The future of sustainable proteins and how they are integrated into the food supply does not rely solely on technical developments but also on many other factors, including consumer acceptance, regulatory frameworks and the policy landscape. In April, researchers at the Bezos Center for Sustainable Protein organized a symposium in the NC State Plant Sciences Building to advance discussions particularly around these topics. The event brought together students, researchers, industry leaders and policymakers to explore innovations in plant-based, fermentation-derived and cultivated protein systems.

A major goal was to engage students from diverse disciplines, reflecting the fact that food systems have research and work potential beyond food and biomanufacturing science, including communication, ethics and sustainability. The two-day symposium covered scientific advances and societal impacts, featuring keynotes, technical talks, panel discussions and student presentations.

Thought-Provoking Keynotes, Invited Presentations & Panels

Bruce Friedrich, president and founder of The Good Food Institute (GFI), kicked off the symposium with insights on the necessity and mainstreaming of alternative proteins. He noted that consumer adoption accelerates when sustainable options match conventional products in key parameters like price, taste and convenience. Distinguished professor Bill Hallman of Rutgers University discussed the psychological, social and cultural aspects of alternative proteins, offering perspectives that often get less attention in technical settings.

The keynotes were complemented by invited presentations and panels that addressed recent advances in plant-based, fermentation-produced and cell-cultivated proteins, as well as consumer behavior and regulation. These sessions brought together voices from academia, venture capital, industry and nonprofits to discuss science, policy, community, workforce building and advancements in the sustainable protein ecosystem in North Carolina.

Student Presentations

Students presented nearly 20 posters and eight lightning talks from various disciplines and universities. The quality of the presentations was exceptional across the board, with the following students receiving special recognition from the judges and attendees: 

• Best lightning talk: Esdras Argote, NC State. ‘Sustainable upcycling of palm kernel cake protein: processing strategies, techno-functional properties, and plant-based meat analog applications’
• Best posters: Seung Hyun Yoo, NC State. ‘Nutritional life-cycle assessment for sustainable proteins’
• Best posters: Chiara Messex, UNC-Pembroke. ‘The emerging sustainable protein industry: workforce development trends and gaps in the hiring market’
• People’s choice: Kaira Sidhwa, NC State. ‘Closing the loop: evaluating sweetpotato as alternative feeds for tenebrio molitor protein production’

Nurturing Connections

A highlight for many was reconnecting with colleagues and meeting new ones. Students got the opportunity to network with and present their work to industry experts as well as discuss future work and internship opportunities.

The symposium was free for attendees, thanks to support from the R.L. Rabb Science and Society Symposium, GFI, the Bezos Center for Sustainable Protein, the NC State Sustainability Fund, and the GFI Alternative Protein Project groups at NC State, Duke, and Virginia Tech. Thanks to generous support from our sponsors—Impossible, Juicy Marbles, Barvecue, and Pure Soul—attendees enjoyed a fully plant-based menu featuring a variety of cutting-edge alternative protein products.