The research gaps holding back alternative proteins from mass adoption | Seren Kell (2023)

Originally released October 2023. Luisa Rodriguez interviews Seren Kell — Senior Science and Technology Manager at the Good Food Institute Europe — about making alternative proteins as tasty, cheap, and convenient as traditional meat, dairy, and egg products.

Learn more and see the full transcript on the 80,000 Hours website: https://80000hours.org/podcast/episod...

Chapters:
• Cold open (00:00:00)
• Luisa's intro (00:01:08)
• Why alternative proteins? (00:02:36)
• What makes alternative proteins so hard to make? (00:11:30)
• Why fermentation is so exciting (00:24:23)
• The technical challenges involved in scaling fermentation (00:44:38)
• Progress in cultivated meat (01:06:04)
• GFI Europe’s work (01:32:47)
• Careers (01:45:10)
• The best part of Seren’s job (01:50:07)

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