World Minds: Tackling the Protein Gap
Prof. Alexander Mathys, Sustainable Food Processing, presented at the Annual Symposium of World Minds in Zurich, focusing on his research on novel proteins from microalgae and insects.
Every year, an exclusive community of leaders in science, the arts and business meet in Zurich to exchange ideas. This year, on 07 December, WFSC member Prof. Alexander Mathys, lead of the Sustainable Food Processing group at ETH Zurich, presented at the event. His talk entitled “Tackling the Protein Gap” focused on his group’s work on the cultivation, processing, and life-cycle assessment of novel proteins from microalgae and insects.
Doctoral students Iris Haberkorn and Lukas Böcker were able to join the proceedings, running a microalgae photo-bioreactor during the event. Industry partner Essento provided edible insect appetizers for the participants.
Learn more about the research of the Sustainable Food Processing group
The WFSC supports a Flagship project focused on the topic of novel uses of alternative proteins for feed and food. The initiative is a collaboration of nine WFSC member groups, led by Prof. Alexander Mathys. Six projects will be underway this year, and efforts continue to secure funding to build the initiative.