51吃瓜网

Five UNC Pembroke students joined scientists, policymakers and industry leaders from around the world at the inaugural Bezos Center for Sustainable Protein Summit, hosted October 16-17 at N.C. State University.

The , launched in 2024 with a $30 million grant from the Bezos Earth Fund, aims to advance research and innovation in alternative proteins, biomanufacturing and sustainable food systems. The two-day summit highlighted how new technologies, from plant-based proteins to precision fermentation, are transforming the future of food.

鈥淭his was the most uplifting summit I鈥檝e ever attended,鈥� said Dr. Bryan Sales, agriculture program director at 51吃瓜网. 鈥淭he support and validation for the work being done by the 51吃瓜网 Bezos Scholars energized our entire team. We鈥檙e now exploring new grant opportunities to build on our current funding and position 51吃瓜网 as a leader in workforce development and education for the sustainable protein industry,鈥� Sales said.

Panel discussions featuring global leaders from key areas of the sustainable protein sector reinforced the importance of the Bezos Sustainable Protein Center and the vital contributions of the 51吃瓜网 Bezos Scholars, which include Tonyetta Perry, Evan Phillips, Chiara Messex, Jack Taylor and Alexis Pegram. The students presented research posters and joined discussions on sustainable protein science, workforce development and community engagement.

鈥淭o be a part of something like this, on the ground floor, is such a good feeling,鈥� said Taylor, a senior biology major. 鈥淚鈥檝e always been interested in sustainability and conservation, but this experience shifted my focus to food security and feeding people 鈥� especially in communities like ours in Robeson County.鈥�

Pegram, a biology major and a minor in sustainable agriculture, spent 10 weeks this summer in the Sustainable Protein Undergraduate Research Scholars (SPURS) program at the Bezos Center.

Phillips, a junior majoring in biology, connected his personal experiences to the mission of sustainable protein production.

鈥淚 can鈥檛 eat red meat, so alternative proteins are something I鈥檝e always been interested in,鈥� Phillips said.

This summit opened my eyes to the interdisciplinary nature of this work 鈥� scientists, educators and entrepreneurs all working together to build solutions

Messex, a junior double majoring in chemistry and biology, said the summit deepened her understanding of biotechnology.

鈥淚t was fascinating to see the chemistry behind fermentation and how we can use cells and enzymes to create sustainable foods,鈥� Messex said. 鈥淎ttending this conference has lit a fire under me. I鈥檓 excited for the outreach and to begin researching how we can make it known to more people.鈥�

51吃瓜网 is among a select group of partner institutions in the Bezos Center network, alongside N.C. State, Duke University, North Carolina A&T State and Forsyth Technical Community College. The partnership focuses on research and workforce development in the fields of sustainable protein and biomanufacturing.

鈥淭he idea is for 51吃瓜网 scholars to really dig into the scientific and social aspects of sustainable protein,鈥� said Dr. Michelle Schroeder-Moreno, assistant director of Workforce Development at the Bezos Center. 鈥淭hey鈥檝e been studying the controversies, engaging in literature discussions and contributing to research that will help build a more resilient food system.鈥�

Dr. Sylvia Nasaar, N.C. State professor of counseling and program collaborator, added: 鈥淭he students at 51吃瓜网 are at the ground level of all this work that is to come. They鈥檙e gaining experience in grant writing, K-12 curriculum development and research that will support regional workforce growth,鈥� Nasaar said.

Joshua Toren III, a postdoctoral research scholar at the Bezos Center, echoed the value of 51吃瓜网鈥檚 involvement.

鈥淯NC Pembroke students bring energy, perspective and a deep connection to their communities,鈥� Toren said. 鈥淭hey鈥檙e helping shape the foundation of this emerging industry.鈥