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DTSTART;TZID=America/New_York:20260501T130000
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DTSTAMP:20260518T140647Z
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SUMMARY:The Science of Alt Protein: Transforming waste to fungal mycoprotein
DESCRIPTION:The Science of Alt Protein: Transforming waste to fungal mycoproteinPast\n\n\n\n\nLearn how Dr. Wang is developing a foundational biorefinery for converting food waste to fungal mycoprotein for practical food applications. \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\nKe Wang\, PhDCornell University \n\n\n\n\nView series recordings\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nFungi are an emerging\, sustainable source for food and ingredients\, offering a tangible solution to global food security challenges driven by population growth and climate change. Their ability to convert low-value\, sustainable feedstocks into high-value\, nutrient-rich mycoprotein and bioactive compounds positions them at the forefront of the circular bioeconomy. \n\n\n\nTo understand how fungi can be leveraged for sustainable food production\, Dr. Ke Wang of Cornell University will provide a big picture of the emerging circular fungal biorefinery\, summarizing the key advances and challenges across the ‘feedstock-to-product’ pipeline. It will also dive into the technical aspects of submerged fermentation and its effects on mycelium morphology and mycoprotein production by edible fungus Pleurotus ostreatus. Dr. Wang will also share a case study that demonstrates how mycoprotein derived from submerged fermentation can be leveraged for crispy functional snack applications. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nKe Wang\, PhD\n\n\n\nASSISTANT RESEARCH PROFESSORDEPARTMENT OF FOOD SCIENCE\, CORNELL AGRITECHCORNELL UNIVERSITY \n\n\n\nDr. Ke Wang is an Assistant Research Professor in the Department of Food Science at Cornell AgriTech\, Cornell University. She also serves as faculty fellow at Cornell Atkinson Center for Sustainability and Cornell Institute for Food Systems. Prior to this position\, she worked as a Senior Scientist at Amgen Inc.\, leading projects on industrial biotechnology and bioprocess innovation. She received her Ph.D. degree in Biosystems Engineering from University of California Davis in 2022. \n\n\n\nHer research program at Cornell focuses on applying bioprocess engineering approaches to address current and emerging challenges in food security and environmental sustainability. Her research team uses microorganisms as programmable cellular factories to convert complex agri-food waste and low-value feedstocks into value-added products. Her lab investigates how microorganisms synthesize cellular substances under heterogeneous environments and their implications on bioprocess innovations. \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											McNamara Alumni Center\n																	\n				\n				\n					Bridge2Food North America\n				\n				\n							\n				Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation… \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-transforming-waste-to-fungal-mycoprotein/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/04/SCI26012_webinar-graphics-SOAP-May_header-featured.png
LOCATION:
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260505T120000
DTEND;TZID=America/New_York:20260505T170000
DTSTAMP:20260514T131222Z
CREATED:20260409T124929Z
LAST-MODIFIED:20260514T131222Z
UID:10000775-1777982400-1778000400@gfi.org
SUMMARY:Proposal Writing Workshop: Tips and tricks for securing alternative protein funding
DESCRIPTION:Proposal Writing Workshop: Tips and tricks for securing alternative protein fundingPast\n\n\n\n\nJoin our expert-led workshop designed to help U.S.-based researchers strengthen their ability to secure funding. \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\nWatch the recording\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nPublic and philanthropic research funding is highly competitive\, and alternative protein researchers often compete alongside applicants from both related and unrelated fields. With increasing pressure on research budgets\, particularly in the U.S.\, developing strong\, well-positioned proposals is more important than ever. \n\n\n\nThis half-day virtual workshop is designed to help researchers—especially U.S.