The Carnegie Mellon University Alt Protein Project

About

The Carnegie Mellon University Alt Protein Project aims to build an interdisciplinary community of students passionate about food sustainability. We aim to create a supportive network that connects students, researchers, and professionals to advance awareness, knowledge, and mentorship in the alternative proteins field.

In addition to community-building, our chapter is committed to educational outreach and research that drives curiosity and innovation in alternative proteins. Through student-led courses, educational workshops, and guest lectures, we hope to engage both the CMU community and broader public while preparing the next generation of leaders in the alternative proteins field. We also actively support student involvement in research, particularly in tissue engineering for cultivated meat applications. Our members work on relevant projects, such as 3D bioprinting wagyu steak in Dr. Rosalyn Abbott’s lab, which strives to improve the public perception and acceptance of alternative proteins by replicating high-end meat products.