16-18 may 2023
  • 18/05/2023
  • 15:30 - 16:30
  • Auditorium 1
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The growing demand for protein, driven by a growing global population and changing consumer preferences, is creating a protein gap that needs to be filled. To meet this demand, companies and researchers are exploring new sources of protein that are sustainable, affordable, and accessible like plant-based proteins, algae and microorganisms, insects, cell-based meat, and fermented foods.