Future Food-Tech San Francisco – Breaking Barriers to Scale: Cost, Efficiency, and De-Risking Bioprocessing
Event description
What will it really take to bring bioprocessing to industrial scale?
Join GFI Vice President of Science and Technology Amanda Hildebrand at Future Food-Tech San Francisco (March 19–20) for an in-depth breakout session: “Breaking Barriers to Scale: Cost, Efficiency, and De-Risking Bioprocessing.” This interactive conversation will spotlight:
- How upstream and downstream integration can unlock yield and consistency gains
- Where enabling technologies are moving the needle today
- Why modular systems, shared infrastructure, and strategic partnerships are key to crossing the valley of death
Drawing on insights from across industry, investment, and science, the session will surface real-world examples of what’s working now—and what’s still needed to reach commercial production. Whether you’re a startup operator, investor, or R&D leader, expect practical perspectives and opportunities to engage.
Let’s build the bioeconomy that protein innovation demands. See you in San Francisco.
Event location
GFI speaker
Amanda Hildebrand, PhD
VICE PRESIDENT, SCIENCE AND TECHNOLOGY
Amanda Hildebrand oversees GFI’s Science and Technology department to build a roadmap for accelerating alternative protein research while empowering scientists to execute on this vision. Amanda holds a bachelor’s degree in chemical engineering from the University of California, Santa Barbara, and a doctorate in biological systems engineering from the University of California, Davis. She brings over 13 years of experience in developing and commercializing sustainable bioprocesses. She has led project and functional teams within small start ups and Fortune 500 companies, with broad knowledge across many fermentation platforms, production scales, application areas, and industries.
Upcoming events
View all events
Earth Precision Agriculture Conference 2026
GFI’s Elliot Swartz is helping shape the future of food biomanufacturing at EPA 2026—where precision agriculture, biotechnology, and cellular agriculture come together.
The Science of Alt Protein: Growth factors—Driving cultivated meat cost and scalability
Learn how researchers are developing innovative approaches to reduce growth factor costs and make cultivated meat production more affordable.
The Future of Meat: Technology, Sustainability, and the Meats of Tomorrow
Bruce Friedrich heads to The Commonwealth Club for a conversation about Meat—and why rethinking how we produce meat could shape the future of food.
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.
