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:

Nutritional Composition and Digestibility Lab

Food Innovation Centre

Sensory Science Centre

International Flavour Research Centre

Alternative protein student group

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

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