BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Good Food Institute - ECPv6.18.0//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Good Food Institute 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:20200308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20201101T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20210314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20211107T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Los_Angeles BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20200308T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20201101T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20210314T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20211107T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20220313T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20221106T090000 END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:Asia/Hong_Kong BEGIN:STANDARD TZOFFSETFROM:+0800 TZOFFSETTO:+0800 TZNAME:HKT DTSTART:20200101T000000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20211201T140000 DTEND;TZID=America/New_York:20211201T150000 DTSTAMP:20211202T203835Z CREATED:20211119T231757Z LAST-MODIFIED:20211202T203835Z UID:10000341-1638367200-1638370800@gfi.org SUMMARY:How to prioritize species for alternative seafood DESCRIPTION:How to prioritize species for alternative seafoodPast\n\n\n\n\n\n\nInterested in a quantitative approach to prioritizing seafood species archetypes for alternative seafood development? Learn how to use the ArcheType Library for Alternative Seafood (ATLAS) to compare seafood species across a number of metrics. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nInterested in a quantitative approach to prioritizing seafood species archetypes for alternative seafood development? Join GFI’s Sustainable Seafood Initiative and four student consultants for an overview of the ArcheType Library for Alternative Seafood (ATLAS) database. The presentation will cover the purpose of the tool\, how the new version differs from the original\, and the brand new dashboard to enable easier visualization of the data. \n\n\n\n\n\nAbout the speakers\n\n\n\n\n\n\n\n\n\n \n\n\n\nLeah Greiner\n\n\n\nLeah Greiner is a graduate student at the University of Colorado Boulder specializing in Sustainable Food Systems. She’s interested in leveraging emerging technologies to improve the sustainability and resilience of food systems. In addition to working on the ATLAS capstone project with the Good Food Institute\, she is also interning at Altius Vertical Farms in Denver. \n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\nJulia Park\n\n\n\nJulia is a student in the Masters of the Environment program at University of Colorado Boulder. She hopes to apply her studies in sustainable food systems and supply chain management to improving food industry sourcing practices. Prior to her work with the Good Food Institute and the MENV program\, Julia worked in marine microbiology and outdoor education. \n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\nEmily Heckman\n\n\n\nEmily Heckman is a Master’s of the Environment Student at the University of Colorado Boulder. She will graduate in December with a specialization in Sustainable Food Systems. After her graduate program\, she hopes to start a career in product development in the alternative protein industry. \n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\nNora Long\n\n\n\nNora has a background in finance and agriculture technology. She holds a BA in Business Management from Columbia University and will graduate in December from CU Boulder with her Masters in Sustainable Food Systems. She is eager to leverage her background to promote agriculture technology as a means of scaling regenerative agriculture\, fostering sustainable supply chains\, and increasing access to nutritious foods. \n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\nJen Lamy\n\n\n\nJen manages GFI’s Sustainable Seafood Initiative to ensure that it proceeds strategically and with the input and involvement of key stakeholders. She leads cross-programmatic work to accelerate the development and commercialization of alternative seafood. Jen holds a master’s in environmental management from Duke University’s Nicholas School of the Environment and a bachelor’s in economics and environmental studies from Wellesley 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/how-to-prioritize-species-for-alternative-seafood/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/11/IMG_0091.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20211117T130000 DTEND;TZID=America/New_York:20211117T140000 DTSTAMP:20211109T235520Z CREATED:20211109T235519Z LAST-MODIFIED:20211109T235520Z UID:10000334-1637154000-1637157600@gfi.org SUMMARY:The Business of Alt Protein: Business development 101 and engaging with retail DESCRIPTION:The Business of Alt Protein: Business development 101 and engaging with retailPast\n\n\n\n\n\n\nThis Business of Alt Protein seminar will cover the fundamentals of selling your product into a retail channel\, from communicating about your product to preparing for your first category review. You’ll walk away equipped with the information you need to engage with retailers confidently and effectively. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nIn this Business of Alt Protein seminar\, you’ll hear from Mike Schall\, Managing Director at FocalPoint Partners and former Global Growth & Business Development Executive at Whole Foods Market. Mike has a unique and extensive playbook from both the manufacturer and retailer perspectives and will cover everything from how to communicate about your product to preparing for your first category review. This webinar will equip you with the information you need to engage with retailers confidently and effectively. \n\n\n\nTopics include: \n\n\n\nHow to prepare for your first category review. What to consider when introducing your product into a new channel.Creating an effective presentation for both brick and mortar and online retailers. \n\n\n\n\n\nAbout the speaker\n\n\n\nMichael Schall joined FocalPoint’s food and beverage practice in 2020\, following 10 years as an advisor and then senior principal of global growth and business development at Whole Foods Market\, where he provided leadership on investments and acquisitions\, new ventures\, and strategic partnerships.  \n\n\n\nIn addition to his experience at Whole Foods Market\, Mr. Schall has served on boards and held C-level positions in a food companies for more than 30 years\, including Fresh Food Concepts\, Monterey Gourmet Foods\, Guiltless Gourmet\, Townsend’s\, David Michael Flavors\, Wise Foods\, and The B. Manischewitz Company. He has successfully navigated significant growth periods\, food recalls\, and §363 bankruptcy filings; led sales\, marketing\, culinary\, product development\, and quality assurance teams; negotiated strategic joint ventures with Fortune 500 companies such as ConAgra and Proctor & Gamble; and served on audit and strategic mergers and acquisitions committees. He has also been involved in numerous capital raising and mergers and acquisitions transactions as either part of the acquiring entity or the seller. \n\n\n\nMr. Schall graduated from the University of Southern California’s Marshall School of Business with a Master of Business Administration in marketing. He also holds a Bachelor of Arts in marketing from California State University\, Los Angeles. He is a frequent speaker at food and beverage industry events and has authored numerous food industry articles and blogs. Mr. Schall  is an advocate for Atlanta-based OnBoard\, a nonprofit supporting women in leadership in the boardroom and the C-suite. \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-business-development-101-and-engaging-with-retail/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/11/COR21024_November-business-of-alt-protein-seminar-graphics_Header.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20211116T170000 DTEND;TZID=America/New_York:20211116T180000 DTSTAMP:20211217T183755Z CREATED:20211119T220837Z LAST-MODIFIED:20211217T183755Z UID:10000340-1637082000-1637085600@gfi.org SUMMARY:Growing the good food future: GFI global impact stories DESCRIPTION:Growing the good food future: GFI impact stories from around the world\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\nPast\n\n\n\n\n\n\nIn Growing the good food future\, you will hear three stories from GFI’s front lines in alternative protein research\, policy\, and innovation. \n\n\n\n\n\n\n\n\nEvent recording\n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nDuring this one-hour virtual event\, you will hear from alt protein pioneers around the world who are accelerating the commercialization of alternative proteins by fostering ground-breaking changes in public policy and private sector innovation.  \n\n\n\nOur featured stories profile:  \n\n\n\nGFI Europe’s Policy team’s role in a National Food Strategy recommendation for the UK government to invest £125 million in alternative protein R&D and infrastructure;GFI India’s Corporate Engagement team’s support of local startups to build the alt protein industry in India\, and; GFI’s Research Grant Program leading to innovative new alternative protein products like bacon made from seaweed. \n\n\n\nCNET’s Editor-at-large Brian Cooley moderates the event\, and GFI Founder & CEO Bruce Friedrich discusses GFI’s global impact and plans for 2022 and beyond. \n\n\n\n\n\nEvent recording\n\n\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/growing-the-good-food-future-gfi-global-impact-stories/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/11/Event_Banner_Global.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20211110T130000 DTEND;TZID=America/New_York:20211110T143000 DTSTAMP:20211102T191653Z CREATED:20211102T191652Z LAST-MODIFIED:20211102T191653Z UID:10000336-1636549200-1636554600@gfi.org SUMMARY:Optimizing media development for cultivated seafood DESCRIPTION:Optimizing media development for cultivated seafood\n\nPast\n\n\n\n\nJoin Dr. Reza Ovissipour\, Assistant Professor in Cellular Agriculture in the Department of Food Science and Technology at Virginia Tech\, to learn about his work in optimizing media for the production of cultivated seafood. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nReza Ovissipour\, Ph.D.\n\n\n\nAssistant Professor in Cellular Agriculture\, Virginia Tech \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nJoin us to learn from Dr. Reza Ovissipour about his GFI-funded work to develop and optimize novel media for the production of cultivated seafood. \n\n\n\nDr. Ovissipour will also talk about his role in the newly formed National Institute for Cellular Agriculture\, a USDA-funded project that aims to develop new adoptable techno-economically viable cultivated meat systems and develop new educational platforms for training future professionals. \n\n\n\n\n\nMeet the speaker\n\n\n\nDr. Ovissipour is an Assistant Professor in Cellular Agriculture in the Department of Food Science and Technology (FST) and the Virginia Seafood Agricultural Research and Extension Center at Virginia Tech. He also holds a faculty appointment with Genetics\, Bioinformatics\, and Computational Biology; Center for Advanced Innovation in Agriculture; and Center for Emerging\, Zoonotic\, and Arthropod-borne Pathogens. Reza’s program\, the FutureFoods Lab and Cellular Agriculture Initiative\, focuses on alternative proteins\, cell line development\, media optimization\, and scaffold development. \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/optimizing-media-development-for-cultivated-seafood/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/11/SCI21038_science-alt-protein-webinar-graphic_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20211027T130000 DTEND;TZID=America/New_York:20211027T143000 DTSTAMP:20211018T140634Z CREATED:20211015T202956Z LAST-MODIFIED:20211018T140634Z UID:10000337-1635339600-1635345000@gfi.org SUMMARY:Structuring plant-based whole muscle cut analogues using extrusion and less-refined\, protein-rich colloids DESCRIPTION:Structuring plant-based whole muscle cut analogues using extrusion and less-refined\, protein-rich colloids\n\nPast\n\n\n\n\nJoin Dr. Mario Martinez\, Assistant Professor at Aarhus University\, to learn about his GFI-funded research structuring plant-based whole muscle cuts using microstructure engineering and chemistry to give plant proteins the fibrous qualities of muscle tissue. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nMario Martinez\, Ph.D.\n\n\n\nAssistant Professor\, Aarhus University \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nGetting the perfect\, striated texture of muscle with plant-based meat is notoriously hard. It’s one of the hurdles that make plant-based steak an elusive technical challenge rather than a market reality. In this presentation\, Dr. Mario Martinez\, Assistant Professor at Aarhus University and GFI grantee\, will discuss his work structuring plant-based whole muscle cuts using microstructure engineering and chemistry to give plant proteins the fibrous qualities of muscle tissue. This presentation will address: \n\n\n\nThe structuring potential of a broad variety of non-refined protein concentrates from cereals\, pulses\, and oilseeds during high moisture extrusion cooking (HMEC).Opportunities and challenges of future proteins to build plant-based whole muscle cut analogues.Colloidal traits governing anisotropy formation during HMEC.\n\n\n\nMeet the speaker\n\n\n\nMario Martinez\, Ph.D.\, is a Tenure Track Assistant Professor at Aarhus University and the recipient of the Young Scientist Research Award from the American Association of Cereal Chemists International (now Cereals & Grains Association). Dr. Martinez is also an adjunct Assistant Professor at the Whistler Center for Carbohydrate Research at Purdue University. Since 2017\, Mario’s team has worked on the fundamental aspects related to the molecular and supramolecular architecture of food biopolymers\, structuring technologies of plant-based foods\, and understanding the fate of health-promoting phenolics and carbohydrates during processing and digestion. The team’s work relies on coherent and focused food system approaches in order to find common ground for health and environmental sustainability. \n\n\n\nPhoto credit: Upside Foods \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/structuring-plant-based-whole-muscle-cut-analogues/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/10/Website-header-featured-image_v2.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20211021T140000 DTEND;TZID=America/New_York:20211021T150000 DTSTAMP:20211014T145318Z CREATED:20211014T145305Z LAST-MODIFIED:20211014T145318Z UID:10000339-1634824800-1634828400@gfi.org SUMMARY:The Business of Alt Protein: Building brand awareness with compelling storytelling DESCRIPTION:The Business of Alt Protein: Building brand awareness with compelling storytellingPast\n\n\n\n\n\n\nJoin branding and consumer research experts in a panel discussing how alternative protein companies can leverage storytelling to build awareness and trust with consumers. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin branding and consumer research experts in a panel discussing how alternative protein companies can leverage storytelling to build awareness and trust with consumers. \n\n\n\nTopics include: \n\n\n\nMarrying alternative protein consumer research with a brand’s unique story\, message\, and positioning. Leveraging digital media to build brand awareness.Branding considerations for different distribution channels including retail\, foodservice\, and D2C.\n\n\n\n\nSpeakers\n\n\n\n\n\n\n\n\n\nMichael Presman\, Founder and CEO of Everlane\n\n\n\nMichael Preysman is the founder and CEO of Everlane. Focused on doing right by people and the planet\, Everlane is a leader in the fashion industry by providing radical transparency within the supply chain. By sharing the true cost of each product and providing detail on the factory process\, Everlane built an international community of conscious consumers and a new standard for DTC brands. Building on the brand’s transparent values\, Michael has put environmental impact front and center through commitments in its supply chain to eliminate all virgin plastic by 2021 and to transition to organic cotton by 2023. Michael is a supporter of multiple environmental movements\, championing a new wave of conscious consumption. Through Everlane he has shown it is possible to both do good and have a good business. \n\n\n\n \n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\n\nDavid Benzaquen\, Founder and CEO of Mission Plant\n\n\n\nDavid Benzaquen is one of the world’s leading experts in plant-based foods and alternative proteins. He invests in and advises companies through his firm Mission: Plant\, and is the co-founder of consumer insights firm Moonshot Collaborative and online grocery store PlantBelly.com.  \n\n\n\n \n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\nElysabeth Alfano\, Founder of Plant Powered consulting\n\n\n\nElysabeth Alfano is a successful businesswoman\, a strategic consultant in the plant-based business arena and a keen investor. A graduate of Northwestern University and the Thunderbird School of Global Management\, Elysabeth began her career working with Fortune 500 companies (IBM-Europe and The Kellogg Company in Brand Management on Special K and Frosted Mini-Wheats) before running her own international business. Elysabeth is the Founder of Plant Powered Consulting. Connected to almost everyone in the Who’s Who of the Plant-based World\, Elysabeth enjoys helping small\, medium and large businesses succeed by consulting on and executing business development\, marketing/branding and PR strategies and by connecting entrepreneurs and C-Suite executives with her vast network. She also advises multinational companies on the direction\, growth\, and whitespace opportunities in the marketplace.Elysabeth produces and hosts the weekly series The Plantbased Business Hour. On PBH\, Elysabeth features the venture capitalists\, CEOs\, analysts\, innovators\, and entrepreneurial start-ups from around the globe who are shaping the plant-based market. PBH is the only video/audio program focusing on the exploding plant-based business arena and has been received with tremendous success. You can find Elysabeth on Linkedin\, or her website and you can subscribe to The Plantbased Business Hour here. \n\n\n\n \n\n\n\n \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-building-brand-awareness-with-compelling-storytelling/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2021/10/COR21022_Business-of-alt-protein-webinar-graphics_header_image.svg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20211020T200000 DTEND;TZID=America/New_York:20211020T220000 DTSTAMP:20211014T141157Z CREATED:20210830T191518Z LAST-MODIFIED:20211014T141157Z UID:10000216-1634760000-1634767200@gfi.org SUMMARY:SWIM: Advancing the science of cultivated crustaceans DESCRIPTION:SWIM: Advancing the science of cultivated crustaceansPast\n\n\n\n\n\n\nJoin GFI for a Seafood Webinar and Informal Networking (SWIM) event on October 20th featuring the latest science on cultivated crustaceans and seafood allergenicity. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a Seafood Webinar and Informal Networking (SWIM) event where we will hear from experts on cultivated crustaceans and seafood allergenicity. Dr. Ka Yi Ling will be speaking about Shiok Meats’ work on developing and commercializing cultivated crustaceans\, and Dr. Andreas Lopata will tell us about his work on seafood allergens and the implications for the future of seafood. After the lectures\, we will move to an optional networking session to build bridges and identify opportunities for collaboration. \n\n\n\nUse the above registration button to sign up for the webinar\, and be sure to sign up here if you’re interested in attending the networking session. \n\n\n\nSpeakers\n\n\n\nSpeakers: \n\n\n\nDr. Ka Yi Ling\, CTO and Co-Founder\, Shiok MeatsProf. Andreas Lopata\, Tropical Futures Institute\, James Cook University-Singapore\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/swim-advancing-the-science-of-cultivated-crustaceans/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/COR-SWIM-Webinar-Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210929T110000 DTEND;TZID=America/New_York:20210929T130000 DTSTAMP:20220106T230638Z CREATED:20210907T203959Z LAST-MODIFIED:20220106T230638Z UID:10000338-1632913200-1632920400@gfi.org SUMMARY:SWIM: The state of the alternative seafood industry DESCRIPTION:SWIM: The state of the alternative seafood industryPast\n\n\n\n\n\n\nJoin GFI for a webinar covering the momentum of the alternative seafood industry. Learn about innovation opportunities in this urgent and evolving alternative protein category\, and join an optional networking session on Meetaway following the webinar.  \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a webinar covering the momentum of the alternative seafood industry. This webinar highlights the alternative seafood industry’s impressive growth throughout 2020 and the first half of 2021. Come learn about innovation opportunities in this urgent and evolving alternative protein category. Join an optional networking session on Meetaway following the webinar.  \n\n\n\n This webinar will cover: \n\n\n\n The global alternative seafood landscape\, including industry partnerships Investment insights 2020 U.S. sales data Consumer insights from GFI-commissioned research Gaps in the alternative seafood market and opportunities for innovation\n\n\n\nThe webinar will be followed by a 1:1 networking session on the platform Meetaway\, during which you will be matched with 7 attendees and have 8 minutes to chat with each one. Networking is open to all attendees! You can talk about your business\, any challenges you’re facing\, or other ideas you have for accelerating the alternative seafood industry. We encourage you to continue your conversations after the event by exchanging contact information. Once you sign up\, remember to fill out your preferences for matches and add the event to your calendar. \n\n\n\n\nAbout Meetaway\n\n\n\nWe will be using an online events platform called Meetaway that intelligently matches attendees for a series of 1-on-1 video calls. After each conversation\, attendees will be automatically paired with their next match. All you’ll need to do is log-in for the event and Meetaway will handle the rest. Additionally\, you’ll want to join the event on a laptop or desktop with Chrome or Firefox. Meetaway does not support mobile devices. Check out this 1-minute video to see how this networking session will work. \n\n\n\nYou are more than welcome to register for the webinar\, the networking session\, or both. The webinar will be recorded for later viewing. The networking session is intended for those working on or interested in any area (plant-based\, fermentation\, or cultivated) of alternative seafood. You will have the opportunity to select the other attendees you wish to connect with\, either individually or based on mutual interests. \n\n\n\n\n\nSpeaker\n\n\n\nMarika AzoffCORPORATE ENGAGEMENT SEAFOOD SPECIALIST More about Marika\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/swim-the-state-of-the-alternative-seafood-industry/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/COR-SWIM-Webinar-Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210922T080000 DTEND;TZID=America/New_York:20210924T170000 DTSTAMP:20210728T161313Z CREATED:20210624T135841Z LAST-MODIFIED:20210728T161313Z UID:10000207-1632297600-1632502800@gfi.org SUMMARY:Good Food Conference 2021 DESCRIPTION:The Good Food ConferencePast\n\n\n\n\nCharting the global roadmap for alternative proteins \n\n\n\nThe world’s most in-depth\, cross-sector gathering focused on the power and potential of alternative proteins to fundamentally change food and agriculture. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\nRegistration is open!\n\n\n\nJoin us online September 22nd – 24th \n\n\n\n\n \n\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n \n\nThe deepest dive yet on alt proteins\n\n\n\nThis September\, GFI will bring together scientists\, entrepreneurs\, investors\, policymakers\, and corporate leaders from around the world with the express intent of accelerating change\, eliminating obstacles\, and scaling solutions for mainstreaming alternative proteins across our global food system. \n\n\n\n\nPreview the session line-up\n\n\n\n \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/good-food-conference-2021/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2021/06/GFI21005-feature-image.svg LOCATION:https://gfi.org/event/good-food-conference-2021/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210914T120000 DTEND;TZID=America/New_York:20210914T130000 DTSTAMP:20210825T165213Z CREATED:20210224T231136Z LAST-MODIFIED:20210825T165213Z UID:10000302-1631620800-1631624400@gfi.org SUMMARY:Ask GFI: Alt. Protein Careers DESCRIPTION:Ask GFI: Alt. Protein Careers\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\nPast\n\n\n\n\n\n\nAre you interested in working in alternative protein? Join SciTech university innovation specialist\, Christina Aguila\, to learn more about what it takes to pursue an academic or industry career in this rapidly growing field. \n\n\n\nWe’ll start the call with some answers to commonly-asked questions\, then open the floor for alt protein career Q&A. Ask us anything! \n\n\n\n \n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/ask-gfi-alt-protein-careers/2021-09-14/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/01/shutterstock_1788091604.