GFIdeas February networking mixer
Join us after the Science of Alt Protein seminar to network with alternative protein enthusiasts! During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Industry
Building infrastructure for alt meat and dairy
A uniquely insightful webinar dedicated to helping governments succeed in the alternative meat and dairy industry. By the end of the event, you will be equipped with a practical guide on how to get from an initial high-level vision to practical implementation.
February GFIdeas networking mixer
Join us at the GFIdeas February mixer to meet and mingle with alternative protein professionals. During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Turning mushrooms into fish
Learn about Dr. Olga Lucia Mondragon-Bernal’s research to biomimic fish fillets with fungal proteins at Federal University of Lavras (UFLA).
Former MoveOn head, coalition builder, and expert strategist Ilya Sheyman joins GFI as president
Ilya Sheyman will join GFI as President on February 22, to lead all aspects of GFI-U.S.’s programmatic and administrative operations.
Community directory
The GFIdeas community directory offers entrepreneurs, scientists, investors, students, and experts a way to connect through monthly seminars, a Slack group, and access to contact information.
Tissue-engineering whole-cut chicken
Learn about Dr. Vivian Feddern’s research to tissue-engineer whole-cut chicken at Embrapa.
Algae scaffolds for cultivated fish
Learn about Dr. Frederico Ferreira’s research to develop scaffolds for cultivated fish from algae and plant materials at University of Lisbon.
Melt-spinning marbled meat
Learn about Dr. Jay Park’s research on fiber melt spinning to biomimic intramuscular fat marbling in alternative proteins at UMass Lowell.
Self-aggregating proteins
Learn about Dr. Lutz Grossmann’s research to use self-aggregating proteins to develop a low-energy extrusion process for whole-cut plant-based meats at UMass Amherst.
