Dr Alan Hernandez Alvarez

Lecturer at the School of Food Science and Nutrition, University of Leeds. Passionate about plant/alternative proteins and "tunning up" their potential.

[The Good Food Institute Europe @GoodFoodEurope]

2024 saw a lot of exciting new research on the potential of plant-based meat to contribute to healthier, more sustainable diets, highlighted in this fantastic round-up of key findings from Vanity Fair Italy.
https://t.co/lU4gMrlht0

[Food Science and Nutrition at Leeds @FoodSciLeeds]

'Alternative proteins' are on the rise as many opt for more sustainable, ethical diets. How can we make these products healthy, tasty and affordable?

Anwesha Sarkar, @louisedye and Derek Stewart talk to @itsrichwilliams about the future of protein: https://t.co/Nrtg6UAzJC

[Food Science and Nutrition at Leeds @FoodSciLeeds]

Reporting on Veganuary, @AsianTrader talks to @AlanFSNLeeds about the health and sustainability of plant-based food.

https://t.co/flDcCuXhx7

[University of Leeds @UniversityLeeds]

Happy New Year! 🎉

Wishing you all a 2025 filled with joy, new adventures and endless possibilities 🌟

[Dr Alan Hernandez Alvarez @AlanFSNLeeds]

Excited to share Lili's pioneering study, we delved into the transformative effects of Alkaline Solubilization coupled to isoelectric precipitation on #quinoaprotein #isolates & #concentrates, unveiling its power to enhance #nutritional & #functionalproperties while minimizing #antinutritionalfactors. https://t.co/1ywdVKtlGH @FoodSciLeeds @GlobalFoodLeeds #NAPIC @VillaluengaM

[Dr Alan Hernandez Alvarez @AlanFSNLeeds]

Excited to share Lili's pioneering study, we delved into the transformative effects of Alkaline Solubilization coupled to isoelectric precipitation on #quinoaprotein #isolates & #concentrates, unveiling its power to enhance #nutritional & #functionalproperties while minimizing #antinutritionalfactors. https://t.co/1ywdVKtlGH @FoodSciLeeds @GlobalFoodLeeds #NAPIC @VillaluengaM

[The Good Food Institute Europe @GoodFoodEurope]

🔬 The UK is home to a growing array of alternative protein research hubs. Read our new blog where we examine what these hubs are doing and how they plan to transform alternative protein research – both in the UK and further afield: https://t.co/S0HDChiylc

[Food Science and Nutrition at Leeds @FoodSciLeeds]

Dr Christine Bösch has received the Luxembourg Institute of Science and Technology (LIST) International Award in Bioinnovation 2024 for her research into gut microbiota.

Congratulations, Christine!

https://t.co/m45WHa7UL4

[Dr Alan Hernandez Alvarez @AlanFSNLeeds]

@SharpProfessor Congratulations Christine!! Well deserved 🥳

[Professor Paul Sharp @SharpProfessor]

Fantastic achievement Christine. Well done!

[Food Science and Nutrition at Leeds @FoodSciLeeds]

The National Alternative Protein Innovation Centre (NAPIC) officially launched last week, signalling the beginning of its ambitious mission to transform the alternative protein landscape for a more sustainable future.

https://t.co/Kb8uVDjKGN

[AltaBioscience @AltaBioscience]

We're pleased to have joined #NAPIC as an industrial partner. Our team will attend the official launch at the @UniversityLeeds tomorrow. Please contact us to find out more or if you'd like to meet on the day: https://t.co/PZxzI1aR4J #futureoffood #altprotein #aminoacidanalysis

[Uni Leeds Students @UoLStudents]

We know it's still November, but the tree is up in Beech Grove Plaza on campus, and it's beginning to look a little bit magical.

[Siavash Soltanahmadi @s_soltanahmadi]

NAPIC launch event!!! We are officially live 🥂. @Sarkar_Lab speaking #NAPIC

[Dr Alan Hernandez Alvarez @AlanFSNLeeds]

We are thrilled to announce that the National Alternative Protein Innovation Centre #NAPIC as officially launched its new website https://t.co/Gsa7MtK45G, visit/join us in advancing #sustainable #innovative solutions for #futureoffood #alternativeproteins
@FoodSciLeeds @GlobalFoodLeeds

[Dr Alan Hernandez Alvarez @AlanFSNLeeds]

@Sarkar_Lab @MaryOkeudoCogan @EviPaximada @HeriotWattUni @moltoproduct @QuornFoods Fantastic news!! Congratulations @MaryOkeudoCogan and @Sarkar_Lab!! Well done 🥳

[Elliot Swartz @elliotswartz]

Good to see progress across species being achieved with new biomanufacturing techniques.

Forsea Foods, co-founded by @GoodFoodInst grantee @IftachN uses organoids to make cultivated eel.

https://t.co/WeH8m0MM4b

[Food Science and Nutrition at Leeds @FoodSciLeeds]

Researchers, student volunteers and partners hosted nutrition professionals at the university to taste healthy African and Caribbean recipes.

Thanks to everyone who helped and joined!

Read more about the event: https://t.co/3LUPuwwdKy

[Dr Alan Hernandez Alvarez @AlanFSNLeeds]

Buffalo worms are a sustainable, nutritious and high protein quality source that can contribute to food security and reduce climate change burden, read the story of our group @GlobalFoodLeeds #NAPIC #alternativeproteins #insects #proteinquality #sustainability @UniversityLeeds

[Dr Alan Hernandez Alvarez @AlanFSNLeeds]

Buffalo worms are a sustainable, nutritious and high protein quality source that can contribute to food security and reduce climate change burden, read the story of our group @GlobalFoodLeeds #NAPIC #alternativeproteins #insects #proteinquality #sustainability @UniversityLeeds

[Food Science and Nutrition at Leeds @FoodSciLeeds]

A new study investigates the nutritional properties of buffalo worm proteins.

“As the global demand for protein continues to rise, this research could provide crucial insights into sustainable insects’ protein alternatives," says lead author Zidan Ma.

https://t.co/Ikqf3XaY0l