The Science of Alt Protein: Enhancing alternative protein through microbial diversity
Event description
The rising global population and increasing affluence have driven a higher demand for dietary protein, posing a challenge in meeting future nutritional needs. Sustainable protein sources like filamentous fungi present a promising solution. Microbes have long been utilized in food production for their nutritional benefits. However, the limited microbial diversity in alt protein production hampers the ability to replicate the taste, texture, and nutritional value of animal meats, impacting consumer satisfaction. Expanding this diversity could fuel innovation in the industry.
ATCC, a leading supplier of biological materials, offers a vast collection of microbial strains with potential applications in alternative protein research and commercial licensing, supporting the development of alternative proteins. Join us on December 19th to learn how diversifying microbes can fuel alternative protein innovation.
Meet the speaker
Shahin Ali, Ph.D.
SENIOR SCIENTIST, COLLECTIONS
ATCC
Dr. Ali is a Senior Scientist at ATCC, leading the Bacteriology and Mycology Content team. He has over 15 years of experience in the field of fungal biology and microbiology. Before joining ATCC, Dr. Ali worked for the USDA-ARS at Beltsville Agricultural Research Center, Maryland. He obtained his Ph.D. from University College Dublin, Ireland.
Upcoming events
View all events
Reporting on food system resilience: The bigger story behind the headlines
New World screwworm, avian flu, prolonged drought, and rising beef prices may seem like separate stories, but together they reveal bigger questions about the resilience of our food system. Join…
Bridge2Food North America
Join GFI at Bridge2Food North America, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins.
