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DTSTART;TZID=America/New_York:20260630T130000
DTEND;TZID=America/New_York:20260630T141500
DTSTAMP:20260616T185551Z
CREATED:20260602T125246Z
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UID:10000790-1782824400-1782828900@gfi.org
SUMMARY:Business of Alt Protein: The Importance of Sensory Science for Alternative Proteins
DESCRIPTION:Business of Alt Protein: The Importance of Sensory Science for Alternative ProteinsPast\n\n\n\n\nJoin us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for alternative proteins. \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nThe alternative protein industry is evolving quickly\, driven by advances in science and technology. Yet consumer acceptance hinges first and foremost on taste\, followed by factors such as price and accessibility. Sensory science provides the tools to evaluate and optimize taste and the overall eating experience\, enabling the industry to deliver products that meet or exceed consumer expectations. Join GFI’s Principal Scientist Nikhita Kogar\, Palate Insights’ Alice Wistar\, and Dragonfly SCI’s Rebecca Bleibaum for a discussion of GFI’s latest sensory guide and real-world examples of how companies are using sensory science to improve product performance and consumer appeal. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nNikhita Kogar\n\n\n\nPRINCIPAL SCIENTIST\, PLANT-BASEDGOOD FOOD INSTITUTE \n\n\n\nNikhita is focused on the technical landscape of plant-based proteins and how to expand their impact and adoption. Prior to joining GFI\, Nikhita 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. She holds a bachelor’s degree in physics from the University of Illinois at Urbana-Champaign and a PhD in materials science and engineering from Northwestern University. \n\n\n\n\n\n\n\n\n\n\n\nAlice Wistar\n\n\n\nPARTNERPALATE INSIGHTS \n\n\n\nAlice Wistar is a startup operator with experience scaling early-stage food and ingredient brands. She served as Chief of Staff at both Black Sheep Foods and Hyfé Foods over five years\, supporting operations\, strategy\, and commercialization for emerging food technologies. She is currently a Partner at Palate Insights\, a product feedback and consumer insights platform\, where she supports better-for-you food\, beverage\, and ingredient companies with product innovation and growth.  \n\n\n\n\n\n\n\n\n\n\n\nRebecca Bleibaum\n\n\n\nPRESIDENT/CHIEF\, SENSORY INTELLIGENCEDRAGONFLY SENSORY & CONSUMER INSIGHTS\, INC. \n\n\n\nRebecca Bleibaum is a sensory science leader\, educator\, and industry consultant with extensive experience advancing consumer understanding and innovation in food and beverage products. She has worked across academia and industry to build bridges between sensory science\, product development\, and emerging food technologies. Rebecca is actively involved with the UC Davis Sensory Science HUB\, where she supports collaboration among students\, researchers\, and industry partners to advance the future of food innovation. Her work focuses on helping organizations better understand human perception\, consumer behavior\, and the sensory drivers that influence product success and adoption. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat.
URL:https://gfi.org/event/business-of-alt-protein-the-importance-of-sensory-science-for-alternative-proteins/
CATEGORIES:GFI - virtual event
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260709T130000
DTEND;TZID=America/New_York:20260709T143000
DTSTAMP:20260629T140424Z
CREATED:20260629T140423Z
LAST-MODIFIED:20260629T140424Z
UID:10000800-1783602000-1783607400@gfi.org
SUMMARY:The Science of Alt Protein: Hybrid alternative protein for next-generation meat alternatives
