The Davis Alt Protein Project is a multidisciplinary team of graduate and undergraduate students aiming to advance the field of alternative proteins: plant-based, fermentation-derived, and cell-cultured foods.
As a leading research university in food and agricultural science, UC Davis offers an extraordinary platform to propel student engagement in the field of alternative proteins. Our group collaborates with various departments, organizations, and clubs at UC Davis to expand our networks, build community, and further develop an academic ecosystem built around this field. For example, the UC Davis Cultivated Meat Consortium (CMC) makes Davis one of the world leaders in academic research on cultivated meat. Our club provides opportunities to engage with the CMC and a number of the club’s members are active graduate or undergraduate researchers in the CMC. Alongside an internationally recognized Food Science and Technology Department, UC Davis is a natural hub fitted with academic expertise for advancing innovation in cellular agriculture and plant-based alternatives.
Additionally, Davis is uniquely situated between the booming ag-tech, biotech, and food-tech startups of the Bay Area and the bountiful growing region of the Central Valley. This enables ample access to innovative new companies for us to network and host events with. Our club is especially interested in alt protein course development, tasting events, industry tours and networking events. If you want to learn more check out our website and reach out if you would like to collaborate!