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DTSTART;TZID=America/New_York:20240610T120000
DTEND;TZID=America/New_York:20240610T130000
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SUMMARY:Building Your Alt Protein Career
DESCRIPTION:Building Your Alt Protein CareerPast\n\n\n\n\nDiscover academic and industry career paths in the alternative protein sector\, and get inspired by Minami Ogawa’s unique research and entrepreneurship journey. \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\nView series recordings\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nAre you interested in working in the alternative protein sector? Join GFI’s academic community coordinator\, Asia Sheehab\, to learn more about pursuing an academic or industry career in this rapidly growing field. After an insightful overview of opportunities\, you’ll hear from Minami Ogawa\, who will share her unique journey into entrepreneurship and her innovative research on edible microcarriers for cultivated meat production. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nMinami Ogawa\n\n\n\nPHD CANDIDATE\, UC DAVISCO-FOUNDER OF OPTIMIZED FOODSIIFH SUPPLY CHAIN CAPITAL FELLOW \n\n\n\nMinami is an enthusiastic food scientist dedicated to fostering innovation and shaping sustainable\, healthy\, and environmentally beneficial future food systems. With a foundation in wine microbiology\, her earlier focus on studying immobilization supports paved the way to transition into the realm of cellular agriculture. This unique journey propelled her towards pioneering and filing intellectual property for the development of edible mycelium microcarriers\, aimed at facilitating the proliferation of animal cells crucial in cultivated meat production. She now researches the edible microcarriers for her Ph.D. thesis\, guided by Dr. David Block\, and as part of the Cultivated Meat Consortium to revolutionize food technology for a more sustainable and healthier future.Additionally\, Minami plays a pivotal role as the Co-founder and Director of Cultivated Foods at a university spinoff company called Optimized Foods\, which harnesses the power of mycelium to create high margin\, delicious food alternatives. Her journey\, representing women in STEM and entrepreneurship\, perfectly aligns with being a fellow at Supply Change Capital\, and resonates deeply in her quest to revolutionize food systems through innovative solutions that prioritize both human health and the environment. \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-6-10-2024/
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-6-10-2024/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240620T130000
DTEND;TZID=America/New_York:20240620T143000
DTSTAMP:20240521T190805Z
CREATED:20240521T190803Z
LAST-MODIFIED:20240521T190805Z
UID:10000575-1718888400-1718893800@gfi.org
SUMMARY:The Science of Alt Protein: Overcoming animal-free meat challenges with plant-based tissue engineering
DESCRIPTION:The Science of Alt Protein: Overcoming animal-free meat challenges with plant-based tissue engineeringPast\n\n\n\n\nLearn how plant-based tissue engineering combines plant-based ingredients with advanced fabrication systems to create high-end meat mimics. \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. Daniel DikovskyCTO of Redefine Meat \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nToday the necessity of replacing animal meat with animal-free meat alternatives is commonly accepted in our society. It matured along with the growing awareness of the extent of ecological damage that animal farming and industrial meat production are causing to our planet and its biodiversity. While it is clear that today’s society is not ready to give up the meat-eating experience\, the food industry and food science are facing the challenge and the opportunity of making meat without animals. The degree to which such alternative meats should imitate their animal twin varies among the market segments. While vegans and vegetarians can be content with even a rough approximation of meatiness\, the flexitarians\, who replace only part of their diet with alternative meats\, set a much higher expectation level. Indeed\, the introduction of a new generation of meat replacements in the last decade seemed to drive penetration to new market segments and expand the total market size. However\, recently we have observed stagnation\, probably caused by the lack of progress in the culinary and organoleptic performance of alternative meats. There is much work done to further disrupt the alternative protein industry and new ways are proposed for taking the new meat performance another big leap ahead. \n\n\n\nIn this seminar\, Dr. Daniel Dikovsky\, CTO of Redefine Meat\, will disclose some novel ways for reconstructing meat using plant-based ingredients\, while acknowledging its anatomical origins and its composite tissue structure. He will show that most of the