BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Good Food Institute - ECPv6.18.0//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://gfi.org X-WR-CALDESC:Events for The Good Food Institute REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20260308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20261101T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20270314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20271107T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20261007T130000 DTEND;TZID=America/New_York:20261007T130000 DTSTAMP:20260928T185737Z CREATED:20260928T185736Z LAST-MODIFIED:20260928T185737Z UID:10000817-1791378000-1791378000@gfi.org SUMMARY:Reporting on food system resilience: The bigger story behind the headlines DESCRIPTION:Reporting on food system resilience: The bigger story behind the headlinesPast\n\n\n\n\nNew World screwworm\, avian flu\, prolonged drought\, and rising beef prices may seem like separate stories\, but together they reveal bigger questions about the resilience of our food system. Join experts from GFI\, GFI Brazil\, and Princeton University for a webinar designed to help journalists connect the dots across food\, agriculture\, climate\, and public health. \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\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nWhat do New World screwworm\, avian flu\, prolonged drought\, and rising beef prices have in common? While these stories may appear unrelated\, they increasingly expose shared vulnerabilities in our food system—and raise important questions about climate\, food security and public health. \n\n\n\nIn this webinar\, experts from GFI\, GFI Brazil\, and Princeton University will explore how stories about animal disease\, drought\, food prices\, climate\, and public health fit into a broader food system resilience story and where protein diversification fits into that picture. \n\n\n\nSpeakers include Carolyn Englar\, GFI Senior Manager of Media and Communications; Mariana Bernal\, Senior Public Policy Analyst at GFI Brazil; and Timothy D. Searchinger\, Senior Research Scholar at Princeton University’s School of Public and International Affairs. \n\n\n\nAttendees will hear perspectives spanning science\, policy\, and food systems\, explore a case study from Brazil\, and have the opportunity to engage directly with panelists during a live Q&A. \n\n\n\nJournalists and storytellers are invited to dig deeper into the forces reshaping our food system and the stories emerging at the intersection of agriculture\, climate\, and public health. \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/reporting-on-food-system-resilience-the-bigger-story-behind-the-headlines/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20261001T090000 DTEND;TZID=America/New_York:20261001T103000 DTSTAMP:20261013T134636Z CREATED:20260820T140219Z LAST-MODIFIED:20261013T134636Z UID:10000815-1790845200-1790850600@gfi.org SUMMARY:The Science of Alt Protein: Student research showcase\, part 2 DESCRIPTION:The Science of Alt Protein: Student research showcase\, Part 2Past\n\n\n\n\nJoin us for a seminar showcasing outstanding student-led research from GFI’s Academic Research Challenge. \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\nExplore innovative student-led research shaping the future of alternative proteins. This special Science of Alt Protein seminar features finalists from GFI’s Academic Research Challenge presenting projects on crop byproducts\, microbial strains\, and stakeholder policies. Join us to discover emerging ideas from the next generation of alternative protein scientists. \n\n\n\nProjects in this session include: \n\n\n\n\nUniversity of Melbourne and Monash University\, Australia: Alternative Proteins in Australian Agriculture—Stakeholder Perspectives on Barriers and Opportunities\n\n\n\nAshoka University\, India: The Stress Capacitance Index: A Non-GMO Screening Framework for Predicting Fermentation Shock Resilience\n\n\n\nNational Institute of Food Technology\, Entrepreneurship and Management\, Kundli (NIFTEM-K)\, India: Novel Ultrasonic-Alkaline Pretreatment Pipeline for Economically Feasible Valorization of Sugarcane Bagasse as a Fermentation Feedstock for Mycoprotein Production\n\n\n\nNational Institute of Food Technology\, Entrepreneurship and Management\, Kundli (NIFTEM-K)\, India: Engineering a Sequential Fungal Fermentation Strategy for Nutritional and Functional Upcycling of Soy Okara into a Next-Generation Smart Protein Ingredient through Integrated Protein Enhancement and PUFA Biofortification\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-student-research-showcase-part-2/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/08/SCI26033_APP-showcase-SOAP_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260929T223000 DTEND;TZID=America/New_York:20260929T233000 DTSTAMP:20260805T144719Z CREATED:20260617T200246Z LAST-MODIFIED:20260805T144719Z UID:10000797-1790721000-1790724600@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 10:30 pm ET. \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\nJoin us for the next Fish & CHIPS virtual collaborative huddle\, hosted by The Good Food Institute. This interactive session brings together cultivated seafood researchers and innovators from around the world to exchange knowledge\, learn from one another\, and collaborate on solutions to some of the field’s most pressing scientific challenges. \n\n\n\nOur goal is to build a shared understanding of key technical barriers and identify opportunities to accelerate the development of cultivated seafood. During our September 29 session\, we’ll explore differentiation and impacts on nutrition\, virtual cohorts for cell line development\, and feedback on GFI’s PICES database\, including data gaps and opportunities for improvement. \n\n\n\nDon’t miss this opportunity to connect with colleagues\, share your expertise\, and help strengthen the cultivated seafood research ecosystem. \n\n\n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our seafood-focused YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, innovators in the field of cultivated seafood\, and students will receive a link to join. \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/fish-and-chips-collaborative-huddle-for-ideation-problem-solving-sept-2026-pm/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260929T113000 DTEND;TZID=America/New_York:20260929T130000 DTSTAMP:20260805T144713Z CREATED:20260617T195938Z LAST-MODIFIED:20260805T144713Z UID:10000795-1790681400-1790686800@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 11:30 am ET. \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\nJoin us for the next Fish & CHIPS virtual collaborative huddle\, hosted by The Good Food Institute. This interactive session brings together cultivated seafood researchers and innovators from around the world to exchange knowledge\, learn from one another\, and collaborate on solutions to some of the field’s most pressing scientific challenges. \n\n\n\nOur goal is to build a shared understanding of key technical barriers and identify opportunities to accelerate the development of cultivated seafood. During our September 29 session\, we’ll explore differentiation and impacts on nutrition\, virtual cohorts for cell line development\, and feedback on GFI’s PICES database\, including data gaps and opportunities for improvement. \n\n\n\nDon’t miss this opportunity to connect with colleagues\, share your expertise\, and help strengthen the cultivated seafood research ecosystem. \n\n\n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our seafood-focused YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, innovators in the field of cultivated seafood\, and students will receive a link to join. \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/fish-and-chips-collaborative-huddle-for-ideation-problem-solving-sept-2026-am/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260924T130000 DTEND;TZID=America/New_York:20260924T143000 DTSTAMP:20261013T134558Z CREATED:20260820T133607Z LAST-MODIFIED:20261013T134558Z UID:10000814-1790254800-1790260200@gfi.org SUMMARY:The Science of Alt Protein: Student research showcase\, Part 1 DESCRIPTION:The Science of Alt Protein: Student research showcase\, Part 1Past\n\n\n\n\nJoin us for a seminar showcasing outstanding student-led research from GFI’s Academic Research Challenge. \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\nExplore