APPatEIT Spotlight

Explore the advancement of alternative proteins in Europe

Interviews with the researchers

FEAT Research Group
University of Turin

Karolina Östbring
Lund University

Luca Lo Sapio
University of Turin

Anupam Abraham

IoT Interviews

What's cooking in the APPatEIT network?

Click to discover it!

Aarhus University
Denmark

Lund University
Sweden

University of Turin
Italy

University of Hohenheim

Germany

University of Reading
United Kingdom

University of Warsaw

Poland

From our parent organizations

EIT Food

The EIT Food Protein Diversification Think Tank

Starting in 2022, the Think Tank has convened selected stakeholders and partners, fostering broad and inclusive participation to overcome barriers to innovation in the field of protein diversification.

Discover the Think Tank!

The Good Food Institute

Alternative Protein Researcher Directory

Explore the global landscape of researchers working to advance the science of plant-based meat, cultivated meat, and fermentation.

Find out more!

Study and research opportunities in alternative proteins
across the APPatEIT network!

EIT Food Master in Food Systems

Protein Diversification focus area

The Master in Food Systems (MFS) program is an integrated graduate degree program organized by academic institutions and industrial partners from across EIT Food’s pan-European partner network. Its goal is to prepare students to drive a future transformation of the food system and increase the competitiveness of your future employing companies.

The focus area on Protein Diversification includes study periods at the Universities of Hohenheim, Turin, and Aarhus.

The MFS Brochure

Department of Plant-based Foods

University of Hohenheim

The Department of Plant-based Foods addresses a central, socially and politically highly topical challenge facing humanity: securing global nutrition. The extraction and functionalization of ingredients from plant foods is the core topic of the Department of Plant-based Foods at the University of Hohenheim.

Find out more!

Department of Food Science Differentiated & Biofunctional Foods

Aarhus University

The science team's activities of the Department focus on how to improve product quality and nutritional value, add new positive features to well-known food products, or innovate-develop new types of food products such as cultivated meat

Discover their ongoing activities!

Fostering European Cellular Agriculture for Sustainable Transition Solutions

An EU Horizon program

The FEASTS program, launched in January 2024, will be conducted by a consortium of 36 independent institutions, including Aarhus University, EIT Food North-East, and Lund University.

Over the next 3 years, participants will delve into the technologies involved in the sustainable production of cultured meat and seafood.

Stay updated with the project!

Future EATing Research Group

University of Turin

The FEAT research group aims to develop lines of research and structure public engagement, training, and cultural dissemination events on Food Transition issues, considering their various aspects. In this regard, the group was born from the beginning with a marked interdisciplinary vocation, bringing together the expertise of scholars engaged in heterogeneous fields of knowledge. The group is particularly focused on sustainability and Novel Food.

Find out more about FEAT!