BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Good Food Institute - ECPv6.18.0//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Good Food Institute X-ORIGINAL-URL:https://gfi.org X-WR-CALDESC:Events for The Good Food Institute REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20200308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20201101T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20210314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20211107T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/Los_Angeles BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20200308T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20201101T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20210314T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20211107T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20220313T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20221106T090000 END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:Asia/Hong_Kong BEGIN:STANDARD TZOFFSETFROM:+0800 TZOFFSETTO:+0800 TZNAME:HKT DTSTART:20200101T000000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20210728T130000 DTEND;TZID=America/New_York:20210728T143000 DTSTAMP:20210722T183746Z CREATED:20210714T181405Z LAST-MODIFIED:20210722T183746Z UID:10000209-1627477200-1627482600@gfi.org SUMMARY:Functionalizing novel plant protein sources DESCRIPTION:Functionalizing novel plant protein sourcesPast\n\n\n\n\n\n\nJoin Dr. Pam Ismail\, Director of the Plant Protein Innovation Center\, as she discusses her research to enhance the viability of plant proteins through various functionalization approaches. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nPam Ismail\, Ph.D.\n\n\n\nProfessor\, University of Minnesota \n\n\n\n\n \n\n\n\n\n\n\nWebinar description\n\n\n\nThere is a growing interest in novel plant-based proteins to replace ingredients such as milk and soy that have traditionally dominated the market. This interest is fueled by the desire for sustainable protein sources\, lower-cost ingredients\, valorization of by-products\, overcoming functionality limitations of specific proteins\, and utilizing all possible resources to expand the overall ingredients supply. The demonstration of equivalent or superior/new functionality of novel plant proteins compared to existing alternatives is of interest to both the food industry and consumers. Join Dr. Pam Ismail\, Director of the Plant Protein Innovation Center\, as she discusses her research to enhance the viability of plant proteins through various functionalization approaches. \n\n\n\nMeet the speaker\n\n\n\nPam Ismail\, Ph.D.\, is a Professor at the Department of Food Science and Nutrition\, University of Minnesota. She is the Founder and Director of the Plant Protein Innovation Center. Dr. Ismail has over 25 years of experience in food chemistry research focused on analytical chemistry\, protein chemistry\, and chemistry and fate of bioactive food constituents. Her research focuses on the structural characterization and enhancement of functionality\, safety\, bioavailability\, and bioactivity of food proteins following novel processing and analytical approaches. She is the recipient of a “Distinguished Teaching Award” and an “Outstanding Professor Award.” \n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/functionalizing-novel-plant-protein-sources/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/07/SCI-PBS-online-seminar-series-Ismail-event-header.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210716T120000 DTEND;TZID=America/New_York:20210716T130000 DTSTAMP:20210615T184956Z CREATED:20210615T184955Z LAST-MODIFIED:20210615T184956Z UID:10000328-1626436800-1626440400@gfi.org SUMMARY:Techno economic models: Turning good food technologies into good food businesses DESCRIPTION:Techno Economic Models: Turning good food technologies into good food businessesPast\n\n\n\n\n\n\nTechno Economic Assessment models (TEA’s or TEM’s) are one of the first elements of a business plan for any alternative protein venture. In this talk\, Next Rung Technology’s John Ellersick will present on using TEAs in the commercialization of alternative proteins. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nJohn Ellersick\n\n\n\nPresident and Founder\, Next Rung Technology \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nTechno Economic Assessment models (TEA’s or TEM’s) are one of the first elements of a business plan for any alternative protein venture. Their content and complexity can grow from an initial high-level screening tool into one of the key documents supporting major funding milestones. In later stages they may include plant design and materials flow with increasing levels of accuracy and depth to support decisions about scaleup\, CMO opportunities\, operations\, and optimization. \n\n\n\nIn this talk\, Next Rung Technology’s John Ellersick will present on using  TEAs in the commercialization of alternative proteins. Case studies will highlight the creation of initial screening models and how they underpin product\, technical\, financial\, and funding activities. He will also discuss how TEAs mature through scaleup\, plant design\, operations\, and optimization stages. The 35-minute presentation will be followed by audience Q&A. \n\n\n\nTopics include: \n\n\n\nWhat a TEA is\, why a company should develop one\, and how it fits into the larger-scale commercialization timeline.How to quickly create an effective first model.How a TEA can guide R&D\, product development\, and commercialization processes.Why a TEA is critical to securing funding and for strategic planning.Audience Q&A.\n\n\n\nMeet the speaker\n\n\n\nJohn Ellersick is the President and Founder of Next Rung Technology. He has been at the forefront of scaling up impactful large scale bioprocesses since it became clear that current agricultural and manufacturing practices are not sustainable. The Next Rung team has scaled many of the most impactful biotechnologies in the last decade\, including helping alternative proteins companies achieve key scaleup milestones. John is a chemical engineer\, P.E. and PMP. Prior to founding Next Rung Technology he served on the executive and technology leadership teams at Oasys Water\, Myriant\, and Mascoma. