This webinar from the Good Food Institute and Haynes and Boone, LLP, will provide an overview of how to strategically build out intellectual property protection (e.g., patents, trade secrets, etc.) for innovation in this space.
The Wall Street Journal’s Global Food Forum will tackle the critical issue of sustainability across the food industry and agricultural economy, covering topics from seed research and farming practices to packaging and the food we eat.
Join Dr. Josephine Wee, Assistant Professor of Food Science at The Pennsylvania State University, as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat.
Are you interested in working in alternative protein? Join SciTech associate director Dr. Erin Rees Clayton to learn more about what it takes to pursue an academic or industry career in this rapidly growing field.
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