DESCRIPTION:The Science of Alt Protein: Hybrid alternative protein for next-generation meat alternativesPast\n\n\n\n\nLearn how the process-driven co-structuring of plant\, cellular\, and algal proteins can overcome key techno-functional and sensory limitations of current plant-based meat alternatives. \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\nDr. Parag AcharyaUniversity of GreenwichBezos Centre for Sustainable Protein \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nThis talk presents recent advances in hybrid alternative protein systems\, focusing on how process-driven co-structuring of plant\, cellular\, and algal proteins can overcome key techno-functional and sensory limitations of current plant-based meat alternatives. \n\n\n\nThe work centres on high-moisture extrusion (HME) of under-utilized plant protein blends to engineer tailored structure–function relationships in meat analogues\, including gluten-free formats. The study revealed that HME of faba bean and potato protein systems formed denser\, more cohesive protein-protein networks with stronger viscoelastic responses\, while fava bean-gluten matrices are softer\, more elastic\, and fibrillar. \n\n\n\nAnother highlighted case study combines plant protein isolate with minute quantities of cultivated beef cells via HME\, achieving order-of-magnitude increases in physicochemical properties\, enhanced texture\, higher mechanical strength\, and attenuated bitterness and generic off-flavours. \n\n\n\nComplementary work on plant–algae hybrids shows that co-processing under-utilized legumes with microalgae can deliver essential amino acid balance while improving texture quality. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Parag Acharya\n\n\n\nHEAD\, CENTRE FOR FOOD SYSTEMS RESEARCH\, NATURAL RESOURCES INSTITUTE\, UNIVERSITY OF GREENWICHPI\, BEZOS CENTRE FOR SUSTAINABLE PROTEIN\, IMPERIAL COLLEGE\, LONDON \n\n\n\nDr Parag Acharya\, ex-Unilever\, is leading the alternative protein-based food research and innovation at Natural Resources Institute (NRI)\, University of Greenwich\, with 14 years of industrial R&D experience in food and biotechnology. Since returning to academia in 2020\, he has set up and is currently heading the Medway Food Innovation Centre\, which includes a plant-based food accelerator programme engaging 120+ regional food businesses. He is also one of the authors of the first UKRI report (2022) on emerging opportunities and challenges of the alternative protein sector in the UK and is currently the PI at the Bezos Centre for Sustainable Protein\, led by Imperial College. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat.
URL:https://gfi.org/event/the-science-of-alt-protein-hybrid-alternative-protein-for-next-generation-meat-alternatives/
CATEGORIES:GFI - virtual event
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260721T130000
DTEND;TZID=America/New_York:20260721T140000
DTSTAMP:20260729T143717Z
CREATED:20260622T184211Z
LAST-MODIFIED:20260729T143717Z
UID:10000798-1784638800-1784642400@gfi.org
SUMMARY:Developing continuous cell lines for cultivated seafood
DESCRIPTION:Developing continuous cell lines for cultivated seafoodPast\n\n\n\n\nDive into GFI’s new guide for practical solutions to overcoming shared challenges in fish and crustacean cell line development. \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\nClaire Bomkamp\, PhDSenior Lead Scientist\, Cultivated Meat & SeafoodGood Food Institute \n\n\n\n\nWatch the recording\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nThe availability of appropriate cell lines for cultivated seafood research and product development remains quite limited. Last year\, GFI surveyed and interviewed researchers involved in the development and use of aquatic animal cell lines to better understand the technical challenges they face and what strategies they have found effective. \n\n\n\nThe findings from that project have recently been published as a guide for new and experienced researchers aiming to develop continuous cell lines from fish and crustaceans. Join GFI’s Senior Lead Scientist Claire Bomkamp\, PhD\, for a webinar summarizing common pitfalls and effective troubleshooting strategies. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nClaire Bomkamp\, PhD\n\n\n\nSENIOR LEAD SCIENTIST\, CULTIVATED MEAT & SEAFOODTHE GOOD FOOD INSTITUTE \n\n\n\nClaire serves as Senior Lead Scientist\, Cultivated Meat & Seafood and is a member of GFI’s Sustainable Seafood Initiative. She focuses on analyzing the technical landscape of the cultivated meat and seafood industry\, identifying bottlenecks\, and engaging researchers in order to move cultivated meat and seafood technology forward. She holds a PhD in neuroscience from the University of British Columbia and a bachelors in behavioral neuroscience from Western Washington University. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat.