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210831T120000 DTEND;TZID=America/New_York:20210831T130000 DTSTAMP:20210810T170858Z CREATED:20210810T170857Z LAST-MODIFIED:20210810T170858Z UID:10000213-1630411200-1630414800@gfi.org SUMMARY:The Business of Alt Protein: How to formulate great-tasting plant-based products DESCRIPTION:The Business of Alt Protein: How to formulate great-tasting plant-based productsPast\n\n\n\n\n\n\nJoin flavor and application experts from Givaudan for a presentation and discussion on formulating plant-based meat products that taste the same as or better than their conventional counterparts. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nFeaturing flavor and application experts from Givaudan \n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nResearch consistently shows that taste is one of the primary drivers of food choice\, and creating plant-based products that taste like their conventional counterparts is key to expanding the consumer base for plant-based proteins.  \n\n\n\nJoin taste and flavor experts from Givaudan\, one of the world’s largest flavor companies\, for a presentation and discussion on formulating plant-based meat products that taste the same as or better than their conventional counterparts. \n\n\n\nTopics include: \n\n\n\nHow to use flavor to replicate the taste of animal protein and fat.When to add flavor in your manufacturing process. Key considerations for achieving a meaty flavor.The nuances of seafood flavor. Audience Q&A.\n\n\n\nSpeakers\n\n\n\nOzlem Ladd – Savory FlavoristErica Boyd – Senior Application Scientist\, Savory and Plant Protein\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-to-formulate-great-tasting-plant-based-products/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/08/COR21013-webinar-graphics-business-of-alt-protein-event-header-v2.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210825T130000 DTEND;TZID=America/New_York:20210825T143000 DTSTAMP:20210818T115148Z CREATED:20210818T115147Z LAST-MODIFIED:20210818T115148Z UID:10000214-1629896400-1629901800@gfi.org SUMMARY:The case for beans: Alternative Brazilian proteins for plant-based meats DESCRIPTION:The case for beans: Alternative Brazilian proteins for plant-based meatsPast\n\n\n\n\n\n\nJoin Dr. Caroline Mellinger\, Researcher at Embrapa\, to learn about her GFI-funded research to optimize the production of protein concentrates and isolates from common Brazilian beans for applications in plant-based meat production. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nCaroline Mellinger\, Ph.D.\n\n\n\nResearcher\, Brazilian Agricultural Research Corporation (Embrapa) \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nBrazil is one of the largest grain producers in the world and has the potential to become a significant player in the production of vegetable proteins. In addition to soy and peas\, other legumes grown in Brazil\, such as chickpeas\, beans\, and lentils\, can provide affordable raw materials for the production of plant-based meat. In this presentation\, Dr. Mellinger will discuss how she optimizes the production of protein concentrates and isolates from common beans\, aiming for ingredients with good technological and nutritional attributes. She will also address the properties of these proteins compared to other vegetable protein sources. \n\n\n\nMeet the speaker\n\n\n\nCaroline Mellinger\, Ph.D.\, is a Researcher at the Brazilian Agricultural Research Corporation (Embrapa) and has experience in biochemistry and the chemistry of macromolecules. Dr. Mellinger conducts research on the chemical characterization of polysaccharides\, proteins\, and peptides with potential biological and technological applications. Her work also focuses on evaluating the structural and functional behavior of macromolecules after simulation of human digestion. As a Researcher at Embrapa\, she currently studies alternative proteins for the plant-based market and the use of agro-industrial by-products and waste for the generation of new ingredients rich in protein and fiber. \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-case-for-beans-alternative-brazilian-proteins-for-plant-based-meats/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/08/SCI-PBS-online-seminar-series-mellinger-Header.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210728T130000 DTEND;TZID=America/New_York:20210728T143000 DTSTAMP:20210722T183746Z CREATED:20210714T181405Z LAST-MODIFIED:20210722T183746Z UID:10000209-1627477200-1627482600@gfi.org SUMMARY:Functionalizing novel plant protein sources DESCRIPTION:Functionalizing novel plant protein sourcesPast\n\n\n\n\n\n\nJoin Dr. Pam Ismail\, Director of the Plant Protein Innovation Center\, as she discusses her research to enhance the viability of plant proteins through various functionalization approaches. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nPam Ismail\, Ph.D.\n\n\n\nProfessor\, University of Minnesota \n\n\n\n\n \n\n\n\n\n\n\nWebinar description\n\n\n\nThere is a growing interest in novel plant-based proteins to replace ingredients such as milk and soy that have traditionally dominated the market. This interest is fueled by the desire for sustainable protein sources\, lower-cost ingredients\, valorization of by-products\, overcoming functionality limitations of specific proteins\, and utilizing all possible resources to expand the overall ingredients supply. The demonstration of equivalent or superior/new functionality of novel plant proteins compared to existing alternatives is of interest to both the food industry and consumers. Join Dr. Pam Ismail\, Director of the Plant Protein Innovation Center\, as she discusses her research to enhance the viability of plant proteins through various functionalization approaches. \n\n\n\nMeet the speaker\n\n\n\nPam Ismail\, Ph.D.\, is a Professor at the Department of Food Science and Nutrition\, University of Minnesota. She is the Founder and Director of the Plant Protein Innovation Center. Dr. Ismail has over 25 years of experience in food chemistry research focused on analytical chemistry\, protein chemistry\, and chemistry and fate of bioactive food constituents. Her research focuses on the structural characterization and enhancement of functionality\, safety\, bioavailability\, and bioactivity of food proteins following novel processing and analytical approaches. She is the recipient of a “Distinguished Teaching Award” and an “Outstanding Professor Award.” \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/functionalizing-novel-plant-protein-sources/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/07/SCI-PBS-online-seminar-series-Ismail-event-header.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210716T120000 DTEND;TZID=America/New_York:20210716T130000 DTSTAMP:20210615T184956Z CREATED:20210615T184955Z LAST-MODIFIED:20210615T184956Z UID:10000328-1626436800-1626440400@gfi.org SUMMARY:Techno economic models: Turning good food technologies into good food businesses DESCRIPTION:Techno Economic Models: Turning good food technologies into good food businessesPast\n\n\n\n\n\n\nTechno Economic Assessment models (TEA’s or TEM’s) are one of the first elements of a business plan for any alternative protein venture. In this talk\, Next Rung Technology’s John Ellersick will present on using TEAs in the commercialization of alternative proteins. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nJohn Ellersick\n\n\n\nPresident and Founder\, Next Rung Technology \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nTechno Economic Assessment models (TEA’s or TEM’s) are one of the first elements of a business plan for any alternative protein venture. Their content and complexity can grow from an initial high-level screening tool into one of the key documents supporting major funding milestones. In later stages they may include plant design and materials flow with increasing levels of accuracy and depth to support decisions about scaleup\, CMO opportunities\, operations\, and optimization. \n\n\n\nIn this talk\, Next Rung Technology’s John Ellersick will present on using  TEAs in the commercialization of alternative proteins. Case studies will highlight the creation of initial screening models and how they underpin product\, technical\, financial\, and funding activities. He will also discuss how TEAs mature through scaleup\, plant design\, operations\, and optimization stages. The 35-minute presentation will be followed by audience Q&A. \n\n\n\nTopics include: \n\n\n\nWhat a TEA is\, why a company should develop one\, and how it fits into the larger-scale commercialization timeline.How to quickly create an effective first model.How a TEA can guide R&D\, product development\, and commercialization processes.Why a TEA is critical to securing funding and for strategic planning.Audience Q&A.