At The NMBU Alt Protein Project we aim to build a healthy, sustainable, and just food system by creating a thriving community for education, research, and innovation in alternative proteins: plant-based, fermentation-derived, and cultivated meat. We are a welcoming space for everyone eager to co-create the future of food – for people, animals, and the planet.
The Norwegian University of Life Sciences (NMBU) lies at the heart of food and agriculture in Norway, and is a world-leading university in sustainability, agriculture, food, and life sciences. From this hub, we seek to steward the Norwegian and Nordic ecosystem of alternative proteins. Our aim is to build transdisciplinary capacity and collaboration that bridges academia and industry, and connects research, innovation and markets. Together with GFI and other collaborators, we work to enable an inclusive, win-win transition from industrial animal agriculture towards alternative proteins.
We focus on 3 main objectives:
- Build a fun, fulfilling, and inclusive community at NMBU that organizes events to generate awareness and excitement about alternative proteins. This includes meetups, seminars, product tastings, facility tours, excursions, and more.
- Create and support alternative protein courses, tracks, programs, and other education to facilitate student engagement and build a passionate workforce for the booming industry.
- Catalyze innovation and entrepreneurship through an innovation platform on campus (Food Lab), workshops, student challenges, and collaboration with industry and incubators.