Seren Kell
Senior Science and Technology Manager at the Good Food Institute Europe, working with scientists to develop, fund and promote research on alternative proteins.
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Oct 18, 2023 • 1h 55min
#167 – Seren Kell on the research gaps holding back alternative proteins from mass adoption
In this discussion, Seren Kell, Senior Science and Technology Manager at the Good Food Institute Europe, dives into the world of alternative proteins. She highlights how current animal agriculture is inefficient, producing only 18% of food calories while occupying 83% of farmland. Seren explains the promising role of fermentation in creating delicious alternatives and addresses key challenges in making cultivated meat accessible and affordable. The conversation also touches on innovative funding strategies and the crucial need for research in advancing sustainable protein solutions.
Nov 6, 2023 • 21min
Highlights: #167 – Seren Kell on the research gaps holding back alternative proteins from mass adoption
Seren Kell, a researcher working on alternative proteins, discusses the problems with animal agriculture and the role of fermentation in creating meat-like proteins. They explore enhancing taste through traditional fermentation techniques and highlight the potential of fungi for alternative protein production. The importance of government funding and research in advancing the industry is emphasized.
