Shaping the Future
of Food at Hopkins
A student-led organization advancing alternative proteins through education, research, and community at Johns Hopkins University.
A student-led organization advancing alternative proteins through education, research, and community at Johns Hopkins University.
What We Do
From hands-on workshops to industry panels, we connect Hopkins students and faculty with the growing world of alternative proteins.
We host workshops and speaker series to spread awareness about alternative proteins — and run Future Food Manufacturing, a 3-credit course offered every fall.
Connecting students with cutting-edge research opportunities and industry professionals working on the science of next-generation proteins.
Building a diverse community of students, researchers, and changemakers who are passionate about sustainable food systems.
Our Mission
The Alternative Protein Project at Johns Hopkins strives to advance alternative protein technology by fostering a diverse, interdisciplinary community dedicated to promoting nutritious, sustainable, and equitable food systems through research, education, and entrepreneurship.
We are a coalition of engineers, scientists, policy makers, entrepreneurs, writers, and other young professionals who are interested in changing the world of food through alternative proteins.
Alternative Proteins
Alternative proteins include meat, fish, dairy, and eggs made using plant-based, fermented, and/or cultivated ingredients that do not require animal agriculture.
The Alternative Protein Landscape
We explore all three major categories of alternative proteins and the science that makes them possible.
Proteins derived from plants — including legumes, grains, and seeds — are reformulated into meat, dairy, and egg alternatives with improved taste and texture.
Animal cells grown directly in bioreactors, producing real meat without slaughter. A rapidly advancing field at the intersection of biology and bioengineering.
Microorganisms engineered to produce proteins, fats, and flavors identical to animal products — enabling scalable, sustainable food ingredients.
Join our coalition of Johns Hopkins affiliates disrupting animal agriculture through education, research, and entrepreneurship!
Don't hesitate to reach out — email SUBSCRIBE to jhualtprotein@gmail.com to be added to our list-serv for announcements, opportunities, and events!