The University of Ibadan Alt Protein Project

About

The University of Ibadan Alt Protein Project is a student-led initiative dedicated to driving sustainable food innovation through the development and promotion of alternative proteins. Supported by the Good Food Institute, the project focuses on advancing research and awareness around plant-based, fermentation-derived, and other novel protein sources to address pressing challenges in food security, health, and environmental sustainability.

The University of Ibadan is uniquely positioned to lead in this field, with many of the project’s founders emerging from the Department of Food Technology in the Faculty of Technology—a department with a strong history in food innovation and product development. Several lecturers have conducted research on alternative proteins, and numerous student projects have explored the creation of meat analogues, plant-based protein-dense foods, and novel food products using local raw materials.

With departments like Microbiology, Chemistry, Pharmacy, Economics, Human Nutrition, Agricultural and Environmental Engineering, and more, the UI Alt Protein Project benefits from strong interdisciplinary cooperation—offering a wide range of expertise needed to support innovation, research, and development across the entire alternative protein value chain.

Our goal is to build a dynamic, inclusive community where students and researchers can explore how their skills align with the future of food. Through research, collaboration, and education, we aim to position the University of Ibadan as a leading force in alternative protein development across Africa.