In this episode, members of the Johns Hopkins Alternative Protein Project - Norah Sadowski, Lauren Blake, Mackenzie Simon-Collins, Mc Millan Ching, Jacquelyn Bedsaul, and Christine Wang- discuss a nontraditional application of biotech: alternative proteins. We explore the motivations, basic principles, challenges, and risks behind alternative protein technologies such as plant-based, fermentation-derived, and cultured animal products.The JHAPP is a new university group which launched in February 2021 under an umbrella organization called The Good Food Institute (GFI). The group aims to advance alternative protein tech via education, research, and business development initiatives. Join our Slack Workspace or email us at jhualtprotein@gmail.com to get involved. Produced by Norah Sadowski.