BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Good Food Institute - ECPv6.18.0//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://gfi.org X-WR-CALDESC:Events for The Good Food Institute REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20240310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20241103T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20260308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20261101T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20250128T130000 DTEND;TZID=America/New_York:20250128T140000 DTSTAMP:20250127T132939Z CREATED:20250127T132937Z LAST-MODIFIED:20250127T132939Z UID:10000647-1738069200-1738072800@gfi.org SUMMARY:The Business of Alt Protein: Why is food underserved as a climate problem? DESCRIPTION:The Business of Alt Protein: Why is food underserved as a climate problem?Past\n\n\n\n\nJoin our upcoming webinar\, featuring a presentation by Henrik Bennetsen\, a serial entrepreneur and co-founder of FoodxClimate\, on why food is underserved as a climate problem. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nHenrik BennetsenCo-Founder\, FoodxClimate \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nFood is a critically underserved climate problem. While it contributes up to 34% of global greenhouse gas emissions and is a leading cause of deforestation\, biodiversity loss\, and soil degradation\, food systems receive significantly less attention and funding compared to other climate sectors. Join our upcoming webinar\, featuring a presentation by Henrik Bennetsen\, a serial entrepreneur and co-founder of FoodxClimate on how this neglect jeopardizes climate goals and undermines global food security\, which has direct implications for national security and societal stability. His presentation will be followed by an audience Q&A. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nHenrik Bennetsen\n\n\n\nCO-FOUNDER\, FOODXCLIMATE \n\n\n\nHenrik is a serial entrepreneur. Most recently and until May 2024\, he served as co-founder and CEO of Savor\, which has developed novel technology to produce fats and oils without animals\, farmland\, fertilizers\, hormones\, or antibiotics. These days Henrik spends his time building community at the intersection of Food and Climate through FoodxClimate which he co-founded back in 2022. \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 meat. URL:https://gfi.org/event/the-business-of-alt-protein-why-is-food-underserved-as-a-climate-problem/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/01/COR25003_webinar-graphics-business-of-alt-protein-January_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250206T130000 DTEND;TZID=America/New_York:20250206T143000 DTSTAMP:20250115T150008Z CREATED:20250109T214948Z LAST-MODIFIED:20250115T150008Z UID:10000642-1738846800-1738852200@gfi.org SUMMARY:Alt Protein Pipelines: Industry-academia partnerships for hands-on learning DESCRIPTION:Alt Protein Pipelines: Industry-academia partnerships for hands-on learningPast\n\n\n\n\nDiscover best practices from the University of Illinois’s Integrated Bioprocessing Research Laboratory (IBRL). \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us on February 6th for the latest installment of the Alt Protein Pipelines webinar series\, where we’ll spotlight the University of Illinois’s Integrated Bioprocessing Research Laboratory (IBRL). This dynamic hub connects industry and academia to deliver real-world training through paid internships\, for-credit research opportunities\, and other career-relevant training opportunities. \n\n\n\nDiscover best practices for co-developing impactful programs\, fostering engagement between students\, universities\, and industry\, and creating a roadmap for building similar opportunities at institutions worldwide. Whether you’re an educator\, industry professional\, or ecosystem builder\, you’ll leave with actionable insights to advance alternative protein education and training. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nBeth Conerty\n\n\n\nREGIONAL INNOVATION OFFICER\, IFAB TECH HUBUofI\, IBRL\, iFAB \n\n\n\n\n\n\n\n\n\n\n\nApril Hoffart\n\n\n\nSR. COST ENGINEER / CAPITAL ESTIMATOR\, ADM \n\n\n\n\n\n\n\n\n\n\n\nVitória Leme\n\n\n\nRESEARCH SCIENTIST\, ADMIBRL ALUM \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 meat. URL:https://gfi.org/event/alt-protein-pipelines-industry-academia-partnerships-for-hands-on-learning/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/01/SCI25003_Alt-Protein-Pipeline-webinar-graphics_header-featured.png LOCATION:https://gfi.org/event/alt-protein-pipelines-industry-academia-partnerships-for-hands-on-learning/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250213T100000 DTEND;TZID=America/New_York:20250213T110000 DTSTAMP:20250210T050005Z CREATED:20240205T050000Z LAST-MODIFIED:20250210T050005Z UID:10000540-1739440800-1739444400@gfi.org SUMMARY:Apply to join the Alt Protein Project DESCRIPTION:Apply to join the Alt Protein ProjectPast\n\n\n\n\nApplications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nSenior Academic Community ManagerThe Good Food Institute \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nStudents have an outsized influence on shaping the academic ecosystem from the inside out\, but their power is largely untapped. The Alt Protein Project is a global community of student groups that seeks to change that. We inspire\, train\, and empower students to establish their universities as hubs for alternative protein research\, education\, and innovation\, and—in so doing—we propel students to the forefront of the alternative protein movement. Read more about our community and apply to join. \n\n\n\nIf you have any questions\, join our information sessions for interested student organizers on February 13 to learn more about what it takes to join this vibrant community of leaders and change-makers. \n\n\n\n\nRegister here for the February 13th information session at 10am EST / 7am PST.\n\n\n\nIf that time is not convenient for you\, we offer another information session on February 13th at 8pm EST / 5pm ST. You can register for that session here.\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nSENIOR ACADEMIC COMMUNITY MANAGER\, GFI \n\n\n\nAt GFI\, Nathan manages the Alt Protein Project as it seeds alternative protein education and research programs at universities across the world. Nathan’s experience as a scientist\, educator\, and naturalist informs the interdisciplinary approach he brings to his work at GFI. He holds a B.S. in biology and psychology from UNC Chapel Hill and a Ph.D. in neuroscience from Emory University. \n\n\n\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n Page \n\n The Alt Protein Project\n\n Students play a pivotal role in building the alternative protein ecosystem. Explore how you can start a student group at your university to accelerate the global transition to the future… \n\n\n \n Learn more\n \n \n \n\n\n\n\n \n \n \n \n \n \n \n \n \n \n Page \n\n Apply to the Alt Protein Project\n\n Interested in bringing the alternative protein field to your university? Apply to join our community of student movement-builders around the globe by 11:59 pm ET on March 27\, 2026 \n\n\n \n Learn more\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 meat. URL:https://gfi.org/event/apply-to-join-the-alt-protein-project-morning-info-session/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/01/SCI24005_Apply-to-join-APP-event-graphics_header-feature.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250213T130000 DTEND;TZID=America/New_York:20250213T143000 DTSTAMP:20250124T144320Z CREATED:20250124T144318Z LAST-MODIFIED:20250124T144320Z UID:10000648-1739451600-1739457000@gfi.org SUMMARY:The Science of Alt Protein: Environmental and social performance of cultivated meat DESCRIPTION:The Science of Alt Protein: Environmental and social performance of cultivated meatPast\n\n\n\n\nJoin us to learn about the environmental and social performance of cultivated meat from one of the founding faculty members of the Tufts University Center for Cellular Agriculture. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nNicole Tichenor Blackstone\, Ph.D.Tufts University \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nCultivated meat has attracted attention for its potential to help meet consumer demand for proteins while reducing greenhouse gas emissions\, improving animal welfare\, and enhancing food safety. At the same time\, cultivated meat represents competition – and at scale\, a potential existential threat – to livestock producers\, workers\, and their communities. In this talk\, Dr. Blackstone will summarize what is known about the environmental and social sustainability of cultivated meat to date\, discuss research her lab is leading in both spaces\, and highlight critical gaps in knowledge that must be addressed to move the field forward toward a sustainable future. \n\n\n\n***Please note: This seminar will not be recorded\, so you will need to attend the live presentation to benefit from our speaker’s insights. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNicole Tichenor Blackstone\, Ph.D.\n\n\n\nASSISTANT PROFESSOR\, FRIEDMAN SCHOOL OF NUTRITION SCIENCE AND POLICY & DEPARTMENT OF BIOMEDICAL ENGINEERINGTUFTS UNIVERSITY \n\n\n\nNicole Tichenor Blackstone is an Assistant Professor at the Friedman School of Nutrition Science and Policy & Department of Biomedical Engineering at Tufts University. Dr. Blackstone is a sustainability scientist who studies the environmental and social impacts of food system innovations\, interventions\, and policies. Currently\, she leads the Leading a Sustainability Transition in Nutrition Globally (LASTING) Project\, which aims to produce evidence-based recommendations\, models\, and data for integrated sustainability assessment of diets. \n\n\n\nDr. Blackstone is also a founding affiliated faculty member of the Tufts University Center for Cellular Agriculture. She leads several projects focused on measuring the environmental and social impacts of cultivated meat systems and co-leads Tufts’ USDA-funded National Institute of Cellular Agriculture. \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 meat. URL:https://gfi.org/event/the-science-of-alt-protein-environmental-and-social-performance-of-cultivated-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/01/SCI25004_webinar-graphics-science-of-alt-protein-February-header-v2.