Learning Hub Foundations Plant-based Science Plant‐based protein crops and their improvement: Current status and future perspectives Deep dive: Plant-based meat ingredient optimizationPlant-based protein modification strategies towards challengesOpportunities and challenges of plant proteins as functional ingredients for food production Fermentation From Moo to Microbes: Pathways for precision fermentation in recombinant protein productionPrecision Fermentation as an Alternative to Animal Protein, a ReviewThe science of fermentation Cellular agriculture Tufts University Center for Cellular Agriculture The proverbial elephant in the petri-dish: futures for cellular agriculture science in an uncertain world Food Systems & Sustainability Alt proteins & climate change Bending the curve of land degradation to achieve global environmental goals (Review, Nature)The Untapped Climate Opportunity in Alternative Proteins Food for thought: Plant-based protein investments have ‘biggest impact’ on decarbonisation Public health & nutrition Healthy Diets From Sustainable Food SystemsAntimicrobial Resistance (WHO)Plant-based meat alternatives and cardiometabolic health: a systematic review and meta-analysis Policy & regulatory frameworks GFI Policy TrackerNovel Foods Regulation (EU Agri-food Platform) Equity & Food Justice The State of Food Security and Nutrition in the World (FAO, 2023)Public investment in alternative proteins to feed a growing world (GFI)Needs assessment on building an inclusive alternative protein workforce (GFI)
