BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Good Food Institute - ECPv6.18.0//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://gfi.org X-WR-CALDESC:Events for The Good Food Institute REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20230312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20231105T060000 END:STANDARD 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 END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20240815T130000 DTEND;TZID=America/New_York:20240815T143000 DTSTAMP:20240715T164736Z CREATED:20240715T164734Z LAST-MODIFIED:20240715T164736Z UID:10000586-1723726800-1723732200@gfi.org SUMMARY:The Science of Alt Protein: From lab to table — harnessing filamentous fungi for sustainable foods DESCRIPTION:The Science of Alt Protein: From lab to table — harnessing filamentous fungi for sustainable foodsPast\n\n\n\n\nJoin us to learn how filamentous fungi can be used to efficiently upcycle food waste into sustainable and delicious food. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe food system contributes approximately a third of global greenhouse gas emissions. Transitioning food production from resource-intensive industrial animal agriculture towards microbial processes is critical for minimizing these planetary impacts and feeding a growing population. Filamentous fungi\, a diverse group of microorganisms that includes molds and mushrooms\, are uniquely positioned to lead this shift toward a more sustainable food system. \n\n\n\nDr. Hill-Maini will discuss his work bridging approaches from gastronomy\, synthetic biology\, and systems biology\, to unlock the potential of filamentous fungi for sustainable and delicious foods. Working between the lab\, restaurant kitchens\, and traditional producers\, Dr. Hill-Maini and his team have uncovered mechanisms for efficiently upcycling food waste into human food\, created new synthetic biology tools that enabled fungal bioengineering for enhanced nutrition and sensory appeal\, and translated lab discoveries to new dishes at Michelin-starred restaurants. In the long term\, this work should enable efforts to design fungal foods for health\, sustainability\, and flavor. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nVayu Hill-Maini\, Ph.D.\n\n\n\nINCOMING ASSISTANT PROFESSOR OF BIOENGINEERINGSTANFORD UNIVERSITY \n\n\n\nVayu is a scientist\, chef\, educator and a current postdoctoral fellow working with Jay Keasling at University of California\, Berkeley. Vayu fell in love with cooking at a young age in his multicultural home in Stockholm\, Sweden. He first moved to the U.S to work in restaurants\, but the flavors\, textures\, and sensations of the kitchen eventually led him to scientific research. He earned his PhD in Biochemistry from Harvard University working in the lab of Emily Balskus\, where he identified and characterized strains and enzymes involved in the metabolism of prominent drugs and dietary compounds in the human gut microbiota. As a Miller Fellow at UC Berkeley\, Vayu has combined his background from the kitchen and the laboratory to tackle challenges in the food system. His current research characterizes and engineers filamentous fungi to produce sustainable and delicious foods. This highly interdisciplinary work has led to new synthetic biology tools for edible fungi\, discovery of a fungus domesticated for conversion of waste to food\, and new dishes at Michelin star restaurants\, including Alchemist in Copenhagen. Vayu loves sharing his passion for food and STEM with the public\, and runs the organization STEAM Chefs\, which uses cooking to teach science in classrooms all around the world. He will continue this work running his own research group as an assistant professor of bioengineering at Stanford University starting in September 2024. \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-from-lab-to-table-harnessing-filamentous-fungi-for-sustainable-foods/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/07/SCI24044_webinar-graphics-science-of-alt-protein-August_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-from-lab-to-table-harnessing-filamentous-fungi-for-sustainable-foods/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240730T223000 DTEND;TZID=America/New_York:20240731T000000 DTSTAMP:20240625T151907Z CREATED:20240625T151904Z LAST-MODIFIED:20240625T151907Z UID:10000582-1722378600-1722384000@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 July 30th. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nFor this session\, we’re featuring an AMA with:Danai Georgiadou\, PhDScientist\, Immune Cell ManufacturingCRISP Meats projectA*STAR Bioprocessing Technology Institute \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. During this session\, we’ll focus on growth factors\, cell lines\, and improving global collaboration. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fish-and-chips-session-two/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION:https://gfi.org/event/fish-and-chips-session-two/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240730T113000 DTEND;TZID=America/New_York:20240730T130000 DTSTAMP:20240625T151854Z CREATED:20240625T151851Z LAST-MODIFIED:20240625T151854Z UID:10000581-1722339000-1722344400@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 July 30th. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. During this session\, we’ll focus on growth factors\, cell lines\, and improving global collaboration. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fish-and-chips-session-one/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION:https://gfi.org/event/fish-and-chips-session-one/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240730T110000 DTEND;TZID=America/New_York:20240730T123000 DTSTAMP:20240723T193448Z CREATED:20240723T153236Z LAST-MODIFIED:20240723T193448Z UID:10000587-1722337200-1722342600@gfi.org SUMMARY:The Business of Alt Protein: Building successful relationships with foodservice companies DESCRIPTION:The Business of Alt Protein: Building successful relationships with foodservice companiesPast\n\n\n\n\nJoin GFI for a webinar that dives into insights and strategies for plant-based companies to win in the foodservice sector. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a webinar that dives into insights and strategies for plant-based companies to win in the foodservice sector. \n\n\n\nGFI’s senior market research analyst\, Ben Pierce\, will kick off the event by sharing key insights from GFI’s latest U.S. plant-based foodservice market report. Following his presentation\, GFI’s corporate engagement foodservice lead\, Marika Azoff\, along with three other industry experts\, will discuss best practices for positioning plant-based proteins\, strategies for approaching foodservice companies\, common pitfalls\, and more. This conversation will be focused on the U.S. plant-based market\, but all are welcome to join. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nAlex Weissman\n\n\n\nCEO\, PALATE INSIGHTS \n\n\n\nAlex is the founder and CEO of Palate – an agile\, authentic product feedback platform focused on accelerating the adoption of sustainable foods. Through Palate’s Chef Panel\, brands can connect with over 150 Executive Chefs across foodservice verticals\, cuisines\, and geographies to develop their innovation pipeline\, improve formulation\, refine GTM strategy\, and improve their sales motion. \n\n\n\n\n\n\n\n\n\n\n\nEdwina Hughes\n\n\n\nHEAD OF COOLFOOD – SUSTAINABLE DIETS\, WORLD RESOURCES INSTITUTE \n\n\n\nEdwina Hughes is a sustainable food system specialist. She is head of Coolfood at the World Resources Institute; previously\, she led the corporate responsibility function for Sodexo in the UK and Ireland. In her current role\, Edwina acts as a trusted advisor to member organizations on their sustainable food commitments. Alongside strategic relationship management\, Edwina leverages WRI’s considerable environmental and behavioral science insights to inspire practical action amongst the Coolfood community. Edwina has a 2.1 in Economics and Business and a Masters of Literature in corporate philanthropy from the Business School\, Trinity College Dublin\, Ireland. She lives on the south coast of England and is a year-round sea swimmer. \n\n\n\n\n\n\n\n\n\n\n\nJennifer DiFrancesco\n\n\n\nDIRECTOR OF CULINARY INNOVATION\, SODEXO CAMPUS \n\n\n\nJennifer DiFrancesco is director of culinary innovation for Sodexo Campus\, leading the development of crave-worthy student menus using insights and innovations to transform dining on campus today and tomorrow. Prior to this position\, Jennifer was the culinary program manager for the Humane Society of the United States. Today\, Jennifer continues to drive plant-based developments and sustainability actions through Sodexo Campus menus with a goal of helping achieve the company’s campus commitment to make 50% of menu offerings plant-based by 2025. She has spent over 20 years in the foodservice industry\, starting her culinary career at Wegmans Food Markets\, before transitioning to the college and university segment. Jennifer’s previous higher education experience includes the University at Buffalo\, Canisius University\, and Buffalo State University. \n\n\n\n\n\n\n\n\n\n\n\nMarika Azoff\n\n\n\nCORPORATE ENGAGEMENT LEAD – RETAIL AND FOOD SERVICE\, GFI \n\n\n\nMarika works with companies involved in food sales and distribution to increase their sales of and commitment to alternative proteins. Marika first joined GFI with a focus on alternative seafood. Through building relationships with the private sector\, she worked to accelerate the development of alternative seafood globally. Marika earned a BA in Animal Conservation from the University of Rochester and spent the last decade focused on animal conservation and strategic partnerships. \n\n\n\n\n\n\n\n\n\n\n\nBen Pierce\n\n\n\nSENIOR MARKET RESEARCH ANALYST\, GFI \n\n\n\nBen supports the Corporate Engagement team’s efforts in research and analysis\, bringing experience from the CPG and food industries. Prior to joining GFI\, he served in various sales and marketing roles at General Mills focused on developing category insights\, building customer relationships\, and brand management. Ben’s interest in global food systems was ignited by his time volunteering with Partners in Food Solutions. He earned his BBA in Marketing from the University of Wisconsin-Madison. \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-building-successful-relationships-with-foodservice-companies/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/07/COR24023_webinar-graphics-business-of-alt-protein-July_featured.jpg LOCATION:https://gfi.org/event/the-business-of-alt-protein-building-successful-relationships-with-foodservice-companies/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240718T130000 DTEND;TZID=America/New_York:20240718T143000 DTSTAMP:20240702T170206Z CREATED:20240702T170203Z LAST-MODIFIED:20240702T170206Z UID:10000584-1721307600-1721313000@gfi.org SUMMARY:The Science of Alt Protein: CellFood hub — a way to expand interdisciplinary research DESCRIPTION:The Science of Alt Protein: CellFood hub — a way to expand interdisciplinary researchPast\n\n\n\n\nJoin us to discover how research at Aarhus University’s CellFood hub advances the development of cellular foods. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us on July 18th for our next Science of Alt Protein seminar where Dr. Jette Feveile Young will share insights into the CellFood hub at Aarhus University. The CellFood hub aims to include more and different research environments from the university into cellular food research. She will also give examples of the research conducted on cultivated meat aspects from her own lab at the Institute of Food Science\, including cell culture media without FBS\, a cyclic bio-economy concept\, and basic investigations of lipid incorporation and maturation of cells postharvest with perspectives for taste development. \n\n\n\n*Please note: This seminar will not be recorded\, so you will need to attend the live presentation to benefit from our speaker’s insights. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Jette Feveile Young\n\n\n\nPROFESSORAARHUS UNIVERSITY\, DENMARK \n\n\n\nJette Feveile Young is a professor at the Institute of Food Science\, Aarhus University\, where she has been leading a science group on Differentiated and Biofunctional Food since 2009. She holds an M.Sc. in Food Science from the University of Copenhagen and a Ph.D. from the University of Wales. She did a Post Doc at the Institute of Human Nutrition at the University of Copenhagen and pursued her career at the Danish Institute of Agricultural Research and now at Aarhus University where her research focuses on meat quality as well as studying the nutritional effects of naturally occurring food components using in vitro cell-based model systems. More than 20 years of research experience within meat science and nutrition including in vitro cell-based techniques has led to Dr. Young’s research in several aspects of cultivated meat. She is involved in and leads several projects including a CellFood hub at Aarhus 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/the-science-of-alt-protein-cellfood-hub-a-way-to-expand-interdisciplinary-research/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/07/SCI24041_webinar-graphics-science-of-alt-protein-July_header-featured.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240702T120000 DTEND;TZID=America/New_York:20240702T140000 DTSTAMP:20240625T154710Z CREATED:20240625T154707Z LAST-MODIFIED:20240625T154710Z UID:10000583-1719921600-1719928800@gfi.org SUMMARY:Workshop: Leveraging artificial intelligence to advance alternative protein technologies DESCRIPTION:Workshop: Leveraging artificial intelligence to advance alternative protein technologiesPast\n\n\n\n\nJoin us for a generative workshop on leveraging artificial intelligence to advance alternative protein technologies! \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAlternative proteins are a key climate mitigation solution\, but many pressing challenges in sustainable proteins remain. AI can help! Eager to apply your interest in alternative proteins or artificial intelligence (or both!) toward climate action? Join us for a two-hour generative workshop on leveraging artificial intelligence to advance alternative protein technologies and meet other researchers!  \n\n\n\nThe Bezos Earth Fund has officially launched the $100 million AI for Climate and Nature Grand Challenge\, emphasizing sustainable proteins as one of four focus areas. This global initiative is exploring new ideas for multiplying the impact of climate and nature efforts using modern AI. This funding call has the potential to unlock major solutions across alternative proteins and artificial intelligence and has inspired GFI to bring innovators together for this collaborative event. \n\n\n\nAt this workshop\, we will discuss bottlenecks in alternative proteins\, highlighting those relevant to artificial and machine learning research methods\, and open questions for collaborations across these fields. Participants will work in small interdisciplinary groups to identify and select problems at this intersection and will discuss methods and approaches for collaborating. By being at the forefront of this intersection of artificial intelligence and alternative proteins\, AI researchers could have a unique opportunity to shape the success of these future foods and have a tangible impact on human and planetary health. We hope you can join us! \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/workshop-leveraging-artificial-intelligence-to-advance-alternative-protein-technologies/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/06/SCI24040_AI-workshop-graphics_header-featured.png LOCATION:https://gfi.org/event/workshop-leveraging-artificial-intelligence-to-advance-alternative-protein-technologies/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240626T123000 DTEND;TZID=America/New_York:20240626T133000 DTSTAMP:20240617T184542Z CREATED:20240617T184215Z LAST-MODIFIED:20240617T184542Z UID:10000580-1719405000-1719408600@gfi.org SUMMARY:Business of Alt Protein: Enabling the success of alternative seafood DESCRIPTION:Business of Alt Protein: Enabling the success of alternative seafoodPast\n\n\n\n\nJoin GFI and Future Ocean Foods for a deep dive into alternative seafood. In this webinar\, Marissa Bronfman\, founder and executive director of Future Ocean Foods\, will lead a panel discussion featuring leaders in the alternative seafood space. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\n\n\nWebinar description\n\n\n\nJoin GFI and Future Ocean Foods for a deep dive into alternative seafood. In this webinar\, Marissa Bronfman\, founder and executive director of Future Ocean Foods\, will lead a panel discussion featuring leaders in the alternative seafood space. Future Oceans Foods is a global seafood association that supports the alternative seafood industry. Their membership is comprised of 36 plant-based\, fermentation\, and cultivated seafood companies from around the world. \n\n\n\nIn the webinar\, you’ll learn about promising developments in the alternative seafood industry as well as opportunities across the aquatic value chain. Bring your questions for the panel to be answered during the event! \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nMarissa Bronfman\n\n\n\nFOUNDER AND EXECUTIVE DIRECTOR\, FUTURE OCEAN FOODS \n\n\n\nMarissa Bronfman has created businesses and social initiatives across Canada and India. She is the Founder and Executive Director of Future Ocean Foods\, an alternative seafood association with 36 companies in 14 countries\, across plant-based\, fermentation\, and cultivated food and technology. \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/business-of-alt-protein-enabling-the-success-of-alternative-seafood/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/06/COR24020_webinar-graphics-business-of-alt-protein-June_header-featured.jpg LOCATION:https://gfi.org/event/business-of-alt-protein-enabling-the-success-of-alternative-seafood/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240620T130000 DTEND;TZID=America/New_York:20240620T143000 DTSTAMP:20240521T190805Z CREATED:20240521T190803Z LAST-MODIFIED:20240521T190805Z UID:10000575-1718888400-1718893800@gfi.org SUMMARY:The Science of Alt Protein: Overcoming animal-free meat challenges with plant-based tissue engineering DESCRIPTION:The Science of Alt Protein: Overcoming animal-free meat challenges with plant-based tissue engineeringPast\n\n\n\n\nLearn how plant-based tissue engineering combines plant-based ingredients with advanced fabrication systems to create high-end meat mimics. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nDr. Daniel DikovskyCTO of Redefine Meat \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nToday the necessity of replacing animal meat with animal-free meat alternatives is commonly accepted in our society. It matured along with the growing awareness of the extent of ecological damage that animal farming and industrial meat production are causing to our planet and its biodiversity. While it is clear that today’s society is not ready to give up the meat-eating experience\, the food industry and food science are facing the challenge and the opportunity of making meat without animals. The degree to which such alternative meats should imitate their animal twin varies among the market segments. While vegans and vegetarians can be content with even a rough approximation of meatiness\, the flexitarians\, who replace only part of their diet with alternative meats\, set a much higher expectation level. Indeed\, the introduction of a new generation of meat replacements in the last decade seemed to drive penetration to new market segments and expand the total market size. However\, recently we have observed stagnation\, probably caused by the lack of progress in the culinary and organoleptic performance of alternative meats. There is much work done to further disrupt the alternative protein industry and new ways are proposed for taking the new meat performance another big leap ahead. \n\n\n\nIn this seminar\, Dr. Daniel Dikovsky\, CTO of Redefine Meat\, will disclose some novel ways for reconstructing meat using plant-based ingredients\, while acknowledging its anatomical origins and its composite tissue structure. He will show that most of the organoleptically relevant meat features can be mimicked by first modeling the composite structure of meat and its biochemical building blocks and then reconstructing them separately via plant-based formulations. Finally\, an automatized process is employed for assembling these blocks into a digitally predefined structure and recreating the meat tissue elements and their dynamical and thermal characteristics. The “Plant-based Tissue Engineering” term is proposed for describing high-end meat mimics that address the tissue-level complexity using plant-based ingredients combined with advanced fabrication systems. \n\n\n\n*Please note: This seminar will not be recorded\, so you will need to attend the live presentation to benefit from our speaker’s insights. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDaniel Dikovsky\, Ph.D.\n\n\n\nCTO\, REDEFINE MEAT \n\n\n\nDaniel Dikovsky serves as the Chief Technology Officer at Redefine Meat\, an Israeli company revolutionizing the meat industry by crafting premium beef cuts from plants instead of cows. Redefine Meat utilizes plant-based ingredients to create meat tissue components and employs novel food manufacturing systems for combining these components into whole muscle cuts. With a global reach\, Redefine Meat mass-produces and distributes its premium alternative meat products worldwide. \n\n\n\nDaniel’s journey at Redefine Meat began in 2019\, bringing with him a wealth of innovation experience from his tenure at Stratasys\, a leading 3D printing company. During his time at Stratasys\, Daniel led the development of groundbreaking multi-material 3D and 4D printing technologies\, notably contributing to the advancement of digital anatomy printing. This technology now enables the 3D printing of human body parts\, offering alternatives to cadavers and animals in various medical applications. \n\n\n\nDaniel holds Bachelor’s and Master’s degrees in Chemistry from the Hebrew University in Jerusalem. He pursued his Ph.D. research at Technion’s Biomedical Engineering department\, where he developed novel tissue engineering systems based on hybrid 3D scaffolds. Daniel’s innovative contributions include more than 40 patent families authored in the fields of 3D printing and alternative protein solutions. \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-overcoming-animal-free-meat-challenges-with-plant-based-tissue-engineering/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/05/SCI24035_webinar-graphics-science-of-alt-protein-June_header-featured.png LOCATION:https://gfi.org/event/the-science-of-alt-protein-overcoming-animal-free-meat-challenges-with-plant-based-tissue-engineering/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240521T110000 DTEND;TZID=America/New_York:20240521T123000 DTSTAMP:20240503T140608Z CREATED:20240503T140605Z LAST-MODIFIED:20240503T140608Z UID:10000574-1716289200-1716294600@gfi.org SUMMARY:The Business of Alt Protein: LCA modeling tool for alternative proteins DESCRIPTION:The Business of Alt Protein: LCA modeling tool for alternative proteinsPast\n\n\n\n\nJoin GFI and Foodsteps for a seminar introducing a new Life cycle analysis (LCA) modeling software for alternative proteins. In the webinar\, you’ll learn about this new software through real-world use cases. You’ll also have a chance to have your ESG and LCA questions answered by experts. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nLife cycle analyses (LCAs) are crucial in evaluating products’ environmental impacts and for businesses to make substantiated\, credible environmental claims. However\, the absence of robust\, standardized data in the alternative protein industry makes LCAs difficult and costly to commission.  \n\n\n\nJoin GFI and Foodsteps for a seminar introducing a new LCA modeling software that addresses this gap. A free version of the software allows companies to assess up to five products across five key impact categories: carbon emissions\, water use\, land use\, acidification\, and eutrophication — measuring their product’s ecological footprint from cradle (agricultural stage) to factory gate (end of manufacturing but pre-packaging). This software guides effective\, sustainable decision-making in product design\, production scale\, and location while providing internal and external (via the premium version) sustainability reporting. This can be pivotal to enhance your market position and attract eco-conscious investors. \n\n\n\nIn the webinar\, you’ll learn about this new software through real-world use cases. You’ll also have a chance to have your ESG and LCA questions answered by experts. Ultimately\, you’ll be more equipped to understand and make sound environmental claims about your alt protein products. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nTom Chapman\n\n\n\nFOOD SYSTEMS IMPACT ADVISOR \n\n\n\nTom Chapman is a food system impact advisor with a focus on alternative proteins. With GFI he has led the development of industry tools\, such as the GFI & FAIRR ESG Framework for Alternative Protein companies and the LCA Guide for Alternative Protein Manufacturers. He was also recently the Head of Impact for a plant and fermentation-enabled UK-based FoodTech VC fund. \n\n\n\n\n\n\n\n\n\n\n\nPaul Arnott\n\n\n\nSENIOR PRODUCT MANAGER \n\n\n\nPaul is the Head of Product at Foodsteps\, and is responsible for the strategy\, roadmap and delivery of the Foodsteps life-cycle assessment platform. He has 15 years of experience in product management and software engineering\, including 7 years as the product lead of a suite of sports performance management tools at Hudl\, the global leader in this field. \n\n\n\n\n\n\n\n\n\n\n\nJoe Duncan-Duggal\n\n\n\nCHIEF SCIENTIFIC OFFICER \n\n\n\nJoe is the Chief Scientific Officer at Foodsteps\, where he is tasked with developing the leading Foodsteps methodology and spearheading research to enhance our understanding of food’s impacts and ways to mitigate them. Joe has been a part of the Foodsteps team for more than four years and possesses both an MSci and a BSc in Natural Sciences 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-business-of-alt-protein-lca-modeling-tool-for-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/05/COR24016_webinar-graphics-business-of-alt-protein-May_header-featured.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-lca-modeling-tool-for-alternative-proteins/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240516T130000 DTEND;TZID=America/New_York:20240516T143000 DTSTAMP:20240425T144704Z CREATED:20240425T144701Z LAST-MODIFIED:20240425T144704Z UID:10000570-1715864400-1715869800@gfi.org SUMMARY:The Science of Alt Protein: From prototype to production — scalable technologies for protein texturization DESCRIPTION:The Science of Alt Protein: From prototype to production — scalable technologies for protein texturizationPast\n\n\n\n\nJoin us to discover robust and scalable extruder solutions that offer high throughput rates for plant-based meat production. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe texture and taste of plant-based meat alternatives are key attributes for consumers’ acceptance. Additionally\, a high level of manufacturing efficiency is required to make products affordable and successful in the long term. The transfer from prototyping to production scale is often recognized as a major challenge. Particularly\, high-capacity solutions for the texturization of plant proteins using high moisture extrusion have long been considered a bottleneck. This talk will focus on a step-by-step approach to the development and process design of meat analogues. Robust extruder solutions at throughput rates of up to one metric ton per hour will be presented. Furthermore\, industrial-scale methods downstream of the extruder are illustrated\, including cutting\, shaping\, and marinating. Tasty examples of successful implementation will be provided. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Volker Lammers\n\n\n\nHEAD OF PROCESS ENGINEERING\, DIL TECHNOLOGIE GMBH \n\n\n\nDr. Volker Lammers is a food engineer with a focus on the development and implementation of innovative technologies for the sustainable production of high-quality foods. He studied Food Technology and Biotechnology at the TU Munich and completed his master’s course in 2011. Between 2012 and 2016\, Volker worked as a research assistant at ETH Zurich\, where he received his Ph.D. at the Laboratory of Food Process Engineering. In 2016\, he joined the German Institute of Food Technologies (DIL e.V.) and currently leads the Process Engineering Department. The group focuses on industry-ready solutions in the field of extrusion\, 3D printing\, and other texturization technologies for plant 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… URL:https://gfi.org/event/the-science-of-alt-protein-from-prototype-to-production-scalable-technologies-for-protein-texturization/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/04/SCI24028_webinar-graphics-science-of-alt-protein-May_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-from-prototype-to-production-scalable-technologies-for-protein-texturization/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240501T220000 DTEND;TZID=America/New_York:20240501T233000 DTSTAMP:20240418T184832Z CREATED:20240418T184718Z LAST-MODIFIED:20240418T184832Z UID:10000569-1714600800-1714606200@gfi.org SUMMARY:GFI Research Grant Program RFP Collaborative Mixer DESCRIPTION:GFI Research Grant Program RFP Collaborative MixerPast\n\n\n\n\nInterested in finding collaborators for GFI’s 2024 RFP? Bring your project ideas to our virtual collaborative mixer and find a partner to enhance your proposal. