Food: Esther and Herbert Hecht Sustainable Protein Research Center 

Modern food systems are under increasing pressure, as traditional protein production relies heavily on land, water, and energy. HSPRC is advancing solutions that make sustainable proteins a more practical part of everyday diets. 

What’s New? 

The center has completed a major infrastructure phase, acquiring advanced equipment to lead the global food-tech revolution. Researchers are regularly asked what equipment will have the greatest impact, so donor-funded tools are widely used and remain up to date. 

New Equipment 

Twin-Screw Extruder
Helps create plant-based food that looks and feels more like real meat, not mushy or crumbly, but structured and satisfying. 

Advanced Protein Analyzer
Provides a deeper understanding of how proteins are structured and behave, helping researchers develop alternative proteins that taste better, perform more like meat, and offer nutritional and environmental benefits. 

3D Food Printer
Enables researchers to create complex, realistic food structures much faster and with greater precision, delivering sustainable food solutions to market using less land and water and producing fewer emissions.