Plant-Based Products
Food derived from a plant or fungus designed to replace animal-based meat and products.
Mission Statement
The Regensburg Alt. Protein Project is mobilizing the next generation of innovators and scientists from every discipline to advance the future of food by creating a vibrant community for research and discourse on cellular agriculture and plant-based proteins.
Events
Follow us on Instagram for more.
Offener Brief STWNO: Klimafreundliche Mensa
Ein Zusammenschluss verschiedener studentischer Initiativen am Campus Regensburg wendet sich in einem offenen Brief an das Studentenwerk Niederbayern/Oberpfalz, um in einem konstruktiven Dialog eine klimafreundliche Gestaltung des Mensabetriebs zu erwirken. Im Vorfeld wurde dafür eine umfangreiche Mensaumfrage durchgeführt.
Objectives
Three of our main goals
Stimulate open-access research that enables innovation in plant-based meat, cultivated meat, and fermentation
We aim to establish a scientific discourse around alternative protein sources, especially cultivated meat, within the open-access research community at the University of Regensburg.
Organize events and conferences that generate awareness and excitement, propel innovation, and cultivate new ideas around alternative proteins
We aim to raise awareness and excitement as well as propel innovation regarding alternative proteins by hosting and organizing events and by participating in conferences in Regensburg and other locations.
Build a fun, fulfilling, and inclusive community for students and researchers interested in alternative proteins
We are going to create a friendly, inclusive and vibrant community for like-minded students and researchers from our university as well as from the adjacent University of Applied Sciences.
About
What are alternative proteins?
Cultivated Meat
It has all the characteristics of conventional meat; it’s just made by growing only the relevant cell types (muscles cells, fat cells, connective tissue) rather than the whole animal.
Fermentation
Fermentation includes cultivation of any microbial species for either whole-cell biomass or a valuable fraction thereof.
The Good Food Institute
The GFI works with scientists, investors, and entrepreneurs to make groundbreaking good food a reality. They focus on cultivated meat and plant-based alternatives to animal products.
The Regensburg Alt.Pro Team
Niklas Kroner-Weigl
Co-Founder
Niklas is one of the four co-founders of The Regensburg Alt. Protein Project. He had the idea of founding the group at the University of Regensburg and is stoked that the Alt.Pro is now finally able to kick off.
Juliane Bernhard
Co-Founder
Juliane is studying Molecular Medicine and is in charge of our social media posts. The moment she heard it might be possible to taste the meat of dinosaurs in the future she wanted to support the development of cultivated meat.
Anna-Lena Mader
Co-Founder
Lena is a trained medical laboratory assistent and currently studying Molecular Medicine. She is passioned about the idea of cultivated meat and other alternative protein sources as an opportunity to shape society's view on animal rights and environmental protection.
Lucas Reibenspies
Co-Founder
Lucas is also pursuing his bachelor’s degree in Molecular Medicine. Being a part of The Regensburg Alt. Protein Project, he hopes not only to advance research in the field of alternative protein and the public acceptance of its products, but to again enjoy his favorite dishes in the future.
Contact
Email Us
regensburgaltpro@gmail.com