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/techno-economic-models-turning-good-food-technologies-into-good-food-businesses/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/06/COR-PBS-Online-Seminar-Series-Ellersick_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210630T130000 DTEND;TZID=America/New_York:20210630T143000 DTSTAMP:20220524T212311Z CREATED:20210603T144205Z LAST-MODIFIED:20220524T212311Z UID:10000322-1625058000-1625063400@gfi.org SUMMARY:Fantastic fungi and mischievous molds: The role of fungi in advancing the science of alternative proteins DESCRIPTION:Fantastic fungi and mischievous molds: The role of fungi in advancing the science of alternative proteinsPast\n\n\n\n\n\n\nJoin Dr. Josephine Wee as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nJosephine Wee\, Ph.D.\n\n\n\nAssistant Professor\, Penn State University \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nFungi have a long history of safe use in food and food production. Fungi\, such as molds and mushrooms\, transport nutrients and decompose organic matter using a network of filaments known as mycelium. Food-associated fungi can be used for fermentation-derived biomass\, production of single-cell proteins\, and for use as scaffolds for cultivated meat. Join Dr. Josephine Wee\, Assistant Professor of Food Science at The Pennsylvania State University\, as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat. \n\n\n\nMeet the speaker\n\n\n\nDr. Josephine Wee joined the Department of Food Science at The Pennsylvania State University (Penn State) as an Assistant Professor in 2018. She obtained a B.S. in Food Science and dual Ph.D. in Food Science and Environmental Toxicology from Michigan State University. Dr. Wee conducted her postdoctoral fellowship in yeast evolutionary biology at Cornell University. Her research team at Penn State uses genomics and molecular biology to understand the role of fungi in food safety\, quality\, and sustainability. Dr. Wee’s recent research seeks to develop and characterize fungal mycelium as scaffolding material for cultivated meat. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fantastic-fungi-and-mischievous-molds-the-role-of-fungi-in-advancing-the-science-of-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/06/SCI-PBS-Online-Seminar-Series-Wee_PageHeader_2021-0602.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210630T081500 DTEND;TZID=America/New_York:20210630T100000 DTSTAMP:20210615T192544Z CREATED:20210615T192542Z LAST-MODIFIED:20210615T192544Z UID:10000333-1625040900-1625047200@gfi.org SUMMARY:GFI Israel webinar: Cultivated meat and plant-based meat research DESCRIPTION:GFI Israel webinar: Cultivated meat and plant-based meat researchPast\n\n\n\n\n\n\nGFI Israel is excited to invite you to join a scientific webinar with Sharon Schlesinger\, Ph.D. who will present her cultivated meat research on culturing and differentiating pluri and multipotent bovine stem cells\, followed by a lecture with Miek Schlangen who will discuss texture methods for evaluating meat and meat analogue structures in plant-based protein research. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nGFI Israel is excited to invite you to join a scientific webinar with Sharon Schlesinger\, Ph.D. who will present her cultivated meat research on culturing and differentiating pluri and multipotent bovine stem cells\, followed by a lecture with Miek Schlangen who will discuss texture methods for evaluating meat and meat analogue structures in plant-based protein research. \n\n\n\nThe lectures are held as part of GFI’s Hebrew University course cultivated and plant-based meat. \n\n\n\n\n\nSpeakers\n\n\n\nSharon Schlesinger\, Ph.D. Miek Schlangen\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/gfi-israel-webinar-cultivated-meat-and-plant-based-meat-research/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/06/Event_Banner_Webinar.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210616T120000 DTEND;TZID=America/New_York:20210616T130000 DTSTAMP:20210518T171012Z CREATED:20210518T171011Z LAST-MODIFIED:20210518T171012Z UID:10000320-1623844800-1623848400@gfi.org SUMMARY:The Business of Alt Protein: Intellectual property for alternative protein companies DESCRIPTION:The Business of Alt Protein: Intellectual property for alternative protein companiesPast\n\n\n\n\n\n\nThis webinar from the Good Food Institute and Haynes and Boone\, LLP\,  will provide an overview of how to strategically build out intellectual property protection (e.g.\, patents\, trade secrets\, etc.) for innovation in this space. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nTechnological advancements in plant-based and cultivated meat  show promise in mitigating the environmental impact of our food system\, decreasing the risk of zoonotic disease\, and ultimately feeding more people with fewer resources. This webinar from the Good Food Institute and Haynes and Boone\, LLP\,  will provide an overview of how to strategically build out intellectual property protection (e.g.\, patents\, trade secrets\, etc.) for innovation in this space. Haynes and Boone partners Roger Kuan\, Jason Novak\, Ben Pelletier\, and Roger Royse will offer insights on how emerging companies can best position themselves for success—from choosing the right corporate structure to approaching raising capital from venture capital and private equity firms.   \n\n\n\nTopics include:  \n\n\n\nOverview of the types of intellectual property protectionWhen to use patents vs. trade secretsHow to choose the right corporate structurePreparing for financing Exit planningAudience Q&A.\n\n\n\nSpeakers\n\n\n\nRoger Kuan is a Partner at Haynes and Boone and chair of the Precision Medicine and Digital Health Practice Group\, where he counsels companies that are uniquely positioned in the convergence of the life/medical sciences and technology industries on how to successfully navigate the complexities of the intellectual property (IP)\, data rights and regulatory challenges they encounter. \n\n\n\nRoger has extensive experience in IP strategy and portfolio management (utility/design patents\, trademarks\, copyrights\, and trade dress)\, data rights strategy\, licensing and technology transactions\, freedom-to-operate clearances\, enforcement\, monetization\, IP due diligence\, and dispute resolution. His practice is focused in the life sciences sector (e.g.