Foods of the Future: Science and Engineering Approaches (Gordon Research Conference)

Event description

The Foods of the Future: Science and Engineering Approaches GRC is a premier, international scientific conference focused on advancing the frontiers of science through the presentation of cutting-edge and unpublished research, prioritizing time for discussion after each talk and fostering informal interactions among scientists of all career stages. The conference program includes a diverse range of speakers and discussion leaders from institutions and organizations worldwide, concentrating on the latest developments in the field. The conference is five days long and held in a remote location to increase the sense of camaraderie and create scientific communities, with lasting collaborations and friendships. In addition to premier talks, the conference has designated time for poster sessions from individuals of all career stages, and afternoon free time and communal meals allow for informal networking opportunities with leaders in the field.

“Foods of the Future: Science and Engineering Approaches” will focus on advancing plant-based, cultivated (cell-cultured), and fermentation science and technology to support the development of a more sustainable, resilient, and equitable food system.

This convening will be a significant milestone for the alternative protein field. Learn why here.