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DTSTART;TZID=America/New_York:20230314T120000
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DTSTAMP:20230825T203747Z
CREATED:20230103T150546Z
LAST-MODIFIED:20230825T203747Z
UID:10000404-1678795200-1678798800@gfi.org
SUMMARY:Ask GFI: Alt Protein Careers
DESCRIPTION:Ask GFI: Alt Protein Careers\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\nPast\n\n\n\n\nAre you interested in working in alternative protein? Join SciTech academic community coordinator\, Asia Sheehab\, to learn more about pursuing an academic or industry career in this rapidly growing field. \n\n\n\nWe’ll start the call with some answers to commonly-asked questions\, then open the floor for alt protein career Q&A. Ask us anything! \n\n\n\n\n\n\n\n\n \n\n\n\n\n	\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/ask-gfi-alt-protein-careers-3/2023-03-14/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/01/shutterstock_1788091604.jpg
LOCATION:https://gfi.org/event/ask-gfi-alt-protein-careers-3/2023-03-14/
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DTSTART;TZID=America/New_York:20230316T130000
DTEND;TZID=America/New_York:20230316T130000
DTSTAMP:20230216T195733Z
CREATED:20230216T195731Z
LAST-MODIFIED:20230216T195733Z
UID:10000438-1678971600-1678971600@gfi.org
SUMMARY:The Science of Alt Protein: Characterization of extruded plant-based meats using ultrasonics
DESCRIPTION:The Science of Alt Protein: Characterization of extruded plant-based meats using ultrasonicsPast\n\n\n\n\nJoin Dr. Filiz Koksel to learn about her GFI-funded research that uses real-time ultrasonic information on extruded plant-based meats to improve their textural and nutritional properties. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\nDr. Filiz Koksel\n\n\n\nAssistant Professor of Food Processing\, Food and Human Nutritional Sciences Department\, Faculty of Agricultural and Food Sciences\, University of Manitoba \n\n\n\n\n	\n\n\n\n\n\nWebinar description\n\n\n\nLow-intensity ultrasound waves are used as a tool to non-destructively provide information on the mechanical properties of soft media\, including soft foods such as bread dough and noodles. This technique has never been used to characterize extruded foods. In this seminar\, Dr. Filiz Koksel of the University of Manitoba will discuss her GFI-funded research to obtain real-time ultrasonic information on extruded plant-based meats and link this information to the physical (i.e.\, textural) and nutritional quality (i.e.\, protein digestibility) of the end-product. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Filiz Koksel\n\n\n\nASSISTANT PROFESSOR OF FOOD PROCESSING\, FOOD AND HUMAN NUTRITIONAL SCIENCES DEPARTMENT\, FACULTY OF AGRICULTURAL AND FOOD SCIENCES\, UNIVERSITY OF MANITOBA \n\n\n\nDr. Filiz Koksel is an Assistant Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba. Dr. Koksel is a food scientist with expertise in food processing and non-destructive assessments of food quality\, and her research program aims to tackle issues related to an ever-increasing demand for sustainable\, high-quality plant-based foods. Dr. Koksel’s creativity in exploring new approaches in these areas is particularly noteworthy as her program is at the interface between food processing and materials science. To bring Canadian crops from the field to our tables\, Dr. Koksel’s program looks at several operations – such as milling\, mixing\, sheeting\, baking\, texturization\, and extrusion – to transform these crops into foods with superb palatability and nutritional value. Since 2017\, she has secured >$1.4M in research funding as PI or co-PI and >$2.3M as co-investigator to establish a thriving research program at the University of Manitoba. She has also mentored and contributed to training 30+ highly qualified personnel\, including K-12\, undergraduate\, and graduate students\, postdoctoral fellows\, research associates\, and visiting scholars. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/the-science-of-alt-protein-characterization-of-extruded-plant-based-meats-using-ultrasonics/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/02/SCI23009_webinar-graphics-science-of-alt-protein-March_header-feature.png
LOCATION:https://gfi.org/event/the-science-of-alt-protein-characterization-of-extruded-plant-based-meats-using-ultrasonics/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230322T120000
DTEND;TZID=America/New_York:20230322T120000
DTSTAMP:20230308T163824Z
CREATED:20230308T163822Z
LAST-MODIFIED:20230308T163824Z
UID:10000441-1679486400-1679486400@gfi.org
