UC Davis Summit on Cultivated Meat and Alternative Proteins
Alternative Proteins. The event includes a number of expert speakers from academia, industry, stakeholders, and Federal and State government.
Science
Thermo Fisher Scientific: Alternative protein and plant-based meat
Thermo Fisher Scientific's new webinar series focuses on alternative proteins and plant-based meats! Tune in on October 18th for a talk by GFI Senior Scientist Priera Panescu.
Thermo Fisher Scientific: Alternative protein and plant-based meat
Thermo Fisher Scientific's new webinar series focuses on alternative proteins and plant-based meats! Tune in on October 18th for a talk by GFI Senior Scientist Priera Panescu.
Future Food-Tech London
At a time of heightened fragility in the global agri-food supply chain, there has never been a more urgent need for food-tech innovation that protects both human and planetary health.
Creating an inspiring, inclusive alternative protein community
In our guide, you'll learn how to create an inclusive, vibrant, and long-lasting community for students and researchers.
Alternative protein literature library
Claire Bomkamp, Ph.D.Our alternative protein literature library features resources for plant-based, cultivated, and fermentation-derived proteins pulled by our science and technology team.
The Science of Alt Protein: Sustainable UK protein crop production
Join Dr. John Hammond, Professor of Crop Science at the University of Reading, to learn about current challenges facing the diversification of protein crops in the UK and a project his team is working on to address this hurdle.
GFIdeas August networking mixer
Join us after the Science of Alt Protein seminar to network with alternative protein professionals. During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Alternative Protein Sources: Balancing Food Innovation, Sustainability, Nutrition, Health
The Food Forum will host a two-day virtual workshop, which will explore the state of the science on alternative protein sources as they relate to issues around diet quality, nutrition, and sustainability.
The future of food: how the agriculture industry could go from farming to “ferming.”
GFI's Dr. Liz Specht on the science behind precision fermentation and why governments need to invest in R&D for it to reach its full potential.