organoleptically relevant meat features can be mimicked by first modeling the composite structure of meat and its biochemical building blocks and then reconstructing them separately via plant-based formulations. Finally\, an automatized process is employed for assembling these blocks into a digitally predefined structure and recreating the meat tissue elements and their dynamical and thermal characteristics. The “Plant-based Tissue Engineering” term is proposed for describing high-end meat mimics that address the tissue-level complexity using plant-based ingredients combined with advanced fabrication systems. \n\n\n\n*Please note: This seminar will not be recorded\, so you will need to attend the live presentation to benefit from our speaker’s insights. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDaniel Dikovsky\, Ph.D.\n\n\n\nCTO\, REDEFINE MEAT \n\n\n\nDaniel Dikovsky serves as the Chief Technology Officer at Redefine Meat\, an Israeli company revolutionizing the meat industry by crafting premium beef cuts from plants instead of cows. Redefine Meat utilizes plant-based ingredients to create meat tissue components and employs novel food manufacturing systems for combining these components into whole muscle cuts. With a global reach\, Redefine Meat mass-produces and distributes its premium alternative meat products worldwide. \n\n\n\nDaniel’s journey at Redefine Meat began in 2019\, bringing with him a wealth of innovation experience from his tenure at Stratasys\, a leading 3D printing company. During his time at Stratasys\, Daniel led the development of groundbreaking multi-material 3D and 4D printing technologies\, notably contributing to the advancement of digital anatomy printing. This technology now enables the 3D printing of human body parts\, offering alternatives to cadavers and animals in various medical applications. \n\n\n\nDaniel holds Bachelor’s and Master’s degrees in Chemistry from the Hebrew University in Jerusalem. He pursued his Ph.D. research at Technion’s Biomedical Engineering department\, where he developed novel tissue engineering systems based on hybrid 3D scaffolds. Daniel’s innovative contributions include more than 40 patent families authored in the fields of 3D printing and alternative protein solutions. \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-overcoming-animal-free-meat-challenges-with-plant-based-tissue-engineering/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/05/SCI24035_webinar-graphics-science-of-alt-protein-June_header-featured.png
LOCATION:https://gfi.org/event/the-science-of-alt-protein-overcoming-animal-free-meat-challenges-with-plant-based-tissue-engineering/
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DTSTART;TZID=America/New_York:20240626T123000
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DTSTAMP:20240617T184542Z
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SUMMARY:Business of Alt Protein: Enabling the success of alternative seafood
DESCRIPTION:Business of Alt Protein: Enabling the success of alternative seafoodPast\n\n\n\n\nJoin GFI and Future Ocean Foods for a deep dive into alternative seafood. In this webinar\, Marissa Bronfman\, founder and executive director of Future Ocean Foods\, will lead a panel discussion featuring leaders in the alternative seafood space. \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\n\n\nWebinar description\n\n\n\nJoin GFI and Future Ocean Foods for a deep dive into alternative seafood. In this webinar\, Marissa Bronfman\, founder and executive director of Future Ocean Foods\, will lead a panel discussion featuring leaders in the alternative seafood space. Future Oceans Foods is a global seafood association that supports the alternative seafood industry. Their membership is comprised of 36 plant-based\, fermentation\, and cultivated seafood companies from around the world. \n\n\n\nIn the webinar\, you’ll learn about promising developments in the alternative seafood industry as well as opportunities across the aquatic value chain. Bring your questions for the panel to be answered during the event! \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nMarissa Bronfman\n\n\n\nFOUNDER AND EXECUTIVE DIRECTOR\, FUTURE OCEAN FOODS \n\n\n\nMarissa Bronfman has created businesses and social initiatives across Canada and India. She is the Founder and Executive Director of Future Ocean Foods\, an alternative seafood association with 36 companies in 14 countries\, across plant-based\, fermentation\, and cultivated food and technology. \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/business-of-alt-protein-enabling-the-success-of-alternative-seafood/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/06/COR24020_webinar-graphics-business-of-alt-protein-June_header-featured.jpg
LOCATION:https://gfi.org/event/business-of-alt-protein-enabling-the-success-of-alternative-seafood/
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