Dr. Lutz Grossmann: Electroproteins -- How single-cell proteins are made from electricity

Описание: Seminar Series: The Science of Alt. Protein
Electroproteins: How single-cell proteins are made from electricity
Dr. Lutz Grossmann of University of Massachusetts Amherst
March 21, 2024

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Food proteins have conventionally been sourced through traditional agricultural methods. While cellular agriculture presents the benefit of requiring minimal land, certain processes within it still depend on glucose derived from starch-containing crops. Gas fermentation, however, offers a promising alternative, eliminating the need for any agricultural inputs.

Notably, hydrogen fermentation stands out as a distinctive technology that converts electricity into hydrogen, ultimately transforming it into a rich, edible protein biomass. In this presentation, Dr. Lutz Grossmann of the University of Massachusetts Amherst shares insights into the current state of hydrogen fermentation and showcase the progress he and his team have made in developing the necessary bioreactor setup for this method of protein production.

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Meet the speaker:

Lutz Grossmann has been an Assistant Professor in the Food Science Department at UMass Amherst since 2021. He graduated with a Ph.D. in food science from the University of Hohenheim in Germany. His research focuses on facilitating a sustainable food system transition by designing holistic approaches to increase the consumption of plant- and microbial protein-rich foods. He is especially interested in combining up and downstream processing technology with molecular, physicochemical, and engineering concepts to create food textures that are nutritious, sustainable, and tasty. His research was awarded the Nestlé Young Scientist Award (2019), the FOSS Young Talent Award (2023), and the International Union of Food Science and Technology Young Researcher Award (2024). He has published 51 peer-reviewed papers, two books, and has an h-index of 19. His laboratory receives funding from the United States Department of Agriculture, The Foundation for Food and Agriculture, and The Good Food Institute.

Moderator:
Amy Huang, Associate Director of Scientific Ecosystems, The Good Food Institute

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About The Good Food Institute:
The Good Food Institute (GFI) is a 501(c)(3) nonprofit working internationally to make alternative proteins like plant-based and cultivated meat delicious, affordable, and accessible. GFI advances open-access research, mobilizes resources and talent, and empowers partners across the food system to create a sustainable, secure, and just protein supply.

Learn more at https://gfi.org/​

Want to join our good food community? Visit https://gfi.org/community/​
GFIdeas is a community for entrepreneurs, scientists, students, and subject matter experts who are driving alternative protein innovation. Each month, we host two online seminars with leading science and business experts from around the world. In addition to our seminars, networking events, and community Slack, we also have a monthly newsletter that shares timely opportunities and developments in the good food world.