Workshop: Leveraging artificial intelligence to advance alternative protein technologies
Join us for a generative workshop on leveraging artificial intelligence to advance alternative protein technologies!
Science
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 30th.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 30th.
IFT Fireside Chat Program
IFT FIRST means Food Improved by Research, Science, and Technology. IFT FIRST will bring together researchers, scientists, engineers and entrepreneurs from across the global food value chain to discuss scientific solutions in presentations and panels focused on transformative innovation.
The Grazer
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The Science of Alt Protein: Overcoming animal-free meat challenges with plant-based tissue engineering
Learn how plant-based tissue engineering combines plant-based ingredients with advanced fabrication systems to create high-end meat mimics.
Trends in cultivated meat scale-up and bioprocessing
Elliot Swartz, Ph.D. Faraz Harsini, M.Sc., Ph.D.This report presents findings from a 2022-2023 survey of 30 cultivated meat industry stakeholders and covers current capabilities, future needs, bioprocessing, facilities, equipment costs, and food safety practices.
High-performance oxygen carriers for cultivated meat
Mammalian cell culture performance can be limited by oxygen and carbon dioxide levels or by shear stress associated with sparging and mixing. The use of protein-based oxygen carriers could help to address these issues in the context of a cultivated meat bioprocess.
The Science of Alt Protein: From prototype to production — scalable technologies for protein texturization
Join us to discover robust and scalable extruder solutions that offer high throughput rates for plant-based meat production.
Everything Can Be Meat
GFI's Dr. Claire Bomkamp spoke with The Atlantic about the various ways cultivated meat might show up on consumers' plates.
