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:20240310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20241103T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20260308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20261101T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20270314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20271107T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20260219T200000 DTEND;TZID=America/New_York:20260219T210000 DTSTAMP:20260209T142244Z CREATED:20260209T140000Z LAST-MODIFIED:20260209T142244Z UID:10000753-1771531200-1771534800@gfi.org SUMMARY:Apply to join the Alt Protein Project DESCRIPTION:Apply to join the Alt Protein ProjectPast\n\n\n\n\nApplications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.Senior Academic Community Manager \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nStudents have an outsized influence on shaping the academic ecosystem from the inside out\, but their power is largely untapped. The Alt Protein Project is a global community of student groups that seeks to change that. We inspire\, train\, and empower students to establish their universities as hubs for alternative protein research\, education\, and innovation\, and—in so doing—we propel students to the forefront of the alternative protein movement. \n\n\n\nApply to join at: gfi.org/the-alt-protein-project/apply. \n\n\n\nIf you have any questions\, join our information sessions for interested student organizers on February 19 to learn more about what it takes to join this vibrant community of leaders and change-makers. \n\n\n\n\nRegister here for the February 19th information session at 8pm EST / 5pm ST.\n\n\n\nIf that time is not convenient for you\, we offer another information session on February 19th at 10am EST / 7am PST. You can register for that session here.\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nSENIOR ACADEMIC COMMUNITY MANAGER\, GFI \n\n\n\nAt GFI\, Nathan manages the Alt Protein Project as it seeds alternative protein education and research programs at universities across the world. Nathan’s experience as a scientist\, educator\, and naturalist informs the interdisciplinary approach he brings to his work at GFI. He holds a B.S. in biology and psychology from UNC Chapel Hill and a Ph.D. in neuroscience from Emory University. \n\n\n\n\n\n\n\n\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/apply-to-join-the-alt-protein-project-2026-session-2/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/02/SCI26002_Apply-to-join-APP-event-graphics_header-feature.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260219T130000 DTEND;TZID=America/New_York:20260219T141500 DTSTAMP:20260518T140815Z CREATED:20260206T160505Z LAST-MODIFIED:20260518T140815Z UID:10000754-1771506000-1771510500@gfi.org SUMMARY:The Science of Alt Protein: Bean breeding and genetics for sustainable protein production DESCRIPTION:The Science of Alt Protein: Bean breeding and genetics for sustainable protein productionPast\n\n\n\n\nLearn how advances in dry bean breeding and genetics can support both agricultural performance and food quality outcomes. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nPlease join us for our next Science of Alt Protein seminar\, featuring Dr. Valerio Hoyos-Villegas\, who leads the dry bean breeding and genetics program at Michigan State University. His work focuses on developing high-performing dry bean cultivars that can withstand environmental pressures while delivering strong processing and nutritional quality\, including protein\, for both industry and consumers. \n\n\n\nIn this webinar\, Dr. Hoyos-Villegas will share insights from his team’s work in dry bean genetics and genomics\, statistical and population genetics\, and the application of high-throughput phenotyping to evaluate agronomic traits and processing quality. \n\n\n\nThe seminar will also feature Dr. Karen Cichy\, a close collaborator of Dr. Hoyos-Villegas and a Research Plant Geneticist at USDA-ARS. Dr. Cichy’s work focuses on increasing the consumption of beans and other pulses by improving nutritional\, culinary\, and end-use quality traits—addressing key factors that influence consumer acceptance. \n\n\n\nTogether\, the speakers will highlight how advances in dry bean breeding and genetics can support both agricultural performance and food quality outcomes. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nValerio Hoyos-Villegas\, PhD\n\n\n\nASSISTANT PROFESSOR OF PLANT BREEDING AND GENETICSMICHIGAN STATE UNIVERSITY \n\n\n\nDr. Valerio Hoyos Villegas leads the dry bean breeding and genetics program at Michigan State University\, his program develops dry bean cultivars with high performance\, ability to withstand environmental pressures and have high processing and nutritional quality (such as protein) for industry and consumers. His group conducts research in dry bean genetics\, genomics and statistical and population genetics as well as high-throughput phenotyping for agronomic traits and processing quality. His approach prioritizes the integration of disciplines for the development of cultivars and generation of innovative solutions in plant breeding while increasing the skills and furthering the careers of my group members. His goal as a scientist is always to generate novel applications and construct skills to improve the processes involved in the plant breeding cycle while generating new knowledge that addresses questions that take the science community closer to the understanding of plant genetics phenomena across species. Dr. Hoyos-Villegas also serves on multiple scientific journal editorial boards\, such as Crop Science\, The Plant Phenome Journal\, and Euphytica. He is also an adjunct professor at McGill University in Canada and Lincoln University in New Zealand. \n\n\n\n\n\n\n\n\n\n\n\nKaren Cichy\n\n\n\nRESEARCH PLANT GENETICISTUSDA-ARS; SUGARBEET AND BEAN RESEARCH UNIT \n\n\n\nKaren Cichy is a Research Plant Geneticist with the U.S. Department of Agriculture\, Agriculture Research Service. She is also an Adjunct Associate Professor in the Plant Soil and Microbial Sciences Department at Michigan State University. Dr. Cichy holds a BS degree in Horticulture from Penn State University and MS and PhD degrees in Plant Breeding and Genetics from Michigan State University. She works on dry bean breeding and genetics. Dry beans are a nutrient-dense food\, and Dr. Cichy’s primary goal is to increase consumption of beans and other pulses by addressing consumer acceptance via improvements to nutritional and culinary quality traits. She works to develop varieties with superior end-use quality and nutritional quality for use as whole cooked and canned beans and as a flour ingredient in products such as pasta. \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-science-of-alt-protein-bean-breeding-and-genetics-for-sustainable-protein-production/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/02/SCI26006_webinar-graphics-SOAP-Feb_featured-header.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260219T100000 DTEND;TZID=America/New_York:20260219T110000 DTSTAMP:20260205T144621Z CREATED:20260209T140000Z LAST-MODIFIED:20260205T144621Z UID:10000752-1771495200-1771498800@gfi.org SUMMARY:Apply to join the Alt Protein Project DESCRIPTION:Apply to join the Alt Protein ProjectPast\n\n\n\n\nApplications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.Senior Academic Community Manager \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nStudents have an outsized influence on shaping the academic ecosystem from the inside out\, but their power is largely untapped. The Alt Protein Project is a global community of student groups that seeks to change that. We inspire\, train\, and empower students to establish their universities as hubs for alternative protein research\, education\, and innovation\, and—in so doing—we propel students to the forefront of the alternative protein movement. \n\n\n\nApply to join at: gfi.org/the-alt-protein-project/apply. \n\n\n\nIf you have any questions\, join our information sessions for interested student organizers on February 19 to learn more about what it takes to join this vibrant community of leaders and change-makers. \n\n\n\n\nRegister here for the February 19th information session at 10am EST / 7am PST.\n\n\n\nIf that time is not convenient for you\, we offer another information session on February 19th at 8pm EST / 5pm ST. You can register for that session here.\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nSENIOR ACADEMIC COMMUNITY MANAGER\, GFI \n\n\n\nAt GFI\, Nathan manages the Alt Protein Project as it seeds alternative protein education and research programs at universities across the world. Nathan’s experience as a scientist\, educator\, and naturalist informs the interdisciplinary approach he brings to his work at GFI. He holds a B.S. in biology and psychology from UNC Chapel Hill and a Ph.D. in neuroscience from Emory University. \n\n\n\n\n\n\n\n\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/apply-to-join-the-alt-protein-project-2026-session-1/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/02/SCI26002_Apply-to-join-APP-event-graphics_header-feature.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260211T110000 DTEND;TZID=America/New_York:20260211T121500 DTSTAMP:20260128T144559Z CREATED:20260128T170000Z LAST-MODIFIED:20260128T144559Z UID:10000748-1770807600-1770812100@gfi.org SUMMARY:Enhancing the Flavor of Plant-based & Fermentation-derived Proteins DESCRIPTION:Enhancing the Flavor of Plant-based & Fermentation-derived ProteinsPast\n\n\n\n\nJoin GFI and FFAR to learn about this new funding opportunity! \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nGFI is proud to partner with Foundation for Food & Agriculture Research (FFAR) on their new Protein Innovation Program\, which reflects our shared commitment to strengthening the sustainability of food and agriculture supply chains\, and creating a safer\, more resilient global food system.   \n\n\n\nWe’re excited to announce a new grant opportunity open to researchers worldwide that will support innovative\, pre-competitive research aimed at improving the flavor and performance of plant-based and fermentation-derived proteins intended for center-of-plate foods.   \n\n\n\nResearch areas of interest include\, but are not limited to\, the following:    \n\n\n\n\nReducing and identifying off-flavors in plant-based and fermentation-derived protein ingredients through physical\, biological or computational approaches across all stages of the value chain.   \n\n\n\nLeveraging hybrid ingredients for complementary functions that balance flavor across blended formulations.   \n\n\n\nDesigning desirable flavors by understanding and optimizing flavor precursors\, extraction and reaction processes\, and compound formulation.  \n\n\n\nReducing batch-to-batch variability in flavor attributes of protein ingredients through advances in processing control\, compositional analysis and predictive modeling.  \n\n\n\n\nInterested in learning more?   \n\n\n\n\nRead the report that shaped this Request for Applications. \n\n\n\nExplore full program details\, eligibility requirements\, and application instructions on FFAR’s open opportunities page. \n\n\n\nJoin our February 11th informational webinar for an overview of the funding opportunity and a live Q&A. \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/enhancing-the-flavor-of-plant-based-fermentation-derived-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/01/SCI26003_FFAR-GFI-grant-partnership-webinar-graphics_featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260204T130000 DTEND;TZID=America/New_York:20260204T140000 DTSTAMP:20260203T190927Z CREATED:20260114T194413Z LAST-MODIFIED:20260203T190927Z UID:10000744-1770210000-1770213600@gfi.org SUMMARY:The Business of Alt Protein: Plant-Based Meat Consumer Health Perceptions DESCRIPTION:The Business of Alt Protein: Plant-Based Meat Consumer Health PerceptionsPast\n\n\n\n\nJoin GFI’s Associate Director of Market Insights\, Jody Kirchner\, as she unpacks GFI’s latest research into consumers’ health beliefs\, priorities\, and behaviors\, and what this means for the future of plant-based meat. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nHealth is one of the top benefits consumers associate with plant-based meat — but what “healthy” means varies widely by person. In this webinar\, we’ll share insights from GFI’s latest consumer research exploring how people think about health in relation to plant-based meat. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nJody Kirchner\n\n\n\nASSOCIATE DIRECTOR OF MARKET INSIGHTS \n\n\n\nJody Kirchner leads GFI’s market and consumer insights team\, delivering data-driven analysis to educate industry leaders and key stakeholders on the opportunities around alternative proteins. Prior to joining GFI\, Jody worked as a strategy consultant for over 15 years\, helping companies better understand their customers and develop and execute growth plans. She supported companies from startups to Fortune 100 as well as those looking to invest in or launch new businesses. Her work focused heavily on the food industry\, while also touching a diverse range of other sectors. Earlier\, Jody led marketing for an airline maintenance startup and worked as a design engineer in the aerospace industry. Jody holds an MBA from The University of Chicago Booth School of Business\, an MS in Aeronautics from MIT\, and a BS in Mechanical Engineering from The University of British Columbia. \n\n\n\n\n\n\n\n\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-plant-based-meat-consumer-health-perceptions/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/01/COR26002_webinar-graphics-BOAP-Jan_featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260113T223000 DTEND;TZID=America/New_York:20260114T000000 DTSTAMP:20251208T141657Z CREATED:20251208T141356Z LAST-MODIFIED:20251208T141657Z UID:10000738-1768343400-1768348800@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 10:30 pm ET. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world to engage in scientific exchange\, peer learning\, and collaborative problem-solving around the field’s most pressing challenges. \n\n\n\nDuring the registration process\, we invite you to select specific topics of interest\, allowing us to create breakout groups that foster focused discussion and maximize opportunities for open knowledge-sharing and innovative brainstorming. \n\n\n\nDuring this session\, topics will include: \n\n\n\n\nCell isolation and controlling contamination\n\n\n\nOptimizing culture conditions during cell line development\n\n\n\nCharacterizing and validating your cell line\n\n\n\n\nOur goal in hosting these sessions is to advance a shared understanding and unlock solutions that will accelerate the realization of all the public benefits cultivated seafood has to offer. \n\n\n\nDon’t miss this opportunity to connect with colleagues and contribute to our collaborative effort to strengthen the cultivated seafood knowledge base and support the field’s continued growth through mission-aligned inquiry. \n\n\n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our seafood-focused YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, innovators in the field of cultivated seafood\, and students will receive a link to join. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-problem-solving-session-two-jan-13/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260113T113000 DTEND;TZID=America/New_York:20260113T130000 DTSTAMP:20251208T141621Z CREATED:20251208T141104Z LAST-MODIFIED:20251208T141621Z UID:10000737-1768303800-1768309200@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 11:30 am ET. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world to engage in scientific exchange\, peer learning\, and collaborative problem-solving around the field’s most pressing challenges. \n\n\n\nDuring the registration process\, we invite you to select specific topics of interest\, allowing us to create breakout groups that foster focused discussion and maximize opportunities for open knowledge-sharing and innovative brainstorming. \n\n\n\nDuring this session\, topics will include: \n\n\n\n\nCell isolation and controlling contamination\n\n\n\nOptimizing culture conditions during cell line development\n\n\n\nCharacterizing and validating your cell line\n\n\n\n\nOur goal in hosting these sessions is to advance a shared understanding and unlock solutions that will accelerate the realization of all the public benefits cultivated seafood has to offer. \n\n\n\nDon’t miss this opportunity to connect with colleagues and contribute to our collaborative effort to strengthen the cultivated seafood knowledge base and support the field’s continued growth through mission-aligned inquiry. \n\n\n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our seafood-focused YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, innovators in the field of cultivated seafood\, and students will receive a link to join. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-problem-solving-session-one-jan-13/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260108T130000 DTEND;TZID=America/New_York:20260108T141500 DTSTAMP:20260112T114502Z CREATED:20251216T165603Z LAST-MODIFIED:20260112T114502Z UID:10000741-1767877200-1767881700@gfi.org SUMMARY:The Science of Alt Protein: Microbial astaxanthin production and extraction strategy considerations DESCRIPTION:The Science of Alt Protein: Microbial astaxanthin production and extraction strategy considerationsPast\n\n\n\n\nLearn how Professor Chatzifragkou is using microbial fermentation to turn rapeseed meal\, an agricultural waste\, into a useful\, naturally sourced product. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nAfroditi Chatzifragkou\, PhDUniversity of Reading\, UK \n\n\n\n\nWatch now\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nValorisation of agri-food processing by-products and waste materials holds significant potential for microbially produced carotenoids. Join Professor Chatzifragkou for a webinar on January 8th\, where she’ll discuss how she and her team have investigated the feasibility of rapeseed meal\, a readily available by-product produced during rapeseed oil extraction\, as a substrate for natural astaxanthin production by the yeast Xanthophyllomyces dendrorhous. Aspects such as optimisation of media hydrolysis and fermentation process will be presented\, alongside strategies for the efficient extraction of astaxanthin from yeast biomass. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nAfroditi Chatzifragkou\, PhD\n\n\n\nPROFESSOR OF SUSTAINABLE BIOPROCESSINGDEPARTMENT OF FOOD AND NUTRITIONAL SCIENCESUNIVERSITY OF READING\, UK \n\n\n\nAfroditi Chatzifragkou is a Professor of Sustainable Bioprocessing in the Department of Food and Nutritional Sciences at the University of Reading. Afroditi’s expertise lies in food bioprocessing. Her research focuses on microbial fermentations and biorefineries\, alternative proteins (plants\, insects\, seaweeds)\, as well as on optimisation of green extraction technologies (supercritical fluid extraction\, ultrasonication\, enzymes) for functional compounds and food applications. \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-science-of-alt-protein-microbial-astaxanthin-production-and-extraction-strategy-considerations/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/10/SCI24060_webinar-graphics-science-of-alt-protein-November_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251218T130000 DTEND;TZID=America/New_York:20251218T140000 DTSTAMP:20251114T193330Z CREATED:20251114T193329Z LAST-MODIFIED:20251114T193330Z UID:10000734-1766062800-1766066400@gfi.org SUMMARY:Building Your Alt Protein Career: Shaping the Future of Food as a Plant Protein Scientist DESCRIPTION:Building Your Alt Protein Career: Shaping the Future of Food as a Plant Protein ScientistPast\n\n\n\n\nExplore the path from food science to product innovation in this conversation on building a purpose-driven career in alternative proteins. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nJordan Allen\, MSSenior ChemistIngredion \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI’s Asia Sheehab in conversation with Jordan Allen\, Senior Chemist at Ingredion\, at our next Building Your Alt Protein Career webinar on December 18th. \n\n\n\nJordan will share how her path—from co-founding the Virginia Tech Alt Protein Project and researching sustainable protein extraction from brewer’s spent grain\, to developing innovative plant-based protein solutions at Ingredion—has shaped her career in food science and sustainability. She’ll also discuss how her role as an Inclusion Lead and advocate for early-career talent has deepened her commitment to mentorship\, collaboration\, and inclusive leadership in the alternative protein space. \n\n\n\nWhether you’re exploring careers in applied food research\, interested in bridging science and product innovation\, or passionate about building a more sustainable and equitable food system\, Jordan’s journey offers inspiration and practical insights for advancing the future of food. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nJordan Allen\, MS\n\n\n\nSENIOR CHEMIST\, INGREDION \n\n\n\nJordan Allen is a Senior Chemist at Ingredion in the Protein Fortification group of the Analytical Characterization and Texture Science team\, where she develops plant-based protein solutions by studying the structure-function-application relationship of plant proteins and applying these insights to create innovative ingredient solutions. She also serves as an Inclusion Lead for Ingredion’s Network of Early Talent business resource group\, championing diversity and professional development through mentorship and peer learning. \n\n\n\nJordan earned her M.S. in Food Science & Technology from Virginia Tech in 2023 and her B.S. in Food Science with a concentration in Culinary Arts and a minor in Food and Agribusiness Marketing and Management from the University of Delaware. During her graduate studies\, she focused on developing a sustainable process to extract protein from brewer’s spent grain and co-founded the Virginia Tech Alt Protein Project\, a global initiative advancing awareness\, education\, and research in alternative proteins. Jordan is active in the IFT Protein Division\, serves on the NYIFT Executive Committee\, and is passionate about plant-based protein innovation\, sustainability\, and developing strong leaders for the future of food. \n\n\n\nWith expertise in protein science and applied food research\, as well as a commitment to inclusive leadership\, Jordan drives innovation in plant-based solutions and helps shape a more sustainable future for food. \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/building-your-alt-protein-career-shaping-the-future-of-food-as-a-plant-protein-scientist/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/01/SCI24067_Building-your-alt-protein-career-webinar_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251216T120000 DTEND;TZID=America/New_York:20251216T131500 DTSTAMP:20251202T160125Z CREATED:20251202T160124Z LAST-MODIFIED:20251202T160125Z UID:10000735-1765886400-1765890900@gfi.org SUMMARY:Sensory evaluation of alternative proteins: A best practices guide DESCRIPTION:Sensory evaluation of alternative proteins: A best practices guidePast\n\n\n\n\nLearn how sensory science can drive the adoption of alternative proteins. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nTaste remains the strongest driver of consumer food choice\, making sensory science essential to the success of alternative proteins. Join us for a webinar on December 16th presenting highlights from GFI’s new white paper\, which introduces the basics of sensory science and how it can be integrated more effectively across alternative protein R&D. Participants will gain an understanding of how sensory methods can be applied throughout the product development lifecycle to improve decision-making\, reduce risk\, and accelerate progress toward taste parity. \n\n\n\nAttendees will learn: \n\n\n\n\nWhy sensory science must be integrated early and repeatedly throughout development\, and how even rapid or informal methods can guide product development.