Alternative Proteins Society: Partnerships Director

Over 67% percent of agricultural crops grown globally are used to feed animals for meat production. The future of food will depend on developing sustainable and scalable alternatives to conventional animal agriculture. 

As Director of Food for the UCL Alternative Proteins Society, I would contribute to a community that is working toward this transition through research, discussion, and outreach. As a chapter aligned with the Good Food Institute’s mission, the society has an important role in introducing students to emerging technologies such as cultivated meat and plant-based innovations.

My academic interests strongly align with this field. As part of a Year 1 undergraduate project, I conducted a literature review on the growth of porcine cell lines in serum-free media, which I presented as a scientific poster under the supervision of Dr. Martina Marteletti and Dr. Petra Hanga. This project gave me insight into the technical challenges of cultivated meat production.

As Director of Food, I would aim to organise engaging events that connect students with the real-world applications of alternative proteins. This includes alternative protein tasting sessions at restaurants, talks from industry experts, and discussions on the technological and ethical dimensions of cultivated meat. In addition, we could start a podcast or a series of talks where we prompt members to research a topic and provide them with a platform to discuss their findings with the community.

I am doing a PhD researching cultivated meat and have a strong interest in alternative proteins. I am familiar with the Good Food Institute, a major supporter of the society, and believe I would be a strong candidate to manage communications with this organisation as well as any other potential future partnerships.