SWIM: Building connections between macroalgae and alternative proteins
Join GFI for a Seafood Webinar and Informal Networking (SWIM) event on March 16 on the role of macroalgae in alternative meat and seafood.
12 events found.
GFI - virtual event
The costs and environmental impacts of cultivated meat
Join GFI Senior Scientist Elliot Swartz, Ph.D., for a review of key insights from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) modeling a future large-scale cultivated meat production facility.
The costs and environmental impacts of cultivated meat
Join GFI Senior Scientist Elliot Swartz, Ph.D., for a review of key insights from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) modeling a future large-scale cultivated meat production facility.
Designing large-scale bioreactors and bioprocesses for cultivated meat
Join Dr. Marianne Ellis, Associate Professor at the University of Bath, for a review of her GFI-funded research project focused on designing large-scale bioreactors and bioprocesses for the affordable production of cultivated meat.
The future of plant-based proteins: Roots of further growth
Join William Reed for an all-day event for plant-based ingredient and end product manufacturers, brands, and retailers.
The U.S. retail market for plant-based foods: The accelerated, sustainable growth of plant-based foods in 2020
This webinar will provide an overview of newly released sales data and insights for plant-based foods in the U.S. retail market, using custom plant-based categories created by the Good Food Institute and the Plant Based Foods Association by refining standard SPINS categories.
The Business of Alt Protein: Unlocking food safety in plant-based meat
In this webinar, you’ll hear food safety experts discuss challenges specific to alternative proteins, and demystify those challenges into actionable insights.
Developing nutritionally superior pulse proteins for better human health
Virtual Event
Join Dr. Dil Thavarajah, Associate Professor at Clemson University, for a review of her GFI-funded research project focused on the development and selection of nutritionally superior organic pulse crops to improve protein quality and bioavailability.
Commercial fermentation: Opportunities and bottlenecks
In this webinar, seasoned industry consultant Mark Warner will provide an introduction to the current state of the industry in contract fermentation and outline the process for facility identification, qualification and contracting.
The State of the Industry: Cultivated meat
2020 was a year of milestones for cultivated meat. This webinar will provide a global analysis of this rapidly accelerating, transformative industry.
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The State of the Industry: Fermentation for alternative proteins
2020 was a year of milestones for the alternative protein-focused fermentation industry. This webinar will provide a global analysis of this rapidly accelerating, transformative market sector.
Using decellularized spinach as a scaffold for cultivated meat
Virtual Event
Join Dr. Glenn Gaudette, Professor & Inaugural Chair of Engineering at Boston College, as he discusses how decellularized spinach can be used to support cell growth in a bioreactor setting.