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250213T200000 DTEND;TZID=America/New_York:20250213T210000 DTSTAMP:20250210T050006Z CREATED:20240205T050000Z LAST-MODIFIED:20250210T050006Z UID:10000542-1739476800-1739480400@gfi.org SUMMARY:Apply to join the Alt Protein Project DESCRIPTION:Apply to join the Alt Protein ProjectPast\n\n\n\n\nApplications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nSenior Academic Community ManagerThe Good Food Institute \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nStudents have an outsized influence on shaping the academic ecosystem from the inside out\, but their power is largely untapped. The Alt Protein Project is a global community of student groups that seeks to change that. We inspire\, train\, and empower students to establish their universities as hubs for alternative protein research\, education\, and innovation\, and—in so doing—we propel students to the forefront of the alternative protein movement. Read more about our community and apply to join. \n\n\n\nIf you have any questions\, join our information sessions for interested student organizers on February 13 to learn more about what it takes to join this vibrant community of leaders and change-makers. \n\n\n\n\nRegister here for the February 13th information session at 8pm EST / 5pm ST.\n\n\n\nIf that time is not convenient for you\, we offer another information session on February 13th at 10am EST / 7am PST. You can register for that session here.\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nSENIOR ACADEMIC COMMUNITY MANAGER\, GFI \n\n\n\nAt GFI\, Nathan manages the Alt Protein Project as it seeds alternative protein education and research programs at universities across the world. Nathan’s experience as a scientist\, educator\, and naturalist informs the interdisciplinary approach he brings to his work at GFI. He holds a B.S. in biology and psychology from UNC Chapel Hill and a Ph.D. in neuroscience from Emory University. \n\n\n\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n Page \n\n The Alt Protein Project\n\n Students play a pivotal role in building the alternative protein ecosystem. Explore how you can start a student group at your university to accelerate the global transition to the future… \n\n\n \n Learn more\n \n \n \n\n\n\n\n \n \n \n \n \n \n \n \n \n \n Page \n\n Apply to the Alt Protein Project\n\n Interested in bringing the alternative protein field to your university? Apply to join our community of student movement-builders around the globe by 11:59 pm ET on March 27\, 2026 \n\n\n \n Learn more\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 meat. URL:https://gfi.org/event/apply-to-join-the-alt-protein-project-evening-info-session/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/01/SCI24005_Apply-to-join-APP-event-graphics_header-feature.png LOCATION:https://gfi.org/event/apply-to-join-the-alt-protein-project-evening-info-session/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250224T120000 DTEND;TZID=America/New_York:20250224T130000 DTSTAMP:20250221T194139Z CREATED:20250221T194138Z LAST-MODIFIED:20250221T194139Z UID:10000658-1740398400-1740402000@gfi.org SUMMARY:The Business of Alt Protein: How to advance plant-forward initiatives in government DESCRIPTION:The Business of Alt Protein: How to advance plant-forward initiatives in governmentPast\n\n\n\n\nJoin our upcoming Business of Alt Protein webinar exploring how individuals can advance plant-forward initiatives in government. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nRachel AtchesonExecutive DirectorFood Policy Pathways \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe webinar will start with a presentation from Rachel Atcheson\, Executive Director of Food Policy Pathways\, where she will share her experience advancing plant-based initiatives in NYC and the importance of people working in the public sector to promote alternative proteins. The presentation will be followed by a Q&A with Rachel and GFI’s Senior Policy Specialist\, Public Investment and Industry\, Maille O’Donnell. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nRachel Atcheson\n\n\n\nEXECUTIVE DIRECTOR\, FOOD POLICY PATHWAYS \n\n\n\nAfter years of public service to transform the food system and generate public good\, Rachel founded Food Policy Pathways to cultivate the next generation of food and agriculture policy leaders. Previously\, she worked in various New York City government roles\, including as Deputy Director of the NYC Mayor’s Office of Food Policy\, Special Advisor to the Chief of Staff\, and Deputy Strategist for the Brooklyn Borough President’s Office\, where she spearheaded initiatives such as citywide nutrition programs and public health campaigns to strengthen food policy. \n\n\n\n\n\n\n\n\n\n\n\nMaille O’Donnell\n\n\n\nSENIOR POLICY SPECIALIST\, PUBLIC INVESTMENT AND INDUSTRY\, GFI \n\n\n\nMaille (pronounced “Molly”) works to catalyze public support for alternative protein commercialization. Her work includes educating stakeholders within the U.S.-based alternative protein ecosystem about government resources that may be available to them and ensuring that agency funders have access to accurate information about the alternative protein industry. \n\n\n\nMaille has held several positions within GFI\, most recently focused on developing reports and resources on the alternative protein commercial landscape. Before GFI\, Maille held various internships in the policy space\, including with the U.S. Environmental Protection Agency (EPA). She holds a B.S. in Environmental Science and Policy from the University of Maryland\, College Park. \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 meat. URL:https://gfi.org/event/the-business-of-alt-protein-how-to-advance-plant-forward-initiatives-in-government/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/02/COR25006_webinar-graphics-business-of-alt-protein-February_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250313T110000 DTEND;TZID=America/New_York:20250313T120000 DTSTAMP:20250221T212422Z CREATED:20250221T210644Z LAST-MODIFIED:20250221T212422Z UID:10000659-1741863600-1741867200@gfi.org SUMMARY:The Business of Alt Protein: Precision fermentation market trends\, applications\, and opportunities DESCRIPTION:The Business of Alt Protein: Precision fermentation market trends\, applications\, and opportunitiesPast\n\n\n\n\nJoin GFI’s next Business of Alt Protein webinar covering the state of the precision fermentation industry. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe precision fermentation sector is growing and experiencing increasing interest and investment. In this session\, GFI’s corporate engagement experts will provide an overview of the state of the precision fermentation industry globally to help you understand and navigate this space. We’ll cover: \n\n\n\n\nThe value proposition of precision fermented ingredients  \n\n\n\nDifferent applications of precision fermented ingredients\n\n\n\nAn overview of companies active in the space\n\n\n\nThe regulatory and labeling landscape\n\n\n\n\nThis event is part of our “Business of Alt Protein” series. It is designed for industry professionals (R&D\, marketing\, supply chain\, procurement\, sustainability)\, innovators\, and anyone curious about the future of food. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nMarika Azoff\n\n\n\nCORPORATE ENGAGEMENT LEAD\, GFI \n\n\n\nMarika works with companies involved in food sales and distribution to increase their sales of and commitment to alternative proteins. Marika first joined GFI with a focus on alternative seafood. Through building relationships with the private sector\, she worked to accelerate the development of alternative seafood globally. Marika earned a BA in Animal Conservation from the University of Rochester and spent the last decade focused on animal conservation and strategic partnerships. \n\n\n\n\n\n\n\n\n\n\n\nAbby Sewell\n\n\n\nCORPORATE ENGAGEMENT MANAGER\, GFI \n\n\n\nPrior to joining GFI\, Abby worked in marketing collaborating with leading food\, beverage\, and CPG brands to develop and execute multifaceted marketing campaigns grounded in data-driven insights. With a BS in Integrated Marketing Communications from Ithaca College and specialized training in Food Sustainability from NYU\, Abby brings a unique blend of strategic marketing expertise and an understanding of sustainable food practices to her role at GFI. \n\n\n\n\n\n\n\n\n\n\n\nCarlotte Lucas\n\n\n\nHEAD OF INDUSTRY\, GFI EUROPE \n\n\n\nCarlotte supports the food industry to make delicious and affordable plant-based meat available across Europe\, and prepare the sector for the arrival of cultivated meat. \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 meat. URL:https://gfi.org/event/the-business-of-alt-protein-precision-fermentation-market-trends-applications-and-opportunities/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/02/COR25005_webinar-graphics-business-of-alt-protein-March_header-featured.jpg LOCATION:https://gfi.org/event/the-business-of-alt-protein-precision-fermentation-market-trends-applications-and-opportunities/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250313T130000 DTEND;TZID=America/New_York:20250313T143000 DTSTAMP:20250213T151426Z CREATED:20250213T151425Z LAST-MODIFIED:20250213T151426Z UID:10000657-1741870800-1741876200@gfi.org SUMMARY:The Science of Alt Protein: Functionality-driven processing — shaping tomorrow's proteins DESCRIPTION:The Science of Alt Protein: Functionality-driven processing — shaping tomorrow’s proteinsPast\n\n\n\n\nExplore how protein functionality can be tailored for specific applications. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nDr. Julia KepplerWageningen University \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nProteins can be seen as the most important structural and functional components of food\, which are also predominantly viewed positively by consumers. However\, alternative protein sources often lack the range of functions expected of animal proteins. \n\n\n\nJoin Dr. Julia Keppler of Wageningen University to discover nature-inspired examples of how the (technical) functionality of protein ingredients can be tailored to suit the intended target application. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Julia Keppler\n\n\n\nASSOCIATE PROFESSORLABORATORY OF FOOD PROCESS ENGINEERING\, WAGENINGEN UNIVERSITY \n\n\n\nJulia Keppler is an associate professor in the Food Process Engineering Group at Wageningen University\, the Netherlands\, with more than 11 years of experience in the field of food protein functionality\, 99 peer-reviewed publications\, and holds multiple patents. \n\n\n\nDr Keppler´s research group focuses on tuning the structure and functionality of food protein ingredients during processing. The group explores new food protein sources\, (e.g.\, plant-\, single cell -\, mussel-proteins\, or proteins obtained through precision fermentation)\, unravels their functionalities\, and delves into the intricate relationship between structure and function influenced by processing techniques. \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 meat. URL:https://gfi.org/event/the-science-of-alt-protein-functionality-driven-processing-shaping-tomorrows-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/02/SCI25012_webinar-graphics-science-of-alt-protein-March_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250325T113000 DTEND;TZID=America/New_York:20250325T130000 DTSTAMP:20250306T174339Z CREATED:20250211T143705Z LAST-MODIFIED:20250306T174339Z UID:10000654-1742902200-1742907600@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 25th. