The Illinois Alt. Protein Project

Come to Lincoln Hall 1002 at 5pm tomorrow!

Come through to the hang out and have some food with us! Scan the QR code for more information :)

Don’t miss our final social of the year at Riggs!! Come grab some food/drinks and hangout with us! Dm us if you need a ride and we’ll send you carpool information. Can’t wait to see you all there :)

A huge thank you to Dr. Underhill for coming to talk to us, we learned a lot about tissue engineering and his work in the alt protein space!

Sign up to hear one of our very own bioengineering professors come to talk to us about his research with cultivated meat and tissue engineering in this space!

Get excited for our first career panel! We are honored to have some incredible people join us from the industry to tell us about their experiences and answer all of your burning questions about the alt protein field. Scan the qr code to sign up!

A huge thank you to Greg Meyers for coming to talk to us this week!

The future of food is here! Greg Meyers is joining us this Wednesday to talk about Griffith Foods and what they do, come learn about their amazing ventures with us!

GM this Wednesday! Come join us as we prepare for our Nourish Ventures talk through a discussion of an article on their work. We want to hear your thoughts!

A huge thank you to Sheila Voss for coming and talking to us about alt proteins and biodiversity!

Don't forget we have our sustainability talk today with Sheila Voss at 5pm!

Come to our sustainability talk with Shelia Voss this Wednesday to learn how alternative proteins play an integral role in preserving biodiversity!

Sheila Voss serves as the vice president of communications for The Good Food Institute, a nonprofit think tank working to make the global food system better for the planet, people, and animals. In partnership with scientists, businesses, and policymakers, GFI’s teams focus on making plant-based and cultivated meat delicious, affordable, and accessible. Prior to joining GFI, Sheila served as the vice president of education for Missouri Botanical Garden from 2009-2019, and from 1996-2019, led the conservation and community engagement work of the SeaWorld, Busch Gardens, and Discovery Cove parks across the U.S. Sheila
holds a B.A. in English from Pennsylvania State University and an M.S. in Environmental Sciences from Southern Illinois University Edwardsville.

General meeting tomorrow! We'll be going over upcoming elections and the election process, if you're interested in running for a board position come to this meeting for more info!

Roses are red, violets are blue, Alt Protein Project wants to grab boba with you! Join us at Teamoji for some boba and a chill time this Wednesday!! Can't wait to see you all there :)

We have a GM tomorrow!! We’ll be giving you all updates on events/upcoming elections and playing a fun game together!!

Welcome to a new semester, we hope you had a good break and good first week back! We’re starting off this semester with our first GM this Wednesday! We can’t wait to see all of you in person!

We have our final social for the semester this Wednesday!!! Come grab a bite and hang out with us as we unwind as the semester comes to a close!

A huge thank you to John Pattison for coming to talk to us about Cultured Decadence and the importance of cell-cultured seafood! And thank you to all of our curious members who attended the talk!

Our last talk of the Alt Protein 101 series is coming up this Wednesday! Come hear John Pattison talk about Cultured Decadence and his work with cell-cultured seafood! Scan the QR code to sign up!!

A huge thanks to Dr. Miller for coming to talk to us! We learned a lot about the fermentation process and had some amazing questions answered! Thank you to everyone that came out to our first in-person speaker as well!

Our next speaker for the Alt Protein 101 Series is Dr. Michael Miller from UIUC FSHN!! Dr. Miller's work focuses on developing strategies to improve the safety of fermented dairy products, especially Hispanic-style cheeses, evaluating the microbial metabolism of dietary components in the gut to maximize health benefits for humans, and developing contamination solutions for industrial fermentations.

Scan the QR code to sign up!! Food will be provided for in-person attendees!

Come join us for our Research Workshop this Friday!!! Learn the ins and outs of getting into research!

A huge thank you to Anne Palermo and Brittany Chibe for coming to talk to us this past Wednesday about Aqua Cultured Foods and their journey; we learned a lot!! And thank you to everyone that came out to hear them speak!!

Our next speaker of the Alt Protein 101 series is coming up next week! Aqua Cultured foods is a company founded by two amazing women; Anne Palermo and Brittany Chibe! Their focus is on creating a seafood alternative from microbial fermentation. Scan the qr code to sign up and hear them talk about their journey and incredible work!

Thank you to Dr. Giuseppe Scionti for coming to talk to us last Friday! We were super excited to learn about his inspiring work! And a huge thank you to everyone that came to the talk!

Dr. Giuseppe Scionti is our next speaker in the Alt Protein 101 series! He is the Founder and CEO of Novameat and has been featured as the inventor of the world's first 3D printed plant-based meat. Sign up using the QR code!