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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Business of Alt Protein: Plant-based foods in foodservice — Sales trends, consumer insights, and menu strategies
New sales and consumer data offer a picture of how plant-based foods are performing in U.S. foodservice and where the strongest opportunities lie.
The Science of Alt Protein: Student research showcase, Part 1
Join us for a seminar showcasing outstanding student-led research from GFI’s Academic Research Challenge.
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.
The Science of Alt Protein: Student research showcase, part 2
Join us for a seminar showcasing outstanding student-led research from GFI’s Academic Research Challenge.
Bridge2Food North America
Join GFI at Bridge2Food North America, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins.