\n\n\n\nHow to choose the right method for the right question\, from discrimination and descriptive analysis to affective and temporal testing.\n\n\n\nHow to benchmark effectively\, and why comparisons must be anchored to high-performing\, target-market products.\n\n\n\nWhy internal tasting panels fall short—and how to design studies using relevant target consumers to generate reliable\, actionable data.\n\n\n\nHow sensory science can bridge R&D\, product development\, data science\, marketing\, and business strategy to de-risk choices and speed innovation.\n\n\n\n\nThis session is designed for researchers\, product developers\, sensory scientists\, food technologists\, and innovation teams looking to strengthen their approach to taste optimization. Attendees will leave with practical frameworks\, methodological guidance\, and cross-functional strategies to ensure technical advances translate into products consumers will choose—and keep choosing. \n\n\n\nSensory science is more than a test at the end of development. It is a strategic tool that links scientific rigor with consumer expectations. Join us to learn how integrating sensory science can position alternative proteins to compete on taste\, build trust\, and accelerate market adoption. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nNikhita Mansukhani Kogar\, PhD\n\n\n\nPRINCIPAL PLANT-BASED SCIENTISTTHE GOOD FOOD INSTITUTE \n\n\n\nAt GFI\, Nikhita is focused on the technical landscape of plant-based proteins and how to expand their impact and adoption. Prior to joining GFI\, she worked in food and biotech product development\, most recently as an Innovation Scientist at Beyond Meat. While at Beyond\, she led flagship product development projects from the fundamental research stage through formulation and scale-up. Nikhita holds a bachelor’s degree in physics from the University of Illinois at Urbana-Champaign and a Ph.D. in materials science and engineering from Northwestern University. \n\n\n\n\n\n\n\n\n\n\n\nAlissa Nolden\,PhD\n\n\n\nASSOCIATE PROFESSOR OF FOOD SCIENCEUNIVERSITY OF MASSACHUSETTS AMHERST \n\n\n\nAlissa Nolden is an Associate Professor in the Department of Food Science at the University of Massachusetts Amherst. She holds a BS and MS in Food Science from the University of Massachusetts Amherst and Penn State\, respectively\, and a dual-title PhD in Food Science and Clinical Translational Science from Penn State. \n\n\n\nDr. Nolden’s research focuses on advancing sustainable food systems through sensory science\, with a particular emphasis on alternative proteins. Her work examines how sensory perception\, flavor quality\, and individual differences influence consumer acceptance of sustainable protein and novel plant-based proteins. By identifying the sensory drivers that enhance liking and encourage behavior change\, Dr. Nolden’s research supports the design of plant-forward foods that align with consumer values\, prioritizing sensory appeal. \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/sensory-evaluation-of-alternative-proteins-a-best-practices-guide/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/12/SCI25057_Sensory-study-webinar-graphics_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251211T130000 DTEND;TZID=America/New_York:20251211T141500 DTSTAMP:20251105T184300Z CREATED:20251105T184259Z LAST-MODIFIED:20251105T184300Z UID:10000731-1765458000-1765462500@gfi.org SUMMARY:The Science of Alt Protein: Glycoengineering fungal cell factories — Implications for recombinant protein production DESCRIPTION:The Science of Alt Protein: Glycoengineering fungal cell factories — Implications for recombinant protein productionPast\n\n\n\n\nJoin us to learn how using advanced gene-editing tools to reprogram fungi opens new possibilities for recombinant protein production. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nFilamentous fungi are widely used for recombinant protein production due to their high secretion capacity and GRAS status. However\, fungal N-glycosylation pathways produce high-mannose structures that differ from mammalian complex glycans\, potentially affecting protein function\, stability\, and immunogenicity. \n\n\n\nThis presentation from André Damasio\, Ph.D.\, will discuss glycoengineering strategies for fungal cell factories producing recombinant proteins. Using Aspergillus nidulans as a model system\, Dr. Damasio explores approaches ranging from glycoproteome mapping and site-specific engineering to pathway-level rewiring via CRISPR-Cas9. \n\n\n\nThe work addresses the fundamental challenge that fungal high-mannose glycans differ from mammalian complex structures\, potentially affecting protein function. Join us to learn how using advanced gene-editing tools to reprogram fungi opens new possibilities for recombinant protein production. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. André Damasio\n\n\n\nASSOCIATE PROFESSORINSTITUTE OF BIOLOGY – UNIVERSITY OF CAMPINAS (UNICAMP)\, BRAZIL \n\n\n\nDr. André Damasio is an Associate Professor in the Department of Biochemistry and Tissue Biology at the Institute of Biology\, University of Campinas (UNICAMP)\, Brazil. He received his Ph.D. in Biochemistry from the University of São Paulo in 2011\, with research periods at Oklahoma State University and the Institute of Catalysis and Petroleochemistry in Madrid. He joined UNICAMP in 2015 as an Assistant Professor after completing postdoctoral training at the Brazilian Biorenewables National Laboratory. His research group is dedicated to studying microbial biomanufacturing\, mainly the production of recombinant proteins and enzymes using filamentous fungi as cell factories. \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-science-of-alt-protein-glycoengineering-fungal-cell-factories-implications-for-recombinant-protein-production/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/11/SCI25061_SOAP-webinar-graphics-Dec_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251209T110000 DTEND;TZID=America/New_York:20251209T123000 DTSTAMP:20251112T172625Z CREATED:20251112T172623Z LAST-MODIFIED:20251112T172625Z UID:10000733-1765278000-1765283400@gfi.org SUMMARY:Amino acid cost and supply chain analysis for cultivated meat: Pathways to more affordable\, scalable\, and sustainable protein production DESCRIPTION:Amino acid cost and supply chain analysis for cultivated meat: Pathways to more affordable\, scalable\, and sustainable protein productionPast\n\n\n\n\nExplore new findings from a first-of-its-kind analysis. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAmino acids are among the largest cost drivers in cultivated meat production\, but a new analysis shows clear opportunities to lower costs and scale production. Join this webinar to explore findings from a new white paper that evaluates pathways to unlock a cost-effective\, scalable amino acid supply for the cultivated meat industry. \n\n\n\nThis first-of-its-kind analysis draws on real-world price data\, industry interviews\, and future demand modeling to identify where cost drivers and supply bottlenecks may emerge and how innovation can keep pace. Attendees will learn: \n\n\n\n\nWhy the amino acid cost contribution to cultivated meat production is significantly lower than previously reported\n\n\n\nHow agricultural byproducts show promise as affordable alternative amino acid sources\n\n\n\nWhich amino acids pose the greatest long-term cost and supply risks\n\n\n\n\nJoin us to explore how suppliers\, producers\, researchers\, and policymakers can work together to build a resilient\, affordable amino acid supply chain that helps unlock scalable\, sustainable cultivated meat production. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nElliot Swartz\, PhD\n\n\n\nSENIOR PRINCIPAL SCIENTIST\, CULTIVATED MEATGOOD FOOD INSTITUTE \n\n\n\nElliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry\, identifying opportunities to accelerate the industry\, and educating scientists\, the public\, and other industry stakeholders. For the past seven years\, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot holds a Ph.D. in neuroscience from the University of California\, Los Angeles (UCLA)\, where he worked with induced pluripotent stem cells to model neuromuscular disease. \n\n\n\n\n\n\n\n\n\n\n\nMarie Gibbons\, MS\n\n\n\nCULTIVATED MEAT SCIENTISTMARIE GIBBONS CONSULTING \n\n\n\nMarie Gibbons is an early pioneer in cultivated meat\, a field she entered to create a positive impact for animals and the environment. She earned her master’s degree at North Carolina State University with support from New Harvest and the Good Food Institute\, focusing on large-scale poultry muscle cell production. Over the past decade\, she has led R&D efforts at Upside Foods\, Vow Foods\, and Newform Foods\, co-founded Re:meat in Sweden\, and conducted research at Tufts University and Harvard Medical School. Today\, Marie works as an independent consultant helping companies and nonprofits design serum-free media\, develop robust cell lines\, and scale sustainable bioprocesses for the future of food. \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/amino-acid-cost-and-supply-chain-analysis-for-cultivated-meat-pathways-to-more-affordable-scalable-and-sustainable-protein-production/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/11/AAPVM_webinar-graphics_feature-scaled.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251205T080000 DTEND;TZID=America/New_York:20251205T093000 DTSTAMP:20251029T150321Z CREATED:20251029T150320Z LAST-MODIFIED:20251029T150321Z UID:10000728-1764921600-1764927000@gfi.org SUMMARY:Alt Protein Pipelines: Training for commercialization with production facility partnerships DESCRIPTION:Alt Protein Pipelines: Training for commercialization with production facility partnershipsPast\n\n\n\n\nJoin us to explore an innovative partnership that is helping students turn classroom learning into commercial-ready innovation. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThis installment of the Alt Protein Pipelines webinar series will showcase how FoodPlant\, Singapore’s first shared pilot-scale food production facility\, has partnered with the Singapore Institute of Technology to train the next generation of food scientists so they can understand\, apply\, and scale emerging processing solutions most relevant to commercialization. \n\n\n\nThe series is designed to share case studies and practical insights that educators\, students\, administrators\, and industry partners can use to shape their own training programs. Each session emphasizes the practical steps\, challenges\, and solutions of a training pathway so attendees leave with actionable ideas to bring back to their institutions and ecosystems. \n\n\n\nMany experiential education models are built to prepare students for the practicalities of working within industry by providing industry-vetted projects or internship placements. FoodPlant expands this opportunity by guiding undergraduate students through a self-directed project that walks them through the innovation cycle from ideation\, to prototyping\, to a pre-manufacturing pilot. Dr. Lim Bee Gim will share how the program can be replicated across programs across various levels of infrastructure and resourcing. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nLim Bee Gim\, PhD\n\n\n\nFOUNDING CEO AND TECHNICAL ADVISOR\, FOODPLANTASSOCIATE PROFESSOR\, SINGAPORE INSTITUTE OF TECHNOLOGY \n\n\n\nDr. Lim Bee Gim brings nearly 30 years of experience in food innovation\, manufacturing\, and education. She was the Founding CEO of FoodPlant\, where she led the establishment of Singapore’s first shared food processing facility. Under her leadership\, FoodPlant became a strategic platform supporting companies—from startups to established manufacturers—in developing and scaling sustainable food solutions\, including alternative proteins. \n\n\n\nCurrently serving as Technical Advisor at FoodPlant\, Dr. Lim provides expert guidance in food processing\, product innovation\, and commercialization. She is also an Associate Professor at the Singapore Institute of Technology\, where she mentors future food technologists and actively designs and delivers industry training courses to upskill professionals in advanced processing technologies such as extrusion and thermal processing. \n\n\n\nHer work focuses on bridging research with practice\, enabling companies to accelerate sustainable product development through access to shared infrastructure\, technical expertise\, and hands-on capability building. \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/alt-protein-pipelines-training-for-commercialization-with-production-facility-partnerships/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/09/SCI25055_AP-Pipeline-webinar-graphics-October_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251125T120000 DTEND;TZID=America/New_York:20251125T130000 DTSTAMP:20251104T145457Z CREATED:20251104T145418Z LAST-MODIFIED:20251104T145457Z UID:10000730-1764072000-1764075600@gfi.org SUMMARY:The Business of Alt Protein: Green Financing for Alternative Proteins—Introducing the Climate Bonds Alternative Proteins Criteria DESCRIPTION:The Business of Alt Protein: Green Financing for Alternative Proteins—Introducing the Climate Bonds Alternative Proteins CriteriaPast\n\n\n\n\nJoin GFI’s next Business of Alt Protein webinar featuring a deep dive on the Climate Bonds Initiative’s new Alternative Proteins Criteria. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAlternative proteins are part of the necessary shift in how food is produced and consumed if we are to meet global nutrition needs while remaining in planetary boundaries. In this session\, India Langley from the Climate Bonds Initiative will introduce the new Alternative Proteins Criteria: a science-based framework defining what counts as green investment in this fast-growing sector. Developed through extensive expert consultation\, the Criteria aim to channel global capital towards sustainable protein production\, distribution and innovation and help investors\, policymakers\, and producers drive a just transition within food systems.  \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nIndia Langley\n\n\n\nAGRI-FOOD SUSTAINABILITY ANALYST\, CLIMATE BONDS \n\n\n\nIndia Langley led the development of the Climate Bonds Initiative’s Alternative Proteins Criteria\, part of the organisation’s global Standard for credible green investment. Her work focuses on establishing science-based thresholds and pathways for sustainable food production\, including cultivated meat\, fermentation-derived\, and plant-based proteins. Before joining Climate Bonds\, India spent over a decade working across agrifood sustainability\, with experience spanning industry innovation to academic research\, all focused on novel low-emission food production systems. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-green-financing-for-alternative-proteins-introducing-the-climate-bonds-alternative-proteins-criteria/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/11/SCI25060_BOAP-webinar-graphics-November_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251113T130000 DTEND;TZID=America/New_York:20251113T143000 DTSTAMP:20251021T151405Z CREATED:20251021T151404Z LAST-MODIFIED:20251021T151405Z UID:10000724-1763038800-1763044200@gfi.org SUMMARY:The Science of Alt Protein: Application-driven design of plant protein gels DESCRIPTION:The Science of Alt Protein: Application-driven design of plant protein gelsPast\n\n\n\n\nDiscover how application-driven design of plant protein gels can unlock new possibilities in texture\, mouthfeel\, and nutrition. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nPlant-protein gels are heterogeneous\, multifunctional matrices that impart texture\, serve as encapsulation vehicles\, and enable nutrient delivery. This talk\, from GFI grantee Dr. Da Chen\, compares strategies for tailoring their molecular and microstructural features via polysaccharides\, phenolic compounds\, minerals\, and proteases\, and delineates structure–function relationships with texture\, mouthfeel\, and nutritional performance of end products. Particular attention is given to protease-mediated modifications that relate gel architecture to viscoelasticity and digestibility. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDa Chen\, PhD\n\n\n\nASSISTANT PROFESSOR\, DEPARTMENT OF FOOD SCIENCEPURDUE UNIVERSITY \n\n\n\nDr. Da Chen joined Purdue’s Department of Food Science in Fall 2023\, following a prior appointment as an Assistant Professor at the University of Idaho. Before becoming a faculty member\, he completed postdoctoral training at The Ohio State University and Purdue University. He also spent approximately four years at the University of Auckland (New Zealand) as a graduate student. \n\n\n\nHis research program focuses on structural modification of plant proteins to advance the manufacture\, accessibility\, and consumption of plant-based foods. He investigates protein structure–function relationships from the molecular to product scale using techniques such as extrusion\, rheology\, microscopy\, spectroscopy\, and scattering. His work has been supported by federal agencies\, organizations\, and industry partners. \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-science-of-alt-protein-application-driven-design-of-plant-protein-gels/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/10/SCI25058_SOAP-webinar-graphics-November_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251110T130000 DTEND;TZID=America/New_York:20251110T143000 DTSTAMP:20251003T212749Z CREATED:20251003T212204Z LAST-MODIFIED:20251003T212749Z UID:10000720-1762779600-1762785000@gfi.org SUMMARY:Supporting growers and rural communities: resilience through protein diversification DESCRIPTION:Supporting growers and rural communities: resilience through protein diversificationPast\n\n\n\n\nDiscover how diversifying protein production strengthens rural economies and food systems\, and what conditions could expand opportunities for North American farmers in emerging protein markets. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThis fall\, GFI and Pulse Canada are partnering to launch The Pulse Chain: From Growers to Global Protein Markets\, an interactive webinar series that brings growers and food innovators together to explore how pulses connect farms to the future of protein. \n\n\n\nOver three live sessions\, pulse farmers and experts will share their perspectives on farming realities\, crop rotations\, sustainability practices\, and how diversification strengthens both rural communities and global supply chains. This series creates space for dialogue between the growers who produce these critical crops and the alternative protein sector that depends on them. \n\n\n\nWebinar schedule\n\n\n\n\nOctober 20 – The state of Canadian and U.S. pulse farming in 2025Explore on-farm economics\, decision-making strategies\, and how farmers view opportunities for crop diversification and alternative protein markets.\n\n\n\nOctober 29 – Sustainability from farm to fork: pulse grower practicesLearn how growers are managing soil health\, diversifying operations\, and integrating climate-smart practices that benefit farms\, food companies\, and ecosystems alike.\n\n\n\nNovember 10 – Supporting growers and rural communities: resilience through protein diversificationDiscover how diversifying protein production strengthens rural economies and food systems\, and what conditions could expand opportunities for North American farmers in emerging protein markets.\n\n\n\n\nWhy it matters\n\n\n\nThis series is more than conversation—it’s collaboration. By connecting farmers with food innovators\, we’re building bridges across the supply chain to support sustainable agriculture\, unlock new market opportunities\, and cultivate resilience in farming communities. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nPaul Kanning\n\n\n\nPaul Kanning is chairman of USA Pulses\, representing the growers\, processors\, food manufacturers\, and exporters of dry peas\, lentils\, chickpeas\, and dry beans. He operates a family farm in Montana where he grows pulses\, cereal grain\, and oilseed crops. \n\n\n\n\n\n\n\n\n\n\n\nDenis Trémorin\, PAg.\, MSc\n\n\n\nDenis Trémorin is Director of Sustainability at Pulse Canada and a Professional Agrologist with 14 years of experience. He holds a Bachelor’s and Master’s in Agroecology and Soil Science from the University of Manitoba. At Pulse Canada\, he develops and implements the Canadian pulse industry’s sustainability strategy. He also serves as Chair of Field to Market Canada\, which focuses on developing environmental performance metrics and tools for Canadian crops. \n\n\n\n\n\n\n\n\n\n\n\nJustin Miller\n\n\n\nJustin Miller is a fifth-generation farmer and rancher from Gildford\, Montana\, where his great-great-grandparents first homesteaded in 1911. He co-owns and operates Deep Roots Partnership with his brother\, Jared. Their farm produces high-quality small grains and pulse crops and maintains a herd of registered Simmental cattle. Justin is president of the Hill\, Liberty\, and Blaine County Farm Bureau\, a trustee of the Gildford Community Church\, serves on the local Water and Sewer Board\, volunteers with the Fire Department\, and previously served 19 years as an emergency medical technician. He is also on the REAL Montana advisory board. Justin and his wife\, Becki\, have two children and enjoy traveling\, fishing\, flying\, and skiing. \n\n\n\n\n\n\n\n\n\n\n\nTim McGreevy\n\n\n\nTim McGreevy is the CEO of USA Pulses and the USA Pulses Trade Association\, Pulse Foundation\, Idaho Pea and Lentil Commission\, Washington Pulse Crops Commission\, and the Western Pulse Growers Association. These organizations work to increase awareness\, research\, and consumption of U.S. pulse crops. In this role\, Tim leads international and domestic market development\, research\, policy\, and coalition building. He also serves on the Finance Committee of the Global Pulse Confederation. \n\n\n\n\n\n\n\n\n\n\n\nShaun Dyrland\n\n\n\nShaun Dyrland farms in Kyle\, Saskatchewan\, with his wife and two children. He is a fourth-generation farmer with 27 years of experience and grows large green lentils\, red lentils\, kabuli chickpeas\, durum wheat\, canola\, and occasionally dry edible beans on dryland and irrigated fields. Shaun serves as a director on Saskatchewan Pulse Growers and Pulse Canada. He is passionate about improving the pulse industry\, which plays a vital role in his farm and community. \n\n\n\n\n\n\n\n\n\n\n\nShane Strydhorst\n\n\n\nShane Strydhorst is a third-generation farmer from Neerlandia\, Alberta. He operates a 1\,300-acre grain farm with his wife\, Sheri\, and their daughter\, Sarina. He grows barley\, canola\, spring wheat\, and faba beans\, and mentors young grain farmers in the community. Shane is chair of Alberta Pulse Growers and vice-chair of Pulse Canada. He advocates for the environmental and health benefits of pulses and works to build positive relationships between consumers and Canadian farmers. \n\n\n\n\n\n\n\n\n\n\n\nKevin Auch\n\n\n\nKevin Auch operates a dryland and irrigated farm near Carmangay\, Alberta\, with his wife Laurel and two employees. A 1985 graduate of the University of Alberta’s agriculture program\, he has long focused on conservation farming. Kevin grows a variety of crops and uses a five-year crop rotation\, continually seeking sustainable and profitable ways to diversify. He has