🚨BREAKING🚨 The UK is launching the £38M National Alternative Protein Innovation Centre at the University of Leeds to explore cultivated meat & other alt-proteins. With 350+ partners, Napic aims to make the UK a global leader in sustainable proteins. independent.co.uk/news/uk/lab-gr…

🌱 Exciting times at James Hutton Institute We're thrilled to co-lead the new £38m National Alternative Protein Innovation Centre. Aiming for a sustainable future with planet-friendly proteins from plants to lab-grown meat. 🌿🔬 eu1.hubs.ly/H0b-y8m0

The UK is investing large amounts in #alternativeproteins. Now, Innovate UK and Biotechnology and Biological Sciences Research have invested in a new National Alternative Protein Innovation Hub (NAPIC), which will explore #plantbased, #cultivatedmeat, and #precisionfermentation. foodnavigator.com/Article/2024/0…

UK Invests £15 Million in National Alternative Protein Innovation Centre In a significant move towards sustainable nutrition, the UK Research and Innovation (UKRI) has announced a £15 million investment in the new National… tscnewschannel.com/2024/08/28/uk-…

We're co-leading a new £38 million research centre to help develop sustainable alternatives to animal plant proteins, alongside 120 partners including Quorn Foods UK and the Food Standards Agency 🎉 Find out more 👇 sheffield.ac.uk/news/helping-a…

GOOD NEWS: A £38 MILLION centre is launching to study “alternative proteins” in the UK. Lab-grown meat, plants and fungi could supply tasty, affordable AND healthy protein in the UK AND support our net zero goals AND future proof our food security. Thoughts?

Great to hear about the National Alternative Protein Innovation Centre (#NAPIC) - a national knowledge base on protein alternatives, helping to steer the UK to become sustainable & less reliant on imports. Broadcast by Anna Hill Listen from 8:54. bbc.co.uk/sounds/play/m0…

This is good news for food security, the climate and economic growth. If we continue investing in alternative proteins like this, the UK industry could become the market leader by 2035, worth £6.8bn/yr with 25k new jobs. More on this in our report ➡️ green-alliance.org.uk/publication/ap…

📢📢 The National Alternative Protein Innovation Centre (#NAPIC) funded by Biotechnology and Biological Sciences Research , Innovate UK and partners is hiring in a number of exciting #leadership roles across four organisations. Please RT: 1. CEO: jobs.leeds.ac.uk/vacancy.aspx?r… 2. Operations Director: jobs.leeds.ac.uk/Vacancy.aspx?r…

Dr Olivia Pabois, Prof. Anwesha Sarkar and research collaborators have created a revolutionary eco-friendly, plant-based "super-lubricant". The material has groundbreaking potential for sustainable medical and engineering applications. Read more: environment.leeds.ac.uk/news/article/5…

Check out our paper "Self-assembly of sustainable plant protein protofilaments into a hydrogel for ultra-low #friction across length scales" published in Communications Materials INRAE European Research Council (ERC) King's College London Food Science and Nutrition at Leeds The Bragg Centre and Royce at Leeds doi.org/10.1038/s43246… Dr Arwen Tyler

Plant proteins could be radical alternative to oil-based super lubricants phys.org/news/2024-09-p…

Plant proteins could be radical alternative to oil-based super lubricants @universityleeds phys.org/news/2024-09-p…

Our latest paper w/ Prof. Anwesha Sarkar is available Communications Materials go.nature.com/3z19l5j. We used MD simulations to complement the expt. work done by Anwesha's group & others to investigate the origin of the lubrication properties of these plant-protein based lubricants. 1/2

Opting for alternative proteins (AP) is a small change we can make to protect our planet and climate 🌍 The National Alternative Protein Innovation Centre (NAPIC), dedicated to developing planet-friendly alternatives to animal protein, will be hosted by University of Leeds 🌱⬇️

Excited to have our fully packed Industrial Advisory Board (IAB) meeting Food Science and Nutrition at Leeds with lots of great work done over this year to what we will achieve in the years to come - unlimited opportunities for students for placements, research, amazing jobs across the globe 🎉🎉🙌🙌

Check out Lili's publication on a comprehensive understanding of #quinoaproteins by elucidating the influence of varietal differences on #proteinquality and #nutritionalvalue. Advancing #digestibilityofquinoaproteins #NAPIC sciencedirect.com/science/articl… Food Science and Nutrition at Leeds GlobalFood@Leeds

Apply for this fantastic Job Opportunity at University of Leeds: NAPIC Research and Innovation Fellow in Alternative Protein Product Quality. You will join #NAPIC and external partners across the broad range of #alternativeproteinproducts. This particular postdoctoral position

Want to be a part of the vibrant National Alternative Protein Innovation Centre (#NAPIC)? We are hiring in key operational roles for #NAPIC. Technology and Innovation Manager: lnkd.in/eAxRUncM Administrative Support Officer: lnkd.in/eHHBcxUT Please spread the word.

Check out Gloria's review on "Demulsification of #Pickering emulsions" Soft Matter. We discuss desorption energy equation to define fundamental strategies for particle destabilisation on demand. Thank you CDT in Molecules to Product Food Science and Nutrition at Leeds & Vivek Sharma’s Soft Matter for inviting doi.org/10.1039/D4SM00…