Learn about GFI-funded research that has produced an optimized method for muscle generation and a corresponding molecular roadmap that may prove helpful for in vitro meat production.
Join us to discover how research at Aarhus University's CellFood hub advances the development of cellular foods.
Learn how plant-based tissue engineering combines plant-based ingredients with advanced fabrication systems to create high-end meat mimics.
Join us to discover robust and scalable extruder solutions that offer high throughput rates for plant-based meat production.
Join Dr. Fabiana Bressan to explore the applications of stem cell biology and the generation of iPSCs for cultivated meat production.
Join Dr. Lutz Grossmann from the University of Massachusetts Amherst as he explores how hydrogen fermentation, powered by electricity, can yield rich, edible protein biomass without the need for agricultural inputs.
How can we create authentic aromas for plant-based fish alternatives? Join us on February 15th to learn how Dr. Sirli Rosenvald is creating a true-to-life salmon aroma, a key element in crafting high-quality fish alternatives.
How should land use be accounted for when calculating the climate impacts of alternative proteins? Attend our next Science of Alt Protein seminar on January 18th to learn more about this important and nuanced topic!