\, research tools\, analytical instrumentation/software\, digital therapeutics\, medical devices\, diagnostics\, biomanufacturing equipment\, etc.) with an emphasis in emerging technologies such as Precision Medicine (e.g.\, genomic sequencing platforms\, AI/ML\, computational genomics/bioinformatics\, molecular diagnostics\, companion diagnostics\, etc.)\, Digital Health (e.g.\, mobile apps\, clinical decision support\, software\, digital therapeutics\, AI/ML Imaging Diagnostics\, wearables\, etc.) and 3D printing/bioprinting. \n\n\n\nJason Novak is a Partner in Haynes and Boone’s San Francisco office\, where he focuses on advising entities\, both large and small\, on the various legal issues that can arise with emerging technologies in the food\, healthcare and life sciences industries. Food and Biotech\, as well as Tech and Biotech\, are traditionally disparate technologies that\, when blended together to form many of our most exciting new technologies\, bring forth a combination of unique and interrelated legal issues. \n\n\n\nJason has extensive experience in IP strategy and patent portfolio management\, preparation and prosecution\, oppositions\, counseling\, licensing and technology transactions\, in and out-licensing program development\, freedom-to-operate\, various types of due diligence\, IP training\, and risk recognition and management. He directs that experience to clients in various industries\, particularly in the food\, medical device\, personalized/precision medicine\, digital health\, and life sciences tooling industries. \n\n\n\nBen Pelletier is a partner in the Precision Medicine and Digital Health Practice Group in Haynes and Boone’s San Francisco office. \n\n\n\nHis practice focuses on advising clients in the complex and fast-evolving areas of biology\, medicine\, engineering\, and data science. Ben has significant experience building patent portfolios relating to monoclonal antibodies and antibody-drug conjugates (ADCs)\, CAR-T cells\, stem cells\, tissue engineering\, 3D bioprinting\, biosensors\, molecular biology and cellular processing workflows\, microfluidics\, genomic sequencing\, and bioinformatics\, as well as companion diagnostic assay systems and devices. \n\n\n\nRoger Royse is a corporate and tax partner in the Palo Alto office of Haynes & Boone\, LLP\, an AmLaw 100 law firm. Roger is a Northern California Super Lawyer\, is AV Peer-Rated by Martindale Hubbell\, and has a “Superb” rating from Avvo. Roger is also the organizer of Silicon Valley AgTech and Silicon Valley AgTech Conference. Roger has been quoted in the Wall Street Journal\, Forbes\, Fox Business\, Chicago Tribune\, Associated Press\, Tax Notes\, Inc. Magazine\, Nikkei Asian Review\, China Daily\, San Francisco Chronicle\, Reuters\, The Recorder\, 7X7\, Business Insurance and Fast Company. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-intellectual-property-for-alternative-protein-companies/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/05/COR-PBS-Online-Seminar-Series-HaynesBoone_2021-0513_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210610T110000 DTEND;TZID=America/New_York:20210610T120000 DTSTAMP:20210309T160322Z CREATED:20210309T160321Z LAST-MODIFIED:20210309T160322Z UID:10000306-1623322800-1623326400@gfi.org SUMMARY:SWIM: Species-specific growth factors and optimized media formulations for cultivated seafood DESCRIPTION:SWIM: Species-specific growth factors and optimized media formulations for cultivated seafoodPast\n\n\n\n\n\n\nJoin GFI for a Seafood Webinar and Informal Networking (SWIM) event on June 10th on cell culture media for cultivated seafood. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a Seafood Webinar and Informal Networking (SWIM) event where we will hear from experts on cell culture media for cultivated seafood. We will then move to an optional networking session to build bridges and identify opportunities for collaboration. \n\n\n\nSpeakers\n\n\n\nSpeakers: \n\n\n\nDr. Reza Ovissipour\, Assistant Professor\, Virginia TechDr. Cameron Semper\, Postdoctoral Fellow\, University of Calgary\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/swim-species-specific-growth-factors-and-optimized-media-formulations-for-cultivated-seafood/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/COR-SWIM-Webinar-Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210527T140000 DTEND;TZID=America/New_York:20210527T150000 DTSTAMP:20240123T161608Z CREATED:20210421T145428Z LAST-MODIFIED:20240123T161608Z UID:10000315-1622124000-1622127600@gfi.org SUMMARY:The State of the Industry: Plant-based meat\, eggs\, and dairy DESCRIPTION:The State of the Industry: Plant-based meat\, eggs\, and dairyPast\n\n\n\n\n2020 was a year of milestones for the plant-based meat\, eggs\, and dairy industry. This webinar will provide a global analysis of this rapidly accelerating\, transformative market sector. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nWatch webinar\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a webinar series covering the global momentum of alternative proteins. This webinar will provide a global analysis of the rapidly accelerating plant-based meat\, eggs\, and dairy industry. \n\n\n\nThe webinar will cover: \n\n\n\n\nThe commercial landscape\, including new entrants\, industry partnerships\, and the emergence of an industry ecosystem.\n\n\n\nPrivate and public investment analysis.\n\n\n\nScientific and technical progress.\n\n\n\nGovernment and regulatory developments.\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-state-of-the-industry-plant-based-meat-eggs-and-dairy/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/01/INN-SOTIR-2021_PB-Slider-Cover.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210526T130000 DTEND;TZID=America/New_York:20210526T143000 DTSTAMP:20210512T124821Z CREATED:20210512T124819Z LAST-MODIFIED:20210512T124821Z UID:10000318-1622034000-1622039400@gfi.org SUMMARY:Using decellularized spinach as a scaffold for cultivated meat DESCRIPTION:Using decellularized spinach as a scaffold for cultivated meatPast\n\n\n\n\n\n\nJoin Dr. Glenn Gaudette\, Professor & Inaugural Chair of Engineering at Boston College\, as he discusses how decellularized spinach can be used to support cell growth in a bioreactor setting. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nGlenn Gaudette\, Ph.D.