2024 IFANCA-Food Diversity Innovation Program Symposium
Event description
This event is hosted by The Food Science & Technology Department in collaboration with IFANCA’s Food Diversity and Innovation Program (FDIP). The symposium is in conjunction with the joint Alamo and Longhorn section meeting. Don’t miss this unique opportunity to explore the fascinating world of alternative proteins and their potential to shape the future of food!
Event location
Meet the speaker
Matt Hotze, Ph.D.
SENIOR DIRECTOR OF SCIENCE AND TECHNOLOGY, GFI
Matt has twenty years of experience in research, academic publishing, and science leadership. He holds a bachelor’s degree in chemistry from the University of Notre Dame, a master’s degree in environmental engineering from Rice University, and a doctorate in environmental engineering from Duke University. He loves working with the team to improve taste, nutrition, and price for people while creating a sustainable food system for our planet.
Upcoming events
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The Science of Alt Protein: Bridging functionality gaps through hybrid food design
Join us to learn how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be integrated to create next-generation food products.
Business of Alt Protein: The Importance of Sensory Science for Alternative Proteins
Join us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for alternative proteins.
Developing continuous cell lines for cultivated seafood
Dive into GFI’s new guide for practical solutions to overcoming shared challenges in fish and crustacean cell line development.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 11:30 am ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 10:30 pm ET.
