Conventional dairy products are undoubtfully nutritious and have high sensorial properties, yet the productions are not sustainable. On the other side, the plant-based dairy alternative promises a more sustainable production method yet needs to achieve a similar taste and nutrition. Cellular agriculture can solve those challenges to have a sustainable, nutritious, and tasty alternative. Three routes of cellular agriculture, i.e. tissue engineering, precision fermentation, and microbial biomass production, are currently being developed by startup partners. Nevertheless, a key technology for sustainable and industrial-scalable downstream processing is needed. This project will explore the critical processing technology using material from all three cellular agriculture routes focusing on dairy protein and its analogue and make sure that the process is sustainable and scalable.