\n\n\n\nProfessor\, Boston College \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nHow can we develop edible scaffolds for cultivated meat production? Vegetables\, such as spinach\, have a network of vessels used to transport fluid throughout their tissues. Through decellularization\, the plant cells can be removed while keeping these vessels intact. This provides a scaffold for growing bovine satellite cells that is edible and cost-effective. Join Dr. Glenn Gaudette\, Professor & Inaugural Chair of Engineering at Boston College\, as he discusses how decellularized spinach can be used to support cell growth in a bioreactor setting. \n\n\n\nMeet the speaker\n\n\n\nGlenn R. Gaudette\, Ph.D.\, is the Inaugural Chair and Professor of Engineering at Boston College. He and his collaborators have pioneered the use of plants as scaffolds for heart regeneration. This work led to significant recognition\, including Professor Gaudette and his colleagues being featured in media outlets throughout the world including Bill Nye Saves the World\, CBS’s Innovation Nation\, the BBC\, and Popular Science. The work was invited to be on display at the Centre Pompidou in Paris as part of an exhibit entitled\, “The Factory of Life.” Recently\, a children’s book\, From Plant to Human: The Extraordinary Spinach-Leaf Heart by Oscar Silver\, was published about this inspiring work. Dr. Gaudette’s recent research aims to develop cost-effective methods for growing meat in the laboratory setting\, which could reduce our reliance on conventional animal agriculture. Dr. Gaudette is a Fellow of the American Institute of Medical and Biological Engineering (AIMBE) and the National Academy of Inventors. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/using-decellularized-spinach-as-a-scaffold-for-cultivated-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/05/DSC_9115_digital.jpg LOCATION:https://gfi.org/event/using-decellularized-spinach-as-a-scaffold-for-cultivated-meat/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210525T140000 DTEND;TZID=America/New_York:20210525T150000 DTSTAMP:20240827T193659Z CREATED:20210421T150803Z LAST-MODIFIED:20240827T193659Z UID:10000317-1621951200-1621954800@gfi.org SUMMARY:The State of the Industry: Fermentation for alternative proteins DESCRIPTION:The State of the Industry: Fermentation for alternative proteinsPast\n\n\n\n\n\n\n2020 was a year of milestones for the alternative protein-focused fermentation industry. This webinar will provide a global analysis of this rapidly accelerating\, transformative market sector. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a webinar series covering the global momentum of alternative proteins. This webinar will provide a global analysis of the rapidly accelerating fermentation industry. \n\n\n\nThe webinar will cover: \n\n\n\n\nThe commercial landscape\, including new entrants\, industry partnerships\, and the emergence of an industry ecosystem.\n\n\n\nPrivate and public investment analysis.\n\n\n\nScientific and technical progress.\n\n\n\nGovernment and regulatory developments.\n\n\n\n\n \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-state-of-the-industry-fermentation-for-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/01/INN-SOTIR-2021_F-Slider-Cover.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210518T140000 DTEND;TZID=America/New_York:20210518T150000 DTSTAMP:20240123T161909Z CREATED:20210421T145948Z LAST-MODIFIED:20240123T161909Z UID:10000316-1621346400-1621350000@gfi.org SUMMARY:The State of the Industry: Cultivated meat DESCRIPTION:The State of the Industry: Cultivated meatPast\n\n\n\n\n2020 was a year of milestones for cultivated meat. This webinar will provide a global analysis of this rapidly accelerating\, transformative industry. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nWatch webinar\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a webinar series covering the global momentum of alternative proteins. This webinar will provide a global analysis of the rapidly accelerating cultivated meat industry. \n\n\n\nThe webinar will cover: \n\n\n\n\nThe commercial landscape\, including new entrants\, industry partnerships\, and the emergence of an industry ecosystem.\n\n\n\nPrivate and public investment analysis.\n\n\n\nScientific progress and a discussion of techno-economic assessments.\n\n\n\nGovernmental and regulatory developments.\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-state-of-the-industry-cultivated-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/01/INN-SOTIR-2021_CM-Slider-Cover.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210513T120000 DTEND;TZID=America/New_York:20210513T130000 DTSTAMP:20210525T193121Z CREATED:20210324T203959Z LAST-MODIFIED:20210525T193121Z UID:10000311-1620907200-1620910800@gfi.org SUMMARY:Commercial fermentation: Opportunities and bottlenecks DESCRIPTION:Commercial fermentation: Opportunities and bottlenecksPast\n\n\n\n\n\n\nIn this webinar\, seasoned industry consultant Mark Warner will provide an introduction to the current state of the industry in contract fermentation and outline the process for facility identification\, qualification and contracting. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nWatch the recording\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nAlternative protein companies face significant challenges in securing fermentation manufacturing capacity as they scale their technologies to reach commercial reality.  Building the manufacturing capacity to bring a novel fermentation-based product to market is the largest hurdle for promising alternate protein companies.   Seasoned industry consultant Mark Warner will provide an introduction to the current state of the industry in contract fermentation and outline the process for facility identification\, qualification and contracting.  The ~35 minute presentation will be followed by ~20 minutes of audience Q&A\, which will be facilitated through the Zoom Q&A feature. \n\n\n\nTopics include: \n\n\n\nCurrent size and capability of the industrial biotechnology contract fermentation market. What are CMOs\, CROs\, and pilot facilities\, and how are they different? Comparison of various contract fermentation options. Case study: Real-world examples of common contract fermentation screening processes. Audience Q&A. \n\n\n\n\n\nMeet our presenter\n\n\n\n\n\n\n\n\n\nMark Warner is an industry leader with significant experience in commercialization of first-of-a-kind biotechnologies from bench-top to commercial reality.  