The Science of Alt Protein: Cultivated meat science and product development
Event description
Join Dr. Jess Krieger, the CEO and co-founder of Ohayo Valley, to learn about a research framework from which to characterize and compare two of the main cell types in meat: skeletal muscle cells and intramuscular fat cells. Methods will be presented to analyze the difference between porcine and bovine cells, what characterizes their sensory and pigment properties, and how to efficiently grow them in 3D skeletal muscle tissue form. Material properties of raw cellular material will be described in the development of a blended cultivated burger prototype. Dr. Krieger will also address an industry perspective with respect to cultivated meat product development.
After the seminar, we encourage you to join our optional networking event for alternative protein enthusiasts! You can talk about your research, your company, any challenges you’re facing in your work, or your reflections on the webinar. The networking sessions start at 2:15pm EST and require a separate registration. We hope to see you there!
Event
GFIdeas February networking mixer
Join us after the Science of Alt Protein seminar to network with alternative protein enthusiasts! During the networking session, you will be matched with other members of the GFIdeas community…
Meet the speaker
Jess Krieger, Ph.D.
CEO and CO-FOUNDER, OHAYO VALLEY
Dr. Jess Krieger is the CEO and co-founder of Ohayo Valley, a cultivated steak company. She is one of the cultivated meat industry’s earliest pioneers and was the first scientist in the world to build a career exclusively in cultivated meat science in 2010. She is a graduate of the New Harvest fellowship program, the world’s first organization to fund cultivated meat research in academia. In 2019, she co-founded Artemys Foods as Chief Science Officer and developed the Artemys Burger, a cultivated beef burger. In 2020, Dr. Krieger co-founded Ohayo Valley to develop the world’s first cultivated wagyu ribeye. She is also the founder of the Women of Cellular Agriculture organization (WOCA), which supports women in STEM pursuing careers in cellular agriculture and cultivated meat. She has undergraduate degrees in neuroscience and a Ph.D. in biomedical sciences.
Header image credit: Upside Foods
Upcoming events
View all events
Future Food-Tech San Francisco – Breaking Barriers to Scale: Cost, Efficiency, and De-Risking Bioprocessing
From modular systems to shared infrastructure, the future of bioprocessing is getting real. Join GFI’s Amanda Hildebrand at Future Food-Tech San Francisco as she moderates a dynamic breakout session on…
Bruce Friedrich at Politics & Prose
Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food—and Our Future – with Nicolás Rivero.
Meat: The Next Agricultural Revolution
Bruce Friedrich kicks off Canada’s premier alternative protein symposium in Toronto.
2026 Midwest Climate Summit Campuses as Climate Engines: Cutting Carbon and Building Resilience
Join us for a lively workshop on the levers campuses can pull right now—from food procurement to school design to climate-ready facilities.
Bruce Friedrich at Johns Hopkins University: Meat — a homecoming conversation
Event description Co-hosted with the Center for a Livable Future (based at the Johns Hopkins Bloomberg School of Public Health), this event is a chance to connect the dots between…
Alternative Protein Symposium: Bridging Science and Society
Join Bruce Friedrich and our Alt Protein Project leaders from NC State, Duke University, and Virginia Tech at the Alternative Protein Symposium: Bridging Science and Society.
Animal-Free Meat: The Next Agricultural Revolution
Come learn how science, policy, and industry can work together to satisfy the world’s soaring demand for meat, no animals required.
