Alternative protein curriculum repository
Christina AguilaCheck out our open-access repository which holds curriculum materials from alternative protein courses around the globe.
Science
Measuring student group impact
Amy HuangWe’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.
Cultivated meat science and product development
Join Dr. Jess Krieger, CEO and Co-Founder of Ohayo Valley, to learn about her research and perspective on the cultivated meat industry.
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.
GFI funds “gold standard” alternative seafood development
Claire Bomkamp, Ph.D.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.
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).
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. Federico 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.