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. During this session\, join us for conversations on media optimization\, shellfish and cross-species translation\, and non-scientific challenges\, including funding. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \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 meat. URL:https://gfi.org/event/fish-and-chips-march-2025-session-one/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION:https://gfi.org/event/fish-and-chips-march-2025-session-one/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250325T223000 DTEND;TZID=America/New_York:20250326T000000 DTSTAMP:20250306T174419Z CREATED:20250211T143750Z LAST-MODIFIED:20250306T174419Z UID:10000655-1742941800-1742947200@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 25th. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. During this session\, join us for conversations on media optimization\, shellfish and cross-species translation\, and non-scientific challenges\, including funding. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \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 meat. URL:https://gfi.org/event/fish-and-chips-march-2025-session-two/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION:https://gfi.org/event/fish-and-chips-march-2025-session-two/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250401T110000 DTEND;TZID=America/New_York:20250401T120000 DTSTAMP:20250311T211619Z CREATED:20250311T211618Z LAST-MODIFIED:20250311T211619Z UID:10000671-1743505200-1743508800@gfi.org SUMMARY:The Business of Alt Protein: Precision fermentation consumer research and nomenclature DESCRIPTION:The Business of Alt Protein: Precision fermentation consumer research and nomenclaturePast\n\n\n\n\nJoin GFI’s next Business of Alt Protein webinar covering an overview of current precision fermentation consumer research insights and nomenclature best practices. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nTaylor Leet-OtleyConsumer Research Lead \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe precision fermentation sector is growing and experiencing increasing interest and investment. In this session\, GFI’s consumer research lead Taylor Leet-Otley will provide an overview of consumer research findings to help inform your GTM strategy\, on-pack messaging\, and what to call these novel ingredients. We’ll cover: \n\n\n\n\nAwareness & familiarity\n\n\n\nWillingness to try and buy\n\n\n\nWhich demographic is most likely to try\n\n\n\nPerceptions and hesitations\n\n\n\nNomenclature preferences\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nTaylor Leet-Otley\n\n\n\nCONSUMER RESEARCH LEAD\, GFI \n\n\n\nTaylor Leet-Otley oversees GFI’s consumer research\, keeping the organization and the industry in touch with consumers’ needs & beliefs in the fast-moving alternative protein category. Taylor joined GFI with a background as a consultant focused on market research\, consumer insights\, and strategy. He worked in a diverse range of industries including CPG\, energy\, recycling\, healthcare\, and consumer tech\, with a focus on brand management\, B2B strategy\, and market entry. He graduated from Wesleyan University with a BA in Neuroscience and Religion. \n\n\n\n\n\n\n\n\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 meat. URL:https://gfi.org/event/the-business-of-alt-protein-precision-fermentation-consumer-research-and-nomenclature/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/03/SCI25018_webinar-graphics-business-of-alt-protein-April_header-featured.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250403T110000 DTEND;TZID=America/New_York:20250403T123000 DTSTAMP:20250314T150729Z CREATED:20250226T133348Z LAST-MODIFIED:20250314T150729Z UID:10000664-1743678000-1743683400@gfi.org SUMMARY:GFI’s Research Grant Program: 2025 RFP information session DESCRIPTION:GFI’s Research Grant Program: 2025 RFP information sessionPast\n\n\n\n\nThe greatest time of the year is upon us: GFI research grant season! Funding for alternative protein research is up for grabs\, and we’ll walk you through GFI’s RFP step-by-step. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nMark your calendars for April 3rd and join us for an exciting webinar where we’ll unpack all the details of GFI’s 2025 Request for Proposals (RFP)! \n\n\n\nJoin us to explore the details and get answers to your questions in this session\, featuring insights from GFI’s top science and technology experts. Don’t miss out on this valuable opportunity to gain a comprehensive understanding of how to secure GFI funding for your groundbreaking research. \n\n\n\n\n\nAffiliate events\n\n\n\nGFI Europe RFP information session\n\n\n\nMark your calendars for April 2nd\, and join us for an exciting European webinar where we’ll unpack all the details of GFI’s 2025 Request for Proposals (RFP)! \n\n\n\nJoin GFI Europe to explore the details and get answers to your questions in this session\, featuring insights from GFI’s top science and technology experts. Hear from Dr. Sirli Rosenvald\, Dr. Simeon Minić\, and Dr. Miao Guo as they share their experiences and discuss how GFI’s grant has supported their innovative work. Don’t miss this valuable opportunity to learn from both experts and past grant recipients! \n\n\n\n\nRegister for Europe RFP webinar\n\n\n\n\n\n\n\n\nGFI APAC\, GFI India\, and GFIC information sessions\n\n\n\nAlt Protein Dialogues\, co-organized by GFI APAC\, GFI India\, and GFIC\, is a new webinar series designed as a collaborative initiative to connect and showcase alternative protein innovators across Asia-Pacific\, India\, China\, Australia\, and New Zealand. \n\n\n\nThe first two-part webinar of the series\, The 2025 GFI Research Grant Programme (RGP)\, will provide a detailed overview of the 2025 Research Grant Programme\, including its focus areas and application process.  \n\n\n\nPart I\, April 8th: Application Process Overview\, will feature speakers from GFI India and GFI APAC\, covering the fundamentals of the RGP\, the key research themes for this year\, and guidance on the application timeline and submission process. \n\n\n\n\nRegister for part one\n\n\n\n\nPart II\, April 16th: Insights from Past GFI Grantees\, will feature past GFI grantees who will share insights into their research\, experiences with the program\, and practical advice for applicants. \n\n\n\n\nRegister for part two\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 meat. URL:https://gfi.org/event/research-grant-program-2025-rfp-information-session/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/03/SCI24016_RFP-info-session-webinar-graphics_feature.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250408T120000 DTEND;TZID=America/New_York:20250408T130000 DTSTAMP:20250324T183325Z CREATED:20250324T183323Z LAST-MODIFIED:20250324T183325Z UID:10000680-1744113600-1744117200@gfi.org SUMMARY:Decoding the market: Plant-based meat consumer segmentation DESCRIPTION:Decoding the market: Plant-based meat consumer segmentationPast\n\n\n\n\nJoin GFI’s corporate engagement team for a webinar on April 8 providing an overview of GFI’s new plant-based meat consumer segmentation that provides a framework to understand opportunities to grow plant-based meat consumption. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nMany Americans have tried plant-based meat and even more express interest\, but a minority are eating it regularly. To expand beyond early adopters and increase frequency\, it is imperative to better understand the unique segments of consumers that exist in the market and their needs and attitudes toward the category. Tune in April 8 for an overview of GFI’s new plant-based meat consumer segmentation that provides a framework to understand opportunities to grow plant-based meat consumption. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nJody Kirchner\n\n\n\nASSOCIATE DIRECTOR OF MARKET INSIGHTS \n\n\n\nJody Kirchner leads GFI’s market and consumer insights team\, delivering data-driven analysis to educate industry leaders and key stakeholders on the opportunities around alternative proteins. Prior to joining GFI\, Jody worked as a strategy consultant for over 15 years\, helping companies better understand their customers and develop and execute growth plans. She supported companies from startups to Fortune 100 as well as those looking to invest in or launch new businesses. Her work focused heavily on the food industry\, while also touching a diverse range of other sectors. Earlier\, Jody led marketing for an airline maintenance startup and worked as a design engineer in the aerospace industry. Jody holds an MBA from The University of Chicago Booth School of Business\, an MS in Aeronautics from MIT\, and a BS in Mechanical Engineering from The University of British Columbia. \n\n\n\n\n\n\n\n\n\n\n\nTaylor Leet-Otley\n\n\n\nCONSUMER RESEARCH LEAD \n\n\n\nTaylor Leet-Otley oversees GFI’s consumer research\, keeping the organization and the industry in touch with consumers’ needs & beliefs in the fast-moving alternative protein category. Taylor joined GFI with a background as a consultant focused on market research\, consumer insights\, and strategy. He worked in a diverse range of industries including CPG\, energy\, recycling\, healthcare\, and consumer tech\, with a focus on brand management\, B2B strategy\, and market entry. He graduated from Wesleyan University with a BA in Neuroscience and Religion. \n\n\n\n\n\n\n\n\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 meat. URL:https://gfi.org/event/decoding-the-market-plant-based-meat-consumer-segmentation/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/03/COR25001_PB-consumer-segmentation-research-report-page_image1-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250410T130000 DTEND;TZID=America/New_York:20250410T141500 DTSTAMP:20250318T204058Z CREATED:20250318T204005Z LAST-MODIFIED:20250318T204058Z UID:10000676-1744290000-1744294500@gfi.org SUMMARY:The Science of Alt Protein: The mechanical signature of plant-based meat DESCRIPTION:The Science of Alt Protein: The mechanical signature of plant-based meatPast\n\n\n\n\nLearn how tension\, compression\, and shear tests—combined with constitutive neural networks—can be used to identify the mechanical signature of plant-based meats. