Reducing cell culture media cost
Learn about Dr. Burridge’s research to produce low-cost animal skeletal muscle cells at Northwestern University.
Science
Cultured meat advances toward the market
GFI's Claire Bomkamp speaks to The Scientist about the science behind cultivated meat, and its exciting potential.
The alt protein student resource hub
Use this repository of helpful tools, templates, tips, and tricks to turn your university into an engine for alternative protein innovation.
Building alternative protein courses and majors
Amy HuangThis guide lays out the steps to build alternative protein courses and majors at your university.
Stimulating alternative protein research at your university
Amy HuangThis guide will give you the skills and tools to kickstart alternative protein research at your university.
Cultivated meat science and product development
Join Dr. Jess Krieger, CEO and Co-Founder of Ohayo Valley, to learn about her research and perspective on the cultivated meat industry.
GFIdeas February networking mixer
Join us after the Science of Alt Protein seminar to network with alternative protein enthusiasts! During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
GFI funds “gold standard” alternative seafood development
Claire Bomkamp, Ph.D.GFI has awarded a grant to researchers working to characterize the properties of high-quality seafood in order to accelerate the production of premium alternative seafood products.
Turning mushrooms into fish
Learn about Dr. Olga Lucia Mondragon-Bernal’s research to biomimic fish fillets with fungal proteins at Federal University of Lavras (UFLA).
Tissue-engineering whole-cut chicken
Learn about Dr. Vivian Feddern’s research to tissue-engineer whole-cut chicken at Embrapa.
