The CNPAT-UFC Alt Protein Project

About

The CNPAT-UFC Alt Protein Project is made up of an interdisciplinary team at Embrapa and Universidade Federal Ceará (UFC) focused on promoting education, research, and innovation in alternative proteins. Our goal is to connect students with industry by organizing workshops, courses, and events that engage and train sustainability-focused researchers and professionals. Our experienced team aims to strengthen ties between academia and industry by bringing attention to research applications in alternative proteins.

UFC provides ideal facilities for the Alt Protein Project, including laboratories and programs in relevant fields like Gastronomy and Food Engineering. UFC’s research infrastructure, such as the Embrapa Tropical Agroindustry Pilot Plant, enables food product development and testing. UFC has also established itself as a hub for alternative protein research and innovation. Professors at the university are leading groundbreaking work on utilizing cashew kernels and cashew stalk fibers as raw materials for plant-based ingredients and products, securing funding from organizations like CNPq, GFI, Funcap, and Embrapa. Faculty members have also organized academic events that promote discussions on food innovation, such as the International Congress of Gastronomy and Food Science and the Brazilian Congress of Innovation and Technology in Gastronomy and Food Science.

Our group’s mission is to advance education and research in this field, foster collaboration between students and industry, and build bridges between academia and new opportunities in the alternative protein sector – contributing to a more sustainable and innovative food system.