Wageningen Alternative Protein podcast

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The Wageningen Alt. Protein Project strives to build a healthy, sustainable, and just food system by creating a vibrant, robust, and inclusive community for alternative protein research and innovation at Wageningen University and Research.

  1. May 18

    From culture to curd: exploring recombinant protein for dairy

    This episode dives into one of the most exciting frontiers in alternative proteins: ๐—บ๐—ถ๐—ฐ๐—ฟ๐—ผ๐—ฏ๐—ถ๐—ฎ๐—น๐—น๐˜† ๐—ฝ๐—ฟ๐—ผ๐—ฑ๐˜‚๐—ฐ๐—ฒ๐—ฑ ๐—ฑ๐—ฎ๐—ถ๐—ฟ๐˜†. We interviewed ๐—ฆ๐˜๐—ฒ๐—ณ๐—ฎ๐—ป ๐˜๐—ฒ๐—ป ๐—ฉ๐—ผ๐—ผ๐—ฟ๐—ฑ๐—ฒ, PhD candidate at WURโ€™s Food Quality & Design and Food Process Engineering groups. Stefanโ€™s research focuses on ๐—ฟ๐—ฒ๐—ฐ๐—ผ๐—บ๐—ฏ๐—ถ๐—ป๐—ฎ๐—ป๐˜ ฮฒโ€‘๐—น๐—ฎ๐—ฐ๐˜๐—ผ๐—ด๐—น๐—ผ๐—ฏ๐˜‚๐—น๐—ถ๐—ป โ€” a key dairy protein produced by microbes โ€” and how it behaves during heating and gelation to create soft dairyโ€‘like structures such as ricotta, yogurt, and mascarpone. His work sits right at the intersection of ๐—ณ๐—ผ๐—ผ๐—ฑ ๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐˜‚๐—ฟ๐—ถ๐—ป๐—ด, ๐—ฝ๐—ฟ๐—ผ๐˜๐—ฒ๐—ถ๐—ป ๐—ฐ๐—ต๐—ฒ๐—บ๐—ถ๐˜€๐˜๐—ฟ๐˜†, ๐—ฎ๐—ป๐—ฑ ๐—ฐ๐—ฒ๐—น๐—น๐˜‚๐—น๐—ฎ๐—ฟ ๐—ฎ๐—ด๐—ฟ๐—ถ๐—ฐ๐˜‚๐—น๐˜๐˜‚๐—ฟ๐—ฒ. If youโ€™re curious about the future of dairy, food design, or cellular agriculture, this conversation is full of insights and inspiration. ๐ŸŽง ๐—Ÿ๐—ถ๐˜€๐˜๐—ฒ๐—ป ๐—ผ๐—ป ๐—ฆ๐—ฝ๐—ผ๐˜๐—ถ๐—ณ๐˜† ๐—ผ๐—ฟ ๐—ผ๐—ป ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ณ๐—ฎ๐˜ƒ๐—ผ๐˜‚๐—ฟ๐—ถ๐˜๐—ฒ ๐—ฝ๐—ผ๐—ฑ๐—ฐ๐—ฎ๐˜€๐˜ ๐—ฝ๐—น๐—ฎ๐˜๐—ณ๐—ผ๐—ฟ๐—บ!

    28 min

  2. Apr 1

    Mathilde Do Chi: Mastering Regulations in Alternative Proteins

    Join Melania and Nadin this episode as they discuss with Mathilde Do Chi, a food regulation expert, about how to make regulations work for you, and navigating the complex landscape across all sectors of alternative proteins from plant based to cultivated meat and precision fermentation.

    37 min

  3. Feb 24

    5 years of WAPP: In conversetion with the founders

    In this special episode we celebrate 5 years of WAPP by inviting the founders of the group. We discuss the challenges, opportunities and highlights of their time with WAPP, as well as their contributions and where they are now

    25 min

  4. Jan 18

    Challenges and Opportunities for Cultivated Meat for Pet Food, with Milan Muso of Bene Meat

    In this episode we dive into cultivated meat for pet food, in this episode we dive into The Bene Meat storyWhy and how cultivated pet food makes senseRegulatory and practical challenges of cultivated meatClarification on regulatory approvals: when referring to approvals in Singapore and the US, this applies to the cultured meat sector in general, not Bene Meat specifically. Bene Meat does not currently hold regulatory approval in these regions.

    29 min

  5. Jan 13

    From Lab to Industry: Navigating Your Path in Alt Proteins with Inez Van Workum

    In this episode we talk with Inez about her journey from studying food technology at Wageningen University to working in industry as a Spice Lab intern at Kalsec. She shares what itโ€™s really like to transition from academia to the alt proteins sector. We also discuss the role of studentโ€“industry connections and offer practical advice for students exploring careers beyond academia.

    14 min

  6. 11/12/2025

    Funding the Future of Food: Alt proteins, Policy, & Philanthropy with Abhi Kumar from Open Philanthropy

    In this episode we will be hosting Abhi Kumar, Program Associate for the Farm Animal Welfare Group of Open Philanthropy. We will be diving deeper into the questions: How is the trajectory of renewable energies similar to alt proteins?What is the funding situation, and where can governments help?How will the protein transition look from the policy side?Among some other details and insights from Abhi, enjoy!

    36 min

  7. 08/04/2025

    Lubomir Yotov from C-label, F-label and V-Label

    In this episode of the Wageningen Alternative Protein Project we speak with Lubomir Yotov, CEO of V-label, talking about the newly released C-Label and V-Label.  Join us while we discuss the history of the company, the benefits of a universal labelling system, how it works, and how it can help consumer in new altenrative protein technologies.

    33 min

  8. 06/10/2025

    S4 E3 Dr. Mariana Hase Ueta and Dr. Zoรซ Robaey

    This is the third and final episode in our 3-part podcast series exploring Wageningen Universityโ€™s new Cellular Agriculture curriculum. In this episode, we speak with Dr. Mariana Hase Ueta and Dr. Zoรซ Robaey, co-organizers of the course โ€œBecoming Food: Cellular Agriculture Beyond the Labโ€, which was held during Period 1. Together, they discuss how the course was designed to engage students with the societal dimensions of cellular agriculture, encouraging critical reflection on the cultural, ethical, and political implications of cultivated meat. We explore how students responded to the course, the kinds of conversations it sparked, and what challenges and developments may lie ahead as this emerging field continues to grow beyond the lab.

    31 min
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The Wageningen Alt. Protein Project strives to build a healthy, sustainable, and just food system by creating a vibrant, robust, and inclusive community for alternative protein research and innovation at Wageningen University and Research.

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