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DTSTART;TZID=America/New_York:20251205T080000
DTEND;TZID=America/New_York:20251205T093000
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SUMMARY:Alt Protein Pipelines: Training for commercialization with production facility partnerships
DESCRIPTION:Alt Protein Pipelines: Training for commercialization with production facility partnershipsPast\n\n\n\n\nJoin us to explore an innovative partnership that is helping students turn classroom learning into commercial-ready innovation. \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\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\nThis installment of the Alt Protein Pipelines webinar series will showcase how FoodPlant\, Singapore’s first shared pilot-scale food production facility\, has partnered with the Singapore Institute of Technology to train the next generation of food scientists so they can understand\, apply\, and scale emerging processing solutions most relevant to commercialization. \n\n\n\nThe series is designed to share case studies and practical insights that educators\, students\, administrators\, and industry partners can use to shape their own training programs. Each session emphasizes the practical steps\, challenges\, and solutions of a training pathway so attendees leave with actionable ideas to bring back to their institutions and ecosystems. \n\n\n\nMany experiential education models are built to prepare students for the practicalities of working within industry by providing industry-vetted projects or internship placements. FoodPlant expands this opportunity by guiding undergraduate students through a self-directed project that walks them through the innovation cycle from ideation\, to prototyping\, to a pre-manufacturing pilot. Dr. Lim Bee Gim will share how the program can be replicated across programs across various levels of infrastructure and resourcing. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nLim Bee Gim\, PhD\n\n\n\nFOUNDING CEO AND TECHNICAL ADVISOR\, FOODPLANTASSOCIATE PROFESSOR\, SINGAPORE INSTITUTE OF TECHNOLOGY \n\n\n\nDr. Lim Bee Gim brings nearly 30 years of experience in food innovation\, manufacturing\, and education. She was the Founding CEO of FoodPlant\, where she led the establishment of Singapore’s first shared food processing facility. Under her leadership\, FoodPlant became a strategic platform supporting companies—from startups to established manufacturers—in developing and scaling sustainable food solutions\, including alternative proteins. \n\n\n\nCurrently serving as Technical Advisor at FoodPlant\, Dr. Lim provides expert guidance in food processing\, product innovation\, and commercialization. She is also an Associate Professor at the Singapore Institute of Technology\, where she mentors future food technologists and actively designs and delivers industry training courses to upskill professionals in advanced processing technologies such as extrusion and thermal processing. \n\n\n\nHer work focuses on bridging research with practice\, enabling companies to accelerate sustainable product development through access to shared infrastructure\, technical expertise\, and hands-on capability building. \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													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/alt-protein-pipelines-training-for-commercialization-with-production-facility-partnerships/
CATEGORIES:GFI - virtual event
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DTSTART;TZID=America/New_York:20251209T110000
DTEND;TZID=America/New_York:20251209T123000
DTSTAMP:20251112T172625Z
CREATED:20251112T172623Z
LAST-MODIFIED:20251112T172625Z
UID:10000733-1765278000-1765283400@gfi.org
SUMMARY:Amino acid cost and supply chain analysis for cultivated meat: Pathways to more affordable\, scalable\, and sustainable protein production
DESCRIPTION:Amino acid cost and supply chain analysis for cultivated meat: Pathways to more affordable\, scalable\, and sustainable protein productionPast\n\n\n\n\nExplore new findings from a first-of-its-kind analysis. \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\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\nAmino acids are among the largest cost drivers in cultivated meat production\, but a new analysis shows clear opportunities to lower costs and scale production. Join this webinar to explore findings from a new white paper that evaluates pathways to unlock a cost-effective\, scalable amino acid supply for the cultivated meat industry. \n\n\n\nThis first-of-its-kind analysis draws on real-world price data\, industry interviews\, and future demand modeling to identify where cost drivers and supply bottlenecks may emerge and how innovation can keep pace. Attendees will learn: \n\n\n\n\nWhy the amino acid cost contribution to cultivated meat production is significantly lower than previously reported\n\n\n\nHow agricultural byproducts show promise as affordable alternative amino acid sources\n\n\n\nWhich amino acids pose the greatest long-term cost and supply risks\n\n\n\n\nJoin us to explore how suppliers\, producers\, researchers\, and policymakers can work together to build a resilient\, affordable amino acid supply chain that helps unlock scalable\, sustainable cultivated meat production. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nElliot Swartz\, PhD\n\n\n\nSENIOR PRINCIPAL SCIENTIST\, CULTIVATED MEATGOOD FOOD INSTITUTE \n\n\n\nElliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry\, identifying opportunities to accelerate the industry\, and educating scientists\, the public\, and other industry stakeholders. For the past seven years\, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot holds a Ph.D. in neuroscience from the University of California\, Los Angeles (UCLA)\, where he worked with induced pluripotent stem cells to model neuromuscular disease. \n\n\n\n\n\n\n\n\n\n\n\nMarie Gibbons\, MS\n\n\n\nCULTIVATED MEAT SCIENTISTMARIE GIBBONS CONSULTING \n\n\n\nMarie Gibbons is an early pioneer in cultivated meat\, a field she entered to create a positive impact for animals and the environment. She earned her master’s degree at North Carolina State University with support from New Harvest and the Good Food Institute\, focusing on large-scale poultry muscle cell production. Over the past decade\, she has led R&D efforts at Upside Foods\, Vow Foods\, and Newform Foods\, co-founded Re:meat in Sweden\, and conducted research at Tufts University and Harvard Medical School. Today\, Marie works as an independent consultant helping companies and nonprofits design serum-free media\, develop robust cell lines\, and scale sustainable bioprocesses for the future of food. \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													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/amino-acid-cost-and-supply-chain-analysis-for-cultivated-meat-pathways-to-more-affordable-scalable-and-sustainable-protein-production/
CATEGORIES:GFI - virtual event
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DTSTART;TZID=America/New_York:20251211T130000
DTEND;TZID=America/New_York:20251211T141500
DTSTAMP:20251105T184300Z
CREATED:20251105T184259Z
LAST-MODIFIED:20251105T184300Z
UID:10000731-1765458000-1765462500@gfi.org
SUMMARY:The Science of Alt Protein: Glycoengineering fungal cell factories — Implications for recombinant protein production
DESCRIPTION:The Science of Alt Protein: Glycoengineering fungal cell factories — Implications for recombinant protein productionPast\n\n\n\n\nJoin us to learn how using advanced gene-editing tools to reprogram fungi opens new possibilities for recombinant protein production. \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\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\nFilamentous fungi are widely used for recombinant protein production due to their high secretion capacity and GRAS status. However\, fungal N-glycosylation pathways produce high-mannose structures that differ from mammalian complex glycans\, potentially affecting protein function\, stability\, and immunogenicity. \n\n\n\nThis presentation from André Damasio\, Ph.D.\, will discuss glycoengineering strategies for fungal cell factories producing recombinant proteins. Using Aspergillus nidulans as a model system\, Dr. Damasio explores approaches ranging from glycoproteome mapping and site-specific engineering to pathway-level rewiring via CRISPR-Cas9. \n\n\n\nThe work addresses the fundamental challenge that fungal high-mannose glycans differ from mammalian complex structures\, potentially affecting protein function. Join us to learn how using advanced gene-editing tools to reprogram fungi opens new possibilities for recombinant protein production. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. André Damasio\n\n\n\nASSOCIATE PROFESSORINSTITUTE OF BIOLOGY – UNIVERSITY OF CAMPINAS (UNICAMP)\, BRAZIL \n\n\n\nDr. André Damasio is an Associate Professor in the Department of Biochemistry and Tissue Biology at the Institute of Biology\, University of Campinas (UNICAMP)\, Brazil. He received his Ph.D. in Biochemistry from the University of São Paulo in 2011\, with research periods at Oklahoma State University and the Institute of Catalysis and Petroleochemistry in Madrid. He joined UNICAMP in 2015 as an Assistant Professor after completing postdoctoral training at the Brazilian Biorenewables National Laboratory. His research group is dedicated to studying microbial biomanufacturing\, mainly the production of recombinant proteins and enzymes using filamentous fungi as cell factories. \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													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/the-science-of-alt-protein-glycoengineering-fungal-cell-factories-implications-for-recombinant-protein-production/
CATEGORIES:GFI - virtual event
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DTSTART;TZID=America/New_York:20251216T120000
DTEND;TZID=America/New_York:20251216T131500
DTSTAMP:20251202T160125Z
CREATED:20251202T160124Z
LAST-MODIFIED:20251202T160125Z
UID:10000735-1765886400-1765890900@gfi.org
SUMMARY:Sensory evaluation of alternative proteins: A best practices guide
DESCRIPTION:Sensory evaluation of alternative proteins: A best practices guidePast\n\n\n\n\nLearn how sensory science can drive the adoption of alternative proteins. \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\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\nTaste remains the strongest driver of consumer food choice\, making sensory science essential to the success of alternative proteins. Join us for a webinar on December 16th presenting highlights from GFI’s new white paper\, which introduces the basics of sensory science and how it can be integrated more effectively across alternative protein R&D. Participants will gain an understanding of how sensory methods can be applied throughout the product development lifecycle to improve decision-making\, reduce risk\, and accelerate progress toward taste parity. \n\n\n\nAttendees will learn: \n\n\n\n\nWhy sensory science must be integrated early and repeatedly throughout development\, and how even rapid or informal methods can guide product development.\n\n\n\nHow to choose the right method for the right question\, from discrimination and descriptive analysis to affective and temporal testing.\n\n\n\nHow to benchmark effectively\, and why comparisons must be anchored to high-performing\, target-market products.\n\n\n\nWhy internal tasting panels fall short—and how to design studies using relevant target consumers to generate reliable\, actionable data.\n\n\n\nHow sensory science can bridge R&D\, product development\, data science\, marketing\, and business strategy to de-risk choices and speed innovation.