served on numerous agricultural boards and currently serves with Alberta Pulse Growers and Pulse Canada. \n\n\n\n\n\n\n\n\n\n\n\nJohn Manuel\n\n\n\nJohn Manuel is Vice President of Commercial Operations and Merchandising at Puris\, a leading pea protein isolate and ingredient manufacturer. With over 20 years of experience in agriculture and ingredient manufacturing\, he oversees the full pea business supply chain—from selling seed to growers to ensuring timely delivery of ingredients to customers. His work spans procurement\, risk management\, supply chain\, marketing\, sales\, and corporate strategy. John brings a pragmatic\, experience-driven perspective to building resilient plant-based ingredient businesses. \n\n\n\n\n\n\n\n\n\n\n\nChelsea Didinger\, PhD\n\n\n\nChelsea Didinger holds a PhD in Nutrition from Colorado State University\, where her research focused on pulses. Her translational work examined how citizen science and an Extension toolkit can influence pulse consumption by addressing motivators and barriers. She is the founder of A Legume a Day\, a pulse education platform aimed at inspiring greater consumption for public and environmental benefit. Chelsea collaborates with several pulse organizations\, including grower groups\, to engage stakeholders and monitor market trends. \n\n\n\n\n\n\n\n\n\n\n\nCordell Huebsch\n\n\n\nCordell Huebsch is a fourth-generation crop farmer from Central Minnesota. His family grows corn\, dark red kidney beans\, and soybeans\, and runs a U-Pick Berry Farm that welcomes over 10\,000 visitors annually during its fall corn maze and pumpkin patch. His father began growing dark red kidney beans in 1979\, which have since been a consistent profit center for their operation. Farming sandy\, flat ground\, the farm relies entirely on center pivot irrigation. \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/supporting-growers-and-rural-communities-resilience-through-protein-diversification/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/10/SCI25054_Pulse-Canada-X-GFI-webinar-graphics_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251104T120000 DTEND;TZID=America/New_York:20251104T133000 DTSTAMP:20251014T150128Z CREATED:20251014T150127Z LAST-MODIFIED:20251014T150128Z UID:10000723-1762257600-1762263000@gfi.org SUMMARY:Cell growth modeling review for cultivated meat production: Recommendations to improve techno-economic models DESCRIPTION:Cell growth modeling review for cultivated meat production: Recommendations to improve techno-economic modelsPast\n\n\n\n\nJoin report authors to learn what current data reveal\, where critical gaps remain\, and the research priorities shaping more accurate and scalable techno-economic models for cultivated meat production. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nScaling cultivated meat cost-effectively requires predictive tools that can guide performance at unprecedented production volumes. In this webinar\, GFI and BioFarm Designs will present findings from a new report reviewing cell growth models for cultivated meat production\, highlighting the critical role of computational modeling in advancing process optimization\, cost estimation\, and bioprocess design. \n\n\n\nThe webinar will explore: \n\n\n\n\n📊 Cell growth models for cultivated meat\, including empirical\, structured\, and energetics-based approaches.\n\n\n\n🔍 Available data for and the most pressing gaps limiting current cell growth models.\n\n\n\n🚀 Research priorities and recommendations to guide more accurate\, adaptable\, and scalable process modeling.\n\n\n\n\nJoin us to learn how this project lays the groundwork for more robust\, adaptable\, and realistic models of cell growth\, a cornerstone for scaling cultivated meat. By improving predictions of cell performance across bioreactors and operating conditions\, these models can better guide process development\, cost estimation\, and research priorities\, providing a foundational reference for scientists\, modelers\, and the broader cultivated meat ecosystem. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nElliot Swartz\, PhD\n\n\n\nSENIOR PRINCIPAL SCIENTIST\, CULTIVATED MEATTHE GOOD FOOD INSTITUTE \n\n\n\nElliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry\, identifying opportunities to accelerate the industry\, and educating scientists\, the public\, and other industry stakeholders. For the past seven years\, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot holds a Ph.D. in neuroscience from the University of California\, Los Angeles (UCLA)\, where he worked with induced pluripotent stem cells to model neuromuscular disease. \n\n\n\n\n\n\n\n\n\n\n\nBert Frohlich\, PhD\n\n\n\nPRINCIPAL & OWNERBIOPHARM DESIGNS \n\n\n\nBert Frohlich is a PhD biochemical engineer with a career of over 25 years in the biopharmaceutical industry. He has held director-level positions at Shire (now Takeda)\, Amgen\, EMD\, and Acambis and Genzyme (now Sanofi) where he led groups of engineers and scientists in bioprocess development and manufacturing technical support. As an expert in cell culture and fermentation process development\, he has designed facilities and introduced a variety of therapeutics and vaccines into commercial biomanufacturing. \n\n\n\nHe is currently sole proprietor of his own consultancy\, Biopharm Designs\, LLC\, which he established in 2016. In 2018\, he transitioned his practice to focus on cultivated meat and alternative proteins for food due to his passion for the environment and achieving long-term sustainability as the key to fighting food insecurity and climate change. Since then\, he has served several cultivated meat companies and was the acting Vice President of Engineering and Commercialization for BlueNalu Inc. and Ivy Farm Technologies\, both cultivated meat startup companies. Recently\, he has partnered with the GFI to publish a white paper on mathematical modeling for technoeconomic assessments. \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/cell-growth-modeling-review-for-cultivated-meat-production-recommendations-to-improve-techno-economic-models/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/10/SCI25040_CM-TEA-webinar-graphics_header-scaled.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251016T130000 DTEND;TZID=America/New_York:20251016T143000 DTSTAMP:20251014T134154Z CREATED:20251003T143019Z LAST-MODIFIED:20251014T134154Z UID:10000717-1760619600-1760625000@gfi.org SUMMARY:The Science of Alt Protein: Enzymatic treatment of hemp for highly functional plant-based meat ingredient in commercial manufacturing DESCRIPTION:The Science of Alt Protein: Enzymatic treatment of hemp for highly functional plant-based meat ingredient in commercial manufacturingPast\n\n\n\n\nDiscover how Dr. Simsek creates protein ingredients with improved functionality for plant-based meat through enzyme modification of hemp processing byproducts. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nSenay Simsek\, PhDPurdue University \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for a presentation from Dr. Simsek\, who will share insights from her GFI-funded project on the enzymatic treatment of hemp by-products. This project aims to create hemp-based protein ingredients with improved functionality for plant-based meat\, incorporating dietary fiber and providing good nutritional value. Her findings provide a pathway to transforming agricultural by-products into high-value ingredients for sustainable food production. \n\n\n\nHemp seed cake can be upcycled into a highly functional food ingredient with high protein and high dietary fiber. Enzyme treatments can improve the dietary fiber profiles of a plant-based protein source from hemp seed cake. Cellulase\, xylanase\, and pectinase were employed to improve dietary fiber solubility in plant-based protein ingredients. Enzyme treatments can also alter the water-holding capacity of the hemp cake\, leading to textural differences in the extruded meat analogs. Total protein content and protein digestibility was maintained after the enzymatic treatments. The enzyme treatments resulted in significant (p<.05) differences in the proportion of soluble dietary fiber (SDF). Hemp cake treated with cellulase had 5.3% SDF compared to the 3.1% SDF found in the control hemp cake. After producing meat ball type product\, texture analysis showed that enzyme treatments can change the firmness of the cooked product. Utilizing different enzymatic treatments could result in custom dietary fiber profiles. This project is the basis for developing hemp-based protein ingredients with good nutritional value and high dietary fiber content. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nSenay Simsek\, PhD\n\n\n\nPROFESSOR & HEAD\, DEAN’S CHAIR IN FOOD SCIENCEDEPARTMENT OF FOOD SCIENCE\, PURDUE UNIVERSITY \n\n\n\nDr. Senay Simsek is a professor in the Department of Food Science at Purdue University. Her research focuses on understanding the structural and functional properties of carbohydrates and proteins in cereals and grains\, and how these components can be leveraged to create sustainable\, value-added food ingredients. She explores innovative ways to utilize grain-derived by-products—such as hemp cake—to enhance nutritional quality and functionality in plant-based food systems. Dr. Simsek’s work aims to advance the science and application of plant-based proteins and carbohydrate ingredients to support a more resilient and sustainable food future. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-enzymatic-treatment-of-hemp-for-highly-functional-plant-based-meat-ingredient-in-commercial-manufacturing/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/10/SCI25056_SOAP-webinar-graphics-October_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251006T210000 DTEND;TZID=America/New_York:20251006T223000 DTSTAMP:20250919T194258Z CREATED:20250919T194257Z LAST-MODIFIED:20250919T194258Z UID:10000713-1759784400-1759789800@gfi.org SUMMARY:Alt Protein Pipelines: Lab kits for accessible cellular agriculture training DESCRIPTION:Alt Protein Pipelines: Lab kits for accessible cellular agriculture trainingPast\n\n\n\n\nExplore how laboratory kits can be integrated into standard educational pathways\, providing students with the opportunity to apply the science behind alternative protein technologies. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThis installment of the Alt Protein Pipelines webinar series will showcase how fit-for-purpose laboratory kits can be embedded into standard education pathways\, giving students the opportunity to directly explore and apply the science behind alternative protein technologies. \n\n\n\nThe series is designed to share case studies and practical insights that educators\, students\, administrators\, and industry partners can use to shape their own training programs. Each session emphasizes the practical steps\, challenges\, and solutions of a training pathway so attendees leave with actionable ideas to bring back to their institutions and ecosystems. \n\n\n\nCurrently\, most students gain hands-on exposure to cellular agriculture only through industry internships or on-the-job training. Academic programs that attempt to bridge the gap often adapt principles from medical tissue engineering or microbial fermentation\, rather than offering direct\, dedicated instruction in cultivated meat. Limited infrastructure and expertise remain major barriers. \n\n\n\nSelf-contained laboratory kits make cellular agriculture accessible to professors and students across a much broader spectrum of academic disciplines and resourcing. Integriculture\, a cellular agriculture platform company working to democratize the technology\, has partnered with a number of universities to put this vision into practice. In this webinar\, representatives from Integriculture and Temasek Polytechnic will discuss how they built their partnership\, how such kits can be integrated into a classroom setting\, and how any university program can provide their students direct exposure to cellular agriculture technologies. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nYuki Hanyu\, DPhil\n\n\n\nFOUNDER AND CEO\, INTEGRICULTURE INC. \n\n\n\n\n\n\n\n\n\n\n\nYong Kian (James) Lim\, PhD\n\n\n\nLECTURER\, TEMASEK POLYTECHNIC \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/alt-protein-pipelines-lab-kits-for-accessible-cellular-agriculture-training/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/09/SCI25055_AP-Pipeline-webinar-graphics-October_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250814T130000 DTEND;TZID=America/New_York:20250814T143000 DTSTAMP:20250722T122454Z CREATED:20250717T155337Z LAST-MODIFIED:20250722T122454Z UID:10000703-1755176400-1755181800@gfi.org SUMMARY:The Science of Alt Protein: Innovations in cultivated meat and LLMs from rising researchers DESCRIPTION:The Science of Alt Protein: Innovations in cultivated meat and LLMs from rising researchersPast\n\n\n\n\nDon’t miss our next seminar\, where we’ll learn from two PhD students advancing innovative projects in alternative proteins. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nDon’t miss our next Science of Alt Protein seminar\, where we’ll learn from two PhD students working on innovative projects to advance alternative protein science. \n\n\n\nEngineering cultivated chicken: exploring mechanobiology to reduce costs with Jorge Guadalupe \n\n\n\n\nJorge will share a study that investigates the remarkable potential of random cellulose acetate nanofibers to create scaffolds that allow for the cultivation of myoblasts and adipocytes. Jorge and his colleagues unveiled the unparalleled capabilities of the scaffold in facilitating muscle differentiation\, independent of differentiation media\, by exploiting the YAP/TAZ-related mechanotransduction pathway. In addition\, they have successfully developed a novel process for stacking cell-loaded CAN sheets\, enabling the production of a three-dimensional chicken meat product that contains both muscle cells and adipocytes.\n\n\n\n\nLLMs for alternative protein development: initial findings with Anna Thomas \n\n\n\n\nAnna and her colleagues investigate what Large Language Models (LLMs) can contribute to alternative protein development. In collaboration with food scientists\, they evaluated LLMs on experimental design and sensory prediction tasks using a recent dataset of plant-based meats. For experimental design\, food science experts estimated that collaboration with an LLM can reduce time spent by 45% on average\, compared to 22% for collaboration with another expert human food scientist. Their work\, recently accepted at the International Conference on Machine Learning 2025\, represents an initial exploration of what LLMs can contribute to the alternative protein domain and highlights both promising capabilities and limitations.\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nJorge Guadalupe\n\n\n\nPHD STUDENT IN CELL BIOLOGYFEDERAL UNIVERSITY OF MINAS GERAIS \n\n\n\nJorge Guadalupe is a biologist with a Master’s degree in Cell Biology from the Federal University of Minas Gerais (UFMG) in Brazil. During his master’s research\, he developed a thesis focused on scaffolding for cultured meat and contributed to the creation of the first cultivated chicken steak in Latin America. He is currently pursuing a PhD at UFMG\, where his research centers on hydrogels for 3D bioprinting of cultivated meat. In addition\, he collaborates on several projects with Professors Dr. Luciana Andrade and Dr. Erika Jorge\, including work on cultivated fat\, cultivated leather\, bioreactor design\, and microcarrier development. Recently\, Jorge was awarded a Fulbright Scholarship to carry out a project at the Kaplan Lab in the field of metabolic engineering for cell growth optimization within the cultured meat bioprocess. \n\n\n\n\n\n\n\n\n\n\n\nAnna Thomas\n\n\n\nPHD STUDENT IN COMPUTER SCIENCESTANFORD UNIVERSITY \n\n\n\nAnna Thomas is a computer science PhD student at Stanford. Previously\, she received her bachelor’s degree in mathematics from Stanford\, with a minor in computer science\, and her master’s degree in statistics from the University of Cambridge. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-innovations-from-rising-researchers/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/07/SCI25043_SOAP-webinar-graphics-August_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250806T120000 DTEND;TZID=America/New_York:20250806T130000 DTSTAMP:20250731T140121Z CREATED:20250724T131353Z LAST-MODIFIED:20250731T140121Z UID:10000704-1754481600-1754485200@gfi.org SUMMARY:The Business of Alt Protein: The importance of food within the defense industrial base DESCRIPTION:The Business of Alt Protein: The importance of food within the defense industrial basePast\n\n\n\n\nJoin GFI’s next Business of Alt Protein webinar covering the importance of food within the defense industrial base. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nNovel production technologies in food have an important role to play in defense readiness\, economic security\, and global technological competitiveness — all of which are key elements of national security strategy. Presenter Dr. Liz Specht will be discussing the ways in which food biomanufacturing\, in particular\, can address key supply chain challenges within a defense and national security context\, as well as highlight opportunities to elevate the profile of this field and establish deeper relationships with the defense industrial base community. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Liz Specht\n\n\n\nDr. Liz Specht has a B.S. in chemical and biomolecular engineering from Johns Hopkins University and a Ph.D. in biological sciences from the University of California San Diego. She is an emerging technology fellow through the Horizon Institute for Public Service\, currently placed at the Emerging Technologies Institute\, a think tank affiliate of the National Defense Industrial Association. Prior to that\, Liz served as the Senior Vice President of Science & Technology at the Good Food Institute. She has given hundreds of presentations to a wide range of audiences\, from scientific conferences to venture capitalists\, and from C-suite multinational food and agriculture professionals to institutional investors. Liz has also served as an advisor to newly launched research consortia and centers in alternative proteins and to government agencies seeking strategic guidance on areas of technological need to advance the field. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-the-importance-of-food-within-the-defense-industrial-base/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/07/COR25026_BOAP-webinar-graphics-August-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250730T110000 DTEND;TZID=America/New_York:20250730T120000 DTSTAMP:20250728T184610Z CREATED:20250711T121436Z LAST-MODIFIED:20250728T184610Z UID:10000701-1753873200-1753876800@gfi.org SUMMARY:The Business of Alt Protein: Navigating global regulations for precision fermentation (PF) DESCRIPTION:The Business of Alt Protein: Navigating global regulations for precision fermentation (PF)Past\n\n\n\n\nJoin us for The Business of Alt Protein: Navigating global regulations for precision fermentation (PF) on Wednesday\, July 30th\, 11 AM-12 PM ET / 5-6 PM CET. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAs the PF sector gains momentum worldwide\, understanding the global regulatory landscape is critical for go-to-market success. During this webinar\, GFI policy experts from Europe\, the U.S.\, Brazil\, China\, the APAC region\, and Israel will bring you up to speed on PF regulatory developments and frameworks for each region\, including: \n\n\n\n\nWhether a regulatory process currently exists in each region\n\n\n\nWhat the high-level PF regulatory process involves (agencies\, timelines\, requirements)\n\n\n\nExamples of PF companies that have successfully navigated approval\n\n\n\n\nThere will be plenty of time for questions after the presentations! \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nCarlotte Lucas\n\n\n\nHEAD OF INDUSTRY\, GFI EUROPE \n\n\n\nCarlotte (she/her) leads our corporate engagement work\, connecting with companies and investors across Europe to encourage investment and innovation in sustainable proteins. Her background is in change management consultancy with Deloitte\, supporting companies and stakeholders through large-scale transformations. \n\n\n\n\n\n\n\n\n\n\n\nMadeline Cohen\n\n\n\nASSOCIATE DIRECTOR OF REGULATORY AFFAIRS\, GFI \n\n\n\nMadeline leads GFI’s regulatory team in implementing regulatory\, policy\, and litigation strategies to support a clear path to market and a level playing field for alternative proteins.Prior to joining GFI\, Madeline worked on a variety of litigation and compliance matters as an associate at Wiley Rein LLP. She also previously served as a law clerk to the Honorable Robert. C. Chambers\, U.S. District Court Judge. Madeline holds a J.D. from The George Washington University Law School and a B.A. from American University. \n\n\n\n\n\n\n\n\n\n\n\nAlysson Soares\n\n\n\nHEAD OF POLICY\, GFI BRASIL \n\n\n\nAlysson graduated from the University of Brasília (UnB) and with an extension in Legislative Procedure from the Brazilian Legislative Institute (ILB). He has almost 10 years of experience in the area of ​​Government and Institutional Relations. In addition\, he has experience in engaging decision-makers and monitoring and analyzing the Legislative and Executive Branches\, focusing on negotiation\, public policy formulation\, legislative process and government decision-making process. \n\n\n\n\n\n\n\n\n\n\n\nSeth Roberts\n\n\n\nSENIOR POLICY MANAGER\, GFI EUROPE \n\n\n\nSeth works with public authorities\, food safety experts and businesses to secure a clear and evidence-based regulatory path to market for plant-based and fermentation-made foods\, and cultivated meat. He brings experience from the UK Civil Service and the House of Commons. \n\n\n\n\n\n\n\n\n\n\n\nShiri Heffer\n\n\n\nSUSTAINABILITY & FOOD SECURITY SENIOR MANAGER\, GFI ISRAEL \n\n\n\nShiri is GFI Israel’s sustainability & food security senior manager\, dedicated to integrating alternative proteins into the sustainability and food security agendas of key decision-makers across government\, academia and industry. Before joining GFI Israel\, Shiri served as a senior environmental economic consultant\, where she led significant projects\, including designing municipal strategic plans for climate change assessments\, leading climate innovation related plans\, and supporting renewable energy initiatives. Her clients included the Tel Aviv Municipality\, the Strategy Division in the Ministry of Environmental Protection\, and start-ups and leading companies. Shiri also managed the development of the waste management and energy efficiency field at EY Israel. \n\n\n\n\n\n\n\n\n\n\n\nDean Powell\n\n\n\nSENIOR SCITECH ANALYST\, GFI APAC \n\n\n\nDean provides scientific and technical expertise for GFI APAC\, focusing on cultivated meat. He holds a Ph.D. in molecular and cellular biology with a focus on poultry muscle development and a bachelor’s in Animal and Veterinary Bioscience\, both from the University of Sydney. Dean has experience working for the Australian Federal Government both as a scientific assessor for food safety regulations and as an international policy analyst focusing on the Asia Pacific region. \n\n\n\n\n\n\n\n\n\n\n\nMarika Azoff\n\n\n\nCORPORATE ENGAGEMENT MANAGER\, GFI \n\n\n\nMarika Azoff leads The Good Food Institute’s (GFI) initiatives with foodservice companies and culinary organizations. She works with major U.S. foodservice companies\, influential culinary institutions and culinary associations to inspire and accelerate their shift toward alternative proteins. Marika holds a degree in Animal Conservation from the University of Rochester and has over ten years of experience in environmental/animal conservation and strategic partnerships. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-navigating-global-regulations-for-precision-fermentation-pf/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/07/COR25024_BOAP-webinar-graphics-July_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250718T120000 DTEND;TZID=America/New_York:20250718T120000 DTSTAMP:20250714T185502Z CREATED:20250714T185501Z LAST-MODIFIED:20250714T185502Z UID:10000702-1752840000-1752840000@gfi.org SUMMARY:The Business of Alt Protein: Winning public funding DESCRIPTION:The Business of Alt Protein: Winning public fundingPast\n\n\n\n\nThis presentation will equip alternative protein companies with the tools to identify and compete for major public grant funding in the U.S. and Europe.  \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAttendees will learn how to map their technology and scale-up needs to key funding programs\, including currently-open Horizon Europe and LIFE Programme calls relevant to sustainable proteins\, circular bioeconomy\, and bio-based chemicals—highlighting award sizes (€2M–10M)\, cost-share requirements\, and how to join consortia as a startup or U.S.-based entity. The session will also provide practical advice on what makes a competitive grant application. Specifically\, in this webinar\, you’ll learn how to identify and apply for public investment from U.S. state and federal agencies and EU entities. \n\n\n\nTopics will include: \n\n\n\n\nIdentifying and determining eligibility for government grants\, loans\, and tax incentive opportunities\n\n\n\nApplication best practices\n\n\n\nStrategic priorities for U.S. and EU public investment and how alternative protein companies can best position their technologies\n\n\n\nAudience Q&A\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nJoel Armin-Hoiland\n\n\n\nFOUNDER AND CEO OF CLIMATE FINANCE SOLUTIONS \n\n\n\nJoel Armin-Hoiland is the Founder and CEO of Climate Finance Solutions (CFS)\, a global consultancy that helps climate tech companies secure large-scale grant funding and other public financing. CFS has secured over $1.6 billion in grant funding since 2020 and has won over 90% of the dollars it has applied for. Its global team also has experience securing over €400 million in EU climate funding. While it exclusively supports climate solutions\, CFS is sector agnostic and works with the full range of industry verticals\, as well as across all technology and company stages\, from early and applied R&D through large-scale demonstration and deployment. CFS provides services throughout the grants lifecycle\, from identification and assessment to funding strategy\, funder engagement\, proposal development\, and post-award management. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-winning-public-funding/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/07/COR25025_BOAP-July_featured.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-winning-public-funding/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250710T130000 DTEND;TZID=America/New_York:20250710T143000 DTSTAMP:20250613T143514Z CREATED:20250613T143513Z LAST-MODIFIED:20250613T143514Z UID:10000698-1752152400-1752157800@gfi.org SUMMARY:The Science of Alt Protein: Cell cultures with seafood relevant marine species DESCRIPTION:The Science of Alt Protein: Cell cultures with seafood relevant marine speciesPast\n\n\n\n\nJoin us to explore research in cell culture techniques for two marine species relevant to the development of cultivated seafood. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nCathy Walsh\, PhDMote Marine Laboratory \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nWhat does it take to establish stable cell lines from marine species for cultivated seafood applications? Join us on July 10 for a technical deep dive with Dr. Cathy Walsh of Mote Marine Laboratory\, who will present progress in the isolation\, culture\, and characterization of cells from Pacific white shrimp (Litopenaeus vannamei) and red drum (Sciaenops ocellatus). \n\n\n\nDr. Walsh will detail protocols for obtaining cells from fertilized eggs at the blastomere stage\, along with methods for cell isolation and culture. The presentation will include a review of current efforts to develop continuous cell lines from these species\, highlighting specific challenges and technical roadblocks that remain in this area of cellular agriculture research. \n\n\n\nThis webinar offers valuable insights for researchers working in cultivated seafood and marine cell culture development. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nCathy Walsh\, PhD\n\n\n\nSENIOR SCIENTIST\, MARINE IMMUNOLOGY PROGRAMMOTE MARINE LABORATORY \n\n\n\nDr. Walsh is a Senior Scientist and Program Manager for the Marine Immunology Program at Mote Marine Laboratory in Sarasota\, FL.  She obtained her PhD from Clemson University and has been a research scientist at Mote Marine Laboratory for 34 years. Her research focuses on basic and applied research on the immune systems of marine vertebrates\, including cartilaginous fishes (sharks\, skate\, rays)\, Florida manatees\, and sea turtles. Basic immunological research with marine species explores how immune systems from different species function and potentially lead to novel insights into the evolution of the immune system. Dr. Walsh’s current research projects explore how environmental stressors such as red tide toxins\, or brevetoxins\, can impact immune health of marine species. Other project areas include research on cytotoxic factors produced by cells of the shark immune system that have the potential to benefit human health\, and research on the bioactivity of stingray venom. Her more recent research projects focus on the development of cell lines from marine finfish and invertebrates. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-cell-cultures-with-seafood-relevant-marine-species/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/06/SCI25033_webinar-graphics-science-of-alt-protein-July_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250708T223000 DTEND;TZID=America/New_York:20250709T000000 DTSTAMP:20250603T201718Z CREATED:20250603T201441Z LAST-MODIFIED:20250603T201718Z UID:10000695-1752013800-1752019200@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session two DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session twoPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 8th at 10:30 pm ET. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world to engage in scientific exchange\, peer learning\, and collaborative problem-solving around the field’s most pressing challenges. \n\n\n\nDuring the registration process\, we invite you to select specific topics of interest\, allowing us to create breakout groups that foster focused discussion and maximize opportunities for open knowledge-sharing and innovative brainstorming. During this session\, topics will include 3D culture and scale-up strategies\, adipocytes/fat\, and data generation for GEM models\, with an emphasis on advancing shared understanding and unlocking solutions that will accelerate the realization of all the public benefits cultivated seafood has to offer. \n\n\n\nDon’t miss this opportunity to connect with colleagues and contribute to our collaborative effort to strengthen the cultivated seafood knowledge base and support the field’s continued growth through mission-aligned inquiry. \n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, and innovators in the field of cultivated seafood\, and students\, will receive a link to join. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-and-problem-solving-session-two-july/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250708T113000 DTEND;TZID=America/New_York:20250708T130000 DTSTAMP:20250603T201709Z CREATED:20250603T193301Z LAST-MODIFIED:20250603T201709Z UID:10000694-1751974200-1751979600@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session one DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session onePast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 8th at 11:30 am ET. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world to engage in scientific exchange\, peer learning\, and collaborative problem-solving around the field’s most pressing challenges. \n\n\n\nDuring the registration process\, we invite you to select specific topics of interest\, allowing us to create breakout groups that foster focused discussion and maximize opportunities for open knowledge-sharing and innovative brainstorming. During this session\, topics will include 3D culture and scale-up strategies\, adipocytes/fat\, and data generation for GEM models\, with an emphasis on advancing shared understanding and unlocking solutions that will accelerate the realization of all the public benefits cultivated seafood has to offer. \n\n\n\nDon’t miss this opportunity to connect with colleagues and contribute to our collaborative effort to strengthen the cultivated seafood knowledge base and support the field’s continued growth through mission-aligned inquiry. \n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, and innovators in the field of cultivated seafood\, and students\, will receive a link to join. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-and-problem-solving-session-one-july/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250624T120000 DTEND;TZID=America/New_York:20250624T131500 DTSTAMP:20250528T112347Z CREATED:20250527T144531Z LAST-MODIFIED:20250528T112347Z UID:10000691-1750766400-1750770900@gfi.org SUMMARY:Driving down costs for fermentation ingredients: Recommendations from techno-economic data DESCRIPTION:Driving down costs for fermentation ingredients: Recommendations from techno-economic dataPast\n\n\n\n\nJoin us for a webinar unpacking the cost competitiveness of fermentation-derived ingredients and how to reduce production costs based on insights from a new report! \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nFermentation-derived (FD) ingredients are gaining momentum in the alternative protein sector\, offering the promise of cost-competitive\, great-tasting products that can enhance our food system’s sustainability. But what are the economic realities behind the potential? \n\n\n\nJoin us as we unpack the findings from a new report—the most comprehensive analysis to date of the cost competitiveness and cost drivers of FD ingredients\, including biomass proteins\, precision fermentation-derived proteins\, and microbial lipids. \n\n\n\nThis webinar will explore ingredient cost competitiveness\, reveal strategies for reducing production costs\, and spotlight the critical data gaps still facing the field. Whether you’re a policymaker\, investor\, entrepreneur\, or researcher\, this session will provide actionable insights to guide R&D\, inform policy\, and accelerate progress toward cost parity and commercial scale. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nLucas Eastham\, MSc\n\n\n\nLEAD SCIENTIST\, FERMENTATIONTHE GOOD FOOD INSTITUTE \n\n\n\nLucas works with the SciTech team to analyze the technical landscape for proteins and ingredients derived from microbial fermentation\, identify key challenges\, and articulate solutions to accelerate the industry. Before GFI\, Lucas spent ten years at Algenol Biotech commercializing microbial-derived biofuels\, biofertilizers\, food ingredients\, and cosmetic ingredients. His expertise ranges across the bioprocess commercialization spectrum from strain development\, cultivation process development (USP)\, downstream process development (DSP)\, commercialization\, and GMP operations. Lucas holds a B.S. in Biology and Anthropology from the University of Pittsburgh and an M.S. in Environmental Science and Management from Duquesne University. \n\n\n\n\n\n\n\n\n\n\n\nAdam Leman\, PhD\n\n\n\nPRINCIPAL SCIENTIST\, FERMENTATIONTHE GOOD FOOD INSTITUTE \n\n\n\nAdam is a Principal Scientist\, Fermentation at GFI and is focused on the development of biomass fermentation and precision fermentation biotechnology for food protein. He earned a B.S. in Molecular Genetics from the University of Rochester and a Ph.D. from Drexel University College of Medicine in Molecular Biology. Adam’s postdoctoral studies concentrated on fungal genetics and systems biology. During his time in biotech\, Adam implemented gene expression analyses in microbial\, agtech\, and human health studies to better characterize these systems and offer a deeper understanding for strain development and process improvement. \n\n\n\n\n\n\n\n\n\n\n\nAdrienne McKee\, PhD\n\n\n\nPARTNERHAWKWOOD BIOTECH PARTNERS \n\n\n\nAdrienne McKee is a Partner at Hawkwood Biotech\, a team dedicated to supporting all aspects of the industrial biotech space. Over the course of 15 years in the sector\, she has led teams to commercialize oils\, biomass\, and other products made through fermentation. Working closely with the techno-economic modeling team at Hawkwood\, Adrienne helps clients to develop and refine their innovation and commercialization strategies. She holds a PhD in Systems Biology from Harvard University. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/driving-down-costs-for-fermentation-ingredients-recommendations-from-techno-economic-data/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/05/SCI25016_FD-TEA-1.0-webinar-graphics_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250612T090000 DTEND;TZID=America/New_York:20250612T100000 DTSTAMP:20250602T170452Z CREATED:20250527T180609Z LAST-MODIFIED:20250602T170452Z UID:10000692-1749718800-1749722400@gfi.org SUMMARY:2024 State of Global Policy webinar DESCRIPTION:2024 State of Global Policy webinarPast\n\n\n\n\nJoin our experts for a live webinar covering the state of global policy on alternative proteins\, and learn why countries around the world are prioritizing protein diversification. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nPlant-based\, fermentation\, and cultivated proteins are essential for solving multiple challenges at once–from the global to the local. In this webinar\, you’ll hear from our global policy experts on why countries around the world prioritized food system innovation. \n\n\n\nYou will learn: \n\n\n\n\nThe story behind regulatory and public investment developments\, including:\n\nWhy Asia led the world in public investment for cultivated meat in 2024\n\n\n\nHow U.S. public investment in fermentation can help meet our national goals\n\n\n\nWhere regional innovation hubs formed\, thanks to public investment\n\n\n\n\n\nWays policymakers can work with civil society\, industry\, and international organizations to support sustainable protein production\n\n\n\nWhat challenges alternative proteins faced in 2024 and the risks of restricting alternative protein innovation\, sales\, and labeling\n\n\n\n\nStay until the end for a live audience Q&A session with policy experts from APAC\, Brazil\, India\, Israel\, South Korea\, and the United States. \n\n\n\n\n \n \n \n \n \n \n \n \n \n \n \n\nDive deeper into our 2024 State of Alternative Proteins series\n\n\n\nAcross science\, policy\, and industry\, 2024 saw significant milestones for alternative proteins on the path to market. In these reports\, you’ll get expert analysis and insights on the most notable trends in plant-based\, cultivated\, and fermentation-derived foods. \n\n\n\n\nExplore the reports\n\n\n\n \n \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/2024-state-of-global-policy-webinar/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/05/GFI24005_SOGPR-webinar-graphics_feature.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250528T110000 DTEND;TZID=America/New_York:20250611T120000 DTSTAMP:20250418T163522Z CREATED:20250418T163520Z LAST-MODIFIED:20250418T163522Z UID:10000688-1748430000-1749643200@gfi.org SUMMARY:The Business of Alt Protein: How to communicate your brand story\, a practical three-part series with Brian Cooley DESCRIPTION:The Business of Alt Protein: How to communicate your brand story\, a practical three-part series with Brian CooleyPast\n\n\n\n\nJoin us for The Business of Alt Protein: How to communicate your brand story\, a practical three-part series with Brian Cooley. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nPart 1 How to edit your story – Wednesday\, May 28\, 12 – 1 p.m. ET / 9 – 10 a.m. PT \n\n\n\nSharing your story effectively starts by tuning your message to your audience\, being of service to them rather than approaching them as an attention crop to be harvested. Drawing on the principles of Smart Brevity\, you’ll learn how to leave an audience rapt and wanting to engage more. \n\n\n\nPart 2 How to visualize your story – Wednesday\, June 4\, 12 – 1 p.m. ET / 9 – 10 a.m. PT \n\n\n\nWhen you use visuals they should advance your story\, not be a redundant display of it\, and should bring to life the select points where words would fail. Doing visuals effectively combines the visual impact of a video and the dynamic process of a whiteboard. \n\n\n\nPart 3 How to deliver your story – Wednesday\, June 11\, 12 – 1 p.m. ET / 9 – 10 a.m. PTAll the editing and visualization in the world can’t rescue a presentation that’s poorly delivered\, and that mostly comes down to the presenter’s use of their voice. The irony is that most of us are great vocal storytellers – until someone puts us in a formal presentation situation. We can fix that. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nBrian Cooley\n\n\n\nPRINCIPAL\, COOLEY INSIGHTS \n\n\n\nBrian Cooley has been a GFI Mentor since the program’s inception and now brings his core lessons on effective presenting to the broader GFI audience. Brian has over 30 years experience as a senior technology editor\, media host and speaker who has trained senior corporate executives\, postdoc medical researchers and GFI startups on the art of being heard\, believed and remembered. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-how-to-communicate-your-brand-story-a-practical-three-part-series-with-brian-cooley/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/04/COR25015_BOAP-three-part-series-graphics_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250515T130000 DTEND;TZID=America/New_York:20250515T143000 DTSTAMP:20250415T115552Z CREATED:20250415T115550Z LAST-MODIFIED:20250415T115552Z UID:10000685-1747314000-1747319400@gfi.org SUMMARY:The Science of Alt Protein: Deploying alternative feedstocks for biomanufacturing of food DESCRIPTION:The Science of Alt Protein: Deploying alternative feedstocks for biomanufacturing of foodPast\n\n\n\n\nExplore the latest advancements in bioconversion of C1 and lignocellulosic feedstocks and their potential to revolutionize renewable food production. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nLarge-scale production of alternative proteins\, oils\, and specialty foods via microbial fermentation can reduce food prices\, enhance nutritional value\, and mitigate environmental and land-use impacts associated with traditional agricultural. At present\, these benefits are often diminished by continued reliance on corn and sugarcane-derived feedstocks as primary substrates for bioconversion. \n\n\n\nAt the Advanced Biofuels and Bioproducts Process Development Unit (ABPDU) within Lawrence Berkeley National Laboratory\, they collaborate with diverse academic\, national laboratory\, and industrial practitioners in support of process optimization\, intensification\, and scale-up of emerging biomanufacturing applications. These applications include a variety of strategies designed to activate lower-cost and lower-impact fermentation feedstocks. Use of waste biomass – including agricultural wastes and forestry residues – as substrates in food applications is challenged by biomass recalcitrance\, feedstock toxicity\, and downstream separations challenges. \n\n\n\nRecent advances piloted at ABPDU include separation-free bioprocessing strategies and use of distillable pretreatment solvents to reduce both input costs and burdens on downstream separations. In addition to biomass resources\, single-carbon and gaseous feedstocks – including biogas\, ethanol plant off-gas\, industrial waste gas\, biomass gasification syngas\, and electrochemical CO2 reduction intermediates – offer a compelling combination of low cost\, high purity\, and high accessibility to bioconversion. \n\n\n\nTo accelerate deployment of these feedstocks\, ABPDU has invested in multiplexed gas fermentation bioreactors featuring active backpressure control and dynamic supply of up to four gases in parallel. Use of these scale-down systems has catalyzed improvements in efficient flux of C1 feedstocks to protein biomass\, including aerobic syngas conversion\, co-conversion of multiple C1 substrates\, and integrated biochemical-electrochemical reactor systems. \n\n\n\nIn this webinar\, Eric Sundstrom\, Ph.D.\, and Ning Sun\, Ph.D.\, will discuss key advancements in bioconversion of both C1 and lignocellulosic feedstocks\, implications of these technologies for production of renewable food products\, and the role of ABPDU as a federally-funded testbed for accelerated deployment of emerging technologies in the food sector. The general bioseparation process will also be discussed with specific case studies related to food product. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nNing Sun\, Ph.D.\n\n\n\nSTAFF SCIENTIST\, LAWRENCE BERKELEY NATIONAL LABORATORYADVANCED BIOFUELS AND BIOPRODUCTS PROCESS DEVELOPMENT UNIT \n\n\n\nDr. Ning Sun is a staff scientist at the Advanced Biofuels and Bioproducts Process Development Unit (ABPDU) at Lawrence Berkeley National Laboratory (LBNL). She earned her Ph.D. in Chemistry in 2009 and joined LBNL as a postdoctoral researcher in 2010. Since 2015\, she has led the Catalysis\, Analytical\, and Recovery teams at ABPDU\, collaborating with industry\, national labs\, and academia on projects focused on biomass conversion\, product recovery\, and analytical methodologies. Ning’s research is dedicated to the valorization of diverse waste streams—including municipal\, agricultural\, forestry\, and plastic waste—into high-value products. She also specializes in utilizing analytical tools to monitor and understand material attributes for optimized transformations. Additionally\, her team develops downstream recovery processes to achieve targeted bioproduct recovery yields and purity. \n\n\n\n\n\n\n\n\n\n\n\nEric Sundstrom\, Ph.D.\n\n\n\nSTAFF SCIENTIST\, LAWRENCE BERKELEY NATIONAL LABORATORYADVANCED BIOFUELS AND BIOPRODUCTS PROCESS DEVELOPMENT UNIT \n\n\n\nDr. Eric Sundstrom is a Staff Scientist at Lawrence Berkeley National Laboratory\, where he joined the Advanced Biofuels and Bioproducts Process Development Unit (ABPDU) in 2015. As a group leader of the ABPDU Fermentation and Recovery Team\, he has directed 25+ industrial partnerships\, leveraging national laboratory capabilities to accelerate commercialization of new biofuels\, biomaterials\, biochemicals\, and food products. His research addresses critical barriers to process scale-up\, intensification\, and integration for novel bioconversions\, aiming to speed industrial deployment by reducing process costs\, development timelines\, and scale-up risks. These projects include a particular focus on intensification of integrated biomass-to-biofuels processing\, development of novel process configurations and separations technologies\, and characterization of emerging C1 and gaseous bioconversion technologies. He received his Ph.D. in Environmental Engineering from Stanford University in 2013\, where he developed microbial community-based approaches for bioconversion of waste methane into renewable bioplastics. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-deploying-alternative-feedstocks-for-biomanufacturing-of-food/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/04/SCI25027_SOAP-webinar-graphics-May_featured.jpg LOCATION: END:VEVENT END:VCALENDAR