From culture to curd: exploring recombinant protein for dairy

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 intersection of 𝗳𝗼𝗼𝗱 𝘀𝘁𝗿𝘂𝗰𝘁𝘂𝗿𝗶𝗻𝗴, 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗰𝗵𝗲𝗺𝗶𝘀𝘁𝗿𝘆, 𝗮𝗻𝗱 𝗰𝗲𝗹𝗹𝘂𝗹𝗮𝗿 𝗮𝗴𝗿𝗶𝗰𝘂𝗹𝘁𝘂𝗿𝗲. If you’re curious about the future of dairy, food design, or cellular agriculture, this conversation is full of insights and inspiration. 🎧 𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗼𝗻 𝘆𝗼𝘂𝗿 𝗳𝗮𝘃𝗼𝘂𝗿𝗶𝘁𝗲 𝗽𝗼𝗱𝗰𝗮𝘀𝘁 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺!

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.

5 years of WAPP: In conversetion with the founders

In this special episode we celebrate 5 years of WAPP by inviting the founders of the group. We discuss the challenges, opportunities and highlights of their time with WAPP, as well as their contributions and where they are now

Challenges and Opportunities for Cultivated Meat for Pet Food, with Milan Muso of Bene Meat

In this episode we dive into cultivated meat for pet food, in this episode we dive into * The Bene Meat story * Why and how cultivated pet food makes sense * Regulatory and practical challenges of cultivated meat Clarification on regulatory approvals: when referring to approvals in Singapore and the US, this applies to the cultured meat sector in general, not Bene Meat specifically. Bene Meat does not currently hold regulatory approval in these regions.

From Lab to Industry: Navigating Your Path in Alt Proteins with Inez Van Workum

In this episode we talk with Inez about her journey from studying food technology at Wageningen University to working in industry as a Spice Lab intern at Kalsec. She shares what it’s really like to transition from academia to the alt proteins sector. We also discuss the role of student–industry connections and offer practical advice for students exploring careers beyond academia.