He has held executive level positions for leading advanced biotechnology companies including Impossible Foods and Solazyme.  His primary focus is on cellular agriculture and he has consulted with over 50 startup companies working to bring novel biotechnologies to commercial scale.  He is a registered professional chemical engineer and the Founder of Warner Advisors LLC. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/commercial-fermentation-opportunities-and-bottlenecks/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/COR-Online-Business-Seminar-Series-Mark_Warner-2021-0322-v1_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210428T130000 DTEND;TZID=America/New_York:20210428T143000 DTSTAMP:20210331T161819Z CREATED:20210329T223150Z LAST-MODIFIED:20210331T161819Z UID:10000312-1619614800-1619620200@gfi.org SUMMARY:Developing nutritionally superior pulse proteins for better human health DESCRIPTION:Developing nutritionally superior pulse proteins for better human healthPast\n\n\n\n\n\n\nJoin Dr. Dil Thavarajah\, Associate Professor at Clemson University\, for a review of her GFI-funded research project focused on the development and selection of nutritionally superior organic pulse crops to improve protein quality and bioavailability. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nDil Thavarajah\, Ph.D.\n\n\n\nAssociate Professor\, Clemson University \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nHow can plant breeding optimize the protein quality and bioavailability of pulses for plant-based meat applications? Globally\, the plant-based protein market will increase to a $9.5 billion industry by 2025. The demand for plant-based protein is growing due to increased awareness of ecosystem health\, climate change\, animal welfare\, and antibiotic resistance. To meet this demand\, ingredient suppliers are seeking novel clean\, pesticide-free plant proteins from organic pulses\, cereals\, and oil crops. The development and selection of nutritionally superior organic pulse crops have the potential to bring significant economic value and agricultural sustainability benefits to organic growers as well as health and nutritional value to consumers. Join Dr. Dil Thavarajah\, Associate Professor at Clemson University\, as she discusses her research on the production of organic pulses to improve protein quality and bioavailability. \n\n\n\nMeet the speaker\n\n\n\nDr. Dil Thavarajah is an Associate Professor in the Department of Plant and Environmental Sciences at Clemson University and a GFI grantee. Dr. Thavarajah leads Clemson’s Pulse Biofortification and Organic Nutritional Breeding program and also co-leads the phenomics component of the Feed the Future Innovation Lab for Crop Improvement at Cornell University. Her research focuses on the genetic biofortification of lentil\, field pea\, and chickpea to improve human nutrition\, and she is internationally recognized as a leader in pulse biofortification\, especially for iron\, zinc\, and selenium. Before her current position\, Dil worked at the Canadian lentil breeding and biofortification program at the University of Saskatchewan\, Canada. Additionally\, she started the national Pulse Quality and Nutrition Laboratory at North Dakota State University to support the US Pulse industry in their nutritional marketing efforts. Dr. Thavarajah holds a Ph.D. in Plant Science and MSc in Soil Science from the University of Saskatchewan\, Canada\, and a BSc in Soil Science from the University of Peradeniya. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/developing-nutritionally-superior-pulse-proteins-for-better-human-health/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/03/COR-Online-Science-Seminar-Series-Thavarajah-2021-0324-v1_Website-header-featured-image.jpg LOCATION:https://gfi.org/event/developing-nutritionally-superior-pulse-proteins-for-better-human-health/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210423T120000 DTEND;TZID=America/New_York:20210423T130000 DTSTAMP:20210427T225907Z CREATED:20210315T204047Z LAST-MODIFIED:20210427T225907Z UID:10000308-1619179200-1619182800@gfi.org SUMMARY:The Business of Alt Protein: Unlocking food safety in plant-based meat DESCRIPTION:The Business of Alt Protein: Unlocking food safety in plant-based meatPast\n\n\n\n\n\n\nIn this webinar\, you’ll hear food safety experts discuss challenges specific to alternative proteins\, and demystify those challenges into actionable insights. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nFood Protection & Preservation is about protecting and perfecting food. We’re excited to welcome Kerry\, a global leader in this space with an extensive portfolio in beverage\, food and meat to discuss how to unlock food safety in plant-based alternatives. \n\n\n\nIn this webinar\, you’ll hear food safety experts discuss challenges specific to alternative proteins\, and strategic marketing to demystify those challenges into actionable insights. \n\n\n\nCome ready to learn about: \n\n\n\nWhy food protection in plant-based alternatives is important and why consumer-friendly ingredients are key. \n\n\n\nWhen to build food protection into your formulations and products to quickly and successfully go to market. \n\n\n\nHow food protection works\, to get your products out of the freezer and into the refrigerator\, ensuring quality throughout their shelf life. \n\n\n\nSpeakers\n\n\n\nEmma Cahill leads Strategic Marketing for Kerry’s global Food Protection & Preservation businesses. She has been with Kerry for four years working in Ireland and the U.S. Emma has a BSc in Agricultural Science and an MSc in International Marketing Practice\, both from University College Dublin\, Ireland. Prior to Kerry\, Emma has held roles of increasing responsibility in the sports medical industry based in London and promoting Irish food and beverage companies in France through Bord Bia – The Irish Food Board. Emma challenges herself to uncover new consumer insights and partners with her technical colleagues\, and translate these insights into the next innovation for the rapidly growing\, consumer-friendly food protection area. \n\n\n\nJennifer Wasieleski is the RD&A Director for the Food Protection & Preservation department at Kerry in Beloit\, Wisconsin. Jennifer leads a team focused on developing clean label solutions to replace chemical preservatives in a wide variety of food products. Jennifer holds a bachelor’s degree in microbiology from the University of Minnesota and a master’s degree in food science from the University of Illinois\, Urbana-Champaign. \n\n\n\nRenetta Cooper is the Technical Business Development Director for Kerry’s Food Protection & Preservation group. She has been with Kerry for eight years and enjoys using her experience in the area of food safety to assist food processors remove chemical preservatives\, replacing them with clean label alternatives. Renetta holds a bachelor’s degree in Medical Microbiology from the University of Wisconsin – Madison. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-unlocking-food-safety-in-plant-based-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/COR-Online-Business-Seminar-Series-Unlocking-food-safety-2021-0309-v2_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210422T130000 DTEND;TZID=America/New_York:20210422T140000 DTSTAMP:20210427T224517Z CREATED:20210331T161610Z LAST-MODIFIED:20210427T224517Z UID:10000313-1619096400-1619100000@gfi.org SUMMARY:The U.S. retail market for plant-based foods: The accelerated\, sustainable growth of plant-based foods in 2020 DESCRIPTION:The U.S. retail market for plant-based foods: The accelerated\, sustainable growth of plant-based foods in 2020Past\n\n\n\n\n\n\nThis webinar will provide an overview of newly released sales data and insights for plant-based foods in the U.S. retail market\, using custom plant-based categories created by the Good Food Institute and the Plant Based Foods Association by refining standard SPINS categories.  \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nThe U.S. plant-based retail market is a multi-billion dollar market\, and growing rapidly. This webinar will provide an overview of newly released sales data and insights for plant-based foods in the U.S. retail market\, using custom plant-based categories created by the Good Food Institute and the Plant Based Foods Association by refining standard SPINS categories.  \n\n\n\nThe webinar will cover: \n\n\n\nCategory insights for overall plant-based foods\, plant-based meat\, eggs\, milk\, other dairy\, meals\, baked goods\, and more\, further segmented by protein source\, format\, and product type.Consumer demographic information\, as well as purchase dynamics for plant-based food categories\, including household penetration\, repeat rates\, and dollar sales per trip and per buyer.Plant-based vs. animal-based category sales and growth.Perspectives on the growth of plant-based foods during Covid-19 and what it means for the future of plant-based performance at retail.\n\n\n\n\n\n\n\nSpeakers\n\n\n\nKyle Gaan\, Research Analyst\, GFIJulie Emmett\, Senior Director of Retail Partnerships\, Plant Based Foods AssociationJeff Crumpton\, Manager\, Retail Reporting\, SPINSEmma Ignaszewski\, Corporate Engagement Project Manager\, GFI\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-u-s-retail-market-for-plant-based-foods-the-accelerated-sustainable-growth-of-plant-based-foods-in-2020/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/COR-RetailReport-Webinar-PBS-v3_event-page-header-1875x1250px.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20210331T080000 DTEND;TZID=America/Los_Angeles:20210331T170000 DTSTAMP:20210213T161652Z CREATED:20210212T214640Z LAST-MODIFIED:20210213T161652Z UID:10000296-1617177600-1617210000@gfi.org SUMMARY:The future of plant-based proteins: Roots of further growth DESCRIPTION:The future of plant-based proteins: Roots of further growthPast\n\n\n\n\n\n\nJoin William Reed for an all-day event for plant-based ingredient and end product manufacturers\, brands\, and retailers. The event will include in-depth sessions that will address current technical and operational challenges as well as networking with innovative alt. protein companies. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\nSchedule\n\n\n\nCheck out the agenda here!\n\n\n\n \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-future-of-plant-based-proteins-roots-of-further-growth/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/02/likemeat-3sgNkN4wRWI-unsplash_2000px.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210324T130000 DTEND;TZID=America/New_York:20210324T143000 DTSTAMP:20210308T141717Z CREATED:20210304T192558Z LAST-MODIFIED:20210308T141717Z UID:10000303-1616590800-1616596200@gfi.org SUMMARY:Designing large-scale bioreactors and bioprocesses for cultivated meat DESCRIPTION:Designing large-scale bioreactors and bioprocesses for cultivated meatPast\n\n\n\n\n\n\nJoin Dr. Marianne Ellis\, Associate Professor at the University of Bath\, for a review of her GFI-funded research project focused on designing large-scale bioreactors and bioprocesses for the affordable production of cultivated meat. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nMarianne Ellis\, Ph.D.\n\n\n\nAssociate Professor\, University of Bath \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nHow can bioreactors and bioprocesses be optimally designed for cultivated meat production?  Realizing the potential of cultivated meat and seafood requires adapting current technologies and innovating new bioprocess design. The scales needed to achieve significant levels of food production are far greater than for other tissue-engineered products. Plus\, unlike many biomedical applications of tissue engineering bioprocessing which produce high-value products\, cultivated meat needs to compete on cost with much more affordable products. Dr. Ellis will discuss her team’s approach to bioreactor and bioprocess design for the affordable large-scale production of cultivated meat. \n\n\n\nMeet the speaker\n\n\n\nDr. Ellis is an Associate Professor in Biochemical Engineering and the Head of the Chemical Engineering Department at the University of Bath. She holds a strong academic and commercialization track record with expertise in tissue engineering and bioprocess design. As a chartered engineer with expertise in tissue engineering bioreactor design and bioprocessing\, her work is applied to cell therapies\, in vitro models\, and cultivated meat production. For her cell therapy work\, she held a Leverhulme/Royal Academy of Engineering Senior Fellowship for the scale-up of regulatory T-cells. This technology is now being applied to other tissue engineering applications including cultivated meat. Dr. Ellis is a founding director and CTO for the successful startup Cellesce Ltd.