Laying the foundation for a strong student group
Christina AguilaThis guide will help you jumpstart your new student group, build leadership skills, maximize your impact, and keep your group operating effectively.
Science
AOCS Midweek Mixer: Reimagining meat
Join Dr. Priera Panescu and Dr. Alejandro Marangoni to learn how the emerging field of alternative proteins is creating cutting-edge career and research opportunities for scientists focused on fats and oils.
The Science of Alt Protein: Novel ingredients for next-generation meat analogs
Join Dr. Atze Jan van der Goot, Professor of Sustainable Protein Technology at Wageningen University & Research, to learn about his research using press cakes from sunflower and rapeseed in the development of meat analogs.
The future of food: are there some things we shouldn’t eat?
Listen to GFI's Dr. Liz Specht talk about the future of food on The Economist podcast The World Ahead.
The State of the Science on Alternative Proteins: January through April, 2022
Liz Specht, Ph.D.A new resource series covering alt protein technology and developments in the broader scientific ecosystem
Generating awareness about alternative proteins
Christina AguilaIn our guide, you’ll learn about the steps needed to raise awareness and excitement about alternative proteins throughout your university.
Life Cycle Assessment for alternative seafood relative to conventional fishing and aquaculture
To date, no robust environmental assessments have been conducted to compare alternative seafood to its conventional counterparts. An open-access, quantitative analysis of the relative environmental impacts of alternative seafood will help garner support for the industry from policymakers, nonprofit organizations, consumers, investors, foodservice outlets, and retailers.
Plant-based scaffolds to improve cultivated meat nutrition
A variety of plant-based scaffolds present the opportunity to combine the natural nutritional and structural benefits of plants with the taste and high protein of cultivated meat. Bacterial nanocellulose from coconut water is a particularly promising scaffold material with its FDA approval status and beneficial nutritional and cell adhesion properties.
Anuga FoodTec
As the leading global trade fair, Anuga FoodTec is the most important source of impetus for the international food and beverage industry.
Low-cost growth factors for serum-free media
Join Dr. Peter Stogios, Senior Research Associate at Biozone, University of Toronto, to learn how he and his team dramatically reduced the costs of growth factors for cultivated meat production.
