New (Delicious!) Sources of Sustainable Protein

Friday, September 13, 2024
2:00pm to 3:00pm

graphic containing icons representing cultivated, fermented, and plant-based alternative protein sources

When

Friday, September 13, 2024
2:00pm to 3:00pm
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Where

Fishbowl Forum, Hill Library

About This Event

Protein can come from many sources: plants, poultry, seafood, cattle, insects, algae, and fungi. This interactive presentation and discussion features two scientists working on the cutting edge of sustainable protein production. What new types of proteins are on the market? What's on the horizon? What do we mean when we talk about their sustainability?  Most importantly, how do they taste? During the presentation and discussion, we will take questions from the audience. Our Food Science Club will be serving up a variety of proteins outside of the venue, so come for the presentation and stay for the food.

This presentation is part of the Wolfing Down Food Science Live!!! series. The presentation is open to NC State students, faculty, and staff, as well as to the general public. 

Featured Speakers

Contact Information

Karen Ciccone
kacollin@ncsu.edu

Admission

Free and open to the public.

Accessibility

If assistive technology, live captioning, or other accommodations would improve your experience at this event, please contact us. We encourage you to contact us early about this to allow sufficient time to meet your access needs.