URL:https://gfi.org/event/developing-continuous-cell-lines-for-cultivated-seafood/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/06/SCI25049_Cultivated-seafood-webinar-graphics_header-featured.jpg
LOCATION:
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260729T120000
DTEND;TZID=America/New_York:20260729T133000
DTSTAMP:20260625T205549Z
CREATED:20260625T205548Z
LAST-MODIFIED:20260625T205549Z
UID:10000799-1785326400-1785331800@gfi.org
SUMMARY:Business of Alt Protein: The Science of Charisma for Founders\, Leaders\, and Professionals
DESCRIPTION:Business of Alt Protein: The Science of Charisma for Founders\, Leaders\, and ProfessionalsPast\n\n\n\n\nJoin charisma expert Olivia Fox Cabane\, who will share research-backed techniques for building trust\, communicating with confidence\, and increasing your influence in high-stakes interactions. \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\nOlivia Fox CabaneThe KindEarth.Tech Foundation \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nInvestors\, customers\, employees\, and partners often form opinions within seconds of meeting you. Those first impressions can shape fundraising conversations\, hiring decisions\, partnership opportunities\, and team dynamics. Drawing on psychology\, neuroscience\, and behavioral science\, Olivia Fox Cabane will demonstrate how charisma can be learned and how founders and business leaders can apply these skills in fundraising meetings\, presentations\, interviews\, and everyday leadership situations. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nOlivia Fox Cabane\n\n\n\nAUTHOR\, THE CHARISMA MYTH & THE NET AND THE BUTTERFLYCO-FOUNDER\, THE KINDEARTH.TECH FOUNDATION \n\n\n\nOlivia Fox Cabane is one of the world’s leading authorities on the science of charisma and the bestselling author of The Charisma Myth and The Net And The Butterfly\, which have been translated into 36 languages.   \n\n\n\nPreviously Director of Innovative Leadership for Stanford StartX\, Olivia has lectured on charisma\, leadership\, and innovation at Harvard\, Yale\, MIT\, the Marine War College and the United Nations.  \n\n\n\nShe has been featured in media such as The New York Times\, The Economist and The Wall Street Journal. Her clients include the leadership of Deloitte\, UBS\, Google\, and TikTok as well as founders of Airbnb\, Brex\, Paradigm and Presight.   \n\n\n\nAs cofounder of the KindEarth.Tech Foundation\, she supports foodtech’s most innovative companies for environmental sustainability. \n\n\n\nOlivia is fluent in four languages and was the youngest person ever to have been appointed Foreign Trade Advisor to the French Government.  \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat.
URL:https://gfi.org/event/business-of-alt-protein-the-science-of-charisma-for-founders-leaders-and-professionals/
CATEGORIES:GFI - virtual event
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LOCATION:
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260813T130000
DTEND;TZID=America/New_York:20260813T143000
DTSTAMP:20260814T110710Z
CREATED:20260716T132249Z
LAST-MODIFIED:20260814T110710Z
UID:10000804-1786626000-1786631400@gfi.org
SUMMARY:The Science of Alt Protein: Growth factors—Driving cultivated meat cost and scalability
DESCRIPTION:The Science of Alt Protein: Growth factors—Driving cultivated meat cost and scalabilityPast\n\n\n\n\nLearn how researchers are developing innovative approaches to reduce growth factor costs and make cultivated meat production more affordable. \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\nCameron Semper\, PhDUniversity of Calgary \n\n\n\n\nView series recordings\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nGrowth factors\, and the pathways they potentiate\, remain critical considerations for cultivated meat production. These small signalling proteins have historically been a major cost driver of cell culture due to high production costs and their intrinsically short half-life. In this seminar\, Cameron Semper\, Ph.D.\, will share work that utilizes genome mining and protein engineering to find solutions to a persistent cost driver of cultivated meat production. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nCameron Semper\, PhD\n\n\n\nASSISTANT PROFESSOR\, DEPARTMENT OF MICROBIOLOGY\, IMMUNOLOGY AND INFECTIOUS DISEASESCUMMING SCHOOL OF MEDICINE\, UNIVERSITY OF CALGARY \n\n\n\nCameron Semper holds a PhD in biochemistry and was the first North American recipient of the New Harvest Postdoctoral Fellowship Award. He served as the lead technical consultant in the area of cell-based foods for XPRIZE Feed the Next Billion. Cameron now leads a research group at the University of Calgary focused on leveraging microbial cell factories to advance the field of alternative proteins. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat.
