Event description

Don’t miss our next Science of Alt Protein seminar, where we’ll learn from two PhD students working on innovative projects to advance alternative protein science.

Engineering cultivated chicken: exploring mechanobiology to reduce costs with Jorge Guadalupe

  • Jorge will share a study that investigates the remarkable potential of random cellulose acetate nanofibers to create scaffolds that allow for the cultivation of myoblasts and adipocytes. Jorge and his colleagues unveiled the unparalleled capabilities of the scaffold in facilitating muscle differentiation, independent of differentiation media, by exploiting the YAP/TAZ-related mechanotransduction pathway. In addition, they have successfully developed a novel process for stacking cell-loaded CAN sheets, enabling the production of a three-dimensional chicken meat product that contains both muscle cells and adipocytes.

LLMs for alternative protein development: initial findings with Anna Thomas

  • Anna and her colleagues investigate what Large Language Models (LLMs) can contribute to alternative protein development. In collaboration with food scientists, they evaluated LLMs on experimental design and sensory prediction tasks using a recent dataset of plant-based meats. For experimental design, food science experts estimated that collaboration with an LLM can reduce time spent by 45% on average, compared to 22% for collaboration with another expert human food scientist. Their work, recently accepted at the International Conference on Machine Learning 2025, represents an initial exploration of what LLMs can contribute to the alternative protein domain and highlights both promising capabilities and limitations.

Meet the speakers

Jorge guadalupe

Jorge Guadalupe

PHD STUDENT IN CELL BIOLOGY
FEDERAL UNIVERSITY OF MINAS GERAIS

Jorge Guadalupe is a biologist with a Master’s degree in Cell Biology from the Federal University of Minas Gerais (UFMG) in Brazil. During his master’s research, he developed a thesis focused on scaffolding for cultured meat and contributed to the creation of the first cultivated chicken steak in Latin America. He is currently pursuing a PhD at UFMG, where his research centers on hydrogels for 3D bioprinting of cultivated meat. In addition, he collaborates on several projects with Professors Dr. Luciana Andrade and Dr. Erika Jorge, including work on cultivated fat, cultivated leather, bioreactor design, and microcarrier development. Recently, Jorge was awarded a Fulbright Scholarship to carry out a project at the Kaplan Lab in the field of metabolic engineering for cell growth optimization within the cultured meat bioprocess.

Anna thomas

Anna Thomas

PHD STUDENT IN COMPUTER SCIENCE
STANFORD UNIVERSITY

Anna Thomas is a computer science PhD student at Stanford. Previously, she received her bachelor’s degree in mathematics from Stanford, with a minor in computer science, and her master’s degree in statistics from the University of Cambridge.

Upcoming events

View all events
Cell growth modeling review for cultivated meat production
Virtual Event

Cell growth modeling review for cultivated meat production: Recommendations to improve techno-economic models

Join report authors to learn what current data reveal, where critical gaps remain, and the research priorities shaping more accurate and scalable techno-economic models for cultivated meat production.

An illustration of the globe with two hands reaching towards one another.  third party event featured image.
California State University, Stanislaus

California Circular Bioeconomy Summit (BioCirCA)

Join GFI’s Jeremy Eltz at BioCirCA for forward-looking conversations on transforming waste into opportunity—and unlocking the power of bio-based innovation.

Plate of chicken with pasta and mushrooms on ripple background

COP30: United Nations Climate Change Conference

COP30 Belém brings the world together at a critical moment for global transformative climate action. Join GFI and other alternative protein experts at this historic event!

Https://gfi. Org/wp content/uploads/2025/10/sci25054 pulse canada x gfi webinar graphics header featured
Virtual Event

Supporting growers and rural communities: resilience through protein diversification

Event description This fall, GFI and Pulse Canada are partnering to launch The Pulse Chain: From Growers to Global Protein Markets, an interactive webinar series that brings growers and food…

An illustration of the globe with two hands reaching towards one another.  third party event featured image.
Virtual Event

Growing the Future: How New Farming Frontiers Are Transforming Protein

Join GFI’s Adam Leman for a look at how next-gen protein technologies—from precision fermentation to cultivated meat—are reshaping the future of sustainable food.

Https://gfi. Org/wp content/uploads/2025/10/sci25058 soap webinar graphics november header featured
Virtual Event

The Science of Alt Protein: Application-driven design of plant protein gels

Discover how application-driven design of plant protein gels can unlock new possibilities in texture, mouthfeel, and nutrition.

An illustration of the globe with two hands reaching towards one another.  third party event featured image.
Virtual Event

New Proteins webinar

Join GFI’s Abby Sewell for a look at how hybrid and diversified protein strategies are shaping the future of food.

An illustration of the globe with two hands reaching towards one another.  third party event featured image.
Tuskegee University

Future of Food: Engaging Agriculture and Education in the Protein Transition

GFI’s Jeremy Eltz and Janie Butler are heading to Tuskegee to lead a dynamic workshop at the Professional Agricultural Workers Conference.