-based early-career faculty—develop stronger\, more compelling grant proposals. Through expert guidance and peer insights\, attendees will gain practical strategies for identifying funding opportunities\, aligning proposals with agency priorities\, and effectively communicating the value of alternative protein research within broader funding frameworks. \n\n\n\nThe program will feature a program officer’s perspective on how funding priorities are set\, what reviewers look for\, and common pitfalls that can undermine otherwise strong proposals. Participants will also hear directly from successful grantees\, who will share their personal approaches to proposal development and lessons learned from both successful and unsuccessful submissions. A moderated panel discussion will provide additional opportunity for audience questions and discussion. The workshop will conclude with an overview of collaboration opportunities and resources available through GFI. \n\n\n\nThis workshop is intended for U.S.-based researchers interested in plant-based\, fermentation-enabled\, and cultivated protein research who are seeking to strengthen their ability to secure funding in an increasingly competitive environment. \n\n\n\n\nAccess the agenda\n\n\n\nWatch the recording\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nConstance Gewa\, PhD\n\n\n\nSCIENTIFIC PROGRAM DIRECTORFOUNDATION FOR FOOD & AGRICULTURE RESEARCH \n\n\n\nDr. Constance Gewa joined the Foundation for Food & Agriculture Research (FFAR) in January 2023 as a scientific program director for the Bolstering Healthy Food Systems Priority Area. \n\n\n\nPrior to joining FFAR\, Gewa served as an associate professor in the Department of Nutrition and Food Studies at George Mason University. Gewa brings over 20 years of experience in human nutrition and public health research with expertise in conducting research among mothers and children in low-income communities. Gewa’s teaching\, research and service actively engages partners across multiple disciplines. Gewa received a doctorate in Public Health from the University of California\, Los Angeles. She also earned a master’s degree in Applied Human Nutrition from the University of Nairobi. \n\n\n\n\n\n\n\n\n\n\n\nRosalyn Abbott\, PhD\n\n\n\nASSOCIATE PROFESSORCARNEGIE MELLON UNIVERSITY \n\n\n\nRosalyn Abbott is an Associate Professor at Carnegie Mellon University (CMU) in the Biomedical Engineering Department. Rosalyn received her B.S. and M.S. in Biomedical Engineering from Rensselaer Polytechnic Institute and her Ph.D. in Bioengineering from the University of Vermont. She subsequently became a postdoctoral fellow in the Biomedical Engineering Department at Tufts University\, where she worked under the supervision of David Kaplan and was introduced to the field of cellular agriculture in 2016. After starting her lab at CMU in 2017\, Rosalyn worked with Mission Barns in their early stages of funding. Mission Barns focuses on cultivating fat with plant proteins to create bacon\, meatballs\, and sausage. \n\n\n\nRosalyn’s lab at CMU is currently working on 3D printing cultivated meat products\, funded by the National Science Foundation and a crowd-sourced funding platform (Experiment)\, backed by New Harvest and the Footprint Coalition. She has a broad perspective on the academic and industrial landscape of cultivated-based meat with deep expertise in tissue engineering and lipid biology. Rosalyn is passionate about the potential impact cultured meat products will have on reducing animal cruelty\, improving food security\, and tackling the environmental impacts of conventional meat production.   \n\n\n\n\n\n\n\n\n\n\n\nDa Chen\, PhD\n\n\n\nASSISTANT PROFESSORPURDUE UNIVERSITY \n\n\n\nDr. Da Chen joined Purdue’s Department of Food Science in Fall 2023\, following a prior appointment as an Assistant Professor at the University of Idaho. Before becoming a faculty member\, he completed postdoctoral training at The Ohio State University and Purdue University. He also spent approximately four years at the University of Auckland (New Zealand) as a graduate student. \n\n\n\nHis research program focuses on structural modification of plant proteins to advance the manufacture\, accessibility\, and consumption of plant-based foods. He investigates protein structure–function relationships from the molecular to product scale using techniques such as extrusion\, rheology\, microscopy\, spectroscopy\, and scattering. His work has been supported by federal agencies\, organizations\, and industry partners. \n\n\n\n\n\n\n\n\n\n\n\nRohan Shirwaiker\, PhD\n\n\n\nJAMES T. RYAN DISTINGUISHED PROFESSOR IN INDUSTRIAL & SYSTEMS ENGINEERING AND DIRECTOR OF BEZOS CENTER FOR SUSTAINABLE PROTEINNORTH CAROLINA STATE UNIVERSITY \n\n\n\nRohan A. Shirwaiker is an interdisciplinary educator\, researcher\, and thought leader working at the intersection of advanced