SUMMARY:The Business of Alt Protein: Taking alternative proteins mainstream
DESCRIPTION:The Business of Alt Protein: Taking alternative proteins mainstreamPast\n\n\n\n\nJoin GFI and Boston Consulting Group\, a global management consulting firm\, for a discussion on what it will take for alternative proteins to become mainstream.  \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nJoin GFI and Boston Consulting Group\, a global management consulting firm\, for a discussion on what it will take for alternative proteins to become mainstream. This presentation takes a deep into BCG’s newest report\, “Taking Alternative Proteins Mainstream\,” and will:  \n\n\n\nExplore last year’s sales performance and drivers Disaggregate what successful companies are doing vs. those lagging behindShare practical marketing strategies to help companies reach mainstream consumers\n\n\n\nThe presentation and report draw upon two consumer surveys on consumer behaviors around sustainability and alternative proteins\, an analysis of over 100 academic studies of how to shift consumer behavior\, and social media analysis of consumer sentiment on alt. proteins over the last year. This is a can’t-miss seminar for companies focused on creating appealing mainstream products for consumers.  \n\n\n\n\n\nMeet the speakers\n\n\n\nNeeru Ravi\n\n\n\nPRINCIPAL\, BOSTON CONSULTING GROUP\n\n\n\nNeeru Ravi is a core member of Boston Consulting Group’s Consumer and Climate & Sustainability practices. She is the topic lead for alternative proteins in North America. Since joining the firm in 2015\, Neeru has worked with BCG with clients in the UK and the US. Her functional focus has been on consumer insights\, consumer segmentation\, growth strategy development\, pricing\, consumer-centric sustainability\, and alternative proteins. She is co-author of BCG’s thought leadership publication ‘Taking Alternative Proteins Mainstream’’ \n\n\n\nElfrun von Koeller\n\n\n\nMANAGING DIRECTOR & PARTNER\, BOSTON CONSULTING GROUP\n\n\n\nElfrun leads the alternative protein topic at BCG and is the author of BCG’s Food for Thought series on this topic \n\n\n\nShe is a core member of BCG’s Consumer\, Operations\, and Corporate Development practices and an expert on supply chain strategy for consumer packaged good companies. At BCG\, Elfrun has worked with clients across many impulse-driven and center-store categories\, such as cookies and crackers\, hair care\, chewing gum\, salad dressing\, frozen food\, vitamins and supplements\, and sports and active nutrition. Her casework with global food and beverage and other consumer goods companies has covered topics such as innovation\, corporate venture capital\, transformation\, complexity reduction\, supply chain benchmarking and transformation\, consumer research\, growth\, and go-to-market strategy including direct store delivery (DSD). \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/the-business-of-alt-protein-taking-alternative-proteins-mainstream/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/03/COR23007_webinar-graphics-business-of-alt-protein-March_header-feature.png
LOCATION:https://gfi.org/event/the-business-of-alt-protein-taking-alternative-proteins-mainstream/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230330T120000
DTEND;TZID=America/New_York:20230330T120000
DTSTAMP:20230301T213408Z
CREATED:20230301T213406Z
LAST-MODIFIED:20230301T213408Z
UID:10000439-1680177600-1680177600@gfi.org
SUMMARY:GFIdeas plant-based meat networking mixer
DESCRIPTION:GFIdeas plant-based meat networking mixerPast\n\n\n\n\nJoin us for a networking event focused on the plant-based meat industry! \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nThis event is designed to bring together entrepreneurs\, scientists\, investors\, policymakers\, innovators\, and others interested in the plant-based meat industry. \n\n\n\nDuring the networking session\, you will be matched with other attendees and have six minutes to chat with each one. A few days before the event\, you’ll have the option to request meetings with specific attendees. \n\n\n\nYou can talk about your research\, your company\, any challenges you’re facing in your work\, or your reflections on the industry. We encourage you to continue your conversations after the event by exchanging contact information. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/gfideas-plant-based-meat-networking-mixer/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2022/02/COR21031_GFIdeas-networkingmixer-january-featuredimage.png
LOCATION:https://gfi.org/event/gfideas-plant-based-meat-networking-mixer/
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