URL:https://gfi.org/event/the-science-of-alt-protein-growth-factors-driving-cultivated-meat-cost-and-scalability/
CATEGORIES:GFI - virtual event
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LOCATION:
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260915T130000
DTEND;TZID=America/New_York:20260915T140000
DTSTAMP:20260909T151223Z
CREATED:20260810T150126Z
LAST-MODIFIED:20260909T151223Z
UID:10000811-1789477200-1789480800@gfi.org
SUMMARY:Business of Alt Protein: Plant-based foods in foodservice — Sales trends\, consumer insights\, and menu strategies
DESCRIPTION:Business of Alt Protein: Plant-based foods in foodservice — Sales trends\, consumer insights\, and menu strategiesPast\n\n\n\n\nNew sales and consumer data offer a picture of how plant-based foods are performing in U.S. foodservice and where the strongest opportunities lie. \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 GFI experts as they explore which categories and formats are gaining traction\, how consumers engage with plant-based meat when dining out\, why these diners are valuable to operators\, and how pricing\, positioning\, and menu design can help drive trial and repeat purchases. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\n\n\nTaylor Leet-Otley\n\n\n\nSENIOR CONSUMER RESEARCH LEAD\, GFI \n\n\n\nTaylor Leet-Otley oversees GFI’s consumer research\, keeping the organization and the industry in touch with consumers’ needs & beliefs in the fast-moving alternative protein category. Taylor joined GFI with a background as a consultant focused on market research\, consumer insights\, and strategy. He worked in a diverse range of industries including CPG\, energy\, recycling\, healthcare\, and consumer tech\, with a focus on brand management\, B2B strategy\, and market entry. He graduated from Wesleyan University with a BA in Neuroscience and Religion. \n\n\n\n\n\n\n\n\n\n\n\nEleni K. Chalmers\n\n\n\nSENIOR CATEGORY ANALYST\, GFI \n\n\n\nEleni K. Chalmers is responsible for analysis of retail and foodservice market data to identify actionable insights to support GFI’s work and educate the alternative protein industry. Eleni joined GFI after 10+ years in sensory\, insights\, and innovation roles across several CPG and foodservice companies. Previously\, she helped Philz Coffee launch new plant-based beverages and supported Petco’s sustainability and animal welfare missions. Ellie has a degree in chemistry from Bryn Mawr College and earned a master’s degree in food science at the University of California\, Davis. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat.
URL:https://gfi.org/event/business-of-alt-protein-plant-based-foods-in-foodservice-sales-trends-consumer-insights-and-menu-strategies/
CATEGORIES:GFI - virtual event
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LOCATION:
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260924T130000
DTEND;TZID=America/New_York:20260924T143000
DTSTAMP:20261013T134558Z
CREATED:20260820T133607Z
LAST-MODIFIED:20261013T134558Z
UID:10000814-1790254800-1790260200@gfi.org
SUMMARY:The Science of Alt Protein: Student research showcase\, Part 1
DESCRIPTION:The Science of Alt Protein: Student research showcase\, Part 1Past\n\n\n\n\nJoin us for a seminar showcasing outstanding student-led research from GFI’s Academic Research Challenge. \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\nWatch the recording\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nExplore innovative student-led research shaping the future of alternative proteins. This special Science of Alt Protein seminar features finalists from GFI’s Academic Research Challenge presenting projects on crop byproducts and microbial strains. Join us to discover emerging ideas from the next generation of alternative protein scientists. \n\n\n\nProjects featured in this session include: \n\n\n\n\nAhmadu Bello University\, Nigeria: Synergistic Upcycling of Defatted Soybean Meal via Bacillus subtilis and Lactiplantibacillus plantarum Co-fermentation: A stable Processing Strategy to Optimize Protein Functionality for Plant-Based Meat\n\n\n\nCornell University\, U.S.: Optimizing Pectinase Immobilization for the Extraction of Pectin in Apple Pomace for Functional Use in Plant-Based Meats\n\n\n\nDuke University\, U.S.: Strategies to Improve the Conversion of Sweet Potato Byproducts to Sugar-based Feedstock\n\n\n\nJohns Hopkins University\, U.S.: Increasing ROS Resistance in Microbial Strains using Systems Guided Genetic Engineering\n\n\n\nUniversity of Manitoba\, Canada: Enzymatic upgrading of canola meal and pea starch for yeast-based single-cell protein production\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat.
