Facts
Tuesday, 4 November 2025
8:30 - 16:00
Morning location:
Danmarks Tekniske Universitet
Anker Engelunds Vej 1,
Demant Salen
2800 Kgs. Lyngby
Afternoon location:
DTU National Food Institute
Henrik Dams Allé
Bygning 202
2800 Kgs Lyngby
AltProteinX – The Future of Food – Join Us on 4 November
Whether you're a young researcher looking to share your latest findings, an academic exploring new frontiers, or an industry innovator searching for fresh perspectives, this is your space to connect, exchange, and grow.
About the event
Alternative Protein Scientific Conference & Showcase – a one-day gathering designed to bring together the boldest ideas in the field of alternative proteins. Whether you're a young researcher looking to share your latest findings, an academic exploring new frontiers, or an industry innovator searching for fresh perspectives, this is your space to connect, exchange, and grow.
The Conference & Showcase will be held at two venues on the DTU Lyngby Campus. The day begins at 8:30 AM in Demant Hall at DTU – Danmarks Tekniske Universitet, Anker Engelunds Vej 1, and continues in the afternoon with a showcase session at the DTU National Food Institute. The programme features keynote talks from renowned voices in the field, a high-energy panel debate, and breakout seminars spotlighting emerging research from PhDs and postdocs. Throughout the day, a vibrant poster session will create opportunities for participants at all levels to showcase their work and encourage new conversations.
Organized by the DTU National Food Institute and the DTU AltProteinX Project, powered by the Good Food Institute, AltProteinX is more than a conference – it’s a collaborative space to imagine, challenge, and shape the future of sustainable food together.
What are alternative proteins?
Alternative proteins are a growing category of food products developed to replace conventional animal-based foods through more sustainable, ethical, and innovative approaches. They include plant-based products, fermentation-enabled ingredients, and cultivated animal cells. As demand for protein continues to grow, alternative proteins offer a promising path toward a more resilient and climate-friendly food system – and a central focus for the discussions at AltProteinX 2025.
Organisers
AltProteinX 2025 is co-hosted by three organisations working at the intersection of science, sustainability, and innovation to shape the future of food.
The DTU National Food Institute conducts research into and disseminates - through advice, innovation and teaching - sustainable and value-creating solutions in the area of food and health for the benefit of society. The institute prevents disease and promotes health, develops new and better food products and creates sustainable technological solutions. Its work spans areas such as food safety, nutrition, and novel food technologies with global impact. The institute actively contributes to several UN Sustainable Development Goals, including Zero Hunger, Responsible Consumption and Production, Climate Action, and Industry, Innovation and Infrastructure. Read more: food.dtu.dk
The DTU Alt Protein Project is a student-led initiative focused on accelerating the shift to alternative proteins through research, education, and community-building. It serves as a hub for young scientists and students passionate about building a more sustainable food system and creating connections between academia and industry. As part of its mission, the group organizes regular on-campus events, company visits for members, and takes part in conferences and food-tech gatherings across Denmark and beyond – helping students stay informed, inspired, and actively engaged in the future of food. Read more: The DTU Alt Protein Project
The Good Food Institute Europe (GFI) is a European division of an international nonprofit think tank that supports the development of alternative proteins field. GFI works globally to advance open-access science, shape supportive policy, and empower innovators to bring alternative protein solutions to market. It also coordinates the worldwide network of AltProteinX Projects – a growing community of student-led groups at leading universities, with over 60 active chapters. Read more: The Good Food Institute
Keynote Speakers
To kick off AltProteinX 2025, three keynote speakers will bring unique perspectives from research, industry, and innovation in the alternative protein space. Together, they will offer a broad overview of where the field stands – and where it’s headed – covering topics from scientific advancements to sustainability and consumer acceptance. Each talk will include time for Q&A, and the speakers will later come together for a panel discussion focused on how we can accelerate the impact and adoption of alternative proteins in the global food system.
Leonie Johanna Jahn
The Novo Nordisk Foundation Center for Biosustainability, Denmark
Leonie Johanna Jahn is an emerging interdisciplinary researcher working towards more sustainable food products and production processes with the help of microorganisms. Her work, published in leading scientific journals, has gained recognition by the scientific community and was recently awarded with the Nils Foss Talent Prize. Besides her academic contributions, she has also co-founded the successful alternative protein startup MATR Foods. In her opening lecture at the AltProteinX Conference she will present different ways how microorganisms can contribute to more sustainable food systems and highlight the need for interdisciplinary and intersectoral research to holistically address the challenges in the food system.
Ramkumar Nair
Founder & CEO SMAQO, Sweden
Ramkumar Nair is an entrepreneur and innovator in the European alternative proteins industry. After founding and leading Mycorena, one of Europe’s largest food technology companies producing mycoprotein food ingredients, he launched his new project - SMAQO, an avant-garde company focused on developing next-generation hybrid products. His influence in the alternative protein field is even further evidenced by numerous patents and scientific publications. In his speech at the AltProteinX Conference, he will share his real-life experience and discuss how to find the connections between breakthrough innovations and consumer accessibility, how to overcome the main challenges alternative protein companies are facing right now, and what are the ways to convince consumers to alternative protein products. With this, we will better understand the role industry plays in the world of alternative proteins
Hanna Tuomisto
University of Helsinki & Natural Resources Institute Finland (Luke)
Hanna Tuomisto is a pioneer and one of the key researchers studying the environmental impact of alternative proteins. Her first study on the environmental footprint of cultivated meat production was published back in 2011, 2 years before the public reveal of the first cultivated meat product. Since then, she has co-authored countless studies on the sustainability of plant based, fermentation-enabled, and cellular agriculture foods. This made her the 2nd most productive researcher within the alternative proteins field in Nordics, and one of the most frequently cited ones in Europe. For her lecture at the AltProteinX Conference, she will explain how the footprint of alternative proteins compares to animal source products, show how to integrate the nutritional value into such assessments, and discuss how meaningful it is to assess the system-level impact of alternative protein production.
