Alternative proteins—are we there yet?
Event description
The future of food will not look like the past. We will have to shift paradigms and develop and scale new technologies—like plant-based, fermentation-based, and cultivated meat—to feed a growing population and establish a more sustainable, healthier, and more secure food supply chain.
GFI cultivated meat lead scientist Elliot Swartz will speak on the panel, “Alternative proteins—are we there yet?,” at the 19th annual Guelph Food Safety Seminars Symposium.
GFI speaker
Elliot Swartz
LEAD SCIENTIST, CULTIVATED MEAT
Elliot Swartz analyzes scientific progress and bottlenecks in cultivated meat.
Upcoming events
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Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session one
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 8th at 11:30 am ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session two
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 8th at 10:30 pm ET.
The Science of Alt Protein: Cell cultures with seafood relevant marine species
Join us to explore research in cell culture techniques for two marine species relevant to the development of cultivated seafood.
Building Your Alt Protein Career
Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.
Building Your Alt Protein Career
Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.
Foods of the Future: Science and Engineering Approaches (Gordon Research Conference)
The focus of this conference is to bring the multi-disciplinary future food community under one roof with a singular focus: collaboratively advancing the science and engineering of safe and scalable…
