NAFED to contribute and promote ‘International Year of the Millet’ 2023 on global scale
Alt Protein Project by GFI is a global student movement dedicated to turning universities into engines for alternative protein education, research, and innovation with 36 student chapters across 17 countries and 5 continents
Delhi Smart Protein Project (DSPP) has been launched by the Good Food Institute (GFI) as India’s first chapter of the Alt Protein Project. The objective is to build a dedicated talent pool in India with diverse expertise in biochemistry, molecular biology, food science, meat science, agriculture science, plant physiology, tissue engineering, protein chemistry, and much more.
Introducing the project, Devika Suresh, Innovation Associate, GFI India said, “Indian talent powers the global smart protein sector just as it does other strategically important industries, and we’re delighted to continue seeding the talent landscape through the Delhi Smart Protein Project. These student leaders will strengthen the ecosystem of education, incubation, and technology transfer in smart protein, and be propelled forward as the drivers of a more secure, sustainable, and just future of food.”
At present, students from Delhi University (DU) colleges such as Hindu, St Stephen’s, Gargi are leading an active community to raise awareness and generate discourse around smart protein.
“We at DSPP are currently mapping all 77 colleges that come under DU, comprising of around 1 lakh students in order to collectively harness the infrastructure and resources that DU has to offer, to build a dedicated talent pipeline for the smart protein space. Also, we are not limiting ourselves only to DU, we will be including more universities and institutes such as NIFTEM, IIT, AIIMS, etc.”, says Samarth Bhatnagar, Co-organiser, Delhi Smart Protein Project.
With DSPP as the first chapter, GFI plans to launch more chapters across cities such as Mumbai, Bengaluru, Bhubaneswar, Guwahati etc. in the coming times.
While felicitating the student organizers of the project, Dr Chindi Vasudevappa, Director-VC at National Institute of Food Technology Entrepreneurship and Management (NIFTEM), said, “Plant-based food is where we are headed, and I’m delighted to see Delhi University students taking charge and innovating.”