innovative student-led research shaping the future of alternative proteins. This special Science of Alt Protein seminar features finalists from GFI’s Academic Research Challenge presenting projects on crop byproducts and microbial strains. Join us to discover emerging ideas from the next generation of alternative protein scientists. \n\n\n\nProjects featured in this session include: \n\n\n\n\nAhmadu Bello University\, Nigeria: Synergistic Upcycling of Defatted Soybean Meal via Bacillus subtilis and Lactiplantibacillus plantarum Co-fermentation: A stable Processing Strategy to Optimize Protein Functionality for Plant-Based Meat\n\n\n\nCornell University\, U.S.: Optimizing Pectinase Immobilization for the Extraction of Pectin in Apple Pomace for Functional Use in Plant-Based Meats\n\n\n\nDuke University\, U.S.: Strategies to Improve the Conversion of Sweet Potato Byproducts to Sugar-based Feedstock\n\n\n\nJohns Hopkins University\, U.S.: Increasing ROS Resistance in Microbial Strains using Systems Guided Genetic Engineering\n\n\n\nUniversity of Manitoba\, Canada: Enzymatic upgrading of canola meal and pea starch for yeast-based single-cell protein production\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-student-research-showcase-part-1/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/08/SCI26033_APP-showcase-SOAP_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260915T130000 DTEND;TZID=America/New_York:20260915T140000 DTSTAMP:20260909T151223Z CREATED:20260810T150126Z LAST-MODIFIED:20260909T151223Z UID:10000811-1789477200-1789480800@gfi.org SUMMARY:Business of Alt Protein: Plant-based foods in foodservice — Sales trends\, consumer insights\, and menu strategies DESCRIPTION:Business of Alt Protein: Plant-based foods in foodservice — Sales trends\, consumer insights\, and menu strategiesPast\n\n\n\n\nNew sales and consumer data offer a picture of how plant-based foods are performing in U.S. foodservice and where the strongest opportunities lie. \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\nJoin GFI experts as they explore which categories and formats are gaining traction\, how consumers engage with plant-based meat when dining out\, why these diners are valuable to operators\, and how pricing\, positioning\, and menu design can help drive trial and repeat purchases. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\n\n\nTaylor Leet-Otley\n\n\n\nSENIOR CONSUMER RESEARCH LEAD\, GFI \n\n\n\nTaylor Leet-Otley oversees GFI’s consumer research\, keeping the organization and the industry in touch with consumers’ needs & beliefs in the fast-moving alternative protein category. Taylor joined GFI with a background as a consultant focused on market research\, consumer insights\, and strategy. He worked in a diverse range of industries including CPG\, energy\, recycling\, healthcare\, and consumer tech\, with a focus on brand management\, B2B strategy\, and market entry. He graduated from Wesleyan University with a BA in Neuroscience and Religion. \n\n\n\n\n\n\n\n\n\n\n\nEleni K. Chalmers\n\n\n\nSENIOR CATEGORY ANALYST\, GFI \n\n\n\nEleni K. Chalmers is responsible for analysis of retail and foodservice market data to identify actionable insights to support GFI’s work and educate the alternative protein industry. Eleni joined GFI after 10+ years in sensory\, insights\, and innovation roles across several CPG and foodservice companies. Previously\, she helped Philz Coffee launch new plant-based beverages and supported Petco’s sustainability and animal welfare missions. Ellie has a degree in chemistry from Bryn Mawr College and earned a master’s degree in food science at the University of California\, Davis. \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-plant-based-foods-in-foodservice-sales-trends-consumer-insights-and-menu-strategies/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/08/COR26026_webinar-graphics-BOAP-Sept_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260813T130000 DTEND;TZID=America/New_York:20260813T143000 DTSTAMP:20260814T110710Z CREATED:20260716T132249Z LAST-MODIFIED:20260814T110710Z UID:10000804-1786626000-1786631400@gfi.org SUMMARY:The Science of Alt Protein: Growth factors—Driving cultivated meat cost and scalability DESCRIPTION:The Science of Alt Protein: Growth factors—Driving cultivated meat cost and scalabilityPast\n\n\n\n\nLearn how researchers are developing innovative approaches to reduce growth factor costs and make cultivated meat production more affordable. \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\nCameron Semper\, PhDUniversity of Calgary \n\n\n\n\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nGrowth factors\, and the pathways they potentiate\, remain critical considerations for cultivated meat production. These small signalling proteins have historically been a major cost driver of cell culture due to high production costs and their intrinsically short half-life. In this seminar\, Cameron Semper\, Ph.D.\, will share work that utilizes genome mining and protein engineering to find solutions to a persistent cost driver of cultivated meat production. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nCameron Semper\, PhD\n\n\n\nASSISTANT PROFESSOR\, DEPARTMENT OF MICROBIOLOGY\, IMMUNOLOGY AND INFECTIOUS DISEASESCUMMING SCHOOL OF MEDICINE\, UNIVERSITY OF CALGARY \n\n\n\nCameron Semper holds a PhD in biochemistry and was the first North American recipient of the New Harvest Postdoctoral Fellowship Award. He served as the lead technical consultant in the area of cell-based foods for XPRIZE Feed the Next Billion. Cameron now leads a research group at the University of Calgary focused on leveraging microbial cell factories to advance the field of alternative proteins. \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-growth-factors-driving-cultivated-meat-cost-and-scalability/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/07/SCI26027_webinar-graphics-SOAP-Aug_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260729T120000 DTEND;TZID=America/New_York:20260729T133000 DTSTAMP:20260625T205549Z CREATED:20260625T205548Z LAST-MODIFIED:20260625T205549Z UID:10000799-1785326400-1785331800@gfi.org SUMMARY:Business of Alt Protein: The Science of Charisma for Founders\, Leaders\, and Professionals DESCRIPTION:Business of Alt Protein: The Science of Charisma for Founders\, Leaders\, and ProfessionalsPast\n\n\n\n\nJoin charisma expert Olivia Fox Cabane\, who will share research-backed techniques for building trust\, communicating with confidence\, and increasing your influence in high-stakes interactions. \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\nOlivia Fox CabaneThe KindEarth.Tech Foundation \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nInvestors\, customers\, employees\, and partners often form opinions within seconds of meeting you. Those first impressions can shape fundraising conversations\, hiring decisions\, partnership opportunities\, and team dynamics. Drawing on psychology\, neuroscience\, and behavioral science\, Olivia Fox Cabane will demonstrate how charisma can be learned and how founders and business leaders can apply these skills in fundraising meetings\, presentations\, interviews\, and everyday leadership situations. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nOlivia Fox Cabane\n\n\n\nAUTHOR\, THE CHARISMA MYTH & THE NET AND THE BUTTERFLYCO-FOUNDER\, THE KINDEARTH.TECH FOUNDATION \n\n\n\nOlivia Fox Cabane is one of the world’s leading authorities on the science of charisma and the bestselling author of The Charisma Myth and The Net And The Butterfly\, which have been translated into 36 languages.   \n\n\n\nPreviously Director of Innovative Leadership for Stanford StartX\, Olivia has lectured on charisma\, leadership\, and innovation at Harvard\, Yale\, MIT\, the Marine War College and the United Nations.  \n\n\n\nShe has been featured in media such as The New York Times\, The Economist and The Wall Street Journal. Her clients include the leadership of Deloitte\, UBS\, Google\, and TikTok as well as founders of Airbnb\, Brex\, Paradigm and Presight.   \n\n\n\nAs cofounder of the KindEarth.Tech Foundation\, she supports foodtech’s most innovative companies for environmental sustainability. \n\n\n\nOlivia is fluent in four languages and was the youngest person ever to have been appointed Foreign Trade Advisor to the French Government.  \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-the-science-of-charisma-for-founders-leaders-and-professionals/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/06/COR26013_webinar-graphics-BOAP-July_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260721T130000 DTEND;TZID=America/New_York:20260721T140000 DTSTAMP:20260729T143717Z CREATED:20260622T184211Z LAST-MODIFIED:20260729T143717Z UID:10000798-1784638800-1784642400@gfi.org SUMMARY:Developing continuous cell lines for cultivated seafood DESCRIPTION:Developing continuous cell lines for cultivated seafoodPast\n\n\n\n\nDive into GFI’s new guide for practical solutions to overcoming shared challenges in fish and crustacean cell line development. \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\nClaire Bomkamp\, PhDSenior Lead Scientist\, Cultivated Meat & SeafoodGood Food Institute \n\n\n\n\nWatch the recording\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe availability of appropriate cell lines for cultivated seafood research and product development remains quite limited. Last year\, GFI surveyed and interviewed researchers involved in the development and use of aquatic animal cell lines to better understand the technical challenges they face and what strategies they have found effective. \n\n\n\nThe findings from that project have recently been published as a guide for new and experienced researchers aiming to develop continuous cell lines from fish and crustaceans. Join GFI’s Senior Lead Scientist Claire Bomkamp\, PhD\, for a webinar summarizing common pitfalls and effective troubleshooting strategies. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nClaire Bomkamp\, PhD\n\n\n\nSENIOR LEAD SCIENTIST\, CULTIVATED MEAT & SEAFOODTHE GOOD FOOD INSTITUTE \n\n\n\nClaire serves as Senior Lead Scientist\, Cultivated Meat & Seafood and is a member of GFI’s Sustainable Seafood Initiative. She focuses on analyzing the technical landscape of the cultivated meat and seafood industry\, identifying bottlenecks\, and engaging researchers in order to move cultivated meat and seafood technology forward. She holds a PhD in neuroscience from the University of British Columbia and a bachelors in behavioral neuroscience from Western Washington University. \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/developing-continuous-cell-lines-for-cultivated-seafood/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/06/SCI25049_Cultivated-seafood-webinar-graphics_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260709T130000 DTEND;TZID=America/New_York:20260709T143000 DTSTAMP:20260629T140424Z CREATED:20260629T140423Z LAST-MODIFIED:20260629T140424Z UID:10000800-1783602000-1783607400@gfi.org SUMMARY:The Science of Alt Protein: Hybrid alternative protein for next-generation meat alternatives DESCRIPTION:The Science of Alt Protein: Hybrid alternative protein for next-generation meat alternativesPast\n\n\n\n\nLearn how the process-driven co-structuring of plant\, cellular\, and algal proteins can overcome key techno-functional and sensory limitations of current plant-based meat alternatives. \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\nDr. Parag AcharyaUniversity of GreenwichBezos Centre for Sustainable Protein \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThis talk presents recent advances in hybrid alternative protein systems\, focusing on how process-driven co-structuring of plant\, cellular\, and algal proteins can overcome key techno-functional and sensory limitations of current plant-based meat alternatives. \n\n\n\nThe work centres on high-moisture extrusion (HME) of under-utilized plant protein blends to engineer tailored structure–function relationships in meat analogues\, including gluten-free formats. The study revealed that HME of faba bean and potato protein systems formed denser\, more cohesive protein-protein networks with stronger viscoelastic responses\, while fava bean-gluten matrices are softer\, more elastic\, and fibrillar. \n\n\n\nAnother highlighted case study combines plant protein isolate with minute quantities of cultivated beef cells via HME\, achieving order-of-magnitude increases in physicochemical properties\, enhanced texture\, higher mechanical strength\, and attenuated bitterness and generic off-flavours. \n\n\n\nComplementary work on plant–algae hybrids shows that co-processing under-utilized legumes with microalgae can deliver essential amino acid balance while improving texture quality. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Parag Acharya\n\n\n\nHEAD\, CENTRE FOR FOOD SYSTEMS RESEARCH\, NATURAL RESOURCES INSTITUTE\, UNIVERSITY OF GREENWICHPI\, BEZOS CENTRE FOR SUSTAINABLE PROTEIN\, IMPERIAL COLLEGE\, LONDON \n\n\n\nDr Parag Acharya\, ex-Unilever\, is leading the alternative protein-based food research and innovation at Natural Resources Institute (NRI)\, University of Greenwich\, with 14 years of industrial R&D experience in food and biotechnology. Since returning to academia in 2020\, he has set up and is currently heading the Medway Food Innovation Centre\, which includes a plant-based food accelerator programme engaging 120+ regional food businesses. He is also one of the authors of the first UKRI report (2022) on emerging opportunities and challenges of the alternative protein sector in the UK and is currently the PI at the Bezos Centre for Sustainable Protein\, led by Imperial College. \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-hybrid-alternative-protein-for-next-generation-meat-alternatives/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/06/SCI26024_webinar-graphics-SOAP-July_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260630T130000 DTEND;TZID=America/New_York:20260630T141500 DTSTAMP:20260616T185551Z CREATED:20260602T125246Z LAST-MODIFIED:20260616T185551Z UID:10000790-1782824400-1782828900@gfi.org SUMMARY:Business of Alt Protein: The Importance of Sensory Science for Alternative Proteins DESCRIPTION:Business of Alt Protein: The Importance of Sensory Science for Alternative ProteinsPast\n\n\n\n\nJoin us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for 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\nThe alternative protein industry is evolving quickly\, driven by advances in science and technology. Yet consumer acceptance hinges first and foremost on taste\, followed by factors such as price and accessibility. Sensory science provides the tools to evaluate and optimize taste and the overall eating experience\, enabling the industry to deliver products that meet or exceed consumer expectations. Join GFI’s Principal Scientist Nikhita Kogar\, Palate Insights’ Alice Wistar\, and Dragonfly SCI’s Rebecca Bleibaum for a discussion of GFI’s latest sensory guide and real-world examples of how companies are using sensory science to improve product performance and consumer appeal. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nNikhita Kogar\n\n\n\nPRINCIPAL SCIENTIST\, PLANT-BASEDGOOD FOOD INSTITUTE \n\n\n\nNikhita is focused on the technical landscape of plant-based proteins and how to expand their impact and adoption. Prior to joining GFI\, Nikhita 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. She holds a bachelor’s degree in physics from the University of Illinois at Urbana-Champaign and a PhD in materials science and engineering from Northwestern University. \n\n\n\n\n\n\n\n\n\n\n\nAlice Wistar\n\n\n\nPARTNERPALATE INSIGHTS \n\n\n\nAlice Wistar is a startup operator with experience scaling early-stage food and ingredient brands. She served as Chief of Staff at both Black Sheep Foods and Hyfé Foods over five years\, supporting operations\, strategy\, and commercialization for emerging food technologies. She is currently a Partner at Palate Insights\, a product feedback and consumer insights platform\, where she supports better-for-you food\, beverage\, and ingredient companies with product innovation and growth.  \n\n\n\n\n\n\n\n\n\n\n\nRebecca Bleibaum\n\n\n\nPRESIDENT/CHIEF\, SENSORY INTELLIGENCEDRAGONFLY SENSORY & CONSUMER INSIGHTS\, INC. \n\n\n\nRebecca Bleibaum is a sensory science leader\, educator\, and industry consultant with extensive experience advancing consumer understanding and innovation in food and beverage products. She has worked across academia and industry to build bridges between sensory science\, product development\, and emerging food technologies. Rebecca is actively involved with the UC Davis Sensory Science HUB\, where she supports collaboration among students\, researchers\, and industry partners to advance the future of food innovation. Her work focuses on helping organizations better understand human perception\, consumer behavior\, and the sensory drivers that influence product success and adoption. \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-the-importance-of-sensory-science-for-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/06/COR26012-BOAP-webinar-graphics-June_featured-scaled.