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DTSTART;TZID=America/New_York:20231019T130000
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SUMMARY:The Science of Alt Protein: Sustainable carbon and nitrogen sources for fermentative production of alternative proteins
DESCRIPTION:The Science of Alt Protein: Sustainable carbon and nitrogen sources for fermentative production of alternative proteinsPast\n\n\n\n\nJoin GFI for our next Science of Alt Protein seminar to delve into Dr. Ujor’s research\, which has important implications for sustainable and cost-effective protein production via fermentation. \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\nEvent speaker:Dr. Victor UjorAssistant ProfessorUniversity of Wisconsin-Madison \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nWebinar description\n\n\n\nFermentation is an essential player in the quest for sustainable and economical production and formulation of alternative proteins that aptly mimic animal-derived proteins. Towards this goal\, cost-effective carbon and nitrogen sources derived from environmentally benign processes are essential. Notably\, lignocellulose-derived sugars represent renewable and cheaper alternatives to refined sugars and food sources as carbon sources. However\, successful deployment of lignocellulose-derived sugars in the fermentative production of proteins and additives used in formulating alternative proteins is plagued by the co-generation of inhibitory compounds accumulated during the deconstruction of lignocellulosic materials to release fermentable sugars.  \n\n\n\nTo address this challenge\, Dr. Ujor and his team employ adroit engineering of established microbial workhorses as well as screen for novel strains and species that can efficiently neutralize or break down these inhibitory compounds. To minimize reliance on synthetic ammonium—a product of the Haber-Bosch Process characterized by high energy input and emission of large amounts of CO2—they are exploring nitrogen-fixing bacteria as potential drivers of fermentative production of alternative proteins.  \n\n\n\nTheir results show that overexpression of inhibitor detoxifying enzymes arms select bacterial species for increased and rapid removal/tolerance to lignocellulose-derived inhibitory compounds. Similarly\, Dr. Ujor and his team have identified select bacterial species with the inherent ability to utilize the inhibitory compounds as carbon sources. These organisms represent exciting candidates for the fermentative production of alternative proteins\, as well as molecules used as binders and foaming agents during the formulation of alternative proteins. Furthermore\, creating an environment that supports fermentation and nitrogen fixation significantly minimizes the exogenous supply of synthetic ammonium during fermentation. \n\n\n\nJoin GFI for our next Science of Alt Protein seminar to delve into Dr. Ujor’s research\, which has important implications for sustainable and cost-effective protein production via fermentation. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Victor Ujor\n\n\n\nASSISTANT PROFESSOR\, DEPARTMENT OF FOOD SCIENCE\, UNIVERSITY OF WISCONSIN-MADISON \n\n\n\nDr. Ujor obtained his bachelor’s degree in Applied Microbiology and Brewing from the Enugu State University of Science and Technology\, Enugu\, Nigeria. He received his master’s and doctoral degrees from the University of Westminster in London\, UK\, in Applied Molecular Microbiology and Biotechnology. After a postdoctoral experience at Ohio State University\, he served as an Assistant Professor at the same institution before joining the University of Wisconsin-Madison as an Assistant Professor in the Department of Food Science in 2021. \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-sustainable-carbon-and-nitrogen-sources-for-fermentative-production-of-alternative-proteins/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/09/SCI23067_webinar-graphics-science-of-alt-protein-October_header-featured.png
LOCATION:https://gfi.org/event/the-science-of-alt-protein-sustainable-carbon-and-nitrogen-sources-for-fermentative-production-of-alternative-proteins/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231024T120000
DTEND;TZID=America/New_York:20231024T131500
DTSTAMP:20230929T145414Z
CREATED:20230928T213536Z
LAST-MODIFIED:20230929T145414Z
UID:10000503-1698148800-1698153300@gfi.org
SUMMARY:Cultivating alternative proteins from commodity crop sidestreams
