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Nottingham International Centre for Alternative Proteins 

Today our protein production systems fulfil much of our global population needs but are unsustainable, inequitable, and come at a terrible environmental cost. How can we cater to a rising global population and meet soaring demand for protein through sustainable and ethical means?

Many potatoes viewed from above

Working towards a new protein economy by 2050

The Nottingham International Centre for Alternative Proteins (N-CAP) is a hub for future protein research, bringing together world-leading research organizations, industrial partners and thought leaders to tackle the technical and social challenges of alternative protein food innovation.

We will leverage on our academic strength in alternative protein research and University wide facilities to envision and advance social and policy innovation through collaboration with geographically and economically diverse stakeholders to deliver a more sustainable, nutritious, and ethical food system for all.

 

Our vision

The Centre is led by the University of Nottingham (UoN), an international research-intensive university with over 100 years’ experience in tackling global food challenges.

Our vision is that by 2050 there is a new protein economy, and we will be at the centre of this transition. We exist to address key bottlenecks for future food innovation using a holistic approach to develop end-to-end solutions, from raw material sourcing and development to acceptable and accessible food for society.

 

Our research

The Nottingham International Centre for Alternative Protein works with a wide range of experts in various capacities, starting in Nottingham, and going beyond the UK, and Europe. Our researchers will focus on three major sources of protein: underutilized plant sources, single cell organisms and mammalian pluripotent stem cells. 

Our researchers will apply, co-design and integrate Technological and Social innovation research, so all new food sources, production processes and manufacturing technologies are socially informed with a consumer base that is knowledgeable and engaged.

We will work across these three work streams: 

Pluricells colour lab
Technological Innovation

Exploring technologies on novel plant and single cell derived proteins, and cultured meat technologies

More coming soon
Close-up of person holding thin wafer and putting it in their mouth
Food Innovation

Addressing dietary and other consumer related challenges through a food innovation platform

More coming soon
 

 

Child at school holding tray at school dinner, smiling
Social Innovation

Characterising protein futures and analysing cultural factors on alternative protein transitions

More coming soon
 

 

Centre experts

Head and shoulders portrait of Jack smiling

Jack A Bobo

Director of Food Systems Institute

Head and shoulders portrait of Festo

Festo Massawe

Professor of Crop Science

Head and shoulders portrait of Paul smiling

Paul S Dyer

Professor of Fungal Biology

 
Head and shoulders portrait of Kate

Kate Millar

Director of Centre for Applied Bioethics

Ramiro standing in a field with a blurred greenery scene

Ramiro Alberio

Professor of Developmental Biology

Gleb portrait taken in a field

Gleb Yakubov

Associate Professor in Food Physics