Korea is home to world-class research institutions, drives funding of technological advancements, and has the potential to lead the global revolution in APs. This role will spearhead the Korea team’s scientific work with the local government and research community. We are in the process of setting up an entity in Korea and are looking for the right talent and fit to join the core team.
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.
We are looking for an Associate Director of Philanthropy to drive GFI’s fundraising efforts in Asia Pacific.
Korea is home to world-class research institutions, drives funding of technological advancements, and has the potential to lead the global revolution in alternative proteins. The Policy Specialist will spearhead GFI Korea’s work with the Korean government.
This project optimizes bacterial cellulose production and formulation for plant-based protein foods.
This project creates commercially-relevant halibut cell lines that are serum-free and suspension-adapted, supported by AI-guided media optimization.
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.