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nGFI is pleased to offer this virtual collaborative mixer to help researchers meet others interested in collaborating and submitting proposals for GFI’s 2024 RFP. During this 90-minute session\, attendees will have an opportunity to share their backgrounds and interests and participate in small group discussions based on the research goals shared during registration. These workshops will not serve as information sessions\, and we ask that participants come prepared with a research project in mind. \n\n\n\nBefore attending this event\, please review these materials: \n\n\n\n\nInformational webinar\n\n\n\nSlides from the informational webinar\n\n\n\nThe FAQ section in the full RFP\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/research-grant-program-rfp-mixer-session-two/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/04/SCI24026_RGP-networking-mixer-graphics_header-featured.png LOCATION:https://gfi.org/event/research-grant-program-rfp-mixer-session-two/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240430T113000 DTEND;TZID=America/New_York:20240430T130000 DTSTAMP:20240418T184718Z CREATED:20240418T184715Z LAST-MODIFIED:20240418T184718Z UID:10000568-1714476600-1714482000@gfi.org SUMMARY:GFI Research Grant Program RFP Collaborative Mixer DESCRIPTION:GFI Research Grant Program RFP Collaborative MixerPast\n\n\n\n\nInterested in finding collaborators for GFI’s 2024 RFP? Bring your project ideas to our virtual collaborative mixer and find a partner to enhance your proposal. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nGFI is pleased to offer this virtual collaborative mixer to help researchers meet others interested in collaborating and submitting proposals for GFI’s 2024 RFP. During this 90-minute session\, attendees will have an opportunity to share their backgrounds and interests and participate in small group discussions based on the research goals shared during registration. These workshops will not serve as information sessions\, and we ask that participants come prepared with a research project in mind. \n\n\n\nBefore attending this event\, please review these materials: \n\n\n\n\nInformational webinar\n\n\n\nSlides from the informational webinar\n\n\n\nThe FAQ section in the full RFP\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/research-grant-program-rfp-mixer-session-one/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/04/SCI24026_RGP-networking-mixer-graphics_header-featured.png LOCATION:https://gfi.org/event/research-grant-program-rfp-mixer-session-one/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240424T120000 DTEND;TZID=America/New_York:20240424T133000 DTSTAMP:20240403T174700Z CREATED:20240403T151813Z LAST-MODIFIED:20240403T174700Z UID:10000564-1713960000-1713965400@gfi.org SUMMARY:Alt Protein Pipelines: Rethinking curriculum design with a startup mindset DESCRIPTION:Alt Protein Pipelines: Rethinking curriculum design with a startup mindsetPast\n\n\n\n\nDiscover how university course offerings are evolving to meet the increasing demand for trained professionals in the alternative protein field. Join us to learn from a pioneering team shaping innovative curriculum design! \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAn expanding alternative protein ecosystem will necessitate a parallel expansion of people ready to work in the field. Given how new of a field it is\, education and training programs can be hard to find. Most curricula dedicated to alternative protein education have been created thanks to the efforts of a handful of faculty and student champions. Partners from industry have been included in every step of the process to provide real-world perspective\, inspiration\, and experience. \n\n\n\nCome learn from the team behind one of the first full-credit university courses dedicated to the science of alternative proteins at the University of North Carolina at Chapel Hill! We will hear from the course instructors\, student catalysts\, and one of many industry partners who play a regular role in the curriculum. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nAndrew Gladden\, Ph.D.\n\n\n\nUNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL \n\n\n\n\n\n\n\n\n\n\n\nDouglas Phanstiel\, Ph.D.\n\n\n\nUNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL \n\n\n\n\n\n\n\n\n\n\n\nMakeila Cox\n\n\n\nJELLATECH (CHAPEL HILL ALT PROTEIN PROJECT) \n\n\n\n\n\n\n\n\n\n\n\nSophia Retchin\n\n\n\nREDEFINE MEAT (CHAPEL HILL ALT PROTEIN PROJECT) \n\n\n\n\n\n\n\n\n\n\n\nStephanie Michelsen\n\n\n\nJELLATECH \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-rethinking-curriculum-design-with-a-startup-mindset/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/04/SCI24023_Alt-Protein-Pipeline-webinar-graphics_header-featured.png LOCATION:https://gfi.org/event/alt-protein-pipelines-rethinking-curriculum-design-with-a-startup-mindset/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240418T130000 DTEND;TZID=America/New_York:20240418T143000 DTSTAMP:20240409T165145Z CREATED:20240409T151200Z LAST-MODIFIED:20240409T165145Z UID:10000566-1713445200-1713450600@gfi.org SUMMARY:The Science of Alt Protein: Development of induced pluripotent stem cell lines from animal models DESCRIPTION:The Science of Alt Protein: Development of induced pluripotent stem cell lines from animal modelsPast\n\n\n\n\nJoin Dr. Fabiana Bressan to explore the applications of stem cell biology and the generation of iPSCs for cultivated meat production. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin Dr. Fabiana Bressan\, GFI grantee and Associate Professor at the University of Sao Paulo\, to learn about the potential of induced pluripotent stem cells (iPSCs) generated through cellular reprogramming for cultivated meat production. This seminar will explore stem cell biology and the generation of iPSCs\, relevant applications\, and recent advances in the field. Dr. Bressan will provide perspectives on how this emerging technology can advance animal-free protein production to address the issues of foodborne diseases\, industrial animal agriculture\, and the meat industry’s ecological footprint. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nFabiana F. Bressan\, DMV\n\n\n\nASSOCIATE PROFESSORUNIVERSITY OF SAO PAULO (FZEA/UP) \n\n\n\nDr. Fabiana Bressan is an Associate Professor at the Veterinary Medicine Department at the University of São Paulo\, FZEA/USP. She graduated from the Veterinary Medicine program at the University of São Paulo in 2005. She obtained her M.Sc. degree in 2008 and Ph.D. in 2013. Her research focused on working with cell reprogramming by gene induction into pluripotency and nuclear transfer and stem cells in human and animal models. She completed her postdoctoral studies in stem cells and cell therapy at the National Institute of Science and Technology. At FZE/USP\, she focused on the study of in vitro generation of primordial germ cells\, gametes\, and epigenetic reprogramming. \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-development-of-induced-pluripotent-stem-cell-lines-from-animal-models/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/04/SCI24024_webinar-graphics-science-of-alt-protein-April_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-development-of-induced-pluripotent-stem-cell-lines-from-animal-models/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240402T110000 DTEND;TZID=America/New_York:20240402T123000 DTSTAMP:20240320T181804Z CREATED:20240323T110000Z LAST-MODIFIED:20240320T181804Z UID:10000561-1712055600-1712061000@gfi.org SUMMARY:GFI’s Research Grant Program: 2024 RFP information session DESCRIPTION:GFI’s Research Grant Program: 2024 RFP information sessionPast\n\n\n\n\nThe greatest time of the year is upon us: GFI research grant season! Funding for alternative protein research is up for grabs\, and we’ll walk you through GFI’s RFP step-by-step. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nMark your calendars for April 2nd and join us for an exciting webinar where we’ll unpack all the details of GFI’s 2024 Request for Proposals (RFP)! This year\, we welcome proposals for projects spanning up to 24 months\, with a funding cap of $250\,000. Projects that include collaborations with a partner new to the alt protein field may qualify to request an additional $50\,000 in funding. Join us to explore the details and get answers to your questions in this session\, featuring insights from GFI’s top science and technology experts. Don’t miss out on this valuable opportunity to gain a comprehensive understanding of how to secure GFI funding for your groundbreaking research. \n\n\n\n\n\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/gfis-research-grant-program-2024-rfp-information-session/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/03/SCI24016_RFP-info-session-webinar-graphics_feature.png LOCATION:https://gfi.org/event/gfis-research-grant-program-2024-rfp-information-session/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240326T223000 DTEND;TZID=America/New_York:20240327T000000 DTSTAMP:20240213T171605Z CREATED:20240213T171406Z LAST-MODIFIED:20240213T171605Z UID:10000548-1711492200-1711497600@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 26th. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-and-problem-solving-session-two/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-and-problem-solving-session-two/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240326T113000 DTEND;TZID=America/New_York:20240326T130000 DTSTAMP:20240213T170846Z CREATED:20240213T170844Z LAST-MODIFIED:20240213T170846Z UID:10000547-1711452600-1711458000@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 26th. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-and-problem-solving-session-one/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-and-problem-solving-session-one/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240321T130000 DTEND;TZID=America/New_York:20240321T143000 DTSTAMP:20240222T150921Z CREATED:20240222T150919Z LAST-MODIFIED:20240222T150921Z UID:10000552-1711026000-1711031400@gfi.org SUMMARY:The Science of Alt Protein\, Electroproteins : How single-cell proteins are made from electricity DESCRIPTION:The Science of Alt Protein\, Electroproteins : How single-cell proteins are made from electricityPast\n\n\n\n\nJoin Dr. Lutz Grossmann from the University of Massachusetts Amherst as he explores how hydrogen fermentation\, powered by electricity\, can yield rich\, edible protein biomass without the need for agricultural inputs. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nDr. Lutz GrossmannUniversity of Massachusetts Amherst \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nFood proteins have conventionally been sourced through traditional agricultural methods. While cellular agriculture presents the benefit of requiring minimal land\, certain processes within it still depend on glucose derived from starch-containing crops. Gas fermentation\, however\, offers a promising alternative\, eliminating the need for any agricultural inputs. \n\n\n\nNotably\, hydrogen fermentation stands out as a distinctive technology that converts electricity into hydrogen\, ultimately transforming it into a rich\, edible protein biomass. In this presentation\, Dr. Lutz Grossmann of the University of Massachusetts Amherst will share insights into the current state of hydrogen fermentation and showcase the progress he and his team have made in developing the necessary bioreactor setup. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Lutz Grossmann\n\n\n\nASSISTANT PROFESSOR\, DEPARTMENT OF FOOD SCIENCEUNIVERSITY OF MASSACHUSETTS AMHERST \n\n\n\nLutz Grossmann has been an Assistant Professor in the Food Science Department at UMass Amherst since 2021. He graduated with a Ph.D. in food science from the University of Hohenheim in Germany. His research focuses on facilitating a sustainable food system transition by designing holistic approaches to increase the consumption of plant- and microbial protein-rich foods. He is especially interested in combining up and downstream processing technology with molecular\, physicochemical\, and engineering concepts to create food textures that are nutritious\, sustainable\, and tasty. His research was awarded the Nestlé Young Scientist Award (2019)\, the FOSS Young Talent Award (2023)\, and the IUFoST Young Researcher Award (2024). He has published 51 peer-reviewed papers\, two books\, and has an h-index of 19. His laboratory receives funding from the United States Department of Agriculture\, The Foundation for Food and Agriculture\, and The Good Food Institute. \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-electroproteins-how-single-cell-proteins-are-made-from-electricity/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/02/SCI24012_webinar-graphics-science-of-alt-protein-March_header-feature.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-electroproteins-how-single-cell-proteins-are-made-from-electricity/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240320T120000 DTEND;TZID=America/New_York:20240320T133000 DTSTAMP:20240325T185452Z CREATED:20240220T175203Z LAST-MODIFIED:20240325T185452Z UID:10000549-1710936000-1710941400@gfi.org SUMMARY:Trends in cultivated meat scale-up and bioprocessing DESCRIPTION:Trends in cultivated meat scale-up and bioprocessingPast\n\n\n\n\nDiscover the key scale-up and bioprocessing takeaways from a comprehensive survey of 30 cultivated meat companies and suppliers. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nWatch the webinar\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nThis new report summarizes a survey conducted in early 2023 on 30 cultivated meat companies and suppliers aimed at understanding the current bioprocessing\, production capacities\, and challenges faced by cultivated meat manufacturers worldwide. It collected information on infrastructure\, production capacities\, food safety practices\, and bioprocessing details at various stages of production. Join us for a webinar on March 20th for an overview of the current and future needs of the cultivated meat industry. During the presentation\, you’ll learn about key insights for investors\, essential research and development opportunities\, and critical considerations for suppliers in this evolving sector. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nFaraz Harsini\, M.Sc.\, Ph.D\n\n\n\nSENIOR SCIENTIST\, BIOPROCESSINGTHE GOOD FOOD INSTITUTE \n\n\n\nFaraz holds a BSc in chemical engineering where he focused on process design and nanobiotechnology. He completed his MSc studies in biotechnology at Texas Tech University Health Sciences Center Cancer Center and proceeded to obtain his PhD in Cell Physiology and Molecular Biophysics at TTUHSC. He studied proteins’ structure and function\, and their role in muscle repair mechanisms and muscular dystrophies. Prior to joining GFI\, Faraz worked in biopharma as a Protein Expression and Process Development Scientist\, where he contributed to the discovery of new therapeutic proteins\, and led pilot\, process development\, and formulation studies. Faraz is certified in lifestyle medicine by American College of Lifestyle Medicine. In his free time\, Faraz helps student organizations dedicated to environmental protection\, veganism\, and social justice causes to advocate for human and nonhuman animals and helps students to promote plant-based diet\, sustainability\, and food justice in universities. When not saving animals\, Faraz enjoys playing piano\, organ\, bagpipes\, and other instruments! \n\n\n\n\n\n\n\n\n\n\n\nElliot Swartz\, Ph.D. \n\n\n\nPRINCIPAL 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 five 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\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/trends-in-cultivated-meat-scale-up-and-bioprocessing/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/02/SCI24011_CM-bioprocessing-survey-webinar_header-featured.jpg LOCATION:https://gfi.org/event/trends-in-cultivated-meat-scale-up-and-bioprocessing/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240319T120000 DTEND;TZID=America/New_York:20240319T133000 DTSTAMP:20240305T165929Z CREATED:20240305T165816Z LAST-MODIFIED:20240305T165929Z UID:10000557-1710849600-1710855000@gfi.org SUMMARY:The Business of Alt Protein: Expert advice on commercializing your alternative protein product DESCRIPTION:The Business of Alt Protein: Expert advice on commercializing your alternative protein productPast\n\n\n\n\nJoin us for a seminar featuring several of GFI’s expert mentors who will share their advice and perspectives on effectively scaling up and commercializing alternative protein products.  \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nJoin us for a seminar featuring several of GFI’s expert mentors who will share their advice and perspectives on effectively scaling up and commercializing alternative protein products. The first part of the seminar will feature a panel discussion where we will dig into the fundamentals of commercialization. Attendees will then have ample opportunity to submit their questions and have them answered by the experts.  \n\n\n\nRegister now to hear about the following:  \n\n\n\n\nGFI’s mentor program and how it can benefit you and your company \n\n\n\nCommon pitfalls in the commercialization process and how to avoid them \n\n\n\nWhat our mentors wish they had known when commercializing their first products\n\n\n\n\nThe GFI Mentor Program enables entrepreneurs and startups at all stages to have 1:1 discussions with subject matter experts across the alternative protein ecosystem. Mentors volunteer their time and industry knowledge and have expertise spanning all areas of building an alt protein business. Since the program’s inception in mid-2022\, GFI has made more than 500 mentor/mentee introductions. The program is designed to match individuals and companies with experts addressing specific startup challenges vs offering general startup advice. In addition to mentors with scaling and commercialization experience\, GFI Mentors also bring expertise including\, but not limited to\, fundraising\, IP\, pitching\, and tech. \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-expert-advice-on-commercializing-your-alternative-protein-product/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/03/COR24011_webinar-graphics-business-of-alt-protein-March_header-featured.jpg LOCATION:https://gfi.org/event/the-business-of-alt-protein-expert-advice-on-commercializing-your-alternative-protein-product/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240312T110000 DTEND;TZID=America/New_York:20240312T130000 DTSTAMP:20240228T154838Z CREATED:20240228T154520Z LAST-MODIFIED:20240228T154838Z UID:10000553-1710241200-1710248400@gfi.org SUMMARY:Cost drivers of cultivated meat production DESCRIPTION:Cost drivers of cultivated meat productionPast\n\n\n\n\nJoin GFI’s Dr. Elliot Swartz on March 12th for an insightful exploration of the cost drivers of cultivated meat production. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nElliot Swartz\, Ph.D.Principal Scientist\, Cultivated Meat \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nThis webinar will teach you about the current understanding of the cost drivers of cultivated meat production. Through summarizing relevant literature and reports\, GFI’s Dr. Elliot Swartz will review the major cost drivers of cell culture media\, the solutions being implemented to overcome them\, and the remaining gaps facing the industry. Details on infrastructure requirements\, facility\, bioreactor\, and equipment costs\, and other process-related considerations will also be covered. By attending\, you will gain a detailed understanding of the progress to date and the remaining challenges for reducing the cost of cultivated meat production. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nElliot Swartz\, Ph.D. \n\n\n\nPRINCIPAL 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 five 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\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/cost-drivers-of-cultivated-meat-production/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/02/SCI24017_Cost-drivers-CM-production-webinar-graphics_header-featured.jpg LOCATION:https://gfi.org/event/cost-drivers-of-cultivated-meat-production/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240229T120000 DTEND;TZID=America/New_York:20240229T133000 DTSTAMP:20240209T165805Z CREATED:20240209T165803Z LAST-MODIFIED:20240209T165805Z UID:10000546-1709208000-1709213400@gfi.org SUMMARY:The Business of Alt Protein: Effective marketing and communications for your B2B startup DESCRIPTION:The Business of Alt Protein: Effective marketing and communications for your B2B startupPast\n\n\n\n\nJoin a GFI-hosted seminar with experts Emilie Fitch\, AnnaMaria White\, and Nico Westermann to learn about developing an effective marketing and communications strategy for your alternative protein startup. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nJoin a GFI-hosted seminar with experts Emilie Fitch\, AnnaMaria White\, and Nico Westermann to learn about developing an effective marketing and communications strategy for your alternative protein startup. Communications contribute to your success in recruiting top talent\, generating investor interest\, and securing your first customers. Developing and executing a sound communications strategy is critical to accelerating your early wins. This seminar is targeted towards B2B alternative protein startups\, but will have insights for all alternative protein companies.  \n\n\n\nTopics discussed will include:  \n\n\n\n\nThe role of the founder/CEO in building your companies brand \n\n\n\nUnderstanding your unique go-to-market challenges and how to overcome them \n\n\n\nHow to test\, learn\, and create feedback loops \n\n\n\nOwning your channels – where to spend time to have the most impact \n\n\n\nHow to maximize conferences\, industry events\, and tradeshows to build your brand and reach your audiences \n\n\n\nHow to avoid common mistakes and pitfalls \n\n\n\nMeeting them where they’re at: the importance of deeply knowing your customer\n\n\n\nHow much does brand-building matter for B2B?\n\n\n\nBuilding personalized relationships at scale\n\n\n\nAnd\, how to do all of the above on a scrappy startup budget\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nAnnaMaria White\n\n\n\nSTRATEGIC COMMUNICATIONS CONSULTANT\, WHITE STAR COMMUNICATIONS \n\n\n\nFounder and principal at White Star Communications\, AnnaMaria brings over twenty years of strategic communications experience\, spanning a variety of tech and product industries. She was the first in-house communications leader at Relativity Space\, and oversaw all aspects of the company’s brand leading into a $500M Series D. Currently\, AnnaMaria serves as a fractional communications partner and advisor for early stage climate tech companies and funds\, including Aigen\, which recently celebrated a successful Series A. Her work focuses on helping funds and companies hone compelling branding to reach investors\, customers\, and employees. AnnaMaria received her BA from Columbia University\, and currently lives in the rainforests near Seattle with her husband\, two children and their dog\, Wash. \n\n\n\n\n\n\n\n\n\n\n\nEmilie Fitch \n\n\n\nEmilie brings over 20 years of marketing\, brand building\, and commercial leadership experience spanning multiple industries\, company growth stages\, and business models. Along with building and leading marketing and brand teams\, she has held general manager roles with cross-functional team leadership and P&L responsibility for businesses up to $600 million in annual revenue. \n\n\n\nEmilie is currently leading the development of People for Better Food\, a new non-profit focused on helping consumers reflect more consciously on our culture’s deep-seated relationship with meat to make more informed and intentional decisions about their eating behavior for their health and the planet. \n\n\n\nPreviously\, Emilie was the Chief Growth Officer and employee #1 at Nowadays\, a clean label plant-based meat company. Before that\, she served as Head of Growth at Ginkgo Bioworks\, where she created and built out their marketing and growth functions\, led commercial strategy initiatives\, and helped create multiple spin-off companies. She also worked as a brand lead at Kraft Heinz holding marketing leadership and general management roles on multiple brands.  \n\n\n\nEmilie holds a BA from the University of Richmond and an MBA from Kellogg. \n\n\n\n\n\n\n\n\n\n\n\nNico Westermann\n\n\n\nEx-Meta/Facebook Strategic Marketing Consultant & Advisor; currently with Food Systems Innovation\, Climax\, Every Co; Co-Founder of People for Better Food. \n\n\n\nNico has spent his career helping many of the world’s biggest brands\, most innovative businesses\, and fastest-growing disruptors across all consumer categories toward creative effectiveness and marketing success. Along this journey\, he has envisioned and built teams uncovering the future of people-inspired\, data-empowered creative marketing. He combines deep expertise in strategy with broad experience across all levers of marketing to help brands and businesses thrive.  \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-effective-marketing-and-communications-for-your-b2b-startup/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/COR24006_webinar-graphics-business-of-alt-protein-February_header-featured.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-effective-marketing-and-communications-for-your-b2b-startup/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240215T120000 DTEND;TZID=America/New_York:20240215T133000 DTSTAMP:20240112T155916Z CREATED:20240112T155914Z LAST-MODIFIED:20240112T155916Z UID:10000537-1707998400-1708003800@gfi.org SUMMARY:The Science of Alt Protein: Crafting aroma authenticity in plant-based salmon DESCRIPTION:The Science of Alt Protein: Crafting aroma authenticity in plant-based salmonPast\n\n\n\n\nHow can we create authentic aromas for plant-based fish alternatives? Join us on February 15th to learn how Dr. Sirli Rosenvald is creating a true-to-life salmon aroma\, a key element in crafting high-quality fish alternatives. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nEvent speaker:Dr. Sirli RosenvaldCSO of Food Research at TFTAKCo-founder and CEO at Funki Foods \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nThe concerns arising from overfishing and the depletion of global fish stocks underscore the need to reevaluate the sustainability of conventional fishing practices. Fish alternatives offer a more sustainable solution to meet the growing global demand for seafood while mitigating the environmental impact on marine ecosystems. Although fish alternatives represent one of the fastest-growing categories in the alternative protein space\, several challenges remain associated with replicating the sensory properties of plant-based fish alternatives. \n\n\n\nDr. Rosenvald and her research team are actively addressing these challenges to create a plant-protein-based salmon fillet that achieves sensory parity with its animal-origin counterpart. This seminar will specifically focus on the crucial aspect of salmon aroma\, a pivotal factor in achieving a high-quality fish alternative. Attendees can expect an in-depth exploration of the molecular composition of salmon\, an examination of the primary challenges in the development process\, and insights into future perspectives aimed at successfully mimicking the aroma of fish. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Sirli Rosenvald\n\n\n\nCSO OF FOOD RESEARCH AT TFTAKCO-FOUNDER AND CEO AT FUNKI FOODS \n\n\n\nDr. Rosenvald is a highly experienced scientist and executive in the alternative protein space. She has a Ph.D. in food technologies specializing in the molecules behind the taste and aroma of food. For the last ten years\, she has been running multiple research projects and leading research teams in TFTAK. In recent years she has been focusing on protein research and meat alternative developments helping to develop and commercialize multiple alternative protein products. Her team has been granted two GFI research grants and is currently participating as a finalist in the XPrize Feed the Next Billion competition. Sirli is also co-founder and CEO of FUNKI. FUNKI provides tasty and healthy high-protein food products from mycoprotein to diversify people’s everyday food choices and nudge their consumption habits towards more sustainable baths. As a flavor scientist\, she is passionate about bringing to the market sustainable products that people love for their good taste. \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-crafting-aroma-authenticity-in-plant-based-salmon/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/01/SCI24002_webinar-graphics-science-of-alt-protein-February_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-crafting-aroma-authenticity-in-plant-based-salmon/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240124T120000 DTEND;TZID=America/New_York:20240124T133000 DTSTAMP:20240117T150914Z CREATED:20240117T150123Z LAST-MODIFIED:20240117T150914Z UID:10000538-1706097600-1706103000@gfi.org SUMMARY:The Business of Alt Protein: 2024 alternative protein investment outlook DESCRIPTION:The Business of Alt Protein: 2024 alternative protein investment outlookPast\n\n\n\n\nJoin GFI and leading investors (who are also GFI mentors) for an insightful panel discussion about what’s on the horizon in the world of alternative protein investments. We’ll discuss the current funding environment and what we might expect to see change in 2024. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nJoin GFI and leading investors (who are also GFI mentors) for an insightful panel discussion about what’s on the horizon in the world of alternative protein investments. We’ll discuss the current funding environment and what we might expect to see change in 2024. Panelists will also share how startups can set themselves up for fundraising success. The seminar will leave ample time for audience Q&A. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nSteve Molino\, GFI Mentor\n\n\n\nPRINCIPAL AT CLEAR CURRENT CAPITAL \n\n\n\nSteve Molino is a Principal at Clear Current Capital\, an early-stage venture capital firm focused on catalyzing sustainable change in the food system. With CCC\, Steve is responsible for leading new investment and diligence activities\, portfolio company support\, and internal portfolio management and operational needs. Steve has prior experience at leading mission-driven VC firms\, as well as in the alternative investments and strategy consulting spaces. He is a Board Member at Sundial Foods and is a mentor for various organizations\, including The Good Food Institute and ProVeg Incubator. He received his BS in Finance from The College of New Jersey (magna cum laude) and an MBA from Columbia Business School (Dean’s List). \n\n\n\n\n\n\n\n\n\n\n\nNate Crosser\, GFI Mentor\n\n\n\nPRINCIPAL\, BLUE HORIZON \n\n\n\nNate is a Principal at Blue Horizon\, a global food and agriculture impact investment firm based in Zurich. To date\, they have deployed over $850 million in over 70 companies across 6 continents. Nate focuses on seed-stage venture capital investments and on the alternative protein industry. Nate also writes the environmental biotechnology newsletter\, Fifth Industrial\, and previously worked at the Good Food Institute\, a biotechnology incubator\, and as a lawyer. \n\n\n\n\n\n\n\n\n\n\n\nShally Shanker\, GFI Mentor\n\n\n\nFOUNDER AND MANAGING PARTNER\, AIIM PARTNERS \n\n\n\nShally Shanker is the founder and managing partner of AiiM Partners\, which invests in businesses leveraging technology to address climate change and generate measurable social\, environmental\, and financial returns. A Chartered Financial Analyst®\, Shally has over 22 years of investment management experience structuring and stewarding global portfolios. She has been involved with the boards of 16 portfolio investments\, actively engaged in supporting emerging solutions ranging from using data for advocacy to using technology to scale innovations\, and\, over the last decade\, mentoring women entrepreneurs in more than half of her portfolio. \n\n\n\n\n\n\n\n\n\n\n\nMatt Spence\n\n\n\nMANAGING DIRECTOR AND HEAD OF VENTURE CAPITAL BANKING\, BARCLAYS \n\n\n\nMatt Spence is a Managing Director and Head of Venture Capital Banking at Barclays. He was previously a partner at Andreessen Horowitz. He focuses on emerging technology companies\, including food technology and alternative proteins. Before entering the private sector\, Matt spent seven years in senior national security positions in the U.S. government. He served as Deputy Assistant Secretary of Defense for Middle East Policy\, and at the National Security Council at the White House Special Assistant to the President and Senior Director for International Economic Affairs and as Senior Advisor to two National Security Advisors. \n\n\n\n\n\n\n\n\n\n\n\nAmira Khatib\n\n\n\nVICE PRESIDENT\, BLUESTEIN VENTURES \n\n\n\nAmira is a Vice President at Bluestein Ventures. She is responsible for identifying and evaluating new investment opportunities\, developing investment theses and supporting Bluestein’s portfolio companies on their path to growth. While getting her MBA Candidate at Chicago Booth\, she was an investor at early-stage venture capital firms including Listen Ventures and Harlem Capital. Previously\, Amira held roles across the food ecosystem\, working in Marketing at Whole Foods Market and a natural beverage startup. She started her career at a marketing agency in New York City. Amira received her MBA Candidate at the University of Chicago Booth School of Business and graduated from the Greenlee School of Journalism at Iowa State University with a B.S. in Public Relations\, summa cum laude. \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-2024-alternative-protein-investment-outlook/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/01/COR24002_webinar-graphics-business-of-alt-protein-January_header-featured.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-2024-alternative-protein-investment-outlook/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240118T130000 DTEND;TZID=America/New_York:20240118T143000 DTSTAMP:20240109T212603Z CREATED:20240109T212601Z LAST-MODIFIED:20240109T212603Z UID:10000536-1705582800-1705588200@gfi.org SUMMARY:The Science of Alt Protein: Accounting for land dictates the climate effects of alternative proteins DESCRIPTION:The Science of Alt Protein: Accounting for land dictates the climate effects of alternative proteinsPast\n\n\n\n\nHow should land use be accounted for when calculating the climate impacts of alternative proteins? Attend our next Science of Alt Protein seminar on January 18th to learn more about this important and nuanced topic! \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nEvent speaker:Tim SearchingerPrinceton UniversityWorld Resources Institute \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nThere is active debate about how land use should be factored into greenhouse gas accounting of food products. Many methods focus only on where agricultural products are generated\, not how much land is used. Other methods factor in the carbon lost on average from existing agricultural land\, known as the carbon opportunity cost of land. These accounting rules have profound significance for the extent and even whether alternative proteins are deemed to reduce emissions relative to animal products. Join us on January 18th to hear Tim Searchinger from Princeton University and World Resources Institute discuss correct carbon accounting as it relates to food production. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nTim Searchinger\n\n\n\nSENIOR RESEARCH SCHOLAR\, PRINCETON UNIVERSITYTECHNICAL DIRECTOR FOR AGRICULTURE\, FORESTRY\, & ECOSYSTEMS AT WORLD RESOURCES INSTITUTE \n\n\n\nTim Searchinger is a Senior Research Scholar at the School of Public and International Affairs of Princeton University. He is also a Senior Fellow and the Technical Director for Agriculture\, Forestry & Ecosystems at the World Resources Institute. Searchinger’s work today combines ecology\, agronomy and economics to analyze the challenge of how to feed a growing world population while reducing deforestation and greenhouse gas emissions from agriculture. His publications include many papers in Science and Nature addressing the greenhouse and other environmental implications of agriculture\, bioenergy\, forestry\, and nitrogen pollution. He is also the lead author of several major reports\, including Creating a Sustainable Food Future\, a comprehensive report addressing these issues published in 2019 by WRI\, the World Bank\, and the United Nations. His research ranges from global analyses to projects in countries around the world\, including Colombia\, Rwanda\, Zambia\, Vietnam\, and Denmark\, and focuses both on issues of science and public policy. For the first part of his career\, Searchinger worked as an environmental attorney\, primarily at the Environmental Defense Fund\, where he directed its work on agricultural policy\, wetlands\, and restoration of several major aquatic ecosystems. He holds a J.D. from Yale Law School. \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-accounting-for-land-dictates-the-climate-effects-of-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/01/SCI24001_webinar-graphics-science-of-alt-protein-January_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-accounting-for-land-dictates-the-climate-effects-of-alternative-proteins/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231214T130000 DTEND;TZID=America/New_York:20231214T143000 DTSTAMP:20231116T172021Z CREATED:20231116T172019Z LAST-MODIFIED:20231116T172021Z UID:10000518-1702558800-1702564200@gfi.org SUMMARY:The Science of Alt Protein: Adipocyte bioprinting to improve the flavor of cultivated meat products DESCRIPTION:The Science of Alt Protein: Adipocyte bioprinting to improve the flavor of cultivated meat productsPast\n\n\n\n\nLearn how Dr. Abbott and her team are 3D printing adipocytes into the intramuscular space to improve the flavor and texture of cultivated meat products. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nMeet the speaker:Dr. Rosalyn AbbottAssistant Professor\, Biomedical EngineeringCarnegie Mellon University \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nCultured meat products that have the texture\, flavor\, and familiarity of conventional meat products are critical to consumer acceptance. Bioprinting can re-create the three-dimensional tissue structures of animal steaks\, especially with regard to the distribution of intramuscular fat. However\, bioprinting lipid-laden adipocytes has remained a challenge due to their high buoyancy\, fragility under shear stress\, and large size (on the order of 20-300 microns). To circumvent the challenges of printing mature adipocytes\, many groups have instead printed stem cells and focused on post-printing differentiation. However\, this strategy has its own challenges\, as cells will not reach full maturity (characterized as a single unilocular lipid droplet)\, and co-differentiation of tissues with multiple cell types (i.e. skeletal muscle) is not currently feasible. Dr. Abbott and her team are focusing on 3D printing adipocytes into the intramuscular space to establish tissue structures more similar to a steak. This will be important for recreating tissue flavor and texture\, with the ultimate goal of improving consumer acceptance. \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-adipocyte-bioprinting-to-improve-the-flavor-of-cultivated-meat-products/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2023/11/SCI23073_webinar-graphics-science-of-alt-protein-December_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-adipocyte-bioprinting-to-improve-the-flavor-of-cultivated-meat-products/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231213T120000 DTEND;TZID=America/New_York:20231213T133000 DTSTAMP:20231116T172124Z CREATED:20231116T165110Z LAST-MODIFIED:20231116T172124Z UID:10000517-1702468800-1702474200@gfi.org SUMMARY:The Business of Alt Protein: Opportunities and nutritional considerations for alternative protein products DESCRIPTION:The Business of Alt Protein: Opportunities and nutritional considerations for alternative protein productsPast\n\n\n\n\nJoin GFI and nutrition experts from dsm-firmenich\, an ingredient and solution supplier for the food and beverage industry\, for a seminar focused on nutritional considerations for alternative protein product development with a focus on micronutrients and protein. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nJoin GFI and nutrition experts from dsm-firmenich\, an ingredient and solution supplier for the food and beverage industry\, for a seminar focused on nutritional considerations for alternative protein product development with a focus on micronutrients and protein. In this seminar\, the panel of experts will:  \n\n\n\n\nReview fundamentals of nutrition science including general nutrition requirements for macro and micro nutrients.