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260625T130000 DTEND;TZID=America/New_York:20260625T141500 DTSTAMP:20260702T120129Z CREATED:20260608T131838Z LAST-MODIFIED:20260702T120129Z UID:10000791-1782392400-1782396900@gfi.org SUMMARY:The Science of Alt Protein: Bridging functionality gaps through hybrid food design DESCRIPTION:The Science of Alt Protein: Bridging functionality gaps through hybrid food designPast\n\n\n\n\nJoin us to learn how plant proteins\, microbial biomass\, and precision-fermentation-derived ingredients can be integrated to create next-generation food products. \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\nNesli Sozer\, PhDVTT Technical Research Centre of Finland \n\n\n\n\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nHybrid foods combine plant-derived ingredients with products of cellular agriculture to address persistent sensory\, nutritional\, and functional limitations of current alternative proteins. This seminar\, given by Professor Nesli Sozer of VTT Technical Research Centre of Finland\, will give an overview of hybrid food design from a technological perspective\, focusing on how plant proteins\, microbial biomass\, and precision-fermentation-derived ingredients can be integrated to create next-generation food products. \n\n\n\nDr. Sozer will explain the functionality spectrum of plant and single-cell proteins\, highlighting their complementary roles in texture formation\, flavor generation\, nutritional quality\, and processability. Case studies will include biomass–plant protein hybrids\, precision-fermentation-derived lipid and heme ingredient integration\, co-cultivation strategies involving oleaginous and flocculating microorganisms\, and emerging combinations of plant cell cultures with microbial biomass. Particular attention will be given to the scientific principles underlying ingredient interactions\, process design\, and opportunities for developing hybrid products with improved sensory performance and nutritional value. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNesli Sozer\, PhD\n\n\n\nPROFESSORVTT TECHNICAL RESEARCH CENTRE OF FINLAND \n\n\n\nProfessor Nesli Sozer is a renowned expert in food processing with over 25 years of experience. Her research focuses on plant-based foods and dietary fibers\, resulting in numerous patents\, awards\, and commercially successful innovations. Notably\, one of the patents she co-invented led to the creation of a recent spin-off company\, Happy Plant Protein\, which develops sustainable\, high-quality plant protein solutions. Throughout her career\, she has been dedicated to advancing plant-based food systems that are affordable\, nutritious\, and appealing in taste and texture. \n\n\n\nAt VTT Technical Research Centre of Finland\, Professor Sozer leads interdisciplinary research initiatives aimed at diversifying protein production and advancing sustainable food systems. She currently leads the Global Centre for Food Innovation and Diversification to Advance the Bioeconomy\, co-funded by the U.S. National Science Foundation\, Business Finland\, and the Research Council of Finland. The centre investigates hybrid food innovations that integrate plant-based and cellular agriculture technologies to bridge sensory\, nutritional\, and functionality gaps between plant- and animal-derived foods. \n\n\n\nShe also coordinates the EU-funded Sustain-a-Bite project\, which develops resource-efficient and minimally processed technologies for nutrient-dense plant-based foods\, and leads the CBE JU-funded PROSCALE project\, which focuses on scaling up single-cell protein production through continuous fermentation. The project has been awarded the prestigious STEP Seal in recognition of its strategic relevance and innovation potential. \n\n\n\nFrom 2019 to 2024\, Professor Sozer served as Chair of the Healthgrain Forum\, an association committed to promoting science-based concepts that unlock the full health-promoting potential of the entire grain food production chain to deliver healthy\, convenient\, and appealing food products. \n\n\n\nWith a career devoted to pioneering sustainable food innovations\, Professor Nesli Sozer continues to contribute to shaping the global future of nutritious\, accessible\, and environmentally responsible food systems. \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-bridging-functionality-gaps-through-hybrid-food-design/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/06/SCI26021_webinar-graphics-SOAP-June_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260611T120000 DTEND;TZID=America/New_York:20260611T131500 DTSTAMP:20260615T154813Z CREATED:20260519T123856Z LAST-MODIFIED:20260615T154813Z UID:10000789-1781179200-1781183700@gfi.org SUMMARY:The Science of Alt Protein: Plant protein colloidal state and techno-functionality DESCRIPTION:The Science of Alt Protein: Plant protein colloidal state and techno-functionalityPast\n\n\n\n\nTake a deep dive into the importance of the colloidal state of proteins when using globular plant proteins as functional food ingredients. \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\nArno WoutersAssociate ProfessorKU Leuven \n\n\n\n\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nGlobular plant proteins generally lack in their techno-functionalities\, such as foaming\, gelling\, and emulsifying\, as compared to animal proteins. This relates to their inherent structural characteristics\, but also to the fact that commercially available plant protein ingredients contain heavily aggregated proteins. In addition\, it has recently become clear that globular plant proteins tend to self-assemble into specific colloidal states depending on the environmental conditions\, such as changing pH and salt concentration. The implications of such supramolecular structural organization for the functionalities of the proteins in food systems remain unclear. \n\n\n\nIn this presentation from Dr. Arno Wouters\, several examples will be given regarding the self-assembly of globular plant proteins into different aggregation states\, depending on prior processing or altered environmental conditions. The link to protein techno-functionality will be made as well. In the end\, Dr. Wouters will demonstrate the importance of considering protein colloidal state when utilizing globular plant proteins as functional food ingredients. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nArno Wouters\, PhD\n\n\n\nASSOCIATE PROFESSORLABORATORY OF FOOD CHEMISTRY AND BIOCHEMISTRY\, KU LEUVEN \n\n\n\nArno Wouters is an associate professor in Food Chemistry at the Laboratory of Food Chemistry and Biochemistry at KU Leuven\, Belgium. Arno is particularly interested in exploiting the potential of various plant protein sources for structuring food. His research focuses on establishing structure-function relationships for cereal and legume proteins. An important focus point is the relationship between protein colloidal state\, dictated by prior protein isolation\, varying environmental conditions and targeted modification\, and the implications thereof for protein functionality. Another focus point is mechanistically studying protein functionalities\, with particular emphasis on protein foaming\, at different length scales. \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-plant-protein-colloidal-state-and-techno-functionality/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/05/SCI26018_webinar-graphics-SOAP-June_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260609T120000 DTEND;TZID=America/New_York:20260609T131500 DTSTAMP:20260610T193257Z CREATED:20260526T100000Z LAST-MODIFIED:20260610T193257Z UID:10000781-1781006400-1781010900@gfi.org SUMMARY:From Planning to Competitive Proposal: Advancing Alternative Proteins Planning Grants Information Session DESCRIPTION:From Planning to Competitive Proposal: Advancing Alternative Proteins Planning Grants Information SessionPast\n\n\n\n\nJoin us to gain a clear understanding of the program and how to position your work for larger-scale 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 webinar\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nMark your calendars and join The Good Food Institute (GFI) for an information session on the 2026 Advancing Alternative Proteins Planning Grants. In this webinar\, we’ll walk through the details of the Request for Applications (RFA) and answer your questions about this funding opportunity. \n\n\n\nThis program supports researchers at U.S.