
Alternative protein curriculum repository
Christina AguilaCheck out our open-access repository which holds curriculum materials from alternative protein courses around the globe.
Check out our open-access repository which holds curriculum materials from alternative protein courses around the globe.
We’re excited to hear about your work! Throughout this form, you will be asked to reflect on your student group's impact at the objective level.
Join Dr. Jess Krieger, CEO and Co-Founder of Ohayo Valley, to learn about her research and perspective on the cultivated meat industry.
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.
GFI has awarded a grant to researchers working to characterize the properties of high-quality seafood in order to accelerate the production of premium alternative seafood products.
Learn about Dr. Olga Lucia Mondragon-Bernal’s research to biomimic fish fillets with fungal proteins at Federal University of Lavras (UFLA).
Learn about Dr. Vivian Feddern’s research to tissue-engineer whole-cut chicken at Embrapa.
Learn about Dr. Federico Ferreira’s research to develop scaffolds for cultivated fish from algae and plant materials at University of Lisbon.
Learn about Dr. Jay Park’s research on fiber melt spinning to biomimic intramuscular fat marbling in alternative proteins at UMass Lowell.
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.