manufacturing and biotechnology. His expertise spans product\, process\, and systems engineering for applications in regenerative medicine and sustainable food systems. His research leverages computational modeling\, experimental methods\, and data analytics to advance biomanufacturing science and technology for engineering biomimetic biological systems. His work has been supported by public and private entities\, including the National Science Foundation\, National Institutes of Health\, ARMI BiofabUSA\, and the Bezos Earth Fund. At the Bezos Center at NC State\, Shirwaiker leads a diverse team of researchers\, educators\, and trainees\, working closely with industry collaborators to address critical precompetitive challenges in the biomanufacturing of alternative proteins. He is a Fellow of IISE and a recipient of awards including the NSF CAREER and SME Outstanding Young Manufacturing Engineer. He is also actively engaged in professional service\, holding leadership roles in regional\, national\, and international scholarly and community initiatives. \n\n\n\n\n\n\n\n\n\n\n\nJing Zhao\, PhD\n\n\n\nASSOCIATE PROFESSORSAN DIEGO STATE UNIVERSITY \n\n\n\nDr. Jing Zhao is an Associate Professor in the School of Exercise and Nutritional Sciences at San Diego State University. Dr. Zhao received her Ph.D. degree in Animal and Food Sciences from the University of Kentucky and obtained her postdoctoral training at the University of Wisconsin-Madison\, Florida State University\, and the University of Kentucky.  \n\n\n\nDr. Zhao’ research focuses on the development\, characterization (functionalities\, flavor)\, and utilization of sustainable food proteins\, such as plant\, algae\, and edible insect proteins. Dr. Zhao is an editorial board member of the Journal of Food Science and past chair of IFT Protein Division. She has been a grant awardee from USDA\, NSF\, NASA\, and GFI. \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											McNamara Alumni Center\n																	\n				\n				\n					Bridge2Food North America\n				\n				\n							\n				Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation… \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/proposal-writing-workshop-tips-and-tricks-for-securing-alternative-protein-funding/
CATEGORIES:GFI - virtual event
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DTSTART;TZID=America/New_York:20260521T120000
DTEND;TZID=America/New_York:20260521T130000
DTSTAMP:20260514T131050Z
CREATED:20260504T191510Z
LAST-MODIFIED:20260514T131050Z
UID:10000780-1779364800-1779368400@gfi.org
SUMMARY:The Business of Alt Protein: What founders need to know about M&A for mission-driven companies
DESCRIPTION:The Business of Alt Protein: What founders need to know about M&A for mission-driven companiesPast\n\n\n\n\nJoin GFI for a Business of Alt Protein webinar featuring a presentation from Tuck Advisors on mergers and acquisitions for mission-driven companies. \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\nJames MarcianoCEO\, Tuck Adivsors \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nMergers and acquisitions can be an effective pathway for purpose-led companies to scale\, realize their value\, or transition their legacy. As M&A becomes increasingly relevant in the alternative protein sector\, founders need to understand if and when this path makes strategic sense. Join James Marciano\, Founder and CEO of Tuck Advisors\, to find out whether M&A is the right path for your company\, now or in the future. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nJames Marciano\n\n\n\nCEO\, TUCK ADVISORS \n\n\n\nJames Marciano is a (nearly) lifelong entrepreneur. After working as a management consultant for 5 years\, James sold everything he owned in 1995\, moved onto his brother’s floor in NYC\, and started TheSquare\, the first social network on the web. In 1997\, he went on to found Refer-it\, the first directory of affiliate/associate programs for e-commerce companies\, which was acquired by internet.com in 1999. He then founded Return Path\, a global email solution services company acquired by a private equity firm in 2019. \n\n\n\nIn 2001\, James became a hands-on angel investor and funded a dozen startups from 2001-2015. Disappointed with the Silicon Valley M&A advisors he’d hired\, James actively managed the sale of two of his portfolio companies\, HurryDate and GigMasters\, to public companies (Spark Networks and XO Group\, respectively). \n\n\n\nIn 2016\, he decided to use his experience selling companies to help other entrepreneurs by forming Tuck Advisors — an M&A Advisory firm which prioritizes working with mission-driven