Johns Hopkins Alt Protein Project: Fats are the Future of Flavor
Event description
Fat is a critical component of the mouthfeel and taste of alternative meat products and can be used to elevate the nutritional profile. Join the Johns Hopkins Alt Protein Project at their Fats are the Future of Flavor Panel on April 25th to hear from experts about the role of alt fats in the alt protein industry! This hour-long event will include an introduction of each panelist, a moderated discussion on all things alt fats, and a Q&A from the audience.
Speakers:
- David Bergenholm, Senior Scientist at Melt & Marble
- Parendi Birdie, Head of Strategic Partnerships at Mission Barns
- Jen-Yu, Co-Founder of Lypid
- Ed Steele, Co-founder of Hoxton Farms
Upcoming events
View all events
The Climate Challenge & Protein Diversification for the Global South
Food systems sit at the center of the climate challenge. This DC Climate Week session brings together development finance leaders, researchers, and industry experts to explore how diversified protein production…
The Science of Alt Protein: Transforming waste to fungal mycoprotein
Learn how Dr. Wang is developing a foundational biorefinery for converting food waste to fungal mycoprotein for practical food applications.
Proposal Writing Workshop: Tips and tricks for securing alternative protein funding
Join our expert-led workshop designed to help U.S.-based researchers strengthen their ability to secure funding.
SynBioBeta 2026
Bruce Friedrich joins SynBioBeta to make the case for a new way of producing meat—one grounded in science, built for scale, and critical to the future of food.
The Science of Alt Protein: Nature and nurture—Cell lines and media
Discover opportunities for the convergent development of both cell lines and media for cultivated meat.
