The Johns Hopkins Alt Protein Project
Johns Hopkins University
3400 N. Charles Street
Baltimore,
Maryland
21218
United States
Founded 2021 / Status: Active
About
The JHU Alt Protein Project is a group that aims to advance alternative protein technology via education, research, and business. So far, we’ve hosted journal clubs, alumni meet n’ greets, virtual Q&A panels with leaders in the field, and alt fat panels. In addition, we have actively engaged our members in manuscript writing and pro-bono consulting initiatives. In regards to education, we launched an intersession course called “Food of the Future”, JHU’s first academic course devoted to alternative protein education, in January 2021 and continued to run it through the 2022 school year. We are eager to continue creating educational opportunities for students interested in alternative proteins as a career pathway, as well as continue growing awareness of this field to the greater JHU community.
Spotlight on research: Explore their poster presentation from the 2023 Good Food Conference
GFI retreat, June 2022
Student involvement fair, Spring 2022
Science education collaboration with BUGSS: Meat Mimicry Leghemoglobin Extraction
Tastee Tape is a clear, edible tape that keeps wraps closed when eating. The four-person design team involves JHU Alt Protein Project’s fabulous Tyler Guarino.
https://hub.jhu.edu/2022/04/29/students-wrap-up-design-day-projects/
