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:20240310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20241103T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20260308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20261101T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20270314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20271107T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20251029T000000 DTEND;TZID=America/New_York:20251101T235959 DTSTAMP:20250904T192012Z CREATED:20250904T191922Z LAST-MODIFIED:20250904T192012Z UID:10000711-1761696000-1762041599@gfi.org SUMMARY:National FFA Convention & Expo DESCRIPTION:National FFA Convention & ExpoPast\n\n\n\n\nGFI’s workforce development lead\, Dr. Jeremy Eltz\, is headed to FFA! Join us in Indianapolis to explore how the next generation of ag leaders can shape the future of food. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe National FFA Convention & Expo is all about growing the next generation of leaders—and so is GFI. That’s why Jeremy Eltz\, Ph.D.\, GFI’s Education and Workforce Development Manager\, will be on-site to meet students\, teachers\, and ag educators all week long. A former ag science teacher and state-level CTE leader\, Jeremy’s work focuses on connecting agricultural education to the fast-growing field of sustainable protein innovation. \n\n\n\nAlongside GFI’s Liz Fathman and Sheila Voss\, Jeremy will be at the GFI table ready to: \n\n\n\n\n🔬 Explore where your career could go in food\, farming\, and sustainability\n\n\n\n💬 Chat about your story and your connection to agriculture and food\n\n\n\n🎡 Invite you to spin the wheel and grab some swag\n\n\n\n\nThis event is part of GFI’s mission to show how alternative proteins are reshaping the future of food—and to explore how young agriculture professionals can lead the way in feeding more people with fewer resources. Whether you’re a student\, teacher\, or advisor\, we’d love to meet you and hear how you’re helping shape what comes next in agriculture. \n\n\n\nAnd the conversation doesn’t stop in Indy: This fall\, GFI and Pulse Canada are launching a webinar series featuring farmers from across the U.S. and Canada. These virtual sessions will dive into new possibilities at the intersection of pulses\, protein\, and sustainable ag. Stay tuned! \n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nJeremy Eltz\, Ph.D.\n\n\n\nEDUCATION AND WORKFORCE DEVELOPMENT MANAGER \n\n\n\nPrior to joining GFI\, Jeremy Eltz served as the Director of Rural Education at the Center of Excellence in Leadership of Learning at the University of Indianapolis. Jeremy began his career as a research scientist and middle school teacher\, before joining the Indiana Department of Education in 2012. During his time at the IDOE\, Jeremy created and implemented the state’s first STEM plan—which resulted in the adoption of new STEM programs and pathways in K-12 education across the state. Jeremy has a bachelor’s in biology from Indiana University Bloomington\, a master’s degree in teaching from Marian University\, a PhD in educational leadership from Indiana State\, and a school superintendent’s license. He currently resides in Carmel\, Indiana\, with his wife\, Missy\, and two daughters\, Macy and Mallory. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/national-ffa-convention-expo/ LOCATION:Indiana Convention Center\, 100 South Capitol Avenue\, Indianapolis\, Indiana\, 46225 CATEGORIES:External in-person event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251104T120000 DTEND;TZID=America/New_York:20251104T133000 DTSTAMP:20251014T150128Z CREATED:20251014T150127Z LAST-MODIFIED:20251014T150128Z UID:10000723-1762257600-1762263000@gfi.org SUMMARY:Cell growth modeling review for cultivated meat production: Recommendations to improve techno-economic models DESCRIPTION:Cell growth modeling review for cultivated meat production: Recommendations to improve techno-economic modelsPast\n\n\n\n\nJoin report authors to learn what current data reveal\, where critical gaps remain\, and the research priorities shaping more accurate and scalable techno-economic models for cultivated meat production. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nScaling cultivated meat cost-effectively requires predictive tools that can guide performance at unprecedented production volumes. In this webinar\, GFI and BioFarm Designs will present findings from a new report reviewing cell growth models for cultivated meat production\, highlighting the critical role of computational modeling in advancing process optimization\, cost estimation\, and bioprocess design. \n\n\n\nThe webinar will explore: \n\n\n\n\n📊 Cell growth models for cultivated meat\, including empirical\, structured\, and energetics-based approaches.