The Science of Alt Protein, Electroproteins : How single-cell proteins are made from electricity
Dr. Lutz Grossmann
University of Massachusetts Amherst
Webinar description
Food proteins have conventionally been sourced through traditional agricultural methods. While cellular agriculture presents the benefit of requiring minimal land, certain processes within it still depend on glucose derived from starch-containing crops. Gas fermentation, however, offers a promising alternative, eliminating the need for any agricultural inputs.
Notably, hydrogen fermentation stands out as a distinctive technology that converts electricity into hydrogen, ultimately transforming it into a rich, edible protein biomass. In this presentation, Dr. Lutz Grossmann of the University of Massachusetts Amherst will share insights into the current state of hydrogen fermentation and showcase the progress he and his team have made in developing the necessary bioreactor setup.
Meet the speaker
Dr. Lutz Grossmann
ASSISTANT PROFESSOR, DEPARTMENT OF FOOD SCIENCE
UNIVERSITY OF MASSACHUSETTS AMHERST
Lutz Grossmann has been an Assistant Professor in the Food Science Department at UMass Amherst since 2021. He graduated with a Ph.D. in food science from the University of Hohenheim in Germany. His research focuses on facilitating a sustainable food system transition by designing holistic approaches to increase the consumption of plant- and microbial protein-rich foods. He is especially interested in combining up and downstream processing technology with molecular, physicochemical, and engineering concepts to create food textures that are nutritious, sustainable, and tasty. His research was awarded the Nestlé Young Scientist Award (2019), the FOSS Young Talent Award (2023), and the IUFoST Young Researcher Award (2024). He has published 51 peer-reviewed papers, two books, and has an h-index of 19. His laboratory receives funding from the United States Department of Agriculture, The Foundation for Food and Agriculture, and The Good Food Institute.
Upcoming events
View all events
Unlocking Canada’s Food Innovation Potential through Regulatory Modernization
Event description Canada’s food and health-product regulatory systems are at a turning point. On February 4, GFI’s Mackenzie B. will join government, academic, and industry experts for a workshop hosted…
The Business of Alt Protein: Plant-Based Meat Consumer Health Perceptions
Join GFI’s Associate Director of Market Research, Jody Kirchner, as she unpacks GFI’s latest research into consumers’ health beliefs, priorities, and behaviors, and what this means for the future of…
Enhancing the Flavor of Plant-based & Fermentation-derived Proteins
Join GFI and FFAR to learn about this new funding opportunity!
Future of Protein Production – Chicago
GFI is heading to Chicago! Join Bruce Friedrich, Patrick McAuley, and leading voices across science, policy, and industry for a solutions-focused summit on the future of food.
Future Food-Tech San Francisco – Breaking Barriers to Scale: Cost, Efficiency, and De-Risking Bioprocessing
From modular systems to shared infrastructure, the future of bioprocessing is getting real. Join GFI’s Amanda Hildebrand at Future Food-Tech San Francisco as she moderates a dynamic breakout session on…
