The science of cultivated meat
Learn about the science of cultivated meat and the challenges that must be addressed for commercial production.
Science
Advancing solutions for alternative proteins
Explore commercial whitespaces, research gaps, technological needs, and investment priorities at each stage of the alternative protein value chain.
The science of plant-based meat
Learn about the science of plant-based meat. Discover resources and research on the latest technological developments and key scientific questions.
Myosatellite lines from Atlantic salmon
Through the GFI grant program, the Kaplan lab is developing myosatellite lines for cultivated Atlantic salmon at Tufts University
The science of fermentation
Learn about the emerging role of microbial fermentation in building the next generation of alternative protein products.
Build alternative protein sessions into scientific conferences
Elevating the visibility and credibility of the field at scientific conferences will expand the technical talent pipeline and amplify collaboration and funding efforts.
Building interdisciplinary university research centers of excellence
Interdisciplinary research is essential for tackling many of the complex problems facing today’s world. Though the number of research projects advancing alternative protein science has increased in recent years, this research has been conducted in a largely disjointed fashion with few centralized hubs for coordination. The field would benefit from dedicated interdisciplinary research centers to drive the science and technology needed to address our unsustainable food and agriculture system. University centers of excellence are essential to rallying researchers and industry partners to tackle complex questions facing the alternative protein field today.
Building alternative protein programs and majors at universities
To ensure a strong talent pipeline, there is a need to launch robust university programming, ranging from certificate programs to short multi-course modules, centered around alternative protein. Full majors would include food science and other enabling sciences that help propel alternative protein food technology forward, as well as interdisciplinary coursework providing historical, economic, and philosophical context for food technology. Shorter multi-course modules and non-major certificate programs (like minors) could focus on enabling sciences, interdisciplinary background subjects, and/or business strategies for transforming our food system.
Increasing the number, quality, and diversity of alternative protein-relevant university courses
There is a significant and urgent need to launch and support university and online courses in order to build and extend the talent pipeline of students going into the alternative protein industry. Coursework can range from introductory to highly specialized, and will ideally be focused specifically on alternative proteins, but support for degree programs in enabling sciences will also be useful to the industry. A platform for sharing curriculum across institutions will empower new entrants to more easily build their own alternative protein courses.
Improving efficiency and assessment of adaptation to suspension growth
Improving methods for adapting cells to suspension culture can facilitate cell line development and bioprocess design for cultivated meat.