companies on both the sell side and buy side. Tuck Advisors distinguishes itself by its entrepreneurial spirit and technical innovation. \n\n\n\nJames graduated from Harvard College and Dartmouth Business School. He’s been quoted in the Wall Street Journal and New York Times\, and has spoken at the country’s top business schools\, including Harvard\, Tuck\, Wharton\, and Columbia. He enjoys life in New Hope\, PA\, with his wife\, two children\, two convertibles\, and three BMW motorcycles. \n\n\n\n\n\n\n\n\n\n\n\nLisa Bowers\n\n\n\nADVISOR\, TUCK ADVISORS \n\n\n\nLisa Bowers brings an integrated background in sustainability and business to Tuck Advisors. She is committed to scaling solutions that address climate-related health impacts\, regenerate the biodiversity of valuable ecosystems\, and provide food system resilience. \n\n\n\nDrawing on two decades of experience in marketing\, product management\, and partnerships—including roles at National Geographic\, Nabisco\, and the U.S. Green Building Council—Lisa analyzes growth sectors and strategic opportunities where positive environmental impacts align with business value. \n\n\n\nHer sustainability work spans supplier engagement\, packaging\, certifications\, and decarbonization. At Tuck Advisors\, Lisa helps purpose-driven companies achieve growth and sustainable impact through strategic M&A opportunities. \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											McNamara Alumni Center\n																	\n				\n				\n					Bridge2Food North America\n				\n				\n							\n				Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation… \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-business-of-alt-protein-what-founders-need-to-know-about-m-and-a-for-mission-driven-companies/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/05/COR26010_webinar-graphics-BOAP-May_header-feature.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260528T130000
DTEND;TZID=America/New_York:20260528T141500
DTSTAMP:20260422T220621Z
CREATED:20260420T182203Z
LAST-MODIFIED:20260422T220621Z
UID:10000779-1779973200-1779977700@gfi.org
SUMMARY:The Science of Alt Protein: Nature and nurture—Cell lines and media
DESCRIPTION:The Science of Alt Protein: Nature and nurture—Cell lines and mediaPast\n\n\n\n\nDiscover opportunities for the convergent development of both cell lines and media for cultivated meat. \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\nAndrew Stout\, PhDTufts University \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nWhile cell lines and media are frequently discussed as separate and distinct development areas for cultivated meat\, real world experience reveals that these two inputs are inextricably tied\, and that a focus on one without consideration of the other is unlikely to create optimal systems. In other words\, maximally efficient cell culture systems depend on both the “nature” of the cells and the “nurture” of their media environment. \n\n\n\nJoin us on May 28th to hear Andrew Stout\, PhD\, Assistant Professor at Tufts University Center for Cellular Agriculture and GFI grantee\, discuss opportunities for convergent development of both cell lines and media for cultivated meat\, as well as possible pitfalls that come from mismatches between the two. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nAndrew Stout\, PhD\n\n\n\nASSISTANT PROFESSOR OF BIOMEDICAL ENGINEERINGTUFTS UNIVERSITY CENTER FOR CELLULAR AGRICULTURE \n\n\n\nAndrew Stout is an Assistant Professor of Biomedical Engineering at the Tufts University Center for Cellular Agriculture (TUCCA)\, where his research group focuses on cell line and media development for cultivated meat applications. Prior to joining the Tufts faculty in 2025\, Andrew served as Co-Founder and CSO of Deco Labs\, Inc.\, a company working to commercialize low-cost media ingredients for cell culture. He obtained his Ph.D. from Tufts University in 2022 through a New Harvest Fellowship\, before which he obtained a B.S. in Materials Science from Rice University and performed cultivated meat and precision fermentation research at Maastricht University and Geltor\, Inc. \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											McNamara Alumni Center\n																	\n				\n				\n					Bridge2Food North America\n				\n				\n							\n				Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation… \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-nature-and-nurture-cell-lines-and-media/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/04/SCI26016_webinar-graphics-SOAP-2nd-May_header-featured.jpg
LOCATION:
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