Protein can come from many sources: plants, poultry, seafood, cattle, insects, algae and fungi. This interactive presentation and discussion will feature two scientists working on the cutting edge of sustainable protein production. What new types of proteins are on the market? What's on the horizon? What do we mean when we talk about their sustainability?  Most importantly, how do they taste? During the presentation and discussion, we will take questions from the audience. The Food Science Club will serve a variety of proteins outside of the event venue, so come for the presentation and stay for the food.

This presentation is part of the Wolfing Down Food Science Live series. The presentation is open to the general public and NC State students, faculty and staff.