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DTSTART;TZID=America/New_York:20231212T120000
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DTSTAMP:20230825T203747Z
CREATED:20230103T150546Z
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UID:10000407-1702382400-1702386000@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-3/2023-12-12/
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-3/2023-12-12/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231213T120000
DTEND;TZID=America/New_York:20231213T133000
DTSTAMP:20231116T172124Z
CREATED:20231116T165110Z
LAST-MODIFIED:20231116T172124Z
UID:10000517-1702468800-1702474200@gfi.org
SUMMARY:The Business of Alt Protein: Opportunities and nutritional considerations for alternative protein products
DESCRIPTION:The Business of Alt Protein: Opportunities and nutritional considerations for alternative protein productsPast\n\n\n\n\nJoin GFI and nutrition experts from dsm-firmenich\, an ingredient and solution supplier for the food and beverage industry\, for a seminar focused on nutritional considerations for alternative protein product development with a focus on micronutrients and protein. \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 and nutrition experts from dsm-firmenich\, an ingredient and solution supplier for the food and beverage industry\, for a seminar focused on nutritional considerations for alternative protein product development with a focus on micronutrients and protein. In this seminar\, the panel of experts will:  \n\n\n\n\nReview fundamentals of nutrition science including general nutrition requirements for macro and micro nutrients.\n\n\n\nExplore consumer insights related to nutrition based on a global study of over 20\,000 adults.\n\n\n\nDive into product formulation considerations and opportunities for alternative protein meat\, seafood\, egg\, and dairy products.\n\n\n\nShare new tools and techniques available to streamline the product development process.\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nMaaike Bruins\n\n\n\nLEAD SCIENTIST NUTRITION\, DSM-FIRMENICH \n\n\n\nMaaike Bruins holds a PhD in nutrition and works as a Lead Scientist Nutrition at dsm-firmenich. Maaike has 20 years of experience in nutrition research\, food ingredient innovation\, and nutritional science translation in solutions for foods & beverages. Her recent research focuses on nutrition solutions that address the most common population nutrition challenges. \n\n\n\n\n\n\n\n\n\n\n\nEmmy Nitert van Schijndel\n\n\n\nBUSINESS DEVELOPMENT MANAGER FOR MEAT & FISH ALTERNATIVES\, DSM-FIRMENICH \n\n\n\nEmmy Nitert van Schijndel joined dsm-firmenich in 2020 due to her interest in food ingredient innovation and a passion to make our food system healthier and more sustainable. With her background in strategy consulting\, she connects data-driven (consumer) insights and the strategic vision of the protein transition to tangible solutions for more appealing plant-based alternatives. \n\n\n\n\n\n\n\n\n\n\n\nJulia Besselink\n\n\n\nNUTRITION APPLICATION SPECIALIST\, DSM-FIRMENICH \n\n\n\nJulia Besselink is passionate about improving health and sustainable food. Julia holds a MSc in Nutrition and Health from Wageningen University\, The Netherlands. In her role as a Nutrition Application Specialist for the Savory portfolio at dsm-firmenich\, she advocates for science-based nutritional solutions for savory products such as plant-based alternatives\, soups\, and sauces. Julia works in close collaboration with the application teams to develop products with the right taste\, texture\, and nutritional value. \n\n\n\n\n\n\n\n\n\n\n\nRodolfo Garza\n\n\n\nGLOBAL BUSINESS DEVELOPMENT MANAGER FOR MILK AND PLANT-BASED ALTERNATIVES TO MILK\, DSM-FIRMENICH \n\n\n\nRodolfo Garza is a passionate foodie and plant-based enthusiast. Rodolfo joined dsm-firmenich in September 2022 with more than 10 years of international experience within the food science\, manufacturing\, and biotechnology industries. Rodolfo has a background in food technology and engineering and specialized in industrial marketing helping manufacturers to innovate by connecting key market and consumer insights with ingredient solutions and biotechnology. \n\n\n\n\n\n\n\n\n\n\n\nElisabetta Nisoli\n\n\n\nGLOBAL BUSINESS DEVELOPMENT MANAGER NUTRITION DAIRY & PLANT-BASED ALTERNATIVES TO DAIRY\, DSM-FIRMENICH \n\n\n\nElisabetta Nisoli has been with dsm-firmenich since 2013. Elisabetta has more than 25 years experience life sciences in different technical and development roles. Elisabetta is a chemist by education and passionate about people and food. Elisabetta brings it all together by working with customers and cross functional teams to create nutritional solutions to make delicious food more nutritious and appealing while addressing the unmet needs of consumers. \n\n\n\n\n\n\n\nAbout dsm-firmenich\n\n\n\nAt dsm-firmenich\, we’re experts in everything from taste and ingredients to nutrition. With our solutions we help brands develop and innovate products that are delicious to eat and drink\, healthy for our bodies and planet alike\, and affordable even when the world has a lot on its plate. Together with our customers we create what is essential for life\, desirable for consumers\, and more sustainable for the planet. \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-opportunities-and-nutritional-considerations-for-alternative-protein-products/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/11/COR23039_webinar-graphics-business-of-alt-protein-December_header-featured.png
LOCATION:https://gfi.org/event/the-business-of-alt-protein-opportunities-and-nutritional-considerations-for-alternative-protein-products/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231214T130000
DTEND;TZID=America/New_York:20231214T143000
DTSTAMP:20231116T172021Z
CREATED:20231116T172019Z
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SUMMARY:The Science of Alt Protein: Adipocyte bioprinting to improve the flavor of cultivated meat products
DESCRIPTION:The Science of Alt Protein: Adipocyte bioprinting to improve the flavor of cultivated meat productsPast\n\n\n\n\nLearn how Dr. Abbott and her team are 3D printing adipocytes into the intramuscular space to improve the flavor and texture of cultivated meat products. \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\nMeet the speaker:Dr. Rosalyn AbbottAssistant Professor\, Biomedical EngineeringCarnegie Mellon University \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nWebinar description\n\n\n\nCultured meat products that have the texture\, flavor\, and familiarity of conventional meat products are critical to consumer acceptance. Bioprinting can re-create the three-dimensional tissue structures of animal steaks\, especially with regard to the distribution of intramuscular fat. However\, bioprinting lipid-laden adipocytes has remained a challenge due to their high buoyancy\, fragility under shear stress\, and large size (on the order of 20-300 microns). To circumvent the challenges of printing mature adipocytes\, many groups have instead printed stem cells and focused on post-printing differentiation. However\, this strategy has its own challenges\, as cells will not reach full maturity (characterized as a single unilocular lipid droplet)\, and co-differentiation of tissues with multiple cell types (i.e. skeletal muscle) is not currently feasible. Dr. Abbott and her team are focusing on 3D printing adipocytes into the intramuscular space to establish tissue structures more similar to a steak. This will be important for recreating tissue flavor and texture\, with the ultimate goal of improving consumer acceptance. \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-adipocyte-bioprinting-to-improve-the-flavor-of-cultivated-meat-products/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2023/11/SCI23073_webinar-graphics-science-of-alt-protein-December_header-featured.jpg
LOCATION:https://gfi.org/event/the-science-of-alt-protein-adipocyte-bioprinting-to-improve-the-flavor-of-cultivated-meat-products/
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