Smart Proteins

Smart Proteins: The Department of Biotechnology is funding research to develop smart proteins under the BioE3 initiative.

• About: Smart Proteins are designed to taste and have the texture of real proteins and are derived from microorganisms, plants, and lab-grown animal proteins.

o The initiative aims to make food sources climate resilient and address protein deficiencies.

o Smart proteins require less land, water, and energy, reducing environmental impact.

• Government Initiative: The Department of Biotechnology is inviting research grant applications to develop and scale up smart protein production.
• Types of Smart Proteins:

o Fermentation-Derived Proteins: Sourced from microbes like algae, bacteria, and fungi.

o Plant-Based Proteins: Mimic the taste and texture of meat.

o Cell-Culture-Based Proteins: Animal cells grown in labs to produce edible proteins.

• About BioE3 (Biotechnology for Economy, Environment, and Employment) Policy: Steered by the Department of Biotechnology, the policy aims to foster high-performance biomanufacturing.

High-performance biomanufacturing involves producing medicines, materials, bio-based products, and addressing farming and food challenges using advanced biotechnological processes