\n\n\n\nMeet the speaker\n\n\n\nJohn Ellersick is the President and Founder of Next Rung Technology. He has been at the forefront of scaling up impactful large scale bioprocesses since it became clear that current agricultural and manufacturing practices are not sustainable. The Next Rung team has scaled many of the most impactful biotechnologies in the last decade\, including helping alternative proteins companies achieve key scaleup milestones. John is a chemical engineer\, P.E. and PMP. Prior to founding Next Rung Technology he served on the executive and technology leadership teams at Oasys Water\, Myriant\, and Mascoma. \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/techno-economic-models-turning-good-food-technologies-into-good-food-businesses/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/06/COR-PBS-Online-Seminar-Series-Ellersick_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210630T130000 DTEND;TZID=America/New_York:20210630T143000 DTSTAMP:20220524T212311Z CREATED:20210603T144205Z LAST-MODIFIED:20220524T212311Z UID:10000322-1625058000-1625063400@gfi.org SUMMARY:Fantastic fungi and mischievous molds: The role of fungi in advancing the science of alternative proteins DESCRIPTION:Fantastic fungi and mischievous molds: The role of fungi in advancing the science of alternative proteinsPast\n\n\n\n\n\n\nJoin Dr. Josephine Wee as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nJosephine Wee\, Ph.D.\n\n\n\nAssistant Professor\, Penn State University \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nFungi have a long history of safe use in food and food production. Fungi\, such as molds and mushrooms\, transport nutrients and decompose organic matter using a network of filaments known as mycelium. Food-associated fungi can be used for fermentation-derived biomass\, production of single-cell proteins\, and for use as scaffolds for cultivated meat. Join Dr. Josephine Wee\, Assistant Professor of Food Science at The Pennsylvania State University\, as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat. \n\n\n\nMeet the speaker\n\n\n\nDr. Josephine Wee joined the Department of Food Science at The Pennsylvania State University (Penn State) as an Assistant Professor in 2018. She obtained a B.S. in Food Science and dual Ph.D. in Food Science and Environmental Toxicology from Michigan State University. Dr. Wee conducted her postdoctoral fellowship in yeast evolutionary biology at Cornell University. Her research team at Penn State uses genomics and molecular biology to understand the role of fungi in food safety\, quality\, and sustainability. Dr. Wee’s recent research seeks to develop and characterize fungal mycelium as scaffolding material for cultivated meat. \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/fantastic-fungi-and-mischievous-molds-the-role-of-fungi-in-advancing-the-science-of-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/06/SCI-PBS-Online-Seminar-Series-Wee_PageHeader_2021-0602.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210630T081500 DTEND;TZID=America/New_York:20210630T100000 DTSTAMP:20210615T192544Z CREATED:20210615T192542Z LAST-MODIFIED:20210615T192544Z UID:10000333-1625040900-1625047200@gfi.org SUMMARY:GFI Israel webinar: Cultivated meat and plant-based meat research DESCRIPTION:GFI Israel webinar: Cultivated meat and plant-based meat researchPast\n\n\n\n\n\n\nGFI Israel is excited to invite you to join a scientific webinar with Sharon Schlesinger\, Ph.D. who will present her cultivated meat research on culturing and differentiating pluri and multipotent bovine stem cells\, followed by a lecture with Miek Schlangen who will discuss texture methods for evaluating meat and meat analogue structures in plant-based protein research. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nGFI Israel is excited to invite you to join a scientific webinar with Sharon Schlesinger\, Ph.D. who will present her cultivated meat research on culturing and differentiating pluri and multipotent bovine stem cells\, followed by a lecture with Miek Schlangen who will discuss texture methods for evaluating meat and meat analogue structures in plant-based protein research. \n\n\n\nThe lectures are held as part of GFI’s Hebrew University course cultivated and plant-based meat. \n\n\n\n\n\nSpeakers\n\n\n\nSharon Schlesinger\, Ph.D. Miek Schlangen\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/gfi-israel-webinar-cultivated-meat-and-plant-based-meat-research/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/06/Event_Banner_Webinar.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210616T120000 DTEND;TZID=America/New_York:20210616T130000 DTSTAMP:20210518T171012Z CREATED:20210518T171011Z LAST-MODIFIED:20210518T171012Z UID:10000320-1623844800-1623848400@gfi.org SUMMARY:The Business of Alt Protein: Intellectual property for alternative protein companies DESCRIPTION:The Business of Alt Protein: Intellectual property for alternative protein companiesPast\n\n\n\n\n\n\nThis webinar from the Good Food Institute and Haynes and Boone\, LLP\,  will provide an overview of how to strategically build out intellectual property protection (e.g.\, patents\, trade secrets\, etc.) for innovation in this space. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nTechnological advancements in plant-based and cultivated meat  show promise in mitigating the environmental impact of our food system\, decreasing the risk of zoonotic disease\, and ultimately feeding more people with fewer resources. This webinar from the Good Food Institute and Haynes and Boone\, LLP\,  will provide an overview of how to strategically build out intellectual property protection (e.g.\, patents\, trade secrets\, etc.) for innovation in this space. Haynes and Boone partners Roger Kuan\, Jason Novak\, Ben Pelletier\, and Roger Royse will offer insights on how emerging companies can best position themselves for success—from choosing the right corporate structure to approaching raising capital from venture capital and private equity firms.   \n\n\n\nTopics include:  \n\n\n\nOverview of the types of intellectual property protectionWhen to use patents vs. trade secretsHow to choose the right corporate structurePreparing for financing Exit planningAudience Q&A.\n\n\n\nSpeakers\n\n\n\nRoger Kuan is a Partner at Haynes and Boone and chair of the Precision Medicine and Digital Health Practice Group\, where he counsels companies that are uniquely positioned in the convergence of the life/medical sciences and technology industries on how to successfully navigate the complexities of the intellectual property (IP)\, data rights and regulatory challenges they encounter. \n\n\n\nRoger has extensive experience in IP strategy and portfolio management (utility/design patents\, trademarks\, copyrights\, and trade dress)\, data rights strategy\, licensing and technology transactions\, freedom-to-operate clearances\, enforcement\, monetization\, IP due diligence\, and dispute resolution. His practice is focused in the life sciences sector (e.g.\, research tools\, analytical instrumentation/software\, digital therapeutics\, medical devices\, diagnostics\, biomanufacturing equipment\, etc.) with an emphasis in emerging technologies such as Precision Medicine (e.g.\, genomic sequencing platforms\, AI/ML\, computational genomics/bioinformatics\, molecular diagnostics\, companion diagnostics\, etc.)\, Digital Health (e.g.