Seminars
The breakout seminars at AltProteinX 2025 are designed to highlight the latest research, innovations, and ideas shaping the future of alternative proteins. It is space for researchers to present their work – from emerging technologies and case studies to thought-provoking discussions on the challenges ahead. Expect a wide range of themes, including novel protein sources and production methods, sensory innovation, uptake, and even hands-on guidance for students interested in turning their ideas into real-world projects.
Seminars Descriptions:
Ana Carina Mendes
Ana Carina Mendes is an Associate Professor at the DTU National Food Institute, specializing in the design of nano- and microstructures from biopolymeric and bioactive ingredients to develop innovative, sustainable food solutions. At the conference, she will share her expertise in creating novel protein-based structures, including those from side streams, for alternative food systems.
Anupam Abraham
Anupam Abraham is a PhD student at Aarhus University’s Department of Food Science. His work focuses on improving the flavour and nutrition of cultivated meat by optimizing fat incorporation in porcine satellite cells. He also explores antimicrobial peptides to ensure the safety of cultivated meat. During the AltProteinX Conference, he will discuss how lipid accumulation affects cultivated meat products.
Blandine Genet
Blandine Genet is a PhD student at National Food Institute, where she focuses on hybrid cheeses that combine dairy with plant-based ingredients. The selection of the proper ingredients, the suitable fermentation parameters and the flavour development are some of the key points of her academic activity. At the AltProteinX Conference, she will present her latest findings on how hybridization can accelerate the transition toward more sustainable dairy without compromising taste or nutrition.
Hang Xiao
Hang Xiao is a postdoc at the DTU National Food Institute, within the Research Group for Microbial Biotechnology and Biorefining. His research focuses on isolating, characterizing, and selecting lactic acid bacteria as starter cultures for food fermentations. Recent works include the development of modified media to support bacteria derived from spontaneous fermented foods and the strategic use of novel environmental microbes to enhance plant-based fermentative processes. At the AltProteinX Conference, he will present his latest findings on how lactic acid bacteria help plant-based food innovation.
Jette Feveile Young
Jette Young is a professor and the leader of the Differentiated and Biofunctional Foods Group, as well as the CellFood Hub at Aarhus University. She has over twenty years of experience in meat science and cell culture techniques. Her research covers many aspects of cultivated meat production, including the development of alternatives to animal-derived growth media and the study of lipid formation and flavour after harvest. At the AltProteinX Conference, she will discuss these areas of research and reflect on how they shape the quality of cultivated meat products.
Loes Van Dam
Loes Van Dam is a postdoc at DTU Biosustain, working on sustainable fungal fermentation. She recently co-created a dish featuring Pleurotus ostreatus mycelium – a safe and nutritious protein source she validated – which was featured at Copenhagen’s two-Michelin star restaurant Alchemist. At the conference, she will present her works on connecting genetic studies, screening mycelium, and high-quality gastronomy.
Mette Lübeck
Mette Lübeck is the Vice Head of Department for Research and a Professor at Department of Chemistry and Bioscience, Aalborg University. She is also co-founder of Myco4Food, a startup that is on the path to transforming how we utilize organic waste materials to produce the protein ingredients of the future and ProteinFrontiers, a startup producing animal proteins by precision fermentation. During the AltProteinX Conference, she will present her recent research on upcycling of liquid and solid side streams from agricultural and food industry.
Patricia Duque Estrada
Patrícia Duque-Estrada is an Assistant Professor in the Department of Food Science at the University of Copenhagen. Her research centres on understanding the impact of processing conditions on in vitro plant protein digestibility and antinutrients in plant-based foods. With a focus on protein nutritional quality and its role in supporting a sustainable food future, she will deliver a talk on how food processing influences the nutritional quality of plant proteins at the conference.
Posters and Company Stands
The poster session at AltProteinX 2025 is your opportunity to share research, spark conversations, and connect with peers across academia and industry. We invite MSc students, PhD candidates, postdocs, academic researchers, and professionals to submit their works.
Posters will be selected from submitted abstracts, covering a wide range of topics including processing technologies, nutritional and functional properties, environmental impact, consumer insights, and global perspectives on protein innovation.
In parallel, exhibition stands will feature the latest technologies and applied research from startups working at the forefront of food innovation.
Submit your poster abstract to AltProteinX@food.dtu.dk.
Deadline for abstract submission: 5 October 2025.
Contact
For any questions related to the event, please send an email to: AltProteinX@food.dtu.dk
We check the inbox regularly – we answer as quickly as possible!
We check the inbox regularly – we answer as quickly as possible!
Social media
Are you interested in other projects from the organisers? Follow us on LinkedIn and Instagram:
LinkedIn:
DTU National Food Institute
The DTU Alt Protein Project
The Good Food Institute Europe
Instagram:
Registration
Attendance in AltProteinX 2025 is free of charge, but the number of available spots is limited. Therefore, registration is required to participate in this event.
When registering, please note that the eight breakout seminars will run in parallel sessions. Therefore, we kindly ask each participant to select one seminar of their choice during registration, as it will not be possible to attend more than one.
Cancellations:
Cancel your registration please send an email to: AltProteinX@food.dtu.dk
AltProteinX 2025 is free to attend, and we’re excited to offer all registered participants a full day of activities – including lunch, coffee, drinks, and refreshments. However, space is limited. If you’ve signed up but realize you won’t be able to join us, please cancel your registration as soon as possible. This helps us reduce food waste and allows someone else to take your spot. Thank you for helping us make the event welcoming and well-prepared for everyone.