Join Dr. Tyler Barzee, Assistant Professor at University of Kentucky, as he explores recent advances in cultivation and processing technologies for fungi-based foods and probes the next frontiers in this promising field.
Alternative proteins are produced from plants or animal cells, or by way of fermentation. They are designed to taste the same as or better than conventional animal products while costing the same or less. Alternative proteins require fewer inputs, use less land, and generate fewer negative externalities than conventional proteins.
California budget bill signed on June 30th will direct $5 million over the next year to advance alternative protein research at three University of California campuses.
This guide will help you jumpstart your new student group, build leadership skills, maximize your impact, and keep your group operating effectively.
Join us at the GFIdeas July mixer to meet and mingle with alternative protein professionals. During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Join us at the GFIdeas July mixer to meet and mingle with alternative protein professionals. During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Join GFI and Bright Green Partners to learn how to create a B2B marketing strategy for your novel protein ingredient.
GFI's Emma Ignaszewski explores the benefits of big meat and food companies getting involved in alternative proteins.
A new resource series covering alt protein technology and developments in the broader scientific ecosystem
In our guide, you’ll learn about the steps needed to raise awareness and excitement about alternative proteins throughout your university.
