The UCI Alt Protein Project
Mobilizing the next generation of scientists and innovators to build a more sustainable and ethical future
We aim to transform UCI into a hub for education, research, and innovation in alternative proteins. Students are the driving force behind the success of alternative protein, and are building momentum at universities around the world.
Our Objectives
Why should we care?
What are Alternative Proteins?
Build a fun, fulfilling, and inclusive community for students and researchers interested in alternative proteins.
Conventional livestock farming exacerbates climate change through significant greenhouse gas emissions, contributes to deforestation, and poses a threat to biodiversity. The resource-intensive nature of traditional agriculture also causes unjust water scarcity and land degradation. By emphasizing alternative proteins, derived from plant-based or cultivated sources, we address these critical issues, promoting a sustainable and resilient food system that minimizes environmental harm while meeting the nutritional needs of a growing global population.
GFI defines alternative proteins as meat, egg, or dairy products that are plant-based, fermentation-derived, or cultivated. They enable a food system that provides people with the foods they love — just produced without conventional animal agriculture.
Plant-based meat uses plant ingredients, such as pea and soy protein, to mimic and develop novel meat, dairy, and egg products.
Fermentation involves growing microorganisms to produce biomass (often fungi) and ingredients like proteins, flavors, fats, and more!
Organize events and conferences that generate awareness and excitement, propel innovation, and cultivate new ideas around alternative proteins
Stimulate open-access research that enables innovation in plant-based meat, cultivated meat, and fermentation.
Also known as also known as cell-based or lab-grown meat, this method involves growing genuine animal meat directly from animal stem cells.