SPURS | Bezos Center for Sustainable Proteins | NC State

The Bezos Center for Sustainable Proteins at NC State wants you to help create a more sustainable food system. Through its new program, Sustainable Protein Undergraduate Research Scholars (SPURS), you can gain hands-on experience in alternative protein research. This opportunity allows you to work on real-world solutions while developing valuable skills. If you’re passionate about sustainable food and science, apply before March 1, 2025, to join this exciting program and make a difference.

May 18 – July 28, 2025

Why SPURS?

• Faculty-Mentored Research – Work with world-renowned faculty and other like-minded students.
• Professional Development – Make professional connections and work with industry leaders.
• Generous Stipend and Housing – We provide housing and a stipend for your research experience.

SPURS Projects

Project 1: Stakeholder Analyses and Outreach

In this project, you will explore scientific studies on how U.S. stakeholders view alternative proteins. Then, you will use your learning to create public outreach materials, such as an extension factsheet. You will gain hands-on experience in research and science communication through this work. At the same time, you will help educate others about sustainable food systems and their impact.

Project 2: Environmental Sustainability and Techno-economic Assessment of Alternative Proteins

In this project, you will explore sustainability assessment methods and their role in agri-food systems. You will gain hands-on experience using techno-economic analysis (TEA) and life-cycle assessment (LCA) to evaluate alternative protein sources. As you apply these tools, you will assess both environmental impacts and cost feasibility. Through this work, you will develop valuable skills while contributing to research on sustainable food solutions.

Project 3: Microbial Scaffolds for Cultivated Meat Biomanufacturing

In this project, you will study how nanofibers made through cell culture can support cultivated meat production. You will investigate how cellulose scaffolds are made and analyze their biofunctional properties. Then, you will assess their scalability and efficiency for large-scale protein production. Through this hands-on research, you will gain valuable experience in innovative food technology while contributing to advancements in sustainable protein sources.

Project 4: Cell Culture Systems for Scalable Production of Cultivated Meat

In this project, you will explore how different culture medium components affect cell physiology and growth rates. By developing a molecular understanding of these effects, you will help create processes for scalable cultivated meat production. Through this hands-on research, you will gain valuable experience in cell biology and food innovation while contributing to advancements in sustainable protein development.

Project 5: Plant Protein Functionality Characterization

In this project, you will investigate the functional properties of selected plant-based proteins, such as peas and soybeans. These proteins are key nutrients and ingredients that shape food structure and texture. By analyzing their functionalities, you will contribute to research on improving plant-based food products. Through this hands-on experience, you will develop valuable skills in food science while supporting advancements in sustainable protein innovation.

Project 6: Supply Chains for Sustainable Protein Products

In this project, you will map the supply chains for sustainable proteins, tracking how materials move from production to retail. You will create conceptual maps to show the flow of input materials, by-products, waste, and final products through each process step. You will gain hands-on supply chain management experience by analyzing these systems while contributing to sustainable food production research.

Project 7: 3D Biofabrication Processes for Hybrid Sustainable Proteins

In this project, you will develop and refine 3D biofabrication processes to create scaffolds for plant- and cell-based meat. You will experiment with different ingredients and analyze their impact on scaffold structure. At the same time, you will integrate real-time monitoring, control, and optimization to improve efficiency and quality. Through this hands-on experience, you will gain valuable skills in biofabrication while advancing sustainable protein research.