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nEllen Kuhl\, Ph.D.Stanford University \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nEating less meat is associated with a healthier body and planet. Yet\, we remain reluctant to switch to a plant-based diet\, largely due to the sensory experience of plant-based meat. Food scientists characterize meat using a double compression test\, which only probes one-dimensional behavior. \n\n\n\nIn this talk\, Dr. Kuhl will share her experience of using tension\, compression\, and shear tests—combined with constitutive neural networks—to automatically discover the behavior of eight plant-based and animal meats across the entire three-dimensional spectrum. Dr. Kuhl and her team published a study that showed plant-based sausage and hotdog\, with stiffnesses of 96kPa and 39kPa\, successfully mimic their animal counterparts\, with 64kPa and 44kPa\, while Tofurky is twice as stiff\, and tofu is twice as soft. \n\n\n\nStrikingly\, their complementary food tasting survey produced in nearly identical stiffness rankings for all eight products. They anticipate their models to be a first step towards using generative artificial intelligence to scientifically reverse-engineer formulas for plant-based meats with customer-friendly tunable properties. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nEllen Kuhl\, Ph.D.\n\n\n\nCATHERINE HOLMAN JOHNSON DIRECTOR OF STANFORD BIO-XSTANFORD UNIVERSITY \n\n\n\nEllen is the Catherine Holman Johnson Director of Stanford Bio-X and the Walter B. Reinhold Professor in the School of Engineering. She is a Professor of Mechanical Engineering. \n\n\n\nHer area of expertise is Living Matter Physics\, the design of theoretical and computational models to simulate and predict the behavior of living systems in the benefit of human and planetary health. Her recent work focuses on Automated Model Discovery and integrates mechanical testing\, mathematical modeling\, and custom-designed physics-based neural networks. Ellen’s lab applies these technologies to characterize the mechanical signature and plant-based and animal meats. She has published more than 200 peer-reviewed journal articles and edited two books. \n\n\n\nEllen is an All American triathlete\, a multiple Berlin\, Boston\, and New York marathon runner\, and a three-time Kona Ironman World Championship finisher. \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 meat. URL:https://gfi.org/event/the-science-of-alt-protein-the-mechanical-signature-of-plant-based-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/03/SCI25022_webinar-graphics-science-of-alt-protein-April_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250415T120000 DTEND;TZID=America/New_York:20250415T130000 DTSTAMP:20250408T125330Z CREATED:20250403T203551Z LAST-MODIFIED:20250408T125330Z UID:10000683-1744718400-1744722000@gfi.org SUMMARY:The Business of Alt Protein: Consumer taste preferences in plant-based meat DESCRIPTION:The Business of Alt Protein: Consumer taste preferences in plant-based meatPast\n\n\n\n\nJoin GFI’s next Business of Alt Protein webinar covering insights from NECTAR’s new Taste of the Industry 2025 report\, featuring blind sensory analysis of 122 plant-based meat products across 14 categories. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for our next Business of Alt Protein webinar as we unveil groundbreaking insights from NECTAR’s new Taste of the Industry 2025 report\, featuring blind sensory analysis of 122 plant-based meat products across 14 categories. This study analyzed products from 50+ American and European brands\, made using a range of technologies and ingredients including 3D printing\, biomass fermentation\, mycelium\, and extrusion. We’ll dive into NECTAR’s unprecedented dataset that reveals which categories are on their way to achieving taste parity with conventional meat\, and share key learnings about taste\, price\, and health that can help accelerate consumer adoption of alternative proteins. Attendees will learn how to utilize NECTAR’s public data dashboard to accelerate their own initiatives\, and the presentation will be followed by an audience Q&A. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nCaroline Cotto\n\n\n\nDIRECTOR OF NECTAR FOOD SYSTEM INNOVATIONS \n\n\n\nCaroline Cotto is a Director at Food System Innovations (FSI) where she leads NECTAR\, an initiative accelerating the protein transition with taste. By conducting large-scale sensory panels of alternative protein products and operationalizing the resulting data\, NECTAR aims to create category-level value and empower stakeholders to make sensory-informed decisions. Prior to FSI\, Caroline co-founded Renewal Mill\, an award-winning upcycled food startup. She served as the inaugural board president of the Upcycled Food Association\, the world’s first trade association for upcycled brands. She regularly mentors food\, tech\, and circular economy startups. Caroline studied at Georgetown University and served as a Fulbright Fellow. She has been named to both Forbes 30 Under 30 and the 50 NEXT lists. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat. URL:https://gfi.org/event/the-business-of-alt-protein-consumer-taste-preferences-in-plant-based-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/04/COR25014_webinar-graphics-business-of-alt-protein-April_featured.jpg LOCATION:https://gfi.org/event/the-business-of-alt-protein-consumer-taste-preferences-in-plant-based-meat/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250422T110000 DTEND;TZID=America/New_York:20250422T123000 DTSTAMP:20250303T123558Z CREATED:20250303T123557Z LAST-MODIFIED:20250303T123558Z UID:10000666-1745319600-1745325000@gfi.org SUMMARY:Alt Protein Pipelines: Building a customized course around open-access resources DESCRIPTION:Alt Protein Pipelines: Building a customized course around open-access resourcesPast\n\n\n\n\nDiscover practical ways to incorporate GFI’s resources into both new and existing educational programs. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us on April 22nd for the latest installment of the Alt Protein Pipelines webinar series\, showcasing a team that successfully developed a formal course using GFI’s open-access resources. \n\n\n\nThe Brown Alt Protein Project has catalyzed novel education opportunities within the university over the past year. Starting with a collaborative fellowship whose membership spanned continents\, they have now launched Brown University’s first-ever for-credit alternative protein class. \n\n\n\nBuilding a course from the ground up is a daunting task for the most seasoned instructors\, and this team leveraged GFI’s open-access resources to make the class a reality more quickly and with more diverse academic rigor than would have been possible otherwise. In this webinar\, we will explore tangible use cases for integrating GFI’s resources into new and existing educational pathways and use The Brown Alt Protein Project’s story to build a transferable roadmap and navigate the intricacies of curriculum development and approval. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nProf. Daniel M. Harris\n\n\n\nASSOCIATE PROFESSOR OF ENGINEERINGBROWN UNIVERSITY \n\n\n\n\n\n\n\n\n\n\n\nJulia Krausz\n\n\n\nPRESIDENTTHE BROWN ALT PROTEIN PROJECT \n\n\n\n\n\n\n\n\n\n\n\nLuke Rossi\n\n\n\nVP & DIRECTOR OF EDUCATIONTHE BROWN ALT PROTEIN PROJECT \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 meat. URL:https://gfi.org/event/alt-protein-pipelines-building-a-customized-course-around-open-access-resources/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/01/SCI25003_Alt-Protein-Pipeline-webinar-graphics_header-featured.png LOCATION:https://gfi.org/event/alt-protein-pipelines-building-a-customized-course-around-open-access-resources/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250429T103000 DTEND;TZID=America/New_York:20250429T113000 DTSTAMP:20250403T205007Z CREATED:20250403T205005Z LAST-MODIFIED:20250403T205007Z UID:10000684-1745922600-1745926200@gfi.org SUMMARY:Protein diversification: A strategic lever for sustainable impact DESCRIPTION:Protein diversification: A strategic lever for sustainable impactPast\n\n\n\n\nWhat does meaningful protein diversification look like in practice? Join GFI for a webinar covering insights from the World Benchmarking Alliance on their latest benchmarking results\, Nestlé on their corporate strategy and leadership in this space\, and GFI on our latest market research on the biggest opportunities for alternative proteins. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAs global food companies navigate shifting consumer demands and sustainability challenges\, protein diversification has emerged as a key strategy to future-proof supply chains\, reduce emissions\, and meet evolving dietary preferences. But what does meaningful protein diversification look like in practice\, and how can businesses successfully expand their offerings? \n\n\n\nIn this session\, you’ll gain exclusive insights into the latest benchmarking results from the World Benchmarking Alliance (WBA)\, hear from Nestlé on their corporate strategy and leadership in this space\, and explore GFI’s latest market research on the biggest opportunities for alternative proteins. \n\n\n\nWe’ll cover: \n\n\n\n\nKey indicators of protein diversification success from WBA’s benchmarking methodology\n\n\n\nHow Nestlé prioritizes protein diversification to advance sustainability and meet consumer needs\n\n\n\nMarket data\, consumer perceptions\, and opportunities to expand alternative protein portfolios\n\n\n\nLive Q&A with industry experts\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nCaroline Bushnell\n\n\n\nSENIOR VICE PRESIDENT OF CORPORATE ENGAGEMENT\, GFI \n\n\n\nCaroline leads GFI’s corporate engagement team in their work with companies and investors across the globe to catalyze innovation and investment in alternative proteins. Prior to joining GFI\, Caroline served as the Director of Marketing for Celestial Seasonings at The Hain Celestial Group. She has also worked at Moet Hennessy and Janus Capital Group. With over 15 years of experience in CPG brand management\, finance\, and consulting\, she is deeply familiar with the food industry. Caroline also served as a governor-appointed member of the Colorado Food Systems Advisory Council. She is a graduate of the Leeds School of Business at the University of Colorado at Boulder. \n\n\n\n\n\n\n\n\n\n\n\nChristophe Schmitt\n\n\n\nSENIOR EXPERT SCIENTIST\, LEADER PLANT PROTEIN STRATEGIC NETWORK \n\n\n\nDr. Christophe Schmitt is Senior Expert Scientist leading the Plant Protein Strategic Network at Nestlé Research (Lausanne\, Switzerland). He previously managed the Proteins research team and led the Nestlé R&D Protein Knowledge Network in Lausanne. He is developing sourcing strategy and supporting research and product applications using animal and plant proteins. He owns a PhD in Biotechnology and Food Processing from Nancy University (France). His main research interests are related to phase separation phenomena in food as well as protein aggregation upon physical treatments in dairy and plant matrices. He has published more than 100 papers or book chapters and recently co-edited a book on plant protein functionality in collaboration with numerous academic researchers worldwide. He