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: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