- and Canada-based nonprofit institutions in preparing competitive proposals for non-GFI-sponsored funding opportunities exceeding $1 million USD. Up to ten (10) planning grants of $25\,000 USD each will be awarded for one-year projects across two tracks: Infrastructure and Research. \n\n\n\nJoin us to explore eligibility\, funding restrictions\, the review process\, and how to effectively use planning grant funds to strengthen your future proposal. Don’t miss this opportunity to gain a clear understanding of the program and how to apply. \n\n\n\nThe RFA will be released on May 26\, 2026\, and the deadline for full proposals is July 20\, 2026 at 12:00 PM ET (UTC-4). \n\n\n\nLearn more about our grants. \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/from-planning-to-competitive-proposal-advancing-alternative-proteins-planning-grants-information-session/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/05/SCI26017_Advanced-AP-grants-info-session_featured.jpg LOCATION: END:VEVENT 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 \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-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: END:VEVENT BEGIN:VEVENT 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 \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-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 LOCATION: END:VEVENT 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 \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/proposal-writing-workshop-tips-and-tricks-for-securing-alternative-protein-funding/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/04/SCI26011_Proposal-writing-workshop-graphics_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260501T130000 DTEND;TZID=America/New_York:20260501T141500 DTSTAMP:20260518T140647Z CREATED:20260406T150343Z LAST-MODIFIED:20260518T140647Z UID:10000776-1777640400-1777644900@gfi.org 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 \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-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: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260416T120000 DTEND;TZID=America/New_York:20260416T130000 DTSTAMP:20260403T143334Z CREATED:20260403T143334Z LAST-MODIFIED:20260403T143334Z UID:10000774-1776340800-1776344400@gfi.org SUMMARY:The Business of Alt Protein: Consumer taste preferences in dairy-free products DESCRIPTION:The Business of Alt Protein: Consumer taste preferences in dairy-free productsPast\n\n\n\n\nJoin GFI for our next Business of Alt Protein webinar as we unveil insights from NECTAR’s new Taste of the Industry 2026 report which benchmarks consumer taste preferences across the full dairy-free spectrum. \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\nCaroline CottoNECTAR \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nBased on blind sensory analyses of 98 dairy-free products across 10 categories with more than 2100+ consumers\, NECTAR’s report explores which dairy-free categories are winning with everyday eaters\, where the biggest gaps remain\, and what the sensory data tells us about the road ahead. Attendees will learn how to apply NECTAR’s public sensory dataset to their own work\, with practical takeaways for formulators\, brands\, and investors alike. The presentation will be followed by an audience Q&A. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nCaroline Cotto\n\n\n\nDIRECTOR OF NECTAR\, FOOD SYSTEMS INNOVATIONS \n\n\n\nCaroline Cotto is a Director at Food System Innovations (FSI) where she leads NECTAR\, an initiative accelerating the protein transition with taste. By conducting large-scale sensory panels of sustainable protein products and operationalizing the resulting data\, NECTAR aims to create category-level value and empower stakeholders across the supply chain to make sensory-informed decisions. Prior to FSI\, Caroline co-founded Renewal Mill\, an award-winning upcycled food startup. She served as the inaugural board president of the Upcycled Food Association\, the world’s first trade association for upcycled brands. She regularly mentors food\, tech\, and circular economy startups. Caroline studied at Georgetown University and served as a Fulbright Fellow (Taiwan). She has been named to the Forbes 30 Under 30\, 50 NEXT by 50 Best Restaurants\, and Grist 50 lists. \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-business-of-alt-protein-consumer-taste-preferences-in-dairy-free-products/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/04/SCI26008_webinar-graphics-BOAP-Apr_featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260414T200000 DTEND;TZID=America/New_York:20260414T210000 DTSTAMP:20260403T143210Z CREATED:20260402T040000Z LAST-MODIFIED:20260403T143210Z UID:10000773-1776196800-1776200400@gfi.org SUMMARY:Academic Research Challenge information session DESCRIPTION:Academic Research Challenge information sessionPast\n\n\n\n\nJoin an information session to learn more about the challenge topics and application requirements! \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\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe Academic Research Challenge (ARC) is an initiative of The Alt Protein Project (APP) and The Good Food Institute (GFI). Between April and October of 2026\, student teams from around the world will propose and execute real-world\, hands-on research projects. Participants will develop innovative solutions to some of the highest-impact research topics across the alternative protein value chain as identified by GFI’s subject matter experts. Every step will include direct mentorship from a team of academic and industry experts who will provide advice\, professional guidance\, and curated feedback. The ARC is designed to open net-new opportunities for students and their university ecosystems to participate in solutions-oriented and real-world research. \n\n\n\nJoin our information sessions to learn more about the challenge topics\, application requirements\, and opportunities for growth and development throughout the program. Full details are available on the Academic Research Challenge landing page. \n\n\n\n\nRegister here for the April 14th information session at 8pm EDT / 5pm PDT.\n\n\n\nIf that time is not convenient for you\, we offer another information session on April 14th at 10am EDT / 7am EDT. You can register for that session here.\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/academic-research-challenge-information-session-two/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/04/SCI26005_APPARC_Application-graphics_featured-header.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260414T120000 DTEND;TZID=America/New_York:20260414T133000 DTSTAMP:20260320T181654Z CREATED:20260320T181653Z LAST-MODIFIED:20260320T181654Z UID:10000769-1776168000-1776173400@gfi.org SUMMARY:Building Your Alt Protein Career: Gastronomic science DESCRIPTION:Building Your Alt Protein Career: Gastronomic sciencePast\n\n\n\n\nJoin us to learn how gastronomic science can be translated into high-impact food solutions. \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\nNabila Rodríguez Valerón\, PhDSUMM Ingredients \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThere are many paths to a career in alternative proteins\, but few are as fascinating as Dr. Nabila Rodríguez Valerón’s. Join us for a conversation about Nabila’s professional evolution that spans from fine-dining innovation at Copenhagen’s Alchemist to her current role leading flavor fermentation at SUMM Ingredients. Nabila will share how she developed a specialized skill set across fermentation and gastronomic science\, and her advice for those looking to chart their own unique path in the industry. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNabila Rodríguez Valerón\, PhD\n\n\n\nHEAD OF FLAVOR FERMENTATION\, SUMM INGREDIENTS \n\n\n\nNabila Rodríguez Valerón is the Head of Flavor Fermentation at SUMM Ingredients\, a Danish food-tech company developing multifunctional fermented protein ingredients that enhance taste\, texture\, and nutrition in plant-based foods. At SUMM\, she works at the interface of microbial fermentation\, flavor chemistry\, and sensory science to create next-generation ingredients that simplify formulations and reduce the need for additives while improving the sensory experience of plant-centric foods. \n\n\n\nNabila earned her Ph.D. in Gastronomic Sciences from the Basque Culinary Center\, where her research focused on the koku sensation and kokumi compounds and their role in improving palatability and reducing bitterness in sustainable and plant-based foods. Her work bridges molecular flavor science\, fermentation\, and gastronomy. \n\n\n\nHer professional experience spans academic research\, fine-dining innovation\, and food-tech entrepreneurship\, including roles at Harvard University’s Science & Cooking program\, the Novo Nordisk Foundation Center for Biosustainability (DTU Biosustain)\, and four years as a Gastronomic Scientist at the Michelin-starred Alchemist Restaurant in Copenhagen. Across these roles\, she has explored microbial fermentation\, novel ingredients\, and the cultural dimensions of flavor. \n\n\n\nNabila is an active contributor to the scientific and gastronomic communities\, with numerous peer-reviewed publications and international presentations on fermentation\, flavor science\, and sustainable food innovation. Through her work\, she seeks to bridge science\, gastronomy\, and industry to develop the next generation of fermented ingredients for a more delicious and sustainable food system. \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/building-your-alt-protein-career-gastronomic-science/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/03/SCI26008_BYAPC-April-webinar-graphics_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260414T100000 DTEND;TZID=America/New_York:20260414T110000 DTSTAMP:20260401T194217Z CREATED:20260402T040000Z LAST-MODIFIED:20260401T194217Z UID:10000772-1776160800-1776164400@gfi.org SUMMARY:Academic Research Challenge information session DESCRIPTION:Academic Research Challenge information sessionPast\n\n\n\n\nJoin an information session to learn more about the challenge topics and application requirements! \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\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe Academic Research Challenge (ARC) is an initiative of The Alt Protein Project (APP) and The Good Food Institute (GFI). Between April and October of 2026\, student teams from around the world will propose and execute real-world\, hands-on research projects. Participants will develop innovative solutions to some of the highest-impact research topics across the alternative protein value chain as identified by GFI’s subject matter experts. Every step will include direct mentorship from a team of academic and industry experts who will provide advice\, professional guidance\, and curated feedback. The ARC is designed to open net-new opportunities for students and their university ecosystems to participate in solutions-oriented and real-world research. \n\n\n\nJoin our information sessions to learn more about the challenge topics\, application requirements\, and opportunities for growth and development throughout the program. Full details are available on the Academic Research Challenge landing page. \n\n\n\n\nRegister here for the April 14th information session at 10am EDT / 7am PDT.\n\n\n\nIf that time is not convenient for you\, we offer another information session on April 14th at 8pm EDT / 5pm EDT. You can register for that session here.\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/academic-research-challenge-information-session-one/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/04/SCI26005_APPARC_Application-graphics_featured-header.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260409T120000 DTEND;TZID=America/New_York:20260409T130000 DTSTAMP:20260403T143101Z CREATED:20260331T125640Z LAST-MODIFIED:20260403T143101Z UID:10000771-1775736000-1775739600@gfi.org SUMMARY:The Business of Alt Protein: Messaging to drive consumer adoption of plant-based foods DESCRIPTION:The Business of Alt Protein: Messaging to drive consumer adoption of plant-based foodsPast\n\n\n\n\nJoin CEO of People for Better Food\, Emilie Fitch\, and GFI’s Associate Director of Market Insights\, Jody Kirchner\, to explore new research on the messaging strategies that effectively resonate with consumers to increase consideration of plant-based meat — many of which are applicable across other plant-based categories. \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\nTo accelerate consumer adoption of plant-based foods\, clear\, compelling communication is essential. Today\, many consumers say they are unfamiliar with these products and lack strong reasons to choose them. The session will cover practical guidelines for crafting compelling communications and insights for effective consumer targeting. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nJody Kirchner\n\n\n\nASSOCIATE DIRECTOR OF MARKET INSIGHTSGOOD FOOD INSTITUTE \n\n\n\nJody Kirchner leads GFI’s market and consumer insights team\, delivering data-driven analysis to educate industry leaders and key stakeholders on the opportunities around alternative proteins. Prior to joining GFI\, Jody worked as a strategy consultant for over 15 years\, helping companies better understand their customers and develop and execute growth plans. She supported companies from startups to Fortune 100 as well as those looking to invest in or launch new businesses. Her work focused heavily on the food industry\, while also touching a diverse range of other sectors. Earlier\, Jody led marketing for an airline maintenance startup and worked as a design engineer in the aerospace industry. Jody holds an MBA from The University of Chicago Booth School of Business\, an MS in Aeronautics from MIT\, and a BS in Mechanical Engineering from The University of British Columbia. \n\n\n\n\n\n\n\n\n\n\n\nEmilie Fitch\n\n\n\nFOUNDER AND CEOPEOPLE FOR BETTER FOOD \n\n\n\nEmilie Fitch is the Founder and CEO of People for Better Food\, a non-profit strategic communications organization focused on shifting cultural narratives and social norms in favor of plant-rich diets. Emilie brings over 20 years of strategic communications and organizational leadership experience at organizations like Kraft Heinz\, Ginkgo Bioworks\, and Nowadays\, an alternative protein company. She has built and led marketing/communications strategies and teams\, managed market research\, creative\, media and PR/crisis comms teams\, and held general manager roles with cross-functional leadership and P&L responsibility for businesses up to $600 million in annual revenue and cross-functional teams of 50+ people. She holds an undergraduate degree in Leadership Studies from the University of Richmond and an MBA from Northwestern/Kellogg. \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-business-of-alt-protein-messaging-to-drive-consumer-adoption-of-plant-based-foods/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/03/SCI26010_webinar-graphics-BOAP-Apr_featured-header.