Proposal Writing Workshop: Tips and tricks for securing alternative protein funding
Event description
Public and philanthropic research funding is highly competitive, and alternative protein researchers often compete alongside applicants from both related and unrelated fields. With increasing pressure on research budgets, particularly in the U.S., developing strong, well-positioned proposals is more important than ever.
This half-day virtual workshop is designed to help researchers—especially U.S.-based early-career faculty—develop stronger, more compelling grant proposals. Through expert guidance and peer insights, attendees will gain practical strategies for identifying funding opportunities, aligning proposals with agency priorities, and effectively communicating the value of alternative protein research within broader funding frameworks.
The program will feature a program officer’s perspective on how funding priorities are set, what reviewers look for, and common pitfalls that can undermine otherwise strong proposals. Participants will also hear directly from successful grantees, who will share their personal approaches to proposal development and lessons learned from both successful and unsuccessful submissions. A moderated panel discussion will provide additional opportunity for audience questions and discussion. The workshop will conclude with an overview of collaboration opportunities and resources available through GFI.
This workshop is intended for U.S.-based researchers interested in plant-based, fermentation-enabled, and cultivated protein research who are seeking to strengthen their ability to secure funding in an increasingly competitive environment.
Meet the speakers
Constance Gewa, PhD
SCIENTIFIC PROGRAM DIRECTOR
FOUNDATION FOR FOOD & AGRICULTURE RESEARCH
Dr. Constance Gewa joined the Foundation for Food & Agriculture Research (FFAR) in January 2023 as a scientific program director for the Bolstering Healthy Food Systems Priority Area.
Prior to joining FFAR, Gewa served as an associate professor in the Department of Nutrition and Food Studies at George Mason University. Gewa brings over 20 years of experience in human nutrition and public health research with expertise in conducting research among mothers and children in low-income communities. Gewa’s teaching, research and service actively engages partners across multiple disciplines. Gewa received a doctorate in Public Health from the University of California, Los Angeles. She also earned a master’s degree in Applied Human Nutrition from the University of Nairobi.
Da Chen, PhD
ASSISTANT PROFESSOR
PURDUE UNIVERSITY
Dr. Da Chen joined Purdue’s Department of Food Science in Fall 2023, following a prior appointment as an Assistant Professor at the University of Idaho. Before becoming a faculty member, he completed postdoctoral training at The Ohio State University and Purdue University. He also spent approximately four years at the University of Auckland (New Zealand) as a graduate student.
His research program focuses on structural modification of plant proteins to advance the manufacture, accessibility, and consumption of plant-based foods. He investigates protein structure–function relationships from the molecular to product scale using techniques such as extrusion, rheology, microscopy, spectroscopy, and scattering. His work has been supported by federal agencies, organizations, and industry partners.
Rohan Shirwaiker, PhD
JAMES T. RYAN DISTINGUISHED PROFESSOR IN INDUSTRIAL & SYSTEMS ENGINEERING AND DIRECTOR OF BEZOS CENTER FOR SUSTAINABLE PROTEIN
NORTH CAROLINA STATE UNIVERSITY
Rohan A. Shirwaiker is an interdisciplinary educator, researcher, and thought leader working at the intersection of advanced manufacturing and biotechnology. His expertise spans product, process, and systems engineering for applications in regenerative medicine and sustainable food systems. His research leverages computational modeling, experimental methods, and data analytics to advance biomanufacturing science and technology for engineering biomimetic biological systems. His work has been supported by public and private entities, including the National Science Foundation, National Institutes of Health, ARMI BiofabUSA, and the Bezos Earth Fund. At the Bezos Center at NC State, Shirwaiker leads a diverse team of researchers, educators, and trainees, working closely with industry collaborators to address critical precompetitive challenges in the biomanufacturing of alternative proteins. He is a Fellow of IISE and a recipient of awards including the NSF CAREER and SME Outstanding Young Manufacturing Engineer. He is also actively engaged in professional service, holding leadership roles in regional, national, and international scholarly and community initiatives.
Jing Zhao, PhD
ASSOCIATE PROFESSOR
SAN DIEGO STATE UNIVERSITY
Dr. Jing Zhao is an Associate Professor in the School of Exercise and Nutritional Sciences at San Diego State University. Dr. Zhao received her Ph.D. degree in Animal and Food Sciences from the University of Kentucky and obtained her postdoctoral training at the University of Wisconsin-Madison, Florida State University, and the University of Kentucky.
Dr. Zhao’ research focuses on the development, characterization (functionalities, flavor), and utilization of sustainable food proteins, such as plant, algae, and edible insect proteins. Dr. Zhao is an editorial board member of the Journal of Food Science and past chair of IFT Protein Division. She has been a grant awardee from USDA, NSF, NASA, and GFI.
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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.
