The Good Food Institute APAC is hiring a SciTech Manager to serve as its regional scientific lead on alternative proteins, providing strategic insight into R&D, regulatory trends, and emerging technologies across plant-based, fermentation, and cultivated protein systems.
This project generates low-cost, high-performance hydrolysates from seaweed proteins for cell culture media to support cultivated meat production.
This project will develop and optimize low-cost serum-free culture media for cultivated chicken meat, using metabolic modeling and spent media analysis.
This project investigates dynamic antioxidant combination behaviors in plant-based fat tissue. Antioxidants with different mechanisms and polarities will be combined in oil or protein gel phases in different-sized particles to demonstrate interaction effects and evaluate lipid oxidation.
Dr Frank and his team are working to create more desirable plant-based seafood flavors. They will apply natural flavor chemistry pathways knowledge and sensory techniques to identify the most suitable flavor precursors for a range of plant-based seafood products.
The project aims to develop a sustainable toolbox of edible fungi strains to obtain intact RuBisCO from green tea. It bridges fungi fermentation with leaf protein production from waste streams, generating two promising alternative proteins in a single system.
This project aims to identify affordable plant albumins for culture media. Dr. Richards and his team will characterize at least six plant albumins that support fish cell growth.
