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Alternative Protein Symposium: Bridging Science and Society

April 9-10, 2026, NC State University, Raleigh, NC

About the conference

Sustainable proteins are reshaping how we think about food production, nutrition, and environmental stewardship. The Alternative Protein Symposium: Bridging Science and Society event brings together students, researchers, industry leaders, and policymakers to explore innovations in plant-based, fermentation-derived, and cultivated protein systems.​ This two-day conference will focus on scientific advances, and societal implications of transitioning to sustainable protein sources through keynote talks, panel discussions, and student presentations.

Decorative logo featuring NC State clocktower, leaf, and plate with fork and knife

Conference Objectives

  • Advancing Interdisciplinary Technical Knowledge

  • Aligning Innovation with Consumer Acceptance and Societal Impacts

  • Shaping a Collaborative Regional Ecosystem

  • Empowering the Next-Generation Workforce

Who should attend?

Students
Faculty + Researchers
Industry Experts

Agenda

DAY 1, April 9, 2026

9:30-11:00 am
Registration
9:45-10:45 am Tour: Choose a 30-minute tour of NC State’s Biomanufacturing Training and Education Center (BTEC) OR Plant Sciences Building
11:00-11:15 am
Opening Remarks –
Rohan Shirwaiker, Bezos Center for Sustainable Protein at NC State
11:15-12:00 pm
Keynote
Bruce Friedrich, The Good Food Institute

12:00-1:00 pm		Plant-based Protein Processing
Thierry Duvanel, Bühler
Fermentation-Based Processing
Adam Leman, The Good Food Institute
Cultivated Meat
Trevor Ham, Atlantic Fish Co. 
1:00-2:00 pmLunch + Poster Session
2:00-3:00 pmPanel Discussion
Looking Beyond the Lab: Bridging Science, Policy, and Community

Doug Phanstiel, UNC
Mariliis Holm, Sustainable Food Ventures
Kate Consavage Stanley, Duke University
Moderator: Kat Lazar, Duke University
3:00-3:15 pmCoffee Break
3:15-4:15 pm
 		Panel Discussion
Building Human Capital in the Alternative Protein Industry 

Ron Heddleson, Novonesis
Nathan Ahlgrim, The Good Food Institute
Michelle Schroeder-Moreno, Bezos Center at NC State
Hugh Foley, Bezos Center at NC State
Moderator: Priya Sengupta, Bezos Center at NC State
4:15-5:00 pm Networking + Snacks

Day 2, April 10, 2026

8:30-9:00 amCheck-In + Light Breakfast
9:00-9:10 amWelcome + Overview
Organizing Team
9:10-10:00 amKeynote
Topic: Regulatory, Perception, and Societal Impacts of Sustainable Protein
William Hallman, Rutgers University
10:00-10:30 amTopic: Communication and Public Trust
Katie Sanders, NC State University
10:30-10:40 amCoffee Break
10:40-11:10 amTopic: Regulatory Aspects of Alternative Proteins
Greg Jaffe, Jaffe Policy Consulting, LLC
11:10-11:40 am Topic: Sustainable Proteins and Consumer Acceptance
Suzi Gerber, Association of Meat, Poultry and Seafood Innovation
11:40-12:10 amTopic: Lessons from Other Emerging Technologies
Khara Grieger, NC State University
12:10-1:00 pmLunch
1:00-1:50 pmPoster Pitch Session
1:50-2:30 pmStudent Lightning Talks
2:30-3:20 pmPanel Discussion
Advancements in the Sustainable Proteins Ecosystem in North Carolina

Brian Brazeau, Ferment.Co
Doug Grant, Atlantic Fish Co.
Kelly Smith, Sable Fermentation
Rody Hawkins, Improved Nature
Moderator: Tawanda Muzhingi, Global Forum for Plant-Based and Alternative Proteins
3:20-3:40 pmClosing Remarks + Student Awards

Keynote Speakers

Keynote Speaker, Day 1

Bruce Friedrich, Co-Founder and President, The Good Food Institute

Bruce Friedrich is founder & president of the Good Food Institute, a global science nonprofit with affiliates in the US, India, Israel, Brazil, APAC, and Europe. Climate charity evaluator Giving Green has selected GFI as a top climate charity for impact every year for the past five years.

Nature featured Bruce’s new book Meat as one of its five “best science picks,” and Publishers Weekly included Meat on its list of the 10 best new releases in science, writing: “This packed account makes food science feel like an urgent and essential undertaking.” The book is also endorsed by Nobel Laureate in economics Michael Kremer, primatologist Jane Goodall, former UNFCCC head Christiana Figueres, The Ministry for the Future author Kim Stanley Robinson, and more. See MeatBook.org.

Professional headshot of Bruce Friedrich
Professional headshot of William Hallman

Keynote Speaker, Day 2

William Hallman, Rutgers University

Dr. William K. Hallman is a Distinguished Professor at Rutgers University and a global expert in risk communication and food safety. A Fellow of the AAAS, he has published over 250 works and advised the FDA, USDA, and WHO. His research explores public perception of emerging food technologies. Also a dedicated humanitarian, Hallman founded Rutgers Against Hunger and the New Brunswick Community Farmers Market, bridging the gap between scientific scholarship and community food security.

Registration + Submission Links

We’re FULL! Join the Waitlist.
Register to Attend

Waitlist

The deadline has passed.
Submit your Abstract

Apply to present a poster and/or give a student lightning talk.
Deadline: 3/9/2026

Event Venue + Accommodations

Plant Sciences Building

840 Oval Drive, Raleigh, NC

Opened in 2022, the PSB is a five-story research-focused building with 185,000 square feet supporting interdisciplinary teams working on projects that address the grand challenges of agriculture and the environment.

View a map
Outdoor view of the Plant Sciences Building, a modern structure on NC State University's Centennial Campus

Hotel information

Reserve your room at Aloft Raleigh by March 8, 2026 to get our group rate.

Book now
View of the NC State belltower and the Aloft hotel on a background of green, lush trees.

Thank you to our sponsors:

Decorative image depicting the R.L. Rabb Science and Society Symposium as a sponsor
Center logo including NC State University and Bezos Earth Fund logos
Decorative image depicting the NC State University Sustainability Fund as a sponsor
Circular logo of Alt Protein Project university club with yellow-to-red gradient coloring graphics referencing GFI and NC State University
Duke University Alt Protein Project Logo
Logo of VA Tech Alt Protein Project logo

Logo of Impossible Foods

Thank you to our Organizing Team:

Dr. Rohan Shirwaiker
Dr. Minliang Yang
Dr. Katariina Koivusaari
Dr. Joshua Toran
Ajinkya Arun Atkare
Hugh Foley
Kat Lazar
Ren Shore

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Questions?

Reach out to:

KK
Professional headshot
Katariina Koivusaari

Postdoctoral Research Scholar

AA
Professional headshot
Ajinkya Arun Atkare

Graduate Student

Disclaimer: Please note that the symposium agenda, speakers, and session timings are subject to change. We recommend checking this page regularly for the most up-to-date information.

Header image courtesy of Aryé Elfenbein/Wildtype Foods.