\, and co-founder of Cellular Agriculture Ltd. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/designing-large-scale-bioreactors-and-bioprocesses-for-cultivated-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/SCI-Science-of-Alt-Protein-Seminar-Series-Marianne-Ellis_Website-header-featured-image-1.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=Asia/Hong_Kong:20210323T090000 DTEND;TZID=Asia/Hong_Kong:20210323T103000 DTSTAMP:20210309T161905Z CREATED:20210308T141619Z LAST-MODIFIED:20210309T161905Z UID:10000304-1616490000-1616495400@gfi.org SUMMARY:The costs and environmental impacts of cultivated meat DESCRIPTION:The costs and environmental impacts of cultivated meatPast\n\n\n\n\n\n\nThis webinar will review key insights from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) modeling a future large-scale cultivated meat production facility. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nElliot Swartz\, Ph.D.\n\n\n\nGFI Senior Scientist \n\n\n\n\n\n \n\n\n \n\n\n\n\n\nEvent description:\n\n\n\nJoin GFI Senior Scientist Elliot Swartz\, Ph.D.\, as he reviews the results from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) for cultivated meat informed by data inventories collected from active industry partners. \n\n\n\nThis webinar will also address areas where costs or environmental impacts can be further decreased and where gaps in knowledge still exist. Additionally\, the areas of focus for technology development that are likely to be most beneficial in reducing future costs and environmental impacts will be highlighted. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-costs-and-environmental-impacts-of-cultivated-meat-2/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/SCI-LCA-TEA-Analysis-of-commercial-cultivated-meat-production-Swartz-Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210318T110000 DTEND;TZID=America/New_York:20210318T123000 DTSTAMP:20210331T161458Z CREATED:20210208T191048Z LAST-MODIFIED:20210331T161458Z UID:10000294-1616065200-1616070600@gfi.org SUMMARY:The costs and environmental impacts of cultivated meat DESCRIPTION:The costs and environmental impacts of cultivated meatPast\n\n\n\n\n\n\nThis webinar will review key insights from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) modeling a future large-scale cultivated meat production facility. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nElliot Swartz\, Ph.D.\n\n\n\nGFI Senior Scientist \n\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nJoin GFI Senior Scientist Elliot Swartz\, Ph.D.\, as he reviews the results from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) for cultivated meat informed by data inventories collected from active industry partners. \n\n\n\nThis webinar will also address areas where costs or environmental impacts can be further decreased and where gaps in knowledge still exist. Additionally\, the areas of focus for technology development that are likely to be most beneficial in reducing future costs and environmental impacts will be highlighted. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-costs-and-environmental-impacts-of-cultivated-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/SCI-LCA-TEA-Analysis-of-commercial-cultivated-meat-production-Swartz-Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210316T100000 DTEND;TZID=America/New_York:20210316T113000 DTSTAMP:20220414T203412Z CREATED:20210209T165249Z LAST-MODIFIED:20220414T203412Z UID:10000295-1615888800-1615894200@gfi.org SUMMARY:SWIM: Building connections between macroalgae and alternative proteins DESCRIPTION:SWIM: Building connections between macroalgae and alternative proteinsPast\n\n\n\n\n\n\nSustainable seaweed cultivation has the potential to play a key role in expanding our planet’s protein supply to meet growing global demand. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a Seafood Webinar and Informal Networking (SWIM) event on March 16 on the role of macroalgae in alternative meat and seafood. We will start with a panel discussion between seasoned experts in seaweed cultivation\, processing\, and alternative protein production about the opportunities and barriers to building all three industry segments in parallel. We will then move to an optional networking session to build bridges and identify opportunities for collaboration. \n\n\n\nSpeakers\n\n\n\nSpeakers: \n\n\n\nDr. Ira “Ike” Levine\, Ph.D.\, Professor\, Natural & Applied Sciences\, University of Southern MaineBeth Zotter\, Co-founder & CEO\, UMAROMichelle Wolf\, Co-founder and Chief of Staff\, New Wave FoodsPaul O’Connor\, Director\, This is SeaweedDr. CRK Reddy\, CEO. The Indian Centre for Climate and Societal Impact Research\, Shri Vivekanand Research and Training InstituteDr. Charlie Bavington\, Co-founder and CTO\, Oceanium\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/swim-building-connections-between-macroalgae-and-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/COR-SWIM-Webinar-Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210304T120000 DTEND;TZID=America/New_York:20210304T130000 DTSTAMP:20210326T144451Z CREATED:20210213T161323Z LAST-MODIFIED:20210326T144451Z UID:10000297-1614859200-1614862800@gfi.org SUMMARY:What an equitable food industry looks like & how alternative protein can get us there DESCRIPTION:What an equitable food industry looks like & how alternative protein can get us there\nTHE BUSINESS OF ALT PROTEIN \n\n\nPast\n\n\n\n\n\n\nThis webinar will identify opportunities within current and emerging alternative protein sources\, identify how they can be done better\, and bring attention to the two major white space opportunities incentivised by XPRIZE’s Feed the Next Billion $15 million dollar competition. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nMJ Kinney\n\n\n\nPlant-based protein expert\, XPRIZE \n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\n\n\n\n\nAbout this webinar:\n\n\n\nInspired by a recent XPRIZE White Paper penned by MJ Kinney\, Plant-Based Protein Expert and former GFI Food Scientist\, in conjunction with findings from GFI APAC’s recent Cropportunities Report\, this webinar will identify opportunities within current and emerging alternative protein sources\, identify how they can be done better\, and bring attention to the two major white space opportunities incentivised by XPRIZE’s Feed the Next Billion $15 million dollar competition. \n\n\n\nAn overview of the alternative protein landscape and the new business development opportunities it presents to food systems.Identifying plant proteins facing the greatest priority for local food production.Examples of what a more resilient\, just\, and equitable food system looks like.XPRIZE Feed the Next Billion – a $15 million dollar competition incentivizing chicken breast and fish filet alternatives. Information for participants and partners.\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/what-an-equitable-food-industry-looks-like-how-alternative-protein-can-get-us-there/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/COR-Online-Seminar-Series-Kinney_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210224T130000 DTEND;TZID=America/New_York:20210224T143000 DTSTAMP:20210210T004636Z CREATED:20210126T161903Z LAST-MODIFIED:20210210T004636Z UID:10000289-1614171600-1614177000@gfi.org SUMMARY:The Science of Alt. Protein: Developing optimized media for cultivated meat production with Dr. David Block DESCRIPTION:The Science of Alt. Protein: Developing optimized media for cultivated meat production with Dr. David BlockPast\n\n\n\n\n\n\nJoin Dr. David Block\, Professor at the University of California\, Davis\, for a review of his GFI-funded research project on the application of optimization tools to achieve low-cost cultivated meat production. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nDr. David Block\n\n\n\nUniversity of California\, Davis \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nThe development of a plant-based\, inexpensive media for growth of cultivated meat cells is a key technical hurdle in further commercialization of cultivated meat products. Generating a viable alternative to expensive pharmaceutical grade medium is not an easy problem to solve\, as it requires experimental optimization of at least 20-30 potential media ingredients simultaneously. Join Dr. Block as he discusses novel experimental optimization methods that can be used develop new\, less expensive media for cultivated meat. Dr. Block will also discuss how this research fits into a larger\, NSF-funded effort at UC Davis to assess and tackle other major technical hurdles in cultivated meat processing. \n\n\n\nMeet the speaker\n\n\n\nProfessor Block is Marvin Sands Department Chair in Viticulture and Enology at UC Davis and holds the Ernest Gallo Endowed Chair. Since joining UC Davis\, he has conducted research on various topics\, from fermentation optimization methods to metabolic engineering of yeast for improved wine production\, as well as on single-plant resolution irrigation sensing and control. More recently\, his research has focused on computational fluid dynamics models for red wine fermentations and process optimization for cultivated meat production. Professor Block has received the Distinguished Teaching Award from the UC Davis Academic Senate\, the highest teaching award given for teaching alone on the UC Davis campus. Prior to joining UC Davis\, he worked for Hoffmann-La Roche\, Inc. working on biopharmaceuticals\, both in process development and in manufacturing. Dr. Block was recently elected an AIChE Fellow and has served as Chair of Division 15\, Food\, Pharmaceutical\, and Bioengineering. He leads the UC Davis Cultivated Meat Consortium\, founded in October of 2019\, and has received funding from GFI\, New Harvest\, and the National Science Foundation for work in this area. He holds a B.S.E. from the University of Pennsylvania and a Ph.D. from the University of Minnesota\, both in Chemical Engineering. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/6066/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/01/SCI-PBS-Online-Seminar-Series-Dr.-David-Block-RB-Website-header-featured-image.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210223T140000 DTEND;TZID=America/New_York:20210223T150000 DTSTAMP:20210210T004648Z CREATED:20210126T162148Z LAST-MODIFIED:20210210T004648Z UID:10000290-1614088800-1614092400@gfi.org SUMMARY:The Plant Protein Landscape: Key ingredient sources for alternative proteins DESCRIPTION:The Plant Protein Landscape: Key ingredient sources for alternative proteinsPast\n\n\n\n\n\n\nConsumer demand for plant-based products is growing rapidly\, and a broad portfolio of plant proteins is now available for plant-based meat\, egg\, and dairy applications. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\nEvent details \n\n\n\n\nThis webinar will explore the key characteristics of plant protein sources for alternative protein end products\, including: \n\n\n\nA basic overview of plant proteins\, processing\, and choice parameters like functionality\, price\, sourcing\, and nutrition.• A glance at the landscape of major (e.g. soy\, wheat\, pea) and emerging (e.g. lupin\, mung bean\, duckweed) plant protein sources.• Synergistic combinations of different plant proteins.• An overview of processing considerations for plant proteins across key applications.• Consumer perceptions of different plant protein sources. \n\n\n\n\nPanelists include: \n\n\n\n• Emma Ignaszewski\, Corporate Engagement Project Manager\, Good Food Institute• Chris Gregson\, Greenstalk Food Consulting• Kyle Gaan\, Research Analyst\, Good Food Institute• Erin Rees Clayton\, Associate Director of Science and Technology\, Good Food Institute \n\n\n\n\n\nStay up-to-date on new seminars in the series\n\n\n\nThe Science and Business of Alternative Protein seminar series is hosted within the GFIdeas community. Join the global community of 2\,000+ entrepreneurs\, scientists\, investors\, and subject matter experts. Discuss projects on the members-only Slack community\, attend monthly seminars\, and use the community directory to help you find collaborators! \n\n\n\n\nJoin GFIdeas\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-plant-protein-landscape-webinar/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/Plant-protein-landscape-cover-image.png LOCATION: END:VEVENT END:VCALENDAR