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260312T120000 DTEND;TZID=America/New_York:20260312T133000 DTSTAMP:20260303T193957Z CREATED:20260303T193956Z LAST-MODIFIED:20260303T193957Z UID:10000765-1773316800-1773322200@gfi.org SUMMARY:How alternative protein companies can work with the U.S. National Laboratories DESCRIPTION:How alternative protein companies can work with the U.S. National LaboratoriesPast\n\n\n\n\nJoin us to learn ways alternative protein companies can work with the U.S. National Laboratories. \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\nEmily FenwickGood Food InstituteNational Laboratory of the Rockies \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe United States Department of Energy’s (DOE) 17 National Laboratories (Labs) offer infrastructure and expertise directly relevant to the alternative protein sector. Alternative protein companies may contract with National Labs to perform research\, test scale-up processes\, access unique equipment\, or conduct techno economic or life cycle analyses. Following the release of GFI’s Guide to working with the National Laboratories\, former Capital Planning and Strategic Programs Administrator at the National Laboratory of the Rockies Emily Fenwick will share an overview and best practices for working with the National Laboratories. \n\n\n\nTopics will include: \n\n\n\n\nAn overview of the National Labs network\n\n\n\nLab capabilities relevant to alternative protein companies and researchers\n\n\n\nWays alternative protein companies can work with the National Labs\n\n\n\nBest practices for successful engagement\n\n\n\nCase studies\n\n\n\nQ&A\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nEmily Fenwick\n\n\n\nCONTRACTOR\, GOOD FOOD INSTITUTEFORMER CAPITAL PLANNING AND STRATEGIC PROGRAMS ADMINISTRATOR\, NATIONAL LABORATORY OF THE ROCKIES \n\n\n\nEmily Fenwick is a contractor with the Good Food Institute and a former Capital Planning and Strategic Programs Administrator at the National Laboratory of the Rockies. During her time at the Lab\, she worked on strategic initiatives and federally funded research investments\, supporting partnerships between government\, industry\, and research teams. Emily specializes in building cross sector partnerships across the private\, public\, and nonprofit sectors\, advancing work in environmental stewardship\, education\, and recreation. \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/how-alternative-protein-companies-can-work-with-the-us-national-laboratories/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/03/COR26003_webinar-graphics-BOAP-Mar_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260219T200000 DTEND;TZID=America/New_York:20260219T210000 DTSTAMP:20260209T142244Z CREATED:20260209T140000Z LAST-MODIFIED:20260209T142244Z UID:10000753-1771531200-1771534800@gfi.org SUMMARY:Apply to join the Alt Protein Project DESCRIPTION:Apply to join the Alt Protein ProjectPast\n\n\n\n\nApplications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university. \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\nNathan Ahlgrim\, Ph.D.Senior Academic Community Manager \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nStudents have an outsized influence on shaping the academic ecosystem from the inside out\, but their power is largely untapped. The Alt Protein Project is a global community of student groups that seeks to change that. We inspire\, train\, and empower students to establish their universities as hubs for alternative protein research\, education\, and innovation\, and—in so doing—we propel students to the forefront of the alternative protein movement. \n\n\n\nApply to join at: gfi.org/the-alt-protein-project/apply. \n\n\n\nIf you have any questions\, join our information sessions for interested student organizers on February 19 to learn more about what it takes to join this vibrant community of leaders and change-makers. \n\n\n\n\nRegister here for the February 19th information session at 8pm EST / 5pm ST.\n\n\n\nIf that time is not convenient for you\, we offer another information session on February 19th at 10am EST / 7am PST. You can register for that session here.\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nSENIOR ACADEMIC COMMUNITY MANAGER\, GFI \n\n\n\nAt GFI\, Nathan manages the Alt Protein Project as it seeds alternative protein education and research programs at universities across the world. Nathan’s experience as a scientist\, educator\, and naturalist informs the interdisciplinary approach he brings to his work at GFI. He holds a B.S. in biology and psychology from UNC Chapel Hill and a Ph.D. in neuroscience from Emory University. \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/apply-to-join-the-alt-protein-project-2026-session-2/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/02/SCI26002_Apply-to-join-APP-event-graphics_header-feature.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260219T130000 DTEND;TZID=America/New_York:20260219T141500 DTSTAMP:20260518T140815Z CREATED:20260206T160505Z LAST-MODIFIED:20260518T140815Z UID:10000754-1771506000-1771510500@gfi.org SUMMARY:The Science of Alt Protein: Bean breeding and genetics for sustainable protein production DESCRIPTION:The Science of Alt Protein: Bean breeding and genetics for sustainable protein productionPast\n\n\n\n\nLearn how advances in dry bean breeding and genetics can support both agricultural performance and food quality outcomes. \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\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nPlease join us for our next Science of Alt Protein seminar\, featuring Dr. Valerio Hoyos-Villegas\, who leads the dry bean breeding and genetics program at Michigan State University. His work focuses on developing high-performing dry bean cultivars that can withstand environmental pressures while delivering strong processing and nutritional quality\, including protein\, for both industry and consumers. \n\n\n\nIn this webinar\, Dr. Hoyos-Villegas will share insights from his team’s work in dry bean genetics and genomics\, statistical and population genetics\, and the application of high-throughput phenotyping to evaluate agronomic traits and processing quality. \n\n\n\nThe seminar will also feature Dr. Karen Cichy\, a close collaborator of Dr. Hoyos-Villegas and a Research Plant Geneticist at USDA-ARS. Dr. Cichy’s work focuses on increasing the consumption of beans and other pulses by improving nutritional\, culinary\, and end-use quality traits—addressing key factors that influence consumer acceptance. \n\n\n\nTogether\, the speakers will highlight how advances in dry bean breeding and genetics can support both agricultural performance and food quality outcomes. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nValerio Hoyos-Villegas\, PhD\n\n\n\nASSISTANT PROFESSOR OF PLANT BREEDING AND GENETICSMICHIGAN STATE UNIVERSITY \n\n\n\nDr. Valerio Hoyos Villegas leads the dry bean breeding and genetics program at Michigan State University\, his program develops dry bean cultivars with high performance\, ability to withstand environmental pressures and have high processing and nutritional quality (such as protein) for industry and consumers. His group conducts research in dry bean genetics\, genomics and statistical and population genetics as well as high-throughput phenotyping for agronomic traits and processing quality. His approach prioritizes the integration of disciplines for the development of cultivars and generation of innovative solutions in plant breeding while increasing the skills and furthering the careers of my group members. His goal as a scientist is always to generate novel applications and construct skills to improve the processes involved in the plant breeding cycle while generating new knowledge that addresses questions that take the science community closer to the understanding of plant genetics phenomena across species. Dr. Hoyos-Villegas also serves on multiple scientific journal editorial boards\, such as Crop Science\, The Plant Phenome Journal\, and Euphytica. He is also an adjunct professor at McGill University in Canada and Lincoln University in New Zealand. \n\n\n\n\n\n\n\n\n\n\n\nKaren Cichy\n\n\n\nRESEARCH PLANT GENETICISTUSDA-ARS; SUGARBEET AND BEAN RESEARCH UNIT \n\n\n\nKaren Cichy is a Research Plant Geneticist with the U.S. Department of Agriculture\, Agriculture Research Service. She is also an Adjunct Associate Professor in the Plant Soil and Microbial Sciences Department at Michigan State University. Dr. Cichy holds a BS degree in Horticulture from Penn State University and MS and PhD degrees in Plant Breeding and Genetics from Michigan State University. She works on dry bean breeding and genetics. Dry beans are a nutrient-dense food\, and Dr. Cichy’s primary goal is to increase consumption of beans and other pulses by addressing consumer acceptance via improvements to nutritional and culinary quality traits. She works to develop varieties with superior end-use quality and nutritional quality for use as whole cooked and canned beans and as a flour ingredient in products such as pasta. \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-bean-breeding-and-genetics-for-sustainable-protein-production/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/02/SCI26006_webinar-graphics-SOAP-Feb_featured-header.