The MFS Programme was a game changer for Paul Steinhardt, but he in turn was also a game changer for MFS by enhancing the attention for alternative proteins. And his 'next' step The Alt Protein Project and ...Neggst
His Master in Sustainable Food Production took him from Germany to Italy and to Denmark, opening his view on the Food System and its challenges.
Why did you apply for the Master in Food Systems programme?
Paul Steinhardt from Germany: ‘After my bachelor’s in biology, I wasn’t sure in which topic I would like to pursue my research.
To get some more inspiration from other industries, I worked in Munich at one of Europe's most innovative conferences as a project manager. Over the years the conference has attracted top innovative leaders including Mark Zuckerberg, Satya Nadella or Ugur Sahin. They touch on several topics, from tech to arts, and including pressing issues in the food system.
That’s how I decided to continue my education in the direction of sustainable food production.
Thanks to the different modules and courses, the Master in Food Systems (MFS) programme provided me with a general toolkit for improving the food system.
This is what I wanted, as I didn't wish to focus on one specific thing. I'm a curious person and always want to discover new areas. The MFS gave me just that. It’s very diverse, which enabled me to understand the interaction between the different parts of the food industry and to gain insight into the way they are impacting the food system.’
How was your experience and how did MFS impact your career path?
‘The programme took me to the Universities of Hohenheim in Germany, Turin in Italy, and Aarhus in Denmark.
It was a great and challenging experience, in a positive way.
Every five months you move to another country where you cope with different languages, cultures, and situations. You co-operate with fellow students that are from all over the world, to create a business case for example. That international mindset - to understand how different cultures approach problems - is very useful for your later professional life.
I also enjoyed the business connection and the way we could work on a concept. I learned about the needs and challenges of the food system and about start-ups and funding. Today, I can still apply that knowledge in my job as a business developer.’
You were also a student representative for your MFS cohort. What value did that bring to your fellow students and yourself?
‘I have been trying to enhance the voice of the students in the concept of the programme.
I listened to the students and helped them to solve all kinds of problems, including practical ones like trouble with their housing.
Back in 2021, it was still a relatively new programme so there were always things to organise and to solve.’
How did The Alt Protein Project see the light, and what was your role?
‘The Alt Protein Project is a global student movement dedicated to transforming universities into catalysts for alternative protein education, research, and innovation.
In 2022, a fellow student Adrian Hirt and I co-founded the Alt Protein Project at EIT Food (APPatEIT), with the support of The Good Food Institute (GFI), building on the strengths of EIT Food’s partner universities.
In our first year, we identified an opportunity to infuse a specialised focus area on protein diversification into the MFS programme. Thanks to the modularity of the programme every university was able to contribute with specific modules to create this focus area.
The protein diversification pathway has since become a top choice for new MFS students. It's the first master’s degree programme in the world dedicated to Alternative Proteins.’
Which change or impact do you want to make in the food industry?
‘Through APPatEIT, I want to inspire as many students as possible and make them aware of the need for alternative proteins, the opportunities, and challenges.
That’s why we are also offering a ‘fundamentals programme’, not only for MFS students but for any student at the six universities in the MFS network.
This means we can reach 200.000 to 300.000 students including those who study law or politics, for example, so we can make a potential impact on our future decision makers.
My ultimate goal is to convince everyone of the benefits of alternative proteins: they are more sustainable, more ethical, and healthier for the planet and humans.
However, this change can only be achieved when there are adequate alternatives on the market - and that’s what our whole industry is working on.’
No wonder you are working in an alt protein start-up today…
‘That’s right, I am now working as a Business Developer at Neggst, a Berlin-based start-up that is developing 100% plant-based egg alternatives.
Health, environment, food science and animal welfare: it all comes together at Neggst.
It’s a great job. I can build on my broad network in the food industry, and exchange ideas with lots of people.
My knowledge of the food system is very valuable in this role. I’m very happy where I’m at for the moment, but I am definitely thinking of having my own business someday.’
“I didn't wish to focus on one specific thing. I'm a curious person and always want to discover new areas. The MFS gave me just that. It’s very diverse, which enabled me to understand the interaction between the different parts of the food industry and to gain insight into the way they are impacting the food system.”
What advice would you give to students or young entrepreneurs?
‘Do not underestimate the power of the network, be active and put yourself out there.
Try things instead of overthinking them.
Through EIT Food and the MFS Programme, you get to know many different people you can learn from.
It will open many doors for you - but you must have the courage to walk through them.’
