegan Nata Portugal 🙌🏽 ♻️Come see us to learn more about this project and the role of alternative proteins in building a more sustainable future. 🌱Want to try and learn more about these 100% vegetable cheese and custard tarts? Join us at the congress center 🕐 #alternativeproteins #event #plantbased #food #vegan #vegancheese #vegannata