is co-inventor of 70 patent applications supporting several Nestlé product launches and contributed to oral lectures in 60 international scientific conferences. He is member of the American Chemical Society\, the American Oil Chemists’ Society and serves the advisory board of the Bridge2Food Global Plant-Based Foods & Proteins EcoSystem. \n\n\n\n\n\n\n\n\n\n\n\nRayan Kassem\n\n\n\nENGAGEMENT MANAGER ON FOOD AND AGRICULTURE TRANSFORMATION\, WORLD BENCHMARKING ALLIANCE \n\n\n\nRayan holds the role of Engagement Manager at the World Benchmarking Alliance\, focusing on food and agriculture companies. His role focuses on advocating corporate accountability and engaging stakeholders around the Food and Agriculture Benchmark findings. Rayan has a background in environmental sciences\, is a youth advocate\, a facilitator\, and has experience in mobilizing multi-stakeholders in Global South countries towards environmental protection and policy reforms. \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 meat. URL:https://gfi.org/event/protein-diversification-a-strategic-lever-for-sustainable-impact/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/04/COR25012_Protein-diversification-webinar-graphics_header-featured.jpg LOCATION:https://gfi.org/event/protein-diversification-a-strategic-lever-for-sustainable-impact/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250515T130000 DTEND;TZID=America/New_York:20250515T143000 DTSTAMP:20250415T115552Z CREATED:20250415T115550Z LAST-MODIFIED:20250415T115552Z UID:10000685-1747314000-1747319400@gfi.org SUMMARY:The Science of Alt Protein: Deploying alternative feedstocks for biomanufacturing of food DESCRIPTION:The Science of Alt Protein: Deploying alternative feedstocks for biomanufacturing of foodPast\n\n\n\n\nExplore the latest advancements in bioconversion of C1 and lignocellulosic feedstocks and their potential to revolutionize renewable food production. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nLarge-scale production of alternative proteins\, oils\, and specialty foods via microbial fermentation can reduce food prices\, enhance nutritional value\, and mitigate environmental and land-use impacts associated with traditional agricultural. At present\, these benefits are often diminished by continued reliance on corn and sugarcane-derived feedstocks as primary substrates for bioconversion. \n\n\n\nAt the Advanced Biofuels and Bioproducts Process Development Unit (ABPDU) within Lawrence Berkeley National Laboratory\, they collaborate with diverse academic\, national laboratory\, and industrial practitioners in support of process optimization\, intensification\, and scale-up of emerging biomanufacturing applications. These applications include a variety of strategies designed to activate lower-cost and lower-impact fermentation feedstocks. Use of waste biomass – including agricultural wastes and forestry residues – as substrates in food applications is challenged by biomass recalcitrance\, feedstock toxicity\, and downstream separations challenges. \n\n\n\nRecent advances piloted at ABPDU include separation-free bioprocessing strategies and use of distillable pretreatment solvents to reduce both input costs and burdens on downstream separations. In addition to biomass resources\, single-carbon and gaseous feedstocks – including biogas\, ethanol plant off-gas\, industrial waste gas\, biomass gasification syngas\, and electrochemical CO2 reduction intermediates – offer a compelling combination of low cost\, high purity\, and high accessibility to bioconversion. \n\n\n\nTo accelerate deployment of these feedstocks\, ABPDU has invested in multiplexed gas fermentation bioreactors featuring active backpressure control and dynamic supply of up to four gases in parallel. Use of these scale-down systems has catalyzed improvements in efficient flux of C1 feedstocks to protein biomass\, including aerobic syngas conversion\, co-conversion of multiple C1 substrates\, and integrated biochemical-electrochemical reactor systems. \n\n\n\nIn this webinar\, Eric Sundstrom\, Ph.D.\, and Ning Sun\, Ph.D.\, will discuss key advancements in bioconversion of both C1 and lignocellulosic feedstocks\, implications of these technologies for production of renewable food products\, and the role of ABPDU as a federally-funded testbed for accelerated deployment of emerging technologies in the food sector. The general bioseparation process will also be discussed with specific case studies related to food product. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nNing Sun\, Ph.D.\n\n\n\nSTAFF SCIENTIST\, LAWRENCE BERKELEY NATIONAL LABORATORYADVANCED BIOFUELS AND BIOPRODUCTS PROCESS DEVELOPMENT UNIT \n\n\n\nDr. Ning Sun is a staff scientist at the Advanced Biofuels and Bioproducts Process Development Unit (ABPDU) at Lawrence Berkeley National Laboratory (LBNL). She earned her Ph.D. in Chemistry in 2009 and joined LBNL as a postdoctoral researcher in 2010. Since 2015\, she has led the Catalysis\, Analytical\, and Recovery teams at ABPDU\, collaborating with industry\, national labs\, and academia on projects focused on biomass conversion\, product recovery\, and analytical methodologies. Ning’s research is dedicated to the valorization of diverse waste streams—including municipal\, agricultural\, forestry\, and plastic waste—into high-value products. She also specializes in utilizing analytical tools to monitor and understand material attributes for optimized transformations. Additionally\, her team develops downstream recovery processes to achieve targeted bioproduct recovery yields and purity. \n\n\n\n\n\n\n\n\n\n\n\nEric Sundstrom\, Ph.D.\n\n\n\nSTAFF SCIENTIST\, LAWRENCE BERKELEY NATIONAL LABORATORYADVANCED BIOFUELS AND BIOPRODUCTS PROCESS DEVELOPMENT UNIT \n\n\n\nDr. Eric Sundstrom is a Staff Scientist at Lawrence Berkeley National Laboratory\, where he joined the Advanced Biofuels and Bioproducts Process Development Unit (ABPDU) in 2015. As a group leader of the ABPDU Fermentation and Recovery Team\, he has directed 25+ industrial partnerships\, leveraging national laboratory capabilities to accelerate commercialization of new biofuels\, biomaterials\, biochemicals\, and food products. His research addresses critical barriers to process scale-up\, intensification\, and integration for novel bioconversions\, aiming to speed industrial deployment by reducing process costs\, development timelines\, and scale-up risks. These projects include a particular focus on intensification of integrated biomass-to-biofuels processing\, development of novel process configurations and separations technologies\, and characterization of emerging C1 and gaseous bioconversion technologies. He received his Ph.D. in Environmental Engineering from Stanford University in 2013\, where he developed microbial community-based approaches for bioconversion of waste methane into renewable bioplastics. \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 meat. URL:https://gfi.org/event/the-science-of-alt-protein-deploying-alternative-feedstocks-for-biomanufacturing-of-food/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/04/SCI25027_SOAP-webinar-graphics-May_featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250528T110000 DTEND;TZID=America/New_York:20250611T120000 DTSTAMP:20250418T163522Z CREATED:20250418T163520Z LAST-MODIFIED:20250418T163522Z UID:10000688-1748430000-1749643200@gfi.org SUMMARY:The Business of Alt Protein: How to communicate your brand story\, a practical three-part series with Brian Cooley DESCRIPTION:The Business of Alt Protein: How to communicate your brand story\, a practical three-part series with Brian CooleyPast\n\n\n\n\nJoin us for The Business of Alt Protein: How to communicate your brand story\, a practical three-part series with Brian Cooley. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nPart 1 How to edit your story – Wednesday\, May 28\, 12 – 1 p.m. ET / 9 – 10 a.m. PT \n\n\n\nSharing your story effectively starts by tuning your message to your audience\, being of service to them rather than approaching them as an attention crop to be harvested. Drawing on the principles of Smart Brevity\, you’ll learn how to leave an audience rapt and wanting to engage more. \n\n\n\nPart 2 How to visualize your story – Wednesday\, June 4\, 12 – 1 p.m. ET / 9 – 10 a.m. PT \n\n\n\nWhen you use visuals they should advance your story\, not be a redundant display of it\, and should bring to life the select points where words would fail. Doing visuals effectively combines the visual impact of a video and the dynamic process of a whiteboard. \n\n\n\nPart 3 How to deliver your story – Wednesday\, June 11\, 12 – 1 p.m. ET / 9 – 10 a.m. PTAll the editing and visualization in the world can’t rescue a presentation that’s poorly delivered\, and that mostly comes down to the presenter’s use of their voice. The irony is that most of us are great vocal storytellers – until someone puts us in a formal presentation situation. We can fix that. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nBrian Cooley\n\n\n\nPRINCIPAL\, COOLEY INSIGHTS \n\n\n\nBrian Cooley has been a GFI Mentor since the program’s inception and now brings his core lessons on effective presenting to the broader GFI audience. Brian has over 30 years experience as a senior technology editor\, media host and speaker who has trained senior corporate executives\, postdoc medical researchers and GFI startups on the art of being heard\, believed and remembered. \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 meat. URL:https://gfi.org/event/the-business-of-alt-protein-how-to-communicate-your-brand-story-a-practical-three-part-series-with-brian-cooley/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/04/COR25015_BOAP-three-part-series-graphics_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250612T090000 DTEND;TZID=America/New_York:20250612T100000 DTSTAMP:20250602T170452Z CREATED:20250527T180609Z LAST-MODIFIED:20250602T170452Z UID:10000692-1749718800-1749722400@gfi.org SUMMARY:2024 State of Global Policy webinar DESCRIPTION:2024 State of Global Policy webinarPast\n\n\n\n\nJoin our experts for a live webinar covering the state of global policy on alternative proteins\, and learn why countries around the world are prioritizing protein diversification. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nPlant-based\, fermentation\, and cultivated proteins are essential for solving multiple challenges at once–from the global to the local. In this webinar\, you’ll hear from our global policy experts on why countries around the world prioritized food system innovation. \n\n\n\nYou will learn: \n\n\n\n\nThe story behind regulatory and public investment developments\, including:\n\nWhy Asia led the world in public investment for cultivated meat in 2024\n\n\n\nHow U.S. public investment in fermentation can help meet our national goals\n\n\n\nWhere regional innovation hubs formed\, thanks to public investment\n\n\n\n\n\nWays policymakers can work with civil society\, industry\, and international organizations to support sustainable protein production\n\n\n\nWhat challenges alternative proteins faced in 2024 and the risks of restricting alternative protein innovation\, sales\, and labeling\n\n\n\n\nStay until the end for a live audience Q&A session with policy experts from APAC\, Brazil\, India\, Israel\, South Korea\, and the United States. \n\n\n\n\n \n \n \n \n \n \n \n \n \n \n \n\nDive deeper into our 2024 State of Alternative Proteins series\n\n\n\nAcross science\, policy\, and industry\, 2024 saw significant milestones for alternative proteins on the path to market. In these reports\, you’ll get expert analysis and insights on the most notable trends in plant-based\, cultivated\, and fermentation-derived foods. \n\n\n\n\nExplore the reports\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 meat. URL:https://gfi.org/event/2024-state-of-global-policy-webinar/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/05/GFI24005_SOGPR-webinar-graphics_feature.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250624T120000 DTEND;TZID=America/New_York:20250624T131500 DTSTAMP:20250528T112347Z CREATED:20250527T144531Z LAST-MODIFIED:20250528T112347Z UID:10000691-1750766400-1750770900@gfi.org SUMMARY:Driving down costs for fermentation ingredients: Recommendations from techno-economic data DESCRIPTION:Driving down costs for fermentation ingredients: Recommendations from techno-economic dataPast\n\n\n\n\nJoin us for a webinar unpacking the cost competitiveness of fermentation-derived ingredients and how to reduce production costs based on insights from a new report! \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nFermentation-derived (FD) ingredients are gaining momentum in the alternative protein sector\, offering the promise of cost-competitive\, great-tasting products that can enhance our food system’s sustainability. But what are the economic realities behind the potential? \n\n\n\nJoin us as we unpack the findings from a new report—the most comprehensive analysis to date of the cost competitiveness and cost drivers of FD ingredients\, including biomass proteins\, precision fermentation-derived proteins\, and microbial lipids. \n\n\n\nThis webinar will explore ingredient cost competitiveness\, reveal strategies for reducing production costs\, and spotlight the critical data gaps still facing the field. Whether you’re a policymaker\, investor\, entrepreneur\, or researcher\, this session will provide actionable insights to guide R&D\, inform policy\, and accelerate progress toward cost parity and commercial scale. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nLucas Eastham\, MSc\n\n\n\nLEAD SCIENTIST\, FERMENTATIONTHE GOOD FOOD INSTITUTE \n\n\n\nLucas works with the SciTech team to analyze the technical landscape for proteins and ingredients derived from microbial fermentation\, identify key challenges\, and articulate solutions to accelerate the industry. Before GFI\, Lucas spent ten years at Algenol Biotech commercializing microbial-derived biofuels\, biofertilizers\, food ingredients\, and cosmetic ingredients. His expertise ranges across the bioprocess commercialization spectrum from strain development\, cultivation process development (USP)\, downstream process development (DSP)\, commercialization\, and GMP operations. Lucas holds a B.S. in Biology and Anthropology from the University of Pittsburgh and an M.S. in Environmental Science and Management from Duquesne University. \n\n\n\n\n\n\n\n\n\n\n\nAdam Leman\, PhD\n\n\n\nPRINCIPAL SCIENTIST\, FERMENTATIONTHE GOOD FOOD INSTITUTE \n\n\n\nAdam is a Principal Scientist\, Fermentation at GFI and is focused on the development of biomass fermentation and precision fermentation biotechnology for food protein. He earned a B.S. in Molecular Genetics from the University of Rochester and a Ph.D. from Drexel University College of Medicine in Molecular Biology. Adam’s postdoctoral studies concentrated on fungal genetics and systems biology. During his time in biotech\, Adam implemented gene expression analyses in microbial\, agtech\, and human health studies to better characterize these systems and offer a deeper understanding for strain development and process improvement. \n\n\n\n\n\n\n\n\n\n\n\nAdrienne McKee\, PhD\n\n\n\nPARTNERHAWKWOOD BIOTECH PARTNERS \n\n\n\nAdrienne McKee is a Partner at Hawkwood Biotech\, a team dedicated to supporting all aspects of the industrial biotech space. Over the course of 15 years in the sector\, she has led teams to commercialize oils\, biomass\, and other products made through fermentation. Working closely with the techno-economic modeling team at Hawkwood\, Adrienne helps clients to develop and refine their innovation and commercialization strategies. She holds a PhD in Systems Biology from Harvard University. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat. URL:https://gfi.org/event/driving-down-costs-for-fermentation-ingredients-recommendations-from-techno-economic-data/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/05/SCI25016_FD-TEA-1.0-webinar-graphics_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250708T113000 DTEND;TZID=America/New_York:20250708T130000 DTSTAMP:20250603T201709Z CREATED:20250603T193301Z LAST-MODIFIED:20250603T201709Z UID:10000694-1751974200-1751979600@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session one DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session onePast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 8th at 11:30 am ET. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world to engage in scientific exchange\, peer learning\, and collaborative problem-solving around the field’s most pressing challenges. \n\n\n\nDuring the registration process\, we invite you to select specific topics of interest\, allowing us to create breakout groups that foster focused discussion and maximize opportunities for open knowledge-sharing and innovative brainstorming. During this session\, topics will include 3D culture and scale-up strategies\, adipocytes/fat\, and data generation for GEM models\, with an emphasis on advancing shared understanding and unlocking solutions that will accelerate the realization of all the public benefits cultivated seafood has to offer. \n\n\n\nDon’t miss this opportunity to connect with colleagues and contribute to our collaborative effort to strengthen the cultivated seafood knowledge base and support the field’s continued growth through mission-aligned inquiry. \n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, and innovators in the field of cultivated seafood\, and students\, will receive a link to join. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat. URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-and-problem-solving-session-one-july/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250708T223000 DTEND;TZID=America/New_York:20250709T000000 DTSTAMP:20250603T201718Z CREATED:20250603T201441Z LAST-MODIFIED:20250603T201718Z UID:10000695-1752013800-1752019200@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session two DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session twoPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 8th at 10:30 pm ET. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world to engage in scientific exchange\, peer learning\, and collaborative problem-solving around the field’s most pressing challenges. \n\n\n\nDuring the registration process\, we invite you to select specific topics of interest\, allowing us to create breakout groups that foster focused discussion and maximize opportunities for open knowledge-sharing and innovative brainstorming. During this session\, topics will include 3D culture and scale-up strategies\, adipocytes/fat\, and data generation for GEM models\, with an emphasis on advancing shared understanding and unlocking solutions that will accelerate the realization of all the public benefits cultivated seafood has to offer. \n\n\n\nDon’t miss this opportunity to connect with colleagues and contribute to our collaborative effort to strengthen the cultivated seafood knowledge base and support the field’s continued growth through mission-aligned inquiry. \n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, and innovators in the field of cultivated seafood\, and students\, will receive a link to join. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat. URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-and-problem-solving-session-two-july/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250710T130000 DTEND;TZID=America/New_York:20250710T143000 DTSTAMP:20250613T143514Z CREATED:20250613T143513Z LAST-MODIFIED:20250613T143514Z UID:10000698-1752152400-1752157800@gfi.org SUMMARY:The Science of Alt Protein: Cell cultures with seafood relevant marine species DESCRIPTION:The Science of Alt Protein: Cell cultures with seafood relevant marine speciesPast\n\n\n\n\nJoin us to explore research in cell culture techniques for two marine species relevant to the development of cultivated seafood. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nCathy Walsh\, PhDMote Marine Laboratory \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nWhat does it take to establish stable cell lines from marine species for cultivated seafood applications? Join us on July 10 for a technical deep dive with Dr. Cathy Walsh of Mote Marine Laboratory\, who will present progress in the isolation\, culture\, and characterization of cells from Pacific white shrimp (Litopenaeus vannamei) and red drum (Sciaenops ocellatus). \n\n\n\nDr. Walsh will detail protocols for obtaining cells from fertilized eggs at the blastomere stage\, along with methods for cell isolation and culture. The presentation will include a review of current efforts to develop continuous cell lines from these species\, highlighting specific challenges and technical roadblocks that remain in this area of cellular agriculture research. \n\n\n\nThis webinar offers valuable insights for researchers working in cultivated seafood and marine cell culture development. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nCathy Walsh\, PhD\n\n\n\nSENIOR SCIENTIST\, MARINE IMMUNOLOGY PROGRAMMOTE MARINE LABORATORY \n\n\n\nDr. Walsh is a Senior Scientist and Program Manager for the Marine Immunology Program at Mote Marine Laboratory in Sarasota\, FL.  