URL:https://gfi.org/event/the-science-of-alt-protein-student-research-showcase-part-1/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/08/SCI26033_APP-showcase-SOAP_header-featured.png
LOCATION:
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260929T113000
DTEND;TZID=America/New_York:20260929T130000
DTSTAMP:20260805T144713Z
CREATED:20260617T195938Z
LAST-MODIFIED:20260805T144713Z
UID:10000795-1790681400-1790686800@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 September 29th 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 the next Fish & CHIPS virtual collaborative huddle\, hosted by The Good Food Institute. This interactive session brings together cultivated seafood researchers and innovators from around the world to exchange knowledge\, learn from one another\, and collaborate on solutions to some of the field’s most pressing scientific challenges. \n\n\n\nOur goal is to build a shared understanding of key technical barriers and identify opportunities to accelerate the development of cultivated seafood. During our September 29 session\, we’ll explore differentiation and impacts on nutrition\, virtual cohorts for cell line development\, and feedback on GFI’s PICES database\, including data gaps and opportunities for improvement. \n\n\n\nDon’t miss this opportunity to connect with colleagues\, share your expertise\, and help strengthen the cultivated seafood research ecosystem. \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 meat.
URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-problem-solving-sept-2026-am/
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:20260929T223000
DTEND;TZID=America/New_York:20260929T233000
DTSTAMP:20260805T144719Z
CREATED:20260617T200246Z
LAST-MODIFIED:20260805T144719Z
UID:10000797-1790721000-1790724600@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 September 29th 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 the next Fish & CHIPS virtual collaborative huddle\, hosted by The Good Food Institute. This interactive session brings together cultivated seafood researchers and innovators from around the world to exchange knowledge\, learn from one another\, and collaborate on solutions to some of the field’s most pressing scientific challenges. \n\n\n\nOur goal is to build a shared understanding of key technical barriers and identify opportunities to accelerate the development of cultivated seafood. During our September 29 session\, we’ll explore differentiation and impacts on nutrition\, virtual cohorts for cell line development\, and feedback on GFI’s PICES database\, including data gaps and opportunities for improvement. \n\n\n\nDon’t miss this opportunity to connect with colleagues\, share your expertise\, and help strengthen the cultivated seafood research ecosystem. \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 meat.
URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-problem-solving-sept-2026-pm/
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:20261001T090000
DTEND;TZID=America/New_York:20261001T103000
DTSTAMP:20261013T134636Z
CREATED:20260820T140219Z
LAST-MODIFIED:20261013T134636Z
UID:10000815-1790845200-1790850600@gfi.org
SUMMARY:The Science of Alt Protein: Student research showcase\, part 2
DESCRIPTION:The Science of Alt Protein: Student research showcase\, Part 2Past\n\n\n\n\nJoin us for a seminar showcasing outstanding student-led research from GFI’s Academic Research Challenge. \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\nWatch the recording\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nExplore innovative student-led research shaping the future of alternative proteins. This special Science of Alt Protein seminar features finalists from GFI’s Academic Research Challenge presenting projects on crop byproducts\, microbial strains\, and stakeholder policies. Join us to discover emerging ideas from the next generation of alternative protein scientists. \n\n\n\nProjects in this session include: \n\n\n\n\nUniversity of Melbourne and Monash University\, Australia: Alternative Proteins in Australian Agriculture—Stakeholder Perspectives on Barriers and Opportunities\n\n\n\nAshoka University\, India: The Stress Capacitance Index: A Non-GMO Screening Framework for Predicting Fermentation Shock Resilience\n\n\n\nNational Institute of Food Technology\, Entrepreneurship and Management\, Kundli (NIFTEM-K)\, India: Novel Ultrasonic-Alkaline Pretreatment Pipeline for Economically Feasible Valorization of Sugarcane Bagasse as a Fermentation Feedstock for Mycoprotein Production\n\n\n\nNational Institute of Food Technology\, Entrepreneurship and Management\, Kundli (NIFTEM-K)\, India: Engineering a Sequential Fungal Fermentation Strategy for Nutritional and Functional Upcycling of Soy Okara into a Next-Generation Smart Protein Ingredient through Integrated Protein Enhancement and PUFA Biofortification\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat.