\, mobile apps\, clinical decision support\, software\, digital therapeutics\, AI/ML Imaging Diagnostics\, wearables\, etc.) and 3D printing/bioprinting. \n\n\n\nJason Novak is a Partner in Haynes and Boone’s San Francisco office\, where he focuses on advising entities\, both large and small\, on the various legal issues that can arise with emerging technologies in the food\, healthcare and life sciences industries. Food and Biotech\, as well as Tech and Biotech\, are traditionally disparate technologies that\, when blended together to form many of our most exciting new technologies\, bring forth a combination of unique and interrelated legal issues. \n\n\n\nJason has extensive experience in IP strategy and patent portfolio management\, preparation and prosecution\, oppositions\, counseling\, licensing and technology transactions\, in and out-licensing program development\, freedom-to-operate\, various types of due diligence\, IP training\, and risk recognition and management. He directs that experience to clients in various industries\, particularly in the food\, medical device\, personalized/precision medicine\, digital health\, and life sciences tooling industries. \n\n\n\nBen Pelletier is a partner in the Precision Medicine and Digital Health Practice Group in Haynes and Boone’s San Francisco office. \n\n\n\nHis practice focuses on advising clients in the complex and fast-evolving areas of biology\, medicine\, engineering\, and data science. Ben has significant experience building patent portfolios relating to monoclonal antibodies and antibody-drug conjugates (ADCs)\, CAR-T cells\, stem cells\, tissue engineering\, 3D bioprinting\, biosensors\, molecular biology and cellular processing workflows\, microfluidics\, genomic sequencing\, and bioinformatics\, as well as companion diagnostic assay systems and devices. \n\n\n\nRoger Royse is a corporate and tax partner in the Palo Alto office of Haynes & Boone\, LLP\, an AmLaw 100 law firm. Roger is a Northern California Super Lawyer\, is AV Peer-Rated by Martindale Hubbell\, and has a “Superb” rating from Avvo. Roger is also the organizer of Silicon Valley AgTech and Silicon Valley AgTech Conference. Roger has been quoted in the Wall Street Journal\, Forbes\, Fox Business\, Chicago Tribune\, Associated Press\, Tax Notes\, Inc. Magazine\, Nikkei Asian Review\, China Daily\, San Francisco Chronicle\, Reuters\, The Recorder\, 7X7\, Business Insurance and Fast Company. \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-intellectual-property-for-alternative-protein-companies/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/05/COR-PBS-Online-Seminar-Series-HaynesBoone_2021-0513_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210610T110000 DTEND;TZID=America/New_York:20210610T120000 DTSTAMP:20210309T160322Z CREATED:20210309T160321Z LAST-MODIFIED:20210309T160322Z UID:10000306-1623322800-1623326400@gfi.org SUMMARY:SWIM: Species-specific growth factors and optimized media formulations for cultivated seafood DESCRIPTION:SWIM: Species-specific growth factors and optimized media formulations for cultivated seafoodPast\n\n\n\n\n\n\nJoin GFI for a Seafood Webinar and Informal Networking (SWIM) event on June 10th on cell culture media for cultivated seafood. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a Seafood Webinar and Informal Networking (SWIM) event where we will hear from experts on cell culture media for cultivated seafood. We will then move to an optional networking session to build bridges and identify opportunities for collaboration. \n\n\n\nSpeakers\n\n\n\nSpeakers: \n\n\n\nDr. Reza Ovissipour\, Assistant Professor\, Virginia TechDr. Cameron Semper\, Postdoctoral Fellow\, University of Calgary\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/swim-species-specific-growth-factors-and-optimized-media-formulations-for-cultivated-seafood/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/COR-SWIM-Webinar-Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210527T140000 DTEND;TZID=America/New_York:20210527T150000 DTSTAMP:20240123T161608Z CREATED:20210421T145428Z LAST-MODIFIED:20240123T161608Z UID:10000315-1622124000-1622127600@gfi.org SUMMARY:The State of the Industry: Plant-based meat\, eggs\, and dairy DESCRIPTION:The State of the Industry: Plant-based meat\, eggs\, and dairyPast\n\n\n\n\n2020 was a year of milestones for the plant-based meat\, eggs\, and dairy industry. This webinar will provide a global analysis of this rapidly accelerating\, transformative market sector. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nWatch webinar\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a webinar series covering the global momentum of alternative proteins. This webinar will provide a global analysis of the rapidly accelerating plant-based meat\, eggs\, and dairy industry. \n\n\n\nThe webinar will cover: \n\n\n\n\nThe commercial landscape\, including new entrants\, industry partnerships\, and the emergence of an industry ecosystem.\n\n\n\nPrivate and public investment analysis.\n\n\n\nScientific and technical progress.\n\n\n\nGovernment and regulatory developments.\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-state-of-the-industry-plant-based-meat-eggs-and-dairy/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/01/INN-SOTIR-2021_PB-Slider-Cover.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210526T130000 DTEND;TZID=America/New_York:20210526T143000 DTSTAMP:20210512T124821Z CREATED:20210512T124819Z LAST-MODIFIED:20210512T124821Z UID:10000318-1622034000-1622039400@gfi.org SUMMARY:Using decellularized spinach as a scaffold for cultivated meat DESCRIPTION:Using decellularized spinach as a scaffold for cultivated meatPast\n\n\n\n\n\n\nJoin 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. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nGlenn Gaudette\, Ph.D.\n\n\n\nProfessor\, Boston College \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nHow can we develop edible scaffolds for cultivated meat production? Vegetables\, such as spinach\, have a network of vessels used to transport fluid throughout their tissues. Through decellularization\, the plant cells can be removed while keeping these vessels intact. This provides a scaffold for growing bovine satellite cells that is edible and cost-effective. 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. \n\n\n\nMeet the speaker\n\n\n\nGlenn R. Gaudette\, Ph.D.\, is the Inaugural Chair and Professor of Engineering at Boston College. He and his collaborators have pioneered the use of plants as scaffolds for heart regeneration. This work led to significant recognition\, including Professor Gaudette and his colleagues being featured in media outlets throughout the world including Bill Nye Saves the World\, CBS’s Innovation Nation\, the BBC\, and Popular Science. The work was invited to be on display at the Centre Pompidou in Paris as part of an exhibit entitled\, “The Factory of Life.” Recently\, a children’s book\, From Plant to Human: The Extraordinary Spinach-Leaf Heart by Oscar Silver\, was published about this inspiring work. Dr. Gaudette’s recent research aims to develop cost-effective methods for growing meat in the laboratory setting\, which could reduce our reliance on conventional animal agriculture. Dr. Gaudette is a Fellow of the American Institute of Medical and Biological Engineering (AIMBE) and the National Academy of Inventors. \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/using-decellularized-spinach-as-a-scaffold-for-cultivated-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/05/DSC_9115_digital.jpg LOCATION:https://gfi.org/event/using-decellularized-spinach-as-a-scaffold-for-cultivated-meat/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210525T140000 DTEND;TZID=America/New_York:20210525T150000 DTSTAMP:20240827T193659Z CREATED:20210421T150803Z LAST-MODIFIED:20240827T193659Z UID:10000317-1621951200-1621954800@gfi.org SUMMARY:The State of the Industry: Fermentation for alternative proteins DESCRIPTION:The State of the Industry: Fermentation for alternative proteinsPast\n\n\n\n\n\n\n2020 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. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a webinar series covering the global momentum of alternative proteins. This webinar will provide a global analysis of the rapidly accelerating fermentation industry. \n\n\n\nThe webinar will cover: \n\n\n\n\nThe commercial landscape\, including new entrants\, industry partnerships\, and the emergence of an industry ecosystem.\n\n\n\nPrivate and public investment analysis.\n\n\n\nScientific and technical progress.\n\n\n\nGovernment and regulatory developments.\n\n\n\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-state-of-the-industry-fermentation-for-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/01/INN-SOTIR-2021_F-Slider-Cover.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210518T140000 DTEND;TZID=America/New_York:20210518T150000 DTSTAMP:20240123T161909Z CREATED:20210421T145948Z LAST-MODIFIED:20240123T161909Z UID:10000316-1621346400-1621350000@gfi.org SUMMARY:The State of the Industry: Cultivated meat DESCRIPTION:The State of the Industry: Cultivated meatPast\n\n\n\n\n2020 was a year of milestones for cultivated meat. This webinar will provide a global analysis of this rapidly accelerating\, transformative industry. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nWatch webinar\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a webinar series covering the global momentum of alternative proteins. This webinar will provide a global analysis of the rapidly accelerating cultivated meat industry. \n\n\n\nThe webinar will cover: \n\n\n\n\nThe commercial landscape\, including new entrants\, industry partnerships\, and the emergence of an industry ecosystem.