The Wageningen Alternative Protein Project, a student-led initiative, has launched a new podcast series on alternative protein and the technologies used to produce it.
Episodes available include:
- S1E1: Understanding of extrusion for the production of meat analogues
- S1E2: Fermentation for more tasty and nutritious meat analogues
- S1E3: Exploring meat analogue products through dry fractionation and shear cell technology
- S1E4: Cooling die in extrusion and flavor addition
Listen on Spotify and see this post for links to other podcast platforms. See also the TABLE blog post Introducing the Wageningen Alternative Protein Project and the TABLE explainer What is a healthy sustainable eating pattern?