Ask GFI: Alt Protein Careers
Are you interested in working in alternative protein? Join SciTech academic community coordinator, Asia Sheehab, to learn more about pursuing an academic or industry career in this rapidly growing field.
Cultivated
Our top 22 of 2022
Dara HomerGFI’s community of supporters sparked unprecedented innovation and growth for the alternative protein ecosystem in 2022—check out our highlights from the past year.
Lab-grown meat could be served up for dinner soon. What does it taste like?
GFI's Elliot Swartz discusses the science behind cultivated meat.
Why did the cultivated chicken cross the road? Because it had the green light
Maia KeerieThe U.S. Food and Drug Administration gave the go-ahead to a cultivated meat product for the first time, prompting questions about this novel production method and the future of meat. We answer the top six.
GFIdeas December networking mixer
Join us after the Business of Alt Protein seminar for 1:1 networking.
What the future looks like with the new normal of hotter, drier and longer droughts
GFI's Emma Ignaszewski explains how alternative proteins can act as a key climate solution as global demand for meat continues to rise.
Charting the course toward an alt protein economy
Dara HomerLearn how GFI is connecting food system change makers around the world
Consumer education on the food safety of cultivated meat
Consumer education on the food safety of cultivated meat can positively impact consumer acceptance when sufficient information is provided. Additional research and efforts to increase transparent science communication on the food safety benefits of cultivated meat are needed.
Ensuring appropriate food safety controls for cultivated meat
Sterilization guidelines from well-established biomedical and food industries can act as helpful templates for safe cultivated meat production. However, more research is needed to identify potentially novel production hazards for regulators to understand the unique requirements for cultivated meat.
Incorporating growth factors into scaffolds to reduce costs and introduce spatial heterogeneity
Growth factors (GFs) can be incorporated into scaffolds as a strategy for both reducing costs and improving product quality of cultivated meat. Open-access research is needed to test the feasibility of this strategy and determine the most appropriate methods.