DESCRIPTION:Cultivating alternative proteins from commodity crop sidestreamsPast\n\n\n\n\nThis webinar will highlight the exciting findings of GFI’s latest analysis identifying high-value crop “leftovers” or sidestreams with tremendous potential for maximizing food production via alternative proteins. \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\nRegister\n\n\n\n	\n\n\n\n\n\nWebinar description\n\n\n\nJoin GFI for a webinar unveiling a groundbreaking report that identifies high-value agricultural sidestreams with tremendous potential for maximizing food production via alternative proteins while cutting the costs and environmental impacts of agricultural wastes. \n\n\n\nThis analysis identifies the optimal sidestreams candidates from North America’s top crops that could be valorized for protein concentrates for plant-based food ingredients\, protein hydrolysates for fermentation or cultivated meat media\, and lignocellulosic sugars for fermentation media.  \n\n\n\nThe webinar will address challenges\, including the need for research and development to optimize sidestream functionality\, alongside the establishment of robust supply chains and infrastructure. This analysis also outlines strategic geographic opportunity areas and the need for public-private partnerships to take full advantage of the economic and environmental potential sidestreams offer. \n\n\n\nKey recommendations will be discussed for the following stakeholders intent on capitalizing on the potential of sidestreams: \n\n\n\n\nIngredient manufacturers and agricultural players \n\n\n\nResearchers and alternative protein manufacturers\n\n\n\nPolicymakers\n\n\n\n\nJoin us to learn about the full potential of sidestream valorization\, paving the way for sustainable and efficient alternative protein production. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nLucas Eastham\, M.Sc.\n\n\n\nSENIOR FERMENTATION SCIENTIST\, THE GOOD FOOD INSTITUTE \n\n\n\nLucas works with the SciTech team to analyze the technical landscape for proteins and ingredients derived from microbial fermentation\, identify key challenges\, and articulate solutions to accelerate the industry. Before GFI\, Lucas spent ten years at Algenol Biotech commercializing microbial-derived biofuels\, biofertilizers\, food ingredients\, and cosmetic ingredients. His expertise ranges across the bioprocess commercialization spectrum from strain development\, cultivation process development (USP)\, downstream process development (DSP)\, commercialization\, and GMP operations. Lucas holds a B.S. in Biology and Anthropology from the University of Pittsburgh and an M.S. in Environmental Science and Management from Duquesne University. \n\n\n\n\n\n\n\n\n\n\n\nBryan Quoc Le\, Ph.D.\n\n\n\nFACULTY RESEARCH FELLOW\, PACIFIC LUTHERAN UNIVERSITY \n\n\n\nDr. Bryan Quoc Le is a food scientist\, consultant\, and author who holds a Ph.D. in Food Science from the University of Wisconsin\, Madison. His doctoral research examined the biological effects of savory flavors from plant-based sources on mammalian cells. Presently a Faculty Research Fellow in the Department of Biology at Pacific Lutheran University\, he focuses on transforming food and agricultural waste into sustainable fermentation substrates for the alternative protein sector. He is the inventor of two patents and the recipient of the 2023 Food Science Consultant of the Year for the Global Vegan Awards. \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/cultivating-alternative-proteins-from-commodity-crop-sidestreams/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2023/09/SCI23036_Sidestreams-analysis-webinar-graphics_header-feature.jpg
LOCATION:https://gfi.org/event/cultivating-alternative-proteins-from-commodity-crop-sidestreams/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231031T120000
DTEND;TZID=America/New_York:20231031T133000
DTSTAMP:20231018T153310Z
CREATED:20231018T153307Z
LAST-MODIFIED:20231018T153310Z
UID:10000511-1698753600-1698759000@gfi.org
SUMMARY:The Business of Alt Protein: Accelerating foodservice and retail expansion through distributor partnerships
DESCRIPTION:The Business of Alt Protein: Accelerating foodservice and retail expansion through distributor partnershipsPast\n\n\n\n\nJoin GFI and industry leaders for a seminar focused on distribution. We’ll review the basics of distribution – what kinds of distributors there are\, why you should work with them\, and how partnerships can be most effective. We’ll then have a panel discussion with distributors where you can get your questions answered. \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\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nDistributors are critical to expanding your company’s food service and retail footprint. Join GFI and industry leaders for a seminar focused on distribution. We’ll review the basics of distribution – what kinds of distributors there are\, why you should work with them\, and how to reach them. We’ll then have a panel discussion with distributors covering the following: \n\n\n\n\nHow to work effectively with distributors\n\n\n\nWhat are best practices and common mistakes to avoid when working with distributors\n\n\n\nWhy distributors are critical to your business success\n\n\n\n\n\n\nEvent speakers\n\n\n\nDavid Benzaquen\, Founder and CEO\, Mission:Plant \n\n\n\nMike Schall\, President\, Pod Foods \n\n\n\nBilly Bell\, Sr. Business Development Manager\, Dot Foods \n\n\n\nTor Newman\, CEO and Managing Partner\, Ace Natural \n\n\n\nAaron May\, Senior Manager\, UpNext Program at United Natural Foods \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-accelerating-foodservice-and-retail-expansion-through-distributor-partnerships/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/10/COR23035_webinar-graphics-business-of-alt-protein-October_header-featured.png
LOCATION:https://gfi.org/event/the-business-of-alt-protein-accelerating-foodservice-and-retail-expansion-through-distributor-partnerships/
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