She obtained her PhD from Clemson University and has been a research scientist at Mote Marine Laboratory for 34 years. Her research focuses on basic and applied research on the immune systems of marine vertebrates\, including cartilaginous fishes (sharks\, skate\, rays)\, Florida manatees\, and sea turtles. Basic immunological research with marine species explores how immune systems from different species function and potentially lead to novel insights into the evolution of the immune system. Dr. Walsh’s current research projects explore how environmental stressors such as red tide toxins\, or brevetoxins\, can impact immune health of marine species. Other project areas include research on cytotoxic factors produced by cells of the shark immune system that have the potential to benefit human health\, and research on the bioactivity of stingray venom. Her more recent research projects focus on the development of cell lines from marine finfish and invertebrates. \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 meat. URL:https://gfi.org/event/the-science-of-alt-protein-cell-cultures-with-seafood-relevant-marine-species/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/06/SCI25033_webinar-graphics-science-of-alt-protein-July_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250718T120000 DTEND;TZID=America/New_York:20250718T120000 DTSTAMP:20250714T185502Z CREATED:20250714T185501Z LAST-MODIFIED:20250714T185502Z UID:10000702-1752840000-1752840000@gfi.org SUMMARY:The Business of Alt Protein: Winning public funding DESCRIPTION:The Business of Alt Protein: Winning public fundingPast\n\n\n\n\nThis presentation will equip alternative protein companies with the tools to identify and compete for major public grant funding in the U.S. and Europe.  \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAttendees will learn how to map their technology and scale-up needs to key funding programs\, including currently-open Horizon Europe and LIFE Programme calls relevant to sustainable proteins\, circular bioeconomy\, and bio-based chemicals—highlighting award sizes (€2M–10M)\, cost-share requirements\, and how to join consortia as a startup or U.S.-based entity. The session will also provide practical advice on what makes a competitive grant application. Specifically\, in this webinar\, you’ll learn how to identify and apply for public investment from U.S. state and federal agencies and EU entities. \n\n\n\nTopics will include: \n\n\n\n\nIdentifying and determining eligibility for government grants\, loans\, and tax incentive opportunities\n\n\n\nApplication best practices\n\n\n\nStrategic priorities for U.S. and EU public investment and how alternative protein companies can best position their technologies\n\n\n\nAudience Q&A\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nJoel Armin-Hoiland\n\n\n\nFOUNDER AND CEO OF CLIMATE FINANCE SOLUTIONS \n\n\n\nJoel Armin-Hoiland is the Founder and CEO of Climate Finance Solutions (CFS)\, a global consultancy that helps climate tech companies secure large-scale grant funding and other public financing. CFS has secured over $1.6 billion in grant funding since 2020 and has won over 90% of the dollars it has applied for. Its global team also has experience securing over €400 million in EU climate funding. While it exclusively supports climate solutions\, CFS is sector agnostic and works with the full range of industry verticals\, as well as across all technology and company stages\, from early and applied R&D through large-scale demonstration and deployment. CFS provides services throughout the grants lifecycle\, from identification and assessment to funding strategy\, funder engagement\, proposal development\, and post-award management. \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 meat. URL:https://gfi.org/event/the-business-of-alt-protein-winning-public-funding/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/07/COR25025_BOAP-July_featured.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-winning-public-funding/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250730T110000 DTEND;TZID=America/New_York:20250730T120000 DTSTAMP:20250728T184610Z CREATED:20250711T121436Z LAST-MODIFIED:20250728T184610Z UID:10000701-1753873200-1753876800@gfi.org SUMMARY:The Business of Alt Protein: Navigating global regulations for precision fermentation (PF) DESCRIPTION:The Business of Alt Protein: Navigating global regulations for precision fermentation (PF)Past\n\n\n\n\nJoin us for The Business of Alt Protein: Navigating global regulations for precision fermentation (PF) on Wednesday\, July 30th\, 11 AM-12 PM ET / 5-6 PM CET. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAs the PF sector gains momentum worldwide\, understanding the global regulatory landscape is critical for go-to-market success. During this webinar\, GFI policy experts from Europe\, the U.S.\, Brazil\, China\, the APAC region\, and Israel will bring you up to speed on PF regulatory developments and frameworks for each region\, including: \n\n\n\n\nWhether a regulatory process currently exists in each region\n\n\n\nWhat the high-level PF regulatory process involves (agencies\, timelines\, requirements)\n\n\n\nExamples of PF companies that have successfully navigated approval\n\n\n\n\nThere will be plenty of time for questions after the presentations! \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nCarlotte Lucas\n\n\n\nHEAD OF INDUSTRY\, GFI EUROPE \n\n\n\nCarlotte (she/her) leads our corporate engagement work\, connecting with companies and investors across Europe to encourage investment and innovation in sustainable proteins. Her background is in change management consultancy with Deloitte\, supporting companies and stakeholders through large-scale transformations. \n\n\n\n\n\n\n\n\n\n\n\nMadeline Cohen\n\n\n\nASSOCIATE DIRECTOR OF REGULATORY AFFAIRS\, GFI \n\n\n\nMadeline leads GFI’s regulatory team in implementing regulatory\, policy\, and litigation strategies to support a clear path to market and a level playing field for alternative proteins.Prior to joining GFI\, Madeline worked on a variety of litigation and compliance matters as an associate at Wiley Rein LLP. She also previously served as a law clerk to the Honorable Robert. C. Chambers\, U.S. District Court Judge. Madeline holds a J.D. from The George Washington University Law School and a B.A. from American University. \n\n\n\n\n\n\n\n\n\n\n\nAlysson Soares\n\n\n\nHEAD OF POLICY\, GFI BRASIL \n\n\n\nAlysson graduated from the University of Brasília (UnB) and with an extension in Legislative Procedure from the Brazilian Legislative Institute (ILB). He has almost 10 years of experience in the area of ​​Government and Institutional Relations. In addition\, he has experience in engaging decision-makers and monitoring and analyzing the Legislative and Executive Branches\, focusing on negotiation\, public policy formulation\, legislative process and government decision-making process. \n\n\n\n\n\n\n\n\n\n\n\nSeth Roberts\n\n\n\nSENIOR POLICY MANAGER\, GFI EUROPE \n\n\n\nSeth works with public authorities\, food safety experts and businesses to secure a clear and evidence-based regulatory path to market for plant-based and fermentation-made foods\, and cultivated meat. He brings experience from the UK Civil Service and the House of Commons. \n\n\n\n\n\n\n\n\n\n\n\nShiri Heffer\n\n\n\nSUSTAINABILITY & FOOD SECURITY SENIOR MANAGER\, GFI ISRAEL \n\n\n\nShiri is GFI Israel’s sustainability & food security senior manager\, dedicated to integrating alternative proteins into the sustainability and food security agendas of key decision-makers across government\, academia and industry. Before joining GFI Israel\, Shiri served as a senior environmental economic consultant\, where she led significant projects\, including designing municipal strategic plans for climate change assessments\, leading climate innovation related plans\, and supporting renewable energy initiatives. Her clients included the Tel Aviv Municipality\, the Strategy Division in the Ministry of Environmental Protection\, and start-ups and leading companies. Shiri also managed the development of the waste management and energy efficiency field at EY Israel. \n\n\n\n\n\n\n\n\n\n\n\nDean Powell\n\n\n\nSENIOR SCITECH ANALYST\, GFI APAC \n\n\n\nDean provides scientific and technical expertise for GFI APAC\, focusing on cultivated meat. He holds a Ph.D. in molecular and cellular biology with a focus on poultry muscle development and a bachelor’s in Animal and Veterinary Bioscience\, both from the University of Sydney. Dean has experience working for the Australian Federal Government both as a scientific assessor for food safety regulations and as an international policy analyst focusing on the Asia Pacific region. \n\n\n\n\n\n\n\n\n\n\n\nMarika Azoff\n\n\n\nCORPORATE ENGAGEMENT MANAGER\, GFI \n\n\n\nMarika Azoff leads The Good Food Institute’s (GFI) initiatives with foodservice companies and culinary organizations. She works with major U.S. foodservice companies\, influential culinary institutions and culinary associations to inspire and accelerate their shift toward alternative proteins. Marika holds a degree in Animal Conservation from the University of Rochester and has over ten years of experience in environmental/animal conservation and strategic partnerships. \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 meat. URL:https://gfi.org/event/the-business-of-alt-protein-navigating-global-regulations-for-precision-fermentation-pf/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/07/COR25024_BOAP-webinar-graphics-July_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250806T120000 DTEND;TZID=America/New_York:20250806T130000 DTSTAMP:20250731T140121Z CREATED:20250724T131353Z LAST-MODIFIED:20250731T140121Z UID:10000704-1754481600-1754485200@gfi.org SUMMARY:The Business of Alt Protein: The importance of food within the defense industrial base DESCRIPTION:The Business of Alt Protein: The importance of food within the defense industrial basePast\n\n\n\n\nJoin GFI’s next Business of Alt Protein webinar covering the importance of food within the defense industrial base. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nNovel production technologies in food have an important role to play in defense readiness\, economic security\, and global technological competitiveness — all of which are key elements of national security strategy. Presenter Dr. Liz Specht will be discussing the ways in which food biomanufacturing\, in particular\, can address key supply chain challenges within a defense and national security context\, as well as highlight opportunities to elevate the profile of this field and establish deeper relationships with the defense industrial base community. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Liz Specht\n\n\n\nDr. Liz Specht has a B.S. in chemical and biomolecular engineering from Johns Hopkins University and a Ph.D. in biological sciences from the University of California San Diego. She is an emerging technology fellow through the Horizon Institute for Public Service\, currently placed at the Emerging Technologies Institute\, a think tank affiliate of the National Defense Industrial Association. Prior to that\, Liz served as the Senior Vice President of Science & Technology at the Good Food Institute. She has given hundreds of presentations to a wide range of audiences\, from scientific conferences to venture capitalists\, and from C-suite multinational food and agriculture professionals to institutional investors. Liz has also served as an advisor to newly launched research consortia and centers in alternative proteins and to government agencies seeking strategic guidance on areas of technological need to advance the field. \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 meat. URL:https://gfi.org/event/the-business-of-alt-protein-the-importance-of-food-within-the-defense-industrial-base/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/07/COR25026_BOAP-webinar-graphics-August-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250814T130000 DTEND;TZID=America/New_York:20250814T143000 DTSTAMP:20250722T122454Z CREATED:20250717T155337Z LAST-MODIFIED:20250722T122454Z UID:10000703-1755176400-1755181800@gfi.org SUMMARY:The Science of Alt Protein: Innovations in cultivated meat and LLMs from rising researchers DESCRIPTION:The Science of Alt Protein: Innovations in cultivated meat and LLMs from rising researchersPast\n\n\n\n\nDon’t miss our next seminar\, where we’ll learn from two PhD students advancing innovative projects in alternative proteins. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nDon’t miss our next Science of Alt Protein seminar\, where we’ll learn from two PhD students working on innovative projects to advance alternative protein science. \n\n\n\nEngineering cultivated chicken: exploring mechanobiology to reduce costs with Jorge Guadalupe \n\n\n\n\nJorge will share a study that investigates the remarkable potential of random cellulose acetate nanofibers to create scaffolds that allow for the cultivation of myoblasts and adipocytes. Jorge and his colleagues unveiled the unparalleled capabilities of the scaffold in facilitating muscle differentiation\, independent of differentiation media\, by exploiting the YAP/TAZ-related mechanotransduction pathway. In addition\, they have successfully developed a novel process for stacking cell-loaded CAN sheets\, enabling the production of a three-dimensional chicken meat product that contains both muscle cells and adipocytes.\n\n\n\n\nLLMs for alternative protein development: initial findings with Anna Thomas \n\n\n\n\nAnna and her colleagues investigate what Large Language Models (LLMs) can contribute to alternative protein development. In collaboration with food scientists\, they evaluated LLMs on experimental design and sensory prediction tasks using a recent dataset of plant-based meats. For experimental design\, food science experts estimated that collaboration with an LLM can reduce time spent by 45% on average\, compared to 22% for collaboration with another expert human food scientist. Their work\, recently accepted at the International Conference on Machine Learning 2025\, represents an initial exploration of what LLMs can contribute to the alternative protein domain and highlights both promising capabilities and limitations.\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nJorge Guadalupe\n\n\n\nPHD STUDENT IN CELL BIOLOGYFEDERAL UNIVERSITY OF MINAS GERAIS \n\n\n\nJorge Guadalupe is a biologist with a Master’s degree in Cell Biology from the Federal University of Minas Gerais (UFMG) in Brazil. During his master’s research\, he developed a thesis focused on scaffolding for cultured meat and contributed to the creation of the first cultivated chicken steak in Latin America. He is currently pursuing a PhD at UFMG\, where his research centers on hydrogels for 3D bioprinting of cultivated meat. In addition\, he collaborates on several projects with Professors Dr. Luciana Andrade and Dr. Erika Jorge\, including work on cultivated fat\, cultivated leather\, bioreactor design\, and microcarrier development. Recently\, Jorge was awarded a Fulbright Scholarship to carry out a project at the Kaplan Lab in the field of metabolic engineering for cell growth optimization within the cultured meat bioprocess. \n\n\n\n\n\n\n\n\n\n\n\nAnna Thomas\n\n\n\nPHD STUDENT IN COMPUTER SCIENCESTANFORD UNIVERSITY \n\n\n\nAnna Thomas is a computer science PhD student at Stanford. Previously\, she received her bachelor’s degree in mathematics from Stanford\, with a minor in computer science\, and her master’s degree in statistics from the University of Cambridge. \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 meat. URL:https://gfi.org/event/the-science-of-alt-protein-innovations-from-rising-researchers/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/07/SCI25043_SOAP-webinar-graphics-August_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251006T210000 DTEND;TZID=America/New_York:20251006T223000 DTSTAMP:20250919T194258Z CREATED:20250919T194257Z LAST-MODIFIED:20250919T194258Z UID:10000713-1759784400-1759789800@gfi.org SUMMARY:Alt Protein Pipelines: Lab kits for accessible cellular agriculture training DESCRIPTION:Alt Protein Pipelines: Lab kits for accessible cellular agriculture trainingPast\n\n\n\n\nExplore how laboratory kits can be integrated into standard educational pathways\, providing students with the opportunity to apply the science behind alternative protein technologies. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThis installment of the Alt Protein Pipelines webinar series will showcase how fit-for-purpose laboratory kits can be embedded into standard education pathways\, giving students the opportunity to directly explore and apply the science behind alternative protein technologies. \n\n\n\nThe series is designed to share case studies and practical insights that educators\, students\, administrators\, and industry partners can use to shape their own training programs. Each session emphasizes the practical steps\, challenges\, and solutions of a training pathway so attendees leave with actionable ideas to bring back to their institutions and ecosystems. \n\n\n\nCurrently\, most students gain hands-on exposure to cellular agriculture only through industry internships or on-the-job training. Academic programs that attempt to bridge the gap often adapt principles from medical tissue engineering or microbial fermentation\, rather than offering direct\, dedicated instruction in cultivated meat. Limited infrastructure and expertise remain major barriers. \n\n\n\nSelf-contained laboratory kits make cellular agriculture accessible to professors and students across a much broader spectrum of academic disciplines and resourcing. Integriculture\, a cellular agriculture platform company working to democratize the technology\, has partnered with a number of universities to put this vision into practice. In this webinar\, representatives from Integriculture and Temasek Polytechnic will discuss how they built their partnership\, how such kits can be integrated into a classroom setting\, and how any university program can provide their students direct exposure to cellular agriculture technologies. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nYuki Hanyu\, DPhil\n\n\n\nFOUNDER AND CEO\, INTEGRICULTURE INC. \n\n\n\n\n\n\n\n\n\n\n\nYong Kian (James) Lim\, PhD\n\n\n\nLECTURER\, TEMASEK POLYTECHNIC \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 meat. URL:https://gfi.org/event/alt-protein-pipelines-lab-kits-for-accessible-cellular-agriculture-training/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/09/SCI25055_AP-Pipeline-webinar-graphics-October_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251016T130000 DTEND;TZID=America/New_York:20251016T143000 DTSTAMP:20251014T134154Z CREATED:20251003T143019Z LAST-MODIFIED:20251014T134154Z UID:10000717-1760619600-1760625000@gfi.org SUMMARY:The Science of Alt Protein: Enzymatic treatment of hemp for highly functional plant-based meat ingredient in commercial manufacturing DESCRIPTION:The Science of Alt Protein: Enzymatic treatment of hemp for highly functional plant-based meat ingredient in commercial manufacturingPast\n\n\n\n\nDiscover how Dr. Simsek creates protein ingredients with improved functionality for plant-based meat through enzyme modification of hemp processing byproducts. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nSenay Simsek\, PhDPurdue University \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for a presentation from Dr. Simsek\, who will share insights from her GFI-funded project on the enzymatic treatment of hemp by-products. This project aims to create hemp-based protein ingredients with improved functionality for plant-based meat\, incorporating dietary fiber and providing good nutritional value. Her findings provide a pathway to transforming agricultural by-products into high-value ingredients for sustainable food production. \n\n\n\nHemp seed cake can be upcycled into a highly functional food ingredient with high protein and high dietary fiber. Enzyme treatments can improve the dietary fiber profiles of a plant-based protein source from hemp seed cake. Cellulase\, xylanase\, and pectinase were employed to improve dietary fiber solubility in plant-based protein ingredients. Enzyme treatments can also alter the water-holding capacity of the hemp cake\, leading to textural differences in the extruded meat analogs. Total protein content and protein digestibility was maintained after the enzymatic treatments. The enzyme treatments resulted in significant (p<.05) differences in the proportion of soluble dietary fiber (SDF). Hemp cake treated with cellulase had 5.3% SDF compared to the 3.1% SDF found in the control hemp cake. After producing meat ball type product\, texture analysis showed that enzyme treatments can change the firmness of the cooked product. Utilizing different enzymatic treatments could result in custom dietary fiber profiles. This project is the basis for developing hemp-based protein ingredients with good nutritional value and high dietary fiber content. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nSenay Simsek\, PhD\n\n\n\nPROFESSOR & HEAD\, DEAN’S CHAIR IN FOOD SCIENCEDEPARTMENT OF FOOD SCIENCE\, PURDUE UNIVERSITY \n\n\n\nDr. Senay Simsek is a professor in the Department of Food Science at Purdue University. Her research focuses on understanding the structural and functional properties of carbohydrates and proteins in cereals and grains\, and how these components can be leveraged to create sustainable\, value-added food ingredients. She explores innovative ways to utilize grain-derived by-products—such as hemp cake—to enhance nutritional quality and functionality in plant-based food systems. Dr. Simsek’s work aims to advance the science and application of plant-based proteins and carbohydrate ingredients to support a more resilient and sustainable food future. \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 meat. URL:https://gfi.org/event/the-science-of-alt-protein-enzymatic-treatment-of-hemp-for-highly-functional-plant-based-meat-ingredient-in-commercial-manufacturing/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/10/SCI25056_SOAP-webinar-graphics-October_header-featured.png LOCATION: END:VEVENT END:VCALENDAR