\n\n\n\nPrivate and public investment analysis.\n\n\n\nScientific progress and a discussion of techno-economic assessments.\n\n\n\nGovernmental and regulatory developments.\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-state-of-the-industry-cultivated-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/01/INN-SOTIR-2021_CM-Slider-Cover.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210513T120000 DTEND;TZID=America/New_York:20210513T130000 DTSTAMP:20210525T193121Z CREATED:20210324T203959Z LAST-MODIFIED:20210525T193121Z UID:10000311-1620907200-1620910800@gfi.org SUMMARY:Commercial fermentation: Opportunities and bottlenecks DESCRIPTION:Commercial fermentation: Opportunities and bottlenecksPast\n\n\n\n\n\n\nIn 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. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nWatch the recording\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nAlternative protein companies face significant challenges in securing fermentation manufacturing capacity as they scale their technologies to reach commercial reality.  Building the manufacturing capacity to bring a novel fermentation-based product to market is the largest hurdle for promising alternate protein companies.   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 ~35 minute presentation will be followed by ~20 minutes of audience Q&A\, which will be facilitated through the Zoom Q&A feature. \n\n\n\nTopics include: \n\n\n\nCurrent size and capability of the industrial biotechnology contract fermentation market. What are CMOs\, CROs\, and pilot facilities\, and how are they different? Comparison of various contract fermentation options. Case study: Real-world examples of common contract fermentation screening processes. Audience Q&A. \n\n\n\n\n\nMeet our presenter\n\n\n\n\n\n\n\n\n\nMark Warner is an industry leader with significant experience in commercialization of first-of-a-kind biotechnologies from bench-top to commercial reality.  He has held executive level positions for leading advanced biotechnology companies including Impossible Foods and Solazyme.  His primary focus is on cellular agriculture and he has consulted with over 50 startup companies working to bring novel biotechnologies to commercial scale.  He is a registered professional chemical engineer and the Founder of Warner Advisors LLC. \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/commercial-fermentation-opportunities-and-bottlenecks/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/COR-Online-Business-Seminar-Series-Mark_Warner-2021-0322-v1_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210428T130000 DTEND;TZID=America/New_York:20210428T143000 DTSTAMP:20210331T161819Z CREATED:20210329T223150Z LAST-MODIFIED:20210331T161819Z UID:10000312-1619614800-1619620200@gfi.org SUMMARY:Developing nutritionally superior pulse proteins for better human health DESCRIPTION:Developing nutritionally superior pulse proteins for better human healthPast\n\n\n\n\n\n\nJoin 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. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nDil Thavarajah\, Ph.D.\n\n\n\nAssociate Professor\, Clemson University \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nHow can plant breeding optimize the protein quality and bioavailability of pulses for plant-based meat applications? Globally\, the plant-based protein market will increase to a $9.5 billion industry by 2025. The demand for plant-based protein is growing due to increased awareness of ecosystem health\, climate change\, animal welfare\, and antibiotic resistance. To meet this demand\, ingredient suppliers are seeking novel clean\, pesticide-free plant proteins from organic pulses\, cereals\, and oil crops. The development and selection of nutritionally superior organic pulse crops have the potential to bring significant economic value and agricultural sustainability benefits to organic growers as well as health and nutritional value to consumers. Join Dr. Dil Thavarajah\, Associate Professor at Clemson University\, as she discusses her research on the production of organic pulses to improve protein quality and bioavailability. \n\n\n\nMeet the speaker\n\n\n\nDr. Dil Thavarajah is an Associate Professor in the Department of Plant and Environmental Sciences at Clemson University and a GFI grantee. Dr. Thavarajah leads Clemson’s Pulse Biofortification and Organic Nutritional Breeding program and also co-leads the phenomics component of the Feed the Future Innovation Lab for Crop Improvement at Cornell University. Her research focuses on the genetic biofortification of lentil\, field pea\, and chickpea to improve human nutrition\, and she is internationally recognized as a leader in pulse biofortification\, especially for iron\, zinc\, and selenium. Before her current position\, Dil worked at the Canadian lentil breeding and biofortification program at the University of Saskatchewan\, Canada. Additionally\, she started the national Pulse Quality and Nutrition Laboratory at North Dakota State University to support the US Pulse industry in their nutritional marketing efforts. Dr. Thavarajah holds a Ph.D. in Plant Science and MSc in Soil Science from the University of Saskatchewan\, Canada\, and a BSc in Soil Science from the University of Peradeniya. \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-nutritionally-superior-pulse-proteins-for-better-human-health/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/03/COR-Online-Science-Seminar-Series-Thavarajah-2021-0324-v1_Website-header-featured-image.jpg LOCATION:https://gfi.org/event/developing-nutritionally-superior-pulse-proteins-for-better-human-health/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210423T120000 DTEND;TZID=America/New_York:20210423T130000 DTSTAMP:20210427T225907Z CREATED:20210315T204047Z LAST-MODIFIED:20210427T225907Z UID:10000308-1619179200-1619182800@gfi.org SUMMARY:The Business of Alt Protein: Unlocking food safety in plant-based meat DESCRIPTION:The Business of Alt Protein: Unlocking food safety in plant-based meatPast\n\n\n\n\n\n\nIn this webinar\, you’ll hear food safety experts discuss challenges specific to alternative proteins\, and demystify those challenges into actionable insights. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nFood Protection & Preservation is about protecting and perfecting food. We’re excited to welcome Kerry\, a global leader in this space with an extensive portfolio in beverage\, food and meat to discuss how to unlock food safety in plant-based alternatives. \n\n\n\nIn this webinar\, you’ll hear food safety experts discuss challenges specific to alternative proteins\, and strategic marketing to demystify those challenges into actionable insights. \n\n\n\nCome ready to learn about: \n\n\n\nWhy food protection in plant-based alternatives is important and why consumer-friendly ingredients are key. \n\n\n\nWhen to build food protection into your formulations and products to quickly and successfully go to market. \n\n\n\nHow food protection works\, to get your products out of the freezer and into the refrigerator\, ensuring quality throughout their shelf life. \n\n\n\nSpeakers\n\n\n\nEmma Cahill leads Strategic Marketing for Kerry’s global Food Protection & Preservation businesses. She has been with Kerry for four years working in Ireland and the U.S. Emma has a BSc in Agricultural Science and an MSc in International Marketing Practice\, both from University College Dublin\, Ireland. Prior to Kerry\, Emma has held roles of increasing responsibility in the sports medical industry based in London and promoting Irish food and beverage companies in France through Bord Bia – The Irish Food Board. Emma challenges herself to uncover new consumer insights and partners with her technical colleagues\, and translate these insights into the next innovation for the rapidly growing\, consumer-friendly food protection area. \n\n\n\nJennifer Wasieleski is the RD&A Director for the Food Protection & Preservation department at Kerry in Beloit\, Wisconsin. Jennifer leads a team focused on developing clean label solutions to replace chemical preservatives in a wide variety of food products. Jennifer holds a bachelor’s degree in microbiology from the University of Minnesota and a master’s degree in food science from the University of Illinois\, Urbana-Champaign. \n\n\n\nRenetta Cooper is the Technical Business Development Director for Kerry’s Food Protection & Preservation group. She has been with Kerry for eight years and enjoys using her experience in the area of food safety to assist food processors remove chemical preservatives\, replacing them with clean label alternatives. Renetta holds a bachelor’s degree in Medical Microbiology from the University of Wisconsin – Madison. \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-unlocking-food-safety-in-plant-based-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/COR-Online-Business-Seminar-Series-Unlocking-food-safety-2021-0309-v2_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210422T130000 DTEND;TZID=America/New_York:20210422T140000 DTSTAMP:20210427T224517Z CREATED:20210331T161610Z LAST-MODIFIED:20210427T224517Z UID:10000313-1619096400-1619100000@gfi.org SUMMARY:The U.S. retail market for plant-based foods: The accelerated\, sustainable growth of plant-based foods in 2020 DESCRIPTION:The U.S. retail market for plant-based foods: The accelerated\, sustainable growth of plant-based foods in 2020Past\n\n\n\n\n\n\nThis 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.  \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nThe U.S. plant-based retail market is a multi-billion dollar market\, and growing rapidly. 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.  \n\n\n\nThe webinar will cover: \n\n\n\nCategory insights for overall plant-based foods\, plant-based meat\, eggs\, milk\, other dairy\, meals\, baked goods\, and more\, further segmented by protein source\, format\, and product type.Consumer demographic information\, as well as purchase dynamics for plant-based food categories\, including household penetration\, repeat rates\, and dollar sales per trip and per buyer.Plant-based vs. animal-based category sales and growth.Perspectives on the growth of plant-based foods during Covid-19 and what it means for the future of plant-based performance at retail.\n\n\n\n\n\n\n\nSpeakers\n\n\n\nKyle Gaan\, Research Analyst\, GFIJulie Emmett\, Senior Director of Retail Partnerships\, Plant Based Foods AssociationJeff Crumpton\, Manager\, Retail Reporting\, SPINSEmma Ignaszewski\, Corporate Engagement Project Manager\, GFI\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-u-s-retail-market-for-plant-based-foods-the-accelerated-sustainable-growth-of-plant-based-foods-in-2020/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/COR-RetailReport-Webinar-PBS-v3_event-page-header-1875x1250px.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20210331T080000 DTEND;TZID=America/Los_Angeles:20210331T170000 DTSTAMP:20210213T161652Z CREATED:20210212T214640Z LAST-MODIFIED:20210213T161652Z UID:10000296-1617177600-1617210000@gfi.org SUMMARY:The future of plant-based proteins: Roots of further growth DESCRIPTION:The future of plant-based proteins: Roots of further growthPast\n\n\n\n\n\n\nJoin William Reed for an all-day event for plant-based ingredient and end product manufacturers\, brands\, and retailers. The event will include in-depth sessions that will address current technical and operational challenges as well as networking with innovative alt. protein companies. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\nSchedule\n\n\n\nCheck out the agenda here!\n\n\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-future-of-plant-based-proteins-roots-of-further-growth/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/02/likemeat-3sgNkN4wRWI-unsplash_2000px.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210324T130000 DTEND;TZID=America/New_York:20210324T143000 DTSTAMP:20210308T141717Z CREATED:20210304T192558Z LAST-MODIFIED:20210308T141717Z UID:10000303-1616590800-1616596200@gfi.org SUMMARY:Designing large-scale bioreactors and bioprocesses for cultivated meat DESCRIPTION:Designing large-scale bioreactors and bioprocesses for cultivated meatPast\n\n\n\n\n\n\nJoin 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. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nMarianne Ellis\, Ph.D.\n\n\n\nAssociate Professor\, University of Bath \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nHow can bioreactors and bioprocesses be optimally designed for cultivated meat production?  Realizing the potential of cultivated meat and seafood requires adapting current technologies and innovating new bioprocess design. The scales needed to achieve significant levels of food production are far greater than for other tissue-engineered products. Plus\, unlike many biomedical applications of tissue engineering bioprocessing which produce high-value products\, cultivated meat needs to compete on cost with much more affordable products. Dr. Ellis will discuss her team’s approach to bioreactor and bioprocess design for the affordable large-scale production of cultivated meat. \n\n\n\nMeet the speaker\n\n\n\nDr. Ellis is an Associate Professor in Biochemical Engineering and the Head of the Chemical Engineering Department at the University of Bath. She holds a strong academic and commercialization track record with expertise in tissue engineering and bioprocess design. As a chartered engineer with expertise in tissue engineering bioreactor design and bioprocessing\, her work is applied to cell therapies\, in vitro models\, and cultivated meat production. For her cell therapy work\, she held a Leverhulme/Royal Academy of Engineering Senior Fellowship for the scale-up of regulatory T-cells. This technology is now being applied to other tissue engineering applications including cultivated meat. Dr. Ellis is a founding director and CTO for the successful startup Cellesce Ltd.\, and co-founder of Cellular Agriculture Ltd. \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/designing-large-scale-bioreactors-and-bioprocesses-for-cultivated-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/SCI-Science-of-Alt-Protein-Seminar-Series-Marianne-Ellis_Website-header-featured-image-1.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=Asia/Hong_Kong:20210323T090000 DTEND;TZID=Asia/Hong_Kong:20210323T103000 DTSTAMP:20210309T161905Z CREATED:20210308T141619Z LAST-MODIFIED:20210309T161905Z UID:10000304-1616490000-1616495400@gfi.org SUMMARY:The costs and environmental impacts of cultivated meat DESCRIPTION:The costs and environmental impacts of cultivated meatPast\n\n\n\n\n\n\nThis webinar will review key insights from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) modeling a future large-scale cultivated meat production facility. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nElliot Swartz\, Ph.D.\n\n\n\nGFI Senior Scientist \n\n\n\n\n\n \n\n\n \n\n\n\n\n\nEvent description:\n\n\n\nJoin GFI Senior Scientist Elliot Swartz\, Ph.D.\, as he reviews the results from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) for cultivated meat informed by data inventories collected from active industry partners. \n\n\n\nThis webinar will also address areas where costs or environmental impacts can be further decreased and where gaps in knowledge still exist. Additionally\, the areas of focus for technology development that are likely to be most beneficial in reducing future costs and environmental impacts will be highlighted. \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-costs-and-environmental-impacts-of-cultivated-meat-2/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/SCI-LCA-TEA-Analysis-of-commercial-cultivated-meat-production-Swartz-Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210318T110000 DTEND;TZID=America/New_York:20210318T123000 DTSTAMP:20210331T161458Z CREATED:20210208T191048Z LAST-MODIFIED:20210331T161458Z UID:10000294-1616065200-1616070600@gfi.org SUMMARY:The costs and environmental impacts of cultivated meat DESCRIPTION:The costs and environmental impacts of cultivated meatPast\n\n\n\n\n\n\nThis webinar will review key insights from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) modeling a future large-scale cultivated meat production facility. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nElliot Swartz\, Ph.D.\n\n\n\nGFI Senior Scientist \n\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nJoin GFI Senior Scientist Elliot Swartz\, Ph.D.\, as he reviews the results from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) for cultivated meat informed by data inventories collected from active industry partners. \n\n\n\nThis webinar will also address areas where costs or environmental impacts can be further decreased and where gaps in knowledge still exist. Additionally\, the areas of focus for technology development that are likely to be most beneficial in reducing future costs and environmental impacts will be highlighted. \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-costs-and-environmental-impacts-of-cultivated-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/SCI-LCA-TEA-Analysis-of-commercial-cultivated-meat-production-Swartz-Website-header-featured-image.png END:VEVENT END:VCALENDAR