\n\n\n\n\nThis session is designed for researchers\, product developers\, sensory scientists\, food technologists\, and innovation teams looking to strengthen their approach to taste optimization. Attendees will leave with practical frameworks\, methodological guidance\, and cross-functional strategies to ensure technical advances translate into products consumers will choose—and keep choosing. \n\n\n\nSensory science is more than a test at the end of development. It is a strategic tool that links scientific rigor with consumer expectations. Join us to learn how integrating sensory science can position alternative proteins to compete on taste\, build trust\, and accelerate market adoption. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nNikhita Mansukhani Kogar\, PhD\n\n\n\nPRINCIPAL PLANT-BASED SCIENTISTTHE GOOD FOOD INSTITUTE \n\n\n\nAt GFI\, Nikhita is focused on the technical landscape of plant-based proteins and how to expand their impact and adoption. Prior to joining GFI\, she worked in food and biotech product development\, most recently as an Innovation Scientist at Beyond Meat. While at Beyond\, she led flagship product development projects from the fundamental research stage through formulation and scale-up. Nikhita holds a bachelor’s degree in physics from the University of Illinois at Urbana-Champaign and a Ph.D. in materials science and engineering from Northwestern University. \n\n\n\n\n\n\n\n\n\n\n\nAlissa Nolden\,PhD\n\n\n\nASSOCIATE PROFESSOR OF FOOD SCIENCEUNIVERSITY OF MASSACHUSETTS AMHERST \n\n\n\nAlissa Nolden is an Associate Professor in the Department of Food Science at the University of Massachusetts Amherst. She holds a BS and MS in Food Science from the University of Massachusetts Amherst and Penn State\, respectively\, and a dual-title PhD in Food Science and Clinical Translational Science from Penn State. \n\n\n\nDr. Nolden’s research focuses on advancing sustainable food systems through sensory science\, with a particular emphasis on alternative proteins. Her work examines how sensory perception\, flavor quality\, and individual differences influence consumer acceptance of sustainable protein and novel plant-based proteins. By identifying the sensory drivers that enhance liking and encourage behavior change\, Dr. Nolden’s research supports the design of plant-forward foods that align with consumer values\, prioritizing sensory appeal. \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													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/sensory-evaluation-of-alternative-proteins-a-best-practices-guide/
CATEGORIES:GFI - virtual event
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DTSTART;TZID=America/New_York:20251218T130000
DTEND;TZID=America/New_York:20251218T140000
DTSTAMP:20251114T193330Z
CREATED:20251114T193329Z
LAST-MODIFIED:20251114T193330Z
UID:10000734-1766062800-1766066400@gfi.org
SUMMARY:Building Your Alt Protein Career: Shaping the Future of Food as a Plant Protein Scientist
DESCRIPTION:Building Your Alt Protein Career: Shaping the Future of Food as a Plant Protein ScientistPast\n\n\n\n\nExplore the path from food science to product innovation in this conversation on building a purpose-driven career in alternative proteins. \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\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\nJordan Allen\, MSSenior ChemistIngredion \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nJoin GFI’s Asia Sheehab in conversation with Jordan Allen\, Senior Chemist at Ingredion\, at our next Building Your Alt Protein Career webinar on December 18th. \n\n\n\nJordan will share how her path—from co-founding the Virginia Tech Alt Protein Project and researching sustainable protein extraction from brewer’s spent grain\, to developing innovative plant-based protein solutions at Ingredion—has shaped her career in food science and sustainability. She’ll also discuss how her role as an Inclusion Lead and advocate for early-career talent has deepened her commitment to mentorship\, collaboration\, and inclusive leadership in the alternative protein space. \n\n\n\nWhether you’re exploring careers in applied food research\, interested in bridging science and product innovation\, or passionate about building a more sustainable and equitable food system\, Jordan’s journey offers inspiration and practical insights for advancing the future of food. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nJordan Allen\, MS\n\n\n\nSENIOR CHEMIST\, INGREDION \n\n\n\nJordan Allen is a Senior Chemist at Ingredion in the Protein Fortification group of the Analytical Characterization and Texture Science team\, where she develops plant-based protein solutions by studying the structure-function-application relationship of plant proteins and applying these insights to create innovative ingredient solutions. She also serves as an Inclusion Lead for Ingredion’s Network of Early Talent business resource group\, championing diversity and professional development through mentorship and peer learning. \n\n\n\nJordan earned her M.S. in Food Science & Technology from Virginia Tech in 2023 and her B.S. in Food Science with a concentration in Culinary Arts and a minor in Food and Agribusiness Marketing and Management from the University of Delaware. During her graduate studies\, she focused on developing a sustainable process to extract protein from brewer’s spent grain and co-founded the Virginia Tech Alt Protein Project\, a global initiative advancing awareness\, education\, and research in alternative proteins. Jordan is active in the IFT Protein Division\, serves on the NYIFT Executive Committee\, and is passionate about plant-based protein innovation\, sustainability\, and developing strong leaders for the future of food. \n\n\n\nWith expertise in protein science and applied food research\, as well as a commitment to inclusive leadership\, Jordan drives innovation in plant-based solutions and helps shape a more sustainable future for food. \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													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/building-your-alt-protein-career-shaping-the-future-of-food-as-a-plant-protein-scientist/
CATEGORIES:GFI - virtual event
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