Alternative proteins
Alternative proteins are factory- grounded and food-technology choices to animal protein. They include food products made from factories (for sample, grains, legumes and nuts), fungus (mushrooms), algae, and insects and indeed cultivated (lab- grown) meat. The coming Food Hallmark Research Initiative is an interdisciplinary exploration crew that brings together food scientists and social scientists to explore the development of these new products.
Related Conference of Alternative proteins
October 22-23, 2025
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Alternative proteins Conference Speakers
Recommended Sessions
- Alternative proteins
- COVID-19: Food Security and Challenges:
- Digital Food Management
- Food Additives and Labelling
- Food Adulteration
- Food Allergens
- Food Flavours
- Food Manufacturing and Supply Chain
- Food Safety
- Food Science & Technology
- Management of Food Waste
- Novel processing and packaging technologies
- Nutrigenomics and Metabolomics
- Personalized Nutrition:
- Sustainable Food Production
- Therapeutic diet habit
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