A seminar at the Kerala Agricultural University (KAU) highlighted the growing importance of plant-based proteins in ensuring nutrition security and building a sustainable future.

The event, held recently at the agribusiness incubator, focused on “Next-generation proteins for nutrition security and a sustainable future.” It brought together food technology students, faculty, researchers, and start-ups from various institutions.

Dean of the College of Agriculture, Vellanikkara, Surendra Gopal, inaugurated the seminar. He said the future of agriculture and the food processing industry depends on scientific and sustainable food systems. He also praised the incubator for guiding students and young entrepreneurs towards new business opportunities.

The session was chaired by K.P. Sudheer, Professor and head of Agricultural Engineering and Chief of the agribusiness incubator. He explained how plant-based proteins can help ensure nutrition security while reducing carbon footprints. He noted that many countries are already adopting healthier and more sustainable diets, increasing the demand for alternative protein products. He added that India should also promote such innovations while developing affordable protein options suited to local needs.

Technical sessions were led by industry experts Shruthi Sadanand of Altruistic Innovations, Unnikrishnan P.G. of Greenovative Foods Pvt. Ltd., and Amal Jose of Tropi Foods India Pvt. Ltd. They discussed scientific advances, market trends, start-up potential, and career opportunities in the alternative protein sector.

The seminar also introduced funding and support schemes under the PM-RKVY RAFTAAR agribusiness incubator, including PACE 2026 and RAISE 2026. Details of financial assistance and services for startups and student innovators were shared.

Participants from colleges across the State attended the event. The seminar served as a strong platform to connect academia and industry while promoting innovation in the agri-food sector.