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260219T100000 DTEND;TZID=America/New_York:20260219T110000 DTSTAMP:20260205T144621Z CREATED:20260209T140000Z LAST-MODIFIED:20260205T144621Z UID:10000752-1771495200-1771498800@gfi.org SUMMARY:Apply to join the Alt Protein Project DESCRIPTION:Apply to join the Alt Protein ProjectPast\n\n\n\n\nApplications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university. \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\nNathan Ahlgrim\, Ph.D.Senior Academic Community Manager \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nStudents have an outsized influence on shaping the academic ecosystem from the inside out\, but their power is largely untapped. The Alt Protein Project is a global community of student groups that seeks to change that. We inspire\, train\, and empower students to establish their universities as hubs for alternative protein research\, education\, and innovation\, and—in so doing—we propel students to the forefront of the alternative protein movement. \n\n\n\nApply to join at: gfi.org/the-alt-protein-project/apply. \n\n\n\nIf you have any questions\, join our information sessions for interested student organizers on February 19 to learn more about what it takes to join this vibrant community of leaders and change-makers. \n\n\n\n\nRegister here for the February 19th information session at 10am EST / 7am PST.\n\n\n\nIf that time is not convenient for you\, we offer another information session on February 19th at 8pm EST / 5pm ST. You can register for that session here.\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nSENIOR ACADEMIC COMMUNITY MANAGER\, GFI \n\n\n\nAt GFI\, Nathan manages the Alt Protein Project as it seeds alternative protein education and research programs at universities across the world. Nathan’s experience as a scientist\, educator\, and naturalist informs the interdisciplinary approach he brings to his work at GFI. He holds a B.S. in biology and psychology from UNC Chapel Hill and a Ph.D. in neuroscience from Emory University. \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/apply-to-join-the-alt-protein-project-2026-session-1/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/02/SCI26002_Apply-to-join-APP-event-graphics_header-feature.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260211T110000 DTEND;TZID=America/New_York:20260211T121500 DTSTAMP:20260128T144559Z CREATED:20260128T170000Z LAST-MODIFIED:20260128T144559Z UID:10000748-1770807600-1770812100@gfi.org SUMMARY:Enhancing the Flavor of Plant-based & Fermentation-derived Proteins DESCRIPTION:Enhancing the Flavor of Plant-based & Fermentation-derived ProteinsPast\n\n\n\n\nJoin GFI and FFAR to learn about this new funding opportunity! \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\nGFI is proud to partner with Foundation for Food & Agriculture Research (FFAR) on their new Protein Innovation Program\, which reflects our shared commitment to strengthening the sustainability of food and agriculture supply chains\, and creating a safer\, more resilient global food system.   \n\n\n\nWe’re excited to announce a new grant opportunity open to researchers worldwide that will support innovative\, pre-competitive research aimed at improving the flavor and performance of plant-based and fermentation-derived proteins intended for center-of-plate foods.   \n\n\n\nResearch areas of interest include\, but are not limited to\, the following:    \n\n\n\n\nReducing and identifying off-flavors in plant-based and fermentation-derived protein ingredients through physical\, biological or computational approaches across all stages of the value chain.   \n\n\n\nLeveraging hybrid ingredients for complementary functions that balance flavor across blended formulations.   \n\n\n\nDesigning desirable flavors by understanding and optimizing flavor precursors\, extraction and reaction processes\, and compound formulation.  \n\n\n\nReducing batch-to-batch variability in flavor attributes of protein ingredients through advances in processing control\, compositional analysis and predictive modeling.  \n\n\n\n\nInterested in learning more?   \n\n\n\n\nRead the report that shaped this Request for Applications. \n\n\n\nExplore full program details\, eligibility requirements\, and application instructions on FFAR’s open opportunities page. \n\n\n\nJoin our February 11th informational webinar for an overview of the funding opportunity and a live Q&A. \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/enhancing-the-flavor-of-plant-based-fermentation-derived-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/01/SCI26003_FFAR-GFI-grant-partnership-webinar-graphics_featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260204T130000 DTEND;TZID=America/New_York:20260204T140000 DTSTAMP:20260203T190927Z CREATED:20260114T194413Z LAST-MODIFIED:20260203T190927Z UID:10000744-1770210000-1770213600@gfi.org SUMMARY:The Business of Alt Protein: Plant-Based Meat Consumer Health Perceptions DESCRIPTION:The Business of Alt Protein: Plant-Based Meat Consumer Health PerceptionsPast\n\n\n\n\nJoin GFI’s Associate Director of Market Insights\, Jody Kirchner\, as she unpacks GFI’s latest research into consumers’ health beliefs\, priorities\, and behaviors\, and what this means for the future of plant-based 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\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nHealth is one of the top benefits consumers associate with plant-based meat — but what “healthy” means varies widely by person. In this webinar\, we’ll share insights from GFI’s latest consumer research exploring how people think about health in relation to plant-based meat. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nJody Kirchner\n\n\n\nASSOCIATE DIRECTOR OF MARKET INSIGHTS \n\n\n\nJody Kirchner leads GFI’s market and consumer insights team\, delivering data-driven analysis to educate industry leaders and key stakeholders on the opportunities around alternative proteins. Prior to joining GFI\, Jody worked as a strategy consultant for over 15 years\, helping companies better understand their customers and develop and execute growth plans. She supported companies from startups to Fortune 100 as well as those looking to invest in or launch new businesses. Her work focused heavily on the food industry\, while also touching a diverse range of other sectors. Earlier\, Jody led marketing for an airline maintenance startup and worked as a design engineer in the aerospace industry. Jody holds an MBA from The University of Chicago Booth School of Business\, an MS in Aeronautics from MIT\, and a BS in Mechanical Engineering from The University of British Columbia. \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-business-of-alt-protein-plant-based-meat-consumer-health-perceptions/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/01/COR26002_webinar-graphics-BOAP-Jan_featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260113T223000 DTEND;TZID=America/New_York:20260114T000000 DTSTAMP:20251208T141657Z CREATED:20251208T141356Z LAST-MODIFIED:20251208T141657Z UID:10000738-1768343400-1768348800@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 10:30 pm ET. \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\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world to engage in scientific exchange\, peer learning\, and collaborative problem-solving around the field’s most pressing challenges. \n\n\n\nDuring the registration process\, we invite you to select specific topics of interest\, allowing us to create breakout groups that foster focused discussion and maximize opportunities for open knowledge-sharing and innovative brainstorming. \n\n\n\nDuring this session\, topics will include: \n\n\n\n\nCell isolation and controlling contamination\n\n\n\nOptimizing culture conditions during cell line development\n\n\n\nCharacterizing and validating your cell line\n\n\n\n\nOur goal in hosting these sessions is to advance a shared understanding and unlock solutions that will accelerate the realization of all the public benefits cultivated seafood has to offer. \n\n\n\nDon’t miss this opportunity to connect with colleagues and contribute to our collaborative effort to strengthen the cultivated seafood knowledge base and support the field’s continued growth through mission-aligned inquiry. \n\n\n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our seafood-focused YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, innovators in the field of cultivated seafood\, and students will receive a link to join. \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/fish-and-chips-collaborative-huddle-for-ideation-problem-solving-session-two-jan-13/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png END:VEVENT END:VCALENDAR