Nottingham Future Proteins Hub

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?


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Working towards a new protein economy by 2050

At Nottingham we have created 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

We will be at the centre of the protein economy transition. 

Our researchers address key bottlenecks for future protein 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 vision is to see a new protein economy by 2050.


Our research

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 by a citizen base that is knowledgeable and engaged.

Our researchers will focus on five major sources of protein:

  • Underutilised plant sources 
  • Single organisms 
  • Cultivated meat 
  • Insect protein
  • Novel aquaculture and aquafeed


Technology platforms 

Building upon established capabilities at the University of Nottingham, our multidisciplinary approach considers how alternative protein production systems can produce foods that are nutritious, affordable and acceptable to the consumer:



Alternative protein student group

Discover how students at the University of Nottingham are shaping sustainable alternative protein futures on campus.

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Student Working Group on Alternative Proteins (SWAP)

The University of Nottingham SWAP community brings together students to learn more about the alternative proteins movement and apply this to their research.

Join the community


Hub experts 

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Jack A Bobo

Director, Food Systems Institute

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Ramiro Alberio

Professor of Developmental Biology

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Kate Millar

Director of Centre for Applied Bioethics

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John Brameld

Professor of Nutritional Biochemistry

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Guillermina Mendiondo

Assistant Professor in Crop Science

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Paul Dyer

Professor of Fungal Biology

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Ian Fisk

Professor of Flavour Science

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Ying Zhang

Assistant Professor, Medicine and Health Sciences

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Molly Muleya

Assistant Professor, Biosciences

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Tim Parr

Professor of Nutritional Biochemistry

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Festo Massawe

Professor of Crop Science

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Asgar Ali

Director of Centre for Postharvest Biotechnology

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John Heap

Associate Professor, Medicine and Health Sciences

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Sally Eldeghaidy

Assistant Professor in Nutritional Neuroimaging

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Joanne Gould

Assistant Professor in Food Science

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Gleb Yakubov

Associate Professor in Food Physics

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Richard Hyde

Professor of Law




Underutilised plant proteins

Explore our expert perspective on benefits of including high-protein plants

Read more
Sector-wide solutions

Discover how insect protein sources can be used for food and feed

Read more
Sustainable protein sources

Diversifying protein sources using fungi alternatives

Read more