Sustainable proteins
Throughout history, protein has always aroused the interest of consumers. However, the balance between their consumption and human well-being has been a subject of heated debate over the centuries. At the same time, environmental scientists are now pointing to the need for a change in diet in the westernised world, advocating higher proportions of plant proteins.
Our Speakers:
Tamsin Baxter is a researcher and a writer at TABLE
Anne-Maria Pajari is an Associate Professor in Molecular Nutrition at the Department of Food and Nutrition, University of Helsinki, Finland
Ivan Stefanic is a business development and technology transfer specialist at European Innovation Council
Support material:
Primed for power: a short cultural history of protein | DOI: 10.56661/ba271ef5
Where does protein get its power? | Link
Bioactivities of alternative protein sources and their potential health benefits | DOI: 10.1039/c7fo00302a
Replacing animal-based proteins with plant-based proteins changes the composition of a whole Nordic diet - a randomised clinical trial in healthy Finnish adults | DOI: 10.3390/nu12040943
EIC Accelerator programme reveals 'food system resilience' as EU priority, but report warns lack of capital is hindering highpotencial start-ups | Link
Our Speakers:
Carla Santos is Researcher at CBQF Principal Investigator of the LeguCon Project.
Karl Wolf is an Anthropologist at ANPIA Associazione Nazionale Professionale Italiana di Antropologia
Fidel Toldra is a researcher, professor and head of the Laboratory of Biochemistry, Innovation and Technology of Meat and Meat Products at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC).
