The world's most in-depth, cross-sector gathering focused on the power and potential of alternative proteins to fundamentally change food and agriculture. The Good Food Conference will be held online from September 22-24, 2021.
The Good Food Conference was held online from September 22-24, 2021.
GFI Israel is excited to invite you to join a scientific webinar with Sharon Schlesinger, Ph.D. who will present her cultivated meat research on culturing and differentiating pluri and multipotent bovine stem cells, followed by a lecture with Miek Schlangen who will discuss texture methods for evaluating meat and meat analogue structures in plant-based protein research.
Creating a great tasting and sustainable plant-based product can be a complex, costly, and challenging process. Learn from an expert speaker line-up on how to master savory taste to create winning plant-based food.
Bruce was named a 2021 "American Food Hero" - learn why.
With open-access research funding from NOAA, alternative seafood could help protect our oceans and bolster U.S. seafood production.
Join Dr. Josephine Wee, Assistant Professor of Food Science at The Pennsylvania State University, as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat.
The Wall Street Journal’s Global Food Forum will tackle the critical issue of sustainability across the food industry and agricultural economy, covering topics from seed research and farming practices to packaging and the food we eat.
Global efforts to curb emissions, protect marine biodiversity, and reduce the impacts of climate change on our oceans should include investments in plant-based and cultivated seafood.
Join Dr. Glenn Gaudette, Professor & Inaugural Chair of Engineering at Boston College, as he discusses how decellularized spinach can be used to support cell growth in a bioreactor setting.
