Tuck Seng Wong, a biomanufacturing professor, explores the urgent need for sustainable protein alternatives amidst rising meat demand. Julie Gray, a plant cell signaling expert, discusses regional protein shortages and the vital role of plant-based proteins. Dr. Kang Lan Tee, a chemical engineering lecturer, highlights innovative uses of insects and precision fermentation for protein production. Together, they emphasize the importance of being open-minded about food choices and the potential of alternative proteins to reduce environmental harm.
