Wenger processing technology director Brian Plattner knows all about using extrusion to transform plant proteins into plant-based meat.
GFI Research Grant recipient Dr. Gareth Sullivan is developing new cell lines for cultivating slaughter-free meat in order to bring down the cost of R&D for good food companies everywhere.
Dr. Jessica Joslin talks about her work as an analytical development scientist at UPSIDE Foods and what inspired her to bring her skills to the cell-based meat industry.
"As one person, even with all of the interactions I have with my patients, my impact is small. But by contributing to the Good Food Institute each month, I can be part of something much bigger."
A chef and almost-opera-singer share how they became pioneers in the science of plant-based cheese.
New Age Meats co-founder and CSO shares her journey from PhD program to founding a cell-based meat startup.
GFI Executive Director Bruce Friedrich explains how new forms of meat production can help address some of the greatest global challenges of our time.
Adhithi Lakshmikanthan is a tissue engineer for Wild Type, a company developing cell-based seafood. Her technical talent is increasingly in demand as cell-based meat companies move into later stages of development.