URL:https://gfi.org/event/the-science-of-alt-protein-student-research-showcase-part-2/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/08/SCI26033_APP-showcase-SOAP_header-featured.png
LOCATION:
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261007T130000
DTEND;TZID=America/New_York:20261007T130000
DTSTAMP:20260928T185737Z
CREATED:20260928T185736Z
LAST-MODIFIED:20260928T185737Z
UID:10000817-1791378000-1791378000@gfi.org
SUMMARY:Reporting on food system resilience: The bigger story behind the headlines
DESCRIPTION:Reporting on food system resilience: The bigger story behind the headlinesPast\n\n\n\n\nNew World screwworm\, avian flu\, prolonged drought\, and rising beef prices may seem like separate stories\, but together they reveal bigger questions about the resilience of our food system. Join experts from GFI\, GFI Brazil\, and Princeton University for a webinar designed to help journalists connect the dots across food\, agriculture\, climate\, and public health. \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\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nWhat do New World screwworm\, avian flu\, prolonged drought\, and rising beef prices have in common? While these stories may appear unrelated\, they increasingly expose shared vulnerabilities in our food system—and raise important questions about climate\, food security and public health. \n\n\n\nIn this webinar\, experts from GFI\, GFI Brazil\, and Princeton University will explore how stories about animal disease\, drought\, food prices\, climate\, and public health fit into a broader food system resilience story and where protein diversification fits into that picture. \n\n\n\nSpeakers include Carolyn Englar\, GFI Senior Manager of Media and Communications; Mariana Bernal\, Senior Public Policy Analyst at GFI Brazil; and Timothy D. Searchinger\, Senior Research Scholar at Princeton University’s School of Public and International Affairs. \n\n\n\nAttendees will hear perspectives spanning science\, policy\, and food systems\, explore a case study from Brazil\, and have the opportunity to engage directly with panelists during a live Q&A. \n\n\n\nJournalists and storytellers are invited to dig deeper into the forces reshaping our food system and the stories emerging at the intersection of agriculture\, climate\, and public health. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat.
URL:https://gfi.org/event/reporting-on-food-system-resilience-the-bigger-story-behind-the-headlines/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg
LOCATION:
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261112T130000
DTEND;TZID=America/New_York:20261112T143000
DTSTAMP:20261014T195317Z
CREATED:20261014T195316Z
LAST-MODIFIED:20261014T195317Z
UID:10000823-1794488400-1794493800@gfi.org
SUMMARY:The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism
DESCRIPTION:The Science of Alt Protein: Genome-scale modeling of porcine cell metabolismPast\n\n\n\n\nExplore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated 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\nSebastián N. Mendoza\, Ph.D.Universidad de ChileMillennium Institute for Genome Regulation \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nGenome-scale metabolic models provide a mechanistic framework for connecting nutrient availability\, intracellular metabolism\, and cellular growth. In this talk\, Dr. Sebastián Mendoza will present the reconstruction and analysis of iSSC2487\, a genome-scale metabolic model of porcine cells comprising 2\,487 genes\, 9\,124 reactions\, 6\,790 metabolites\, and nine cellular compartments. He will describe the model reconstruction and curation process\, its validation against known nutritional requirements\, and its integration with extracellular uptake and secretion measurements from 40-L fed-batch cultures using dynamic flux balance analysis. He will then examine how the model was used to resolve changes in carbon and nitrogen metabolism across growth phases and to identify metabolic overflow patterns. Finally\, Dr. Mendoza will show how constraint-based and mixed-integer optimization were used to infer nutritional requirements and design lower-cost culture media\, and discuss the current limitations of the model and opportunities for incorporating omics and additional bioprocess constraints. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nSebastián N. Mendoza\, Ph.D.\n\n\n\nSCIENTIST\, CENTER FOR MATHEMATICAL MODELING\, UNIVERSIDAD DE CHILEYOUNG RESEARCHER\, MILLENIUM INSTITUTE FOR GENOME REGULATION \n\n\n\nSebastián N. Mendoza is a systems biologist at the Center for Mathematical Modeling\, Universidad de Chile\, and a Young Researcher at the Millennium Institute for Genome Regulation. He holds a Ph.D. in Systems Biology from Vrije Universiteit Amsterdam. His research focuses on genome-scale metabolic modeling\, constraint-based optimization\, omics integration\, and computational approaches for bioprocess design. He has developed and applied metabolic models across microorganisms\, algae\, fungi\, and mammalian cells\, combining mathematical modeling with experimentally derived data. Most recently\, he led the development of a genome-scale metabolic model of porcine cells to investigate metabolism and guide media and bioprocess optimization for cultivated meat production. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat.
URL:https://gfi.org/event/the-science-of-alt-protein-genome-scale-modeling-of-porcine-cell-metabolism/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/10/SCI26038_webinar-graphics-SOAP-Nov_header-featured.png
LOCATION:
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END:VCALENDAR