The Wageningen Alt. Protein Project strives to build a healthy, sustainable, and just food system by creating a vibrant, robust, and inclusive community for alternative protein research and innovation at Wageningen University and Research.
Navigating the Italian cultivated meat ban with Nike Schiavo, president of Cellular Agriculture Italy
𝗪𝗵𝗮𝘁 𝗵𝗮𝗽𝗽𝗲𝗻𝘀 𝘄𝗵𝗲𝗻 𝗮 𝗴𝗹𝗼𝗯𝗮𝗹 𝗹𝗲𝗮𝗱𝗲𝗿 𝗶𝗻 𝗳𝗼𝗼𝗱 𝘁𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻 𝗱𝗲𝗰𝗶𝗱𝗲𝘀 𝘁𝗼 𝗯𝗮𝗻 𝘁𝗵𝗲 "𝗳𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗺𝗲𝗮𝘁"? In this episode of the Wageningen Alternative Protein Podcast (WAPP), we sit down with WUR Alumna 𝗡𝗶𝗸𝗲 𝗦𝗰𝗵𝗶𝗮𝘃𝗼, Research Coordinator at Bruno Cell and President of Cellular Agriculture Italy. We dive deep into the reality of the Italian political landscape, and how Nike is fighting "brain drain" by staying to build a homegrown ecosystem. Find out more about Cellular Agriculture Italy here: https://...
18 May 2026
From culture to curd: exploring recombinant protein for dairy
This episode dives into one of the most exciting frontiers in alternative proteins: 𝗺𝗶𝗰𝗿𝗼𝗯𝗶𝗮𝗹𝗹𝘆 𝗽𝗿𝗼𝗱𝘂𝗰𝗲𝗱 𝗱𝗮𝗶𝗿𝘆. We interviewed 𝗦𝘁𝗲𝗳𝗮𝗻 𝘁𝗲𝗻 𝗩𝗼𝗼𝗿𝗱𝗲, PhD candidate at WUR’s Food Quality & Design and Food Process Engineering groups. Stefan’s research focuses on 𝗿𝗲𝗰𝗼𝗺𝗯𝗶𝗻𝗮𝗻𝘁 β‑𝗹𝗮𝗰𝘁𝗼𝗴𝗹𝗼𝗯𝘂𝗹𝗶𝗻 — a key dairy protein produced by microbes — and how it behaves during heating and gelation to create soft dairy‑like structures such as ricotta, yogurt, and mascarpone. His work sits right at the intersectio...
1 Apr 2026
Mathilde Do Chi: Mastering Regulations in Alternative Proteins
Join Melania and Nadin this episode as they discuss with Mathilde Do Chi, a food regulation expert, about how to make regulations work for you, and navigating the complex landscape across all sectors of alternative proteins from plant based to cultivated meat and precision fermentation.
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