Future Protein Hub

Our Hub Expert Professor Ramiro Alberio will be on a panel at the upcoming #Imperial Bezos Fund kick-off meeting later this month, joining many stakeholders across the UK to discuss #CultivatedMeat and creating sustainable and nutritious future foods.

We contributed to The Good Food Institute Europe report on R&I for #AlternativeProteins, diving deep into the alternative proteins research landscape in Europe! 🌱💡 What started as a focused discussion on FP10 quickly evolved into a broader exploration of pivotal issues that could redefine our food systems. Well done to The Good Food Institute Europe team for working on this! The results? They've compiled some groundbreaking recommendations that can shape the future of this thriving industry and you won't want to miss! 📝✨ A key takeaway: European governments must invest in research and innovation if we want to lead the charge in food biotechnology. Check out the full report here 👉🏾 https://ow.ly/wRMp50UEp1x #AlternativeProteins #FoodInnovation #BiotechnologyRevolution #SustainableFuture 🌍💚

Happy New Year to our community of people committed to changing our food systems for the better! Please join Prof. Ramiro Alberio of PluriCells, and Cai Linton , CEO & Co-founder of Multus in this very interesting webinar on Cultivated Meat on March 4th, 2025. With cellular agriculture being a hot topic across the world, and even approved for sale in some markets, the Institute of Food Science and Technology (IFST) Food Processing Special Interest Group (FPSIG) has put together this webinar to give food science and technology professionals an overview of what the manufacture of cellular agriculture involves and innovations in the field. The Webinar will be chaired by Kavya Krishnamurthy , Vice chair of the IFST FPSIG, and Food Innovation Technologist at the The Food Innovation Centre at The University of Nottingham For more information, and to register, please go to https://lnkd.in/eUVR9k-y If you have any questions you'd like to ask our speakers, drop them in the comments or email us on pluricells@nottingham.ac.uk and we'll try to answer them in the webinar!

Pluripotent stem cells or myoblasts – Do PSCs have a higher risk profile? Latest PluriCells blog provides insights into pluripotent stem cells and myoblasts, providing research data to answer critical questions on the topic. Read the blog ➡️ https://lnkd.in/eGtjWV3t https://lnkd.in/eGtjWV3t

We are pleased to announce a partnership with the UCLA Rothman Family Institute for Food Studies to foster innovation in sustainable food systems, healthier communities, and global food security.🌎   This partnership will create opportunities for expanded research and cross-institutional collaboration.   Professor Zoe Wilson, Pro-Vice-Chancellor for the Faculty of Science, University of Nottingham, signed the agreement stating: "This partnership underscores the shared vision of both universities to address some of the most pressing challenges in food policy and health on a global scale. We are confident that the joint leadership between Jack A Bobo and Paul Wilson will continue to drive positive change for the future of food systems.” 💬 🥗 Learn more about the partnership -https://lnkd.in/e7zQNdtX

Exciting news to end the week! We have a new Director 👉🏾 https://lnkd.in/eSRnAHg7 As of today, Peter Noy will succeed Jack A Bobo, who is stepping down after successfully leading the launch of our Food Systems Institute over the past 18 months. Dr Peter Noy has been appointed as our new Director, having worked within the Institute and previously in the Future Food Beacon. Dr Noy brings a wealth of experience to FSI and the dynamic Nottingham #FoodSystems community. Join us to give Pete a warm welcome to his new role. We look forward to supporting him in driving food system solutions together as a community! Read the announcement - 🔗https://lnkd.in/eSRnAHg7

Join our Hub Expert, Dr Sally Eldeghaidy on Thursday 12 December to explore the brain's perception of food using MRI and how these insights can help us address the nutritional challenges of our food. The #SciencePublic lecture is open to all, in person. Save your spot ➡️ https://lnkd.in/edEZXNpc University of Nottingham Institute for Policy and Engagement

We are thrilled to introduce and share the work of our Hub Expert, Dr Sally Eldeghaidy. Our Hub Experts manage multifaceted food and protein innovation projects at the University, finding better solutions to feed our planet and meet global protein requirements. Eldehaidy is an Associate Professor in Nutritional Neuroimaging and is part of our Nutritional Composition and Digestibility Lab experts. Dr Eldehaidy's work focuses on our brain's perception of food, the physiological mechanisms underlying eating behaviour, and the interactions between nutrition, gut, and brain in healthy and clinical populations. She then uses this data to assess the nutritional characteristics of food and how they are digested. Learn more about Eldehaidy's work and research on protein qualities in food: https://lnkd.in/eRmB2VEi

Dr Pattanapong Tiwasing, Associate at Food Systems Institute at the University of Nottingham has been featured in a new Technology Networks article on edible insects. Tiwasing's recently published research explored the UK insect sector's challenges amid the rise of edible insect businesses, providing strategic recommendations for building a sustainable insect industry in the UK, with valuable insights for global partners. https://bit.ly/3WKRLf3 While edible insects promise significant nutritional and environmental benefits, consumers might be reluctant to embrace them. However, pets might be open to edible insect food. Leo Bear-McGuinness asks the big question, when will pets start eating insects? 🐜 Find out why edible insects are a good animal feed - https://lnkd.in/e9fy3gu6

New strain of fungi could be the answer to our cheese problems 🧀 Our Hub Expert Professor Paul Dyer is working with a team of experts at Nottingham through Myconeos Limited to save french cheese, Camembert from going extinct. In a new The Telegraph article, the team dive into the innovation and technology that could make this happen. The article also dives into the history of cheese production, and how some of of those practices have been incoporated in the current methods. We highly recommend you to read it! 🔗 https://lnkd.in/eUmsvS7Q Amelie Savers Marco A. Loguercio Cruzat Jacek Obuchowicz