State-Of-The-Art

We hosted an inspiring event featuring three outstanding speakers who shared cutting-edge insights from the world of alternative proteins:

• 🥩 𝑱𝒐ã𝒐 𝑮𝒂𝒓𝒄𝒊𝒂 gave us an exciting update on the latest developments in 𝒄𝒖𝒍𝒕𝒖𝒓𝒆𝒅 𝒎𝒆𝒂𝒕, including upscaling strategies and steps toward market entry.

• 🔬 𝑱𝒖𝒍𝒊𝒂 𝑲𝒆𝒑𝒑𝒍𝒆𝒓 walked us through recent advances in 𝒑𝒓𝒆𝒄𝒊𝒔𝒊𝒐𝒏 𝒇𝒆𝒓𝒎𝒆𝒏𝒕𝒂𝒕𝒊𝒐𝒏, highlighting its functionality and future potential.

• 🌿 𝑹𝒐𝒆𝒍𝒂𝒏𝒕 𝑯𝒊𝒍𝒈𝒆𝒓𝒔 explored the role of 𝒉𝒆𝒎𝒆-𝒑𝒓𝒐𝒕𝒆𝒊𝒏𝒔 in creating flavor-rich 𝒑𝒍𝒂𝒏𝒕-𝒃𝒂𝒔𝒆𝒅 𝒎𝒆𝒂𝒕 𝒂𝒏𝒂𝒍𝒐𝒈𝒖𝒆𝒔.

We were thrilled to welcome a room full of curious and engaged students, who sparked a vibrant and interactive Q&A session 💬✨This event marks the end of WAPP’s activities for the 2024–2025 academic year, but we’re just getting started. Stay tuned for what’s coming next! 🚀