The Good Food Institute 3d ago

Seminar Series: The Science of Alt Protein Bridging functionality gaps through hybrid food design Dr. Nesli Sozer VTT Technical Research Centre of Finland June 25, 2026 ++++++++++++++++++++++++++++++++++++++++++++++ Hybrid foods combine plant-derived ingredients with products of cellular agriculture to address persistent sensory, nutritional, and functional limitations of current alternative proteins. This seminar, given by Professor Nesli Sozer of VTT Technical Research Centre of Finland, gives an overview of hybrid food design from a technological perspective, focusing on how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be integrated to create next-generation food products. Dr. Sozer explains the functionality spectrum of plant and single-cell proteins, highlighting their complementary roles in texture formation, flavor generation, nutritional quality, and processability. Case studies include biomass–plant protein hybrids, precision-fermentation-derived lipid and heme ingredient integration, co-cultivation strategies involving oleaginous and flocculating microorganisms, and emerging combinations of plant cell cultures with microbial biomass. Particular attention is given to the scientific principles underlying ingredient interactions, process design, and opportunities for developing hybrid products with improved sensory performance and nutritional value. ++++++++++++++++++++++++++++++++++++++++++++++ Meet the speaker: Professor Nesli Sozer is a leading food processing researcher at VTT Technical Research Centre of Finland. Her work focuses on plant-based foods, sustainable protein production, and hybrid food systems that combine plant-based and cellular agriculture technologies to improve the taste, nutrition, and functionality of alternative proteins. She currently leads the Global Centre for Food Innovation and Diversification to Advance the Bioeconomy, an international initiative focused on hybrid food innovations. Professor Sozer’s patents have led to the creation of a recent spin-off company called Happy Plant Protein, which develops sustainable, high-quality plant protein solutions. She also coordinates the EU-funded Sustain-a-Bite project, which develops resource-efficient and minimally processed technologies for nutrient-dense plant-based foods, and leads the PROSCALE project, which focuses on scaling up single-cell protein production through continuous fermentation. Moderator: Bianca Datta, Ph.D., Senior Scientific Partnerships Manager, The Good Food Institute ++++++++++++++++++++++++++++++++++++++++++++++ About The Good Food Institute: The Good Food Institute is a nonprofit think tank and international network of organizations working to accelerate alternative protein innovation to build a more sustainable, secure, and just food system. Learn more at https://gfi.org/​ Want to join our good food community? Visit https://gfi.org/community/​ GFIdeas is a community for entrepreneurs, scientists, students, and subject matter experts who are driving alternative protein innovation.