Natural meat color with yeast
Years active: 2025This project will develop red-coloured yeast cells used to make plant-based products mimic whole-cut meat products (e.g., steak).
Science
Scalable, accessible bovine fat cells
Years active: 2025This project engineers immortalized bovine fat cells for single-cell suspension growth and reduced metabolic waste in long-term serum-free cultures.
Train the trainer: high school educator program
Explore the science, tools, and training needed to teach alternative proteins and food innovation in STEM classrooms.
The Science of Alt Protein: Nature and nurture—Cell lines and media
Discover opportunities for the convergent development of both cell lines and media for cultivated meat.
Proposal Writing Workshop: Tips and tricks for securing alternative protein funding
Join our expert-led workshop designed to help U.S.-based researchers strengthen their ability to secure funding.
Feeding the future without feeding risk
Scaling protein production in ways that protect antibiotics, prevent disease, and nourish a growing world.
SynBioBeta 2026
Bruce Friedrich joins SynBioBeta to make the case for a new way of producing meat—one grounded in science, built for scale, and critical to the future of food.
The Science of Alt Protein: Transforming waste to fungal mycoprotein
Learn how Dr. Wang is developing a foundational biorefinery for converting food waste to fungal mycoprotein for practical food applications.
Academic Research Challenge information session
Join an information session to learn more about the challenge topics and application requirements!
Academic Research Challenge information session
Join an information session to learn more about the challenge topics and application requirements!