\n\n\n\nExplore consumer insights related to nutrition based on a global study of over 20\,000 adults.\n\n\n\nDive into product formulation considerations and opportunities for alternative protein meat\, seafood\, egg\, and dairy products.\n\n\n\nShare new tools and techniques available to streamline the product development process.\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nMaaike Bruins\n\n\n\nLEAD SCIENTIST NUTRITION\, DSM-FIRMENICH \n\n\n\nMaaike Bruins holds a PhD in nutrition and works as a Lead Scientist Nutrition at dsm-firmenich. Maaike has 20 years of experience in nutrition research\, food ingredient innovation\, and nutritional science translation in solutions for foods & beverages. Her recent research focuses on nutrition solutions that address the most common population nutrition challenges. \n\n\n\n\n\n\n\n\n\n\n\nEmmy Nitert van Schijndel\n\n\n\nBUSINESS DEVELOPMENT MANAGER FOR MEAT & FISH ALTERNATIVES\, DSM-FIRMENICH \n\n\n\nEmmy Nitert van Schijndel joined dsm-firmenich in 2020 due to her interest in food ingredient innovation and a passion to make our food system healthier and more sustainable. With her background in strategy consulting\, she connects data-driven (consumer) insights and the strategic vision of the protein transition to tangible solutions for more appealing plant-based alternatives. \n\n\n\n\n\n\n\n\n\n\n\nJulia Besselink\n\n\n\nNUTRITION APPLICATION SPECIALIST\, DSM-FIRMENICH \n\n\n\nJulia Besselink is passionate about improving health and sustainable food. Julia holds a MSc in Nutrition and Health from Wageningen University\, The Netherlands. In her role as a Nutrition Application Specialist for the Savory portfolio at dsm-firmenich\, she advocates for science-based nutritional solutions for savory products such as plant-based alternatives\, soups\, and sauces. Julia works in close collaboration with the application teams to develop products with the right taste\, texture\, and nutritional value. \n\n\n\n\n\n\n\n\n\n\n\nRodolfo Garza\n\n\n\nGLOBAL BUSINESS DEVELOPMENT MANAGER FOR MILK AND PLANT-BASED ALTERNATIVES TO MILK\, DSM-FIRMENICH \n\n\n\nRodolfo Garza is a passionate foodie and plant-based enthusiast. Rodolfo joined dsm-firmenich in September 2022 with more than 10 years of international experience within the food science\, manufacturing\, and biotechnology industries. Rodolfo has a background in food technology and engineering and specialized in industrial marketing helping manufacturers to innovate by connecting key market and consumer insights with ingredient solutions and biotechnology. \n\n\n\n\n\n\n\n\n\n\n\nElisabetta Nisoli\n\n\n\nGLOBAL BUSINESS DEVELOPMENT MANAGER NUTRITION DAIRY & PLANT-BASED ALTERNATIVES TO DAIRY\, DSM-FIRMENICH \n\n\n\nElisabetta Nisoli has been with dsm-firmenich since 2013. Elisabetta has more than 25 years experience life sciences in different technical and development roles. Elisabetta is a chemist by education and passionate about people and food. Elisabetta brings it all together by working with customers and cross functional teams to create nutritional solutions to make delicious food more nutritious and appealing while addressing the unmet needs of consumers. \n\n\n\n\n\n\n\nAbout dsm-firmenich\n\n\n\nAt dsm-firmenich\, we’re experts in everything from taste and ingredients to nutrition. With our solutions we help brands develop and innovate products that are delicious to eat and drink\, healthy for our bodies and planet alike\, and affordable even when the world has a lot on its plate. Together with our customers we create what is essential for life\, desirable for consumers\, and more sustainable for the planet. \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-opportunities-and-nutritional-considerations-for-alternative-protein-products/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/11/COR23039_webinar-graphics-business-of-alt-protein-December_header-featured.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-opportunities-and-nutritional-considerations-for-alternative-protein-products/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231212T120000 DTEND;TZID=America/New_York:20231212T130000 DTSTAMP:20230825T203747Z CREATED:20230103T150546Z LAST-MODIFIED:20230825T203747Z UID:10000407-1702382400-1702386000@gfi.org SUMMARY:Ask GFI: Alt Protein Careers DESCRIPTION:Ask GFI: Alt Protein Careers\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\nPast\n\n\n\n\nAre you interested in working in alternative protein? Join SciTech academic community coordinator\, Asia Sheehab\, to learn more about pursuing an academic or industry career in this rapidly growing field. \n\n\n\nWe’ll start the call with some answers to commonly-asked questions\, then open the floor for alt protein career Q&A. Ask us anything! \n\n\n\n\n\n\n\n\n \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/ask-gfi-alt-protein-careers-3/2023-12-12/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/01/shutterstock_1788091604.jpg LOCATION:https://gfi.org/event/ask-gfi-alt-protein-careers-3/2023-12-12/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231128T113000 DTEND;TZID=America/New_York:20231128T130000 DTSTAMP:20231005T153454Z CREATED:20231005T153110Z LAST-MODIFIED:20231005T153454Z UID:10000504-1701171000-1701176400@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 November 28th. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/10/SCI23072_webinar-graphics-fish-and-chips-Nov_featured.png LOCATION:https://gfi.org/event/fish-and-chips-collaborative-huddle/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231116T130000 DTEND;TZID=America/New_York:20231116T141500 DTSTAMP:20231017T145729Z CREATED:20231005T185159Z LAST-MODIFIED:20231017T145729Z UID:10000505-1700139600-1700144100@gfi.org SUMMARY:The Science of Alt Protein: The science\, technology and art of high protein plant-based cheese DESCRIPTION:The Science of Alt Protein: The science\, technology and art of high protein plant-based cheesePast\n\n\n\n\nJoin GFI grantee Dr. Alejandro Marangoni to learn about his novel high-protein plant-based cheese made from waxy starch\, plant-protein isolate\, and coconut oil. This sustainable alternative made with simple ingredients exhibits melt and stretch properties 2-3 times greater than those observed for commercial plant-based cheeses. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nEvent speaker:Dr. Alejandro G. Marangoni\, O.C.\, F.R.S.C.University of Guelph \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nAnimal proteins and by-products\, such as milk and cheese\, generate the greatest greenhouse gas emissions in the food sector. This\, coupled with the demonstrably worsening climate crisis\, means that there needs to be a shift to more sustainable alternatives in the form of plant-based foods. In particular\, the plant-based cheese industry is relevant\, as the products lack critical functionalities and nutrition compared to their dairy-based counterparts. \n\n\n\nWaxy starch\, plant-protein isolate\, and coconut oil were combined to create a novel high-protein (18% w/w) plant-based cheese. Dr. Marangoni and his team determined that by using native waxy starch\, they could enhance its existing viscoelastic properties by modulating gelatinization by adding plant protein and fat. Texture profile analysis indicated that the cheese analogues could reach hardness levels of 15-90N\, which allowed samples to be tailored to a broader range of dairy products. They determined that plant proteins and fat can behave as particulate fillers\, enhance network strength\, and create strategic junction points during starch retrogradation. \n\n\n\nThe degree of melt and stretch of the high protein plant-based analogues were 2-3 times greater than those observed for commercial plant-based cheeses and significantly more similar to dairy cheese. The rheological melting kinetics saw that the high protein plant-based cheese displayed more viscous properties with increasing temperature. The tan delta (G”/G’) at 80C was used as an indicator for sample meltability where higher values indicate better melt and more viscous systems. The high protein plant-based cheese reached tan values upwards to 0.7\, whereas commercial plant-based cheese only reached tan values around 0.1. Ultimately\, the novel high-protein plant-based cheese demonstrates the use of simple ingredients to form complex food systems. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Alejandro G. Marangoni\, O.C.\, F.R.S.C.\n\n\n\nPROFESSOR AND TIER 1 CANADA RESEARCH CHAIRUNIVERSITY OF GUELPH \n\n\n\nDr. Alejandro G. Marangoni is a Professor and Tier I Canada Research Chair in Food\, Health and Aging at the University of Guelph\, Canada. His work concentrates on the physical properties of food materials in foods\, cosmetics and biolubricants\, with particular emphasis on sustainability\, preservation of biodiversity and health. With an H-index of 88\, i-index of 415 and over 27\,500 citations of his work\, he has published over 500 refereed research articles\, 90 book chapters\, 18 books\, and over 40 patents. He is the recipient of the 2013 AOCS Stephen Chang award\, the 2014 IFT Chang Award in Lipid Science\, the 2014 AOCS Supelco/Nicholas Pelick Award\, the 2015 ISF Kaufmann Medal\, the 2017 AOCS Alton E. Bailey Medal\, and the 2019 European Lipid Technology Award from EuroFed Lipids. Marangoni is a fellow of the American Oil Chemists’ Society\, the Institute of Food Technologists and the Royal Society of Chemistry (U.K.). He is the Editor in Chief of both Current Opinion and Current Research in Food Science. Dr. Marangoni has also founded and commercialized three major technology platforms with global reach. Dr. Marangoni was honored as one of the ten most influential Hispanic Canadians in 2012\, a Fellow of the Royal Society of Canada in 2018\, and an Officer of the Order of Canada in 2021. \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-the-science-technology-and-art-of-high-protein-plant-based-cheese/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2023/10/SCI23071_webinar-graphics-science-of-alt-protein-November_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-the-science-technology-and-art-of-high-protein-plant-based-cheese/ END:VEVENT END:VCALENDAR