\n\n\n\n🔍 Available data for and the most pressing gaps limiting current cell growth models.\n\n\n\n🚀 Research priorities and recommendations to guide more accurate\, adaptable\, and scalable process modeling.\n\n\n\n\nJoin us to learn how this project lays the groundwork for more robust\, adaptable\, and realistic models of cell growth\, a cornerstone for scaling cultivated meat. By improving predictions of cell performance across bioreactors and operating conditions\, these models can better guide process development\, cost estimation\, and research priorities\, providing a foundational reference for scientists\, modelers\, and the broader cultivated meat ecosystem. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nElliot Swartz\, PhD\n\n\n\nSENIOR PRINCIPAL SCIENTIST\, CULTIVATED MEATTHE GOOD FOOD INSTITUTE \n\n\n\nElliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry\, identifying opportunities to accelerate the industry\, and educating scientists\, the public\, and other industry stakeholders. For the past seven years\, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot holds a Ph.D. in neuroscience from the University of California\, Los Angeles (UCLA)\, where he worked with induced pluripotent stem cells to model neuromuscular disease. \n\n\n\n\n\n\n\n\n\n\n\nBert Frohlich\, PhD\n\n\n\nPRINCIPAL & OWNERBIOPHARM DESIGNS \n\n\n\nBert Frohlich is a PhD biochemical engineer with a career of over 25 years in the biopharmaceutical industry. He has held director-level positions at Shire (now Takeda)\, Amgen\, EMD\, and Acambis and Genzyme (now Sanofi) where he led groups of engineers and scientists in bioprocess development and manufacturing technical support. As an expert in cell culture and fermentation process development\, he has designed facilities and introduced a variety of therapeutics and vaccines into commercial biomanufacturing. \n\n\n\nHe is currently sole proprietor of his own consultancy\, Biopharm Designs\, LLC\, which he established in 2016. In 2018\, he transitioned his practice to focus on cultivated meat and alternative proteins for food due to his passion for the environment and achieving long-term sustainability as the key to fighting food insecurity and climate change. Since then\, he has served several cultivated meat companies and was the acting Vice President of Engineering and Commercialization for BlueNalu Inc. and Ivy Farm Technologies\, both cultivated meat startup companies. Recently\, he has partnered with the GFI to publish a white paper on mathematical modeling for technoeconomic assessments. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/cell-growth-modeling-review-for-cultivated-meat-production-recommendations-to-improve-techno-economic-models/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/10/SCI25040_CM-TEA-webinar-graphics_header-scaled.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251105T000000 DTEND;TZID=America/New_York:20251106T235959 DTSTAMP:20251027T185345Z CREATED:20251027T185343Z LAST-MODIFIED:20251027T185345Z UID:10000727-1762300800-1762473599@gfi.org SUMMARY:California Circular Bioeconomy Summit (BioCirCA) DESCRIPTION:California Circular Bioeconomy Summit (BioCirCA)Past\n\n\n\n\nJoin GFI’s Jeremy Eltz at BioCirCA for forward-looking conversations on transforming waste into opportunity—and unlocking the power of bio-based innovation. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe California Circular Bioeconomy Summit—BioCirCA—is BEAM Circular’s annual gathering of changemakers committed to building a climate-smart\, community-focused economy. GFI’s Jeremy Eltz will be among the featured speakers at this year’s summit\, contributing to the dynamic discussions that explore how bio-based manufacturing and new economic models can turn waste into revenue\, create quality jobs\, and advance environmental resilience. \n\n\n\nBioCirCA convenes industry leaders\, educators\, researchers\, policymakers\, students\, and community partners from across sectors. It’s a unique opportunity to engage with the collaborative energy powering California’s circular bioeconomy—and to discover real-world strategies for scaling sustainable innovation. \n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nJeremy Eltz\, Ph.D.\n\n\n\nEDUCATION AND WORKFORCE DEVELOPMENT MANAGER \n\n\n\nJeremy Eltz will work to develop and support the education and workforce pipeline for the alternative protein industry. Prior to joining GFI\, Jeremy Eltz served as the Director of Rural Education at the Center of Excellence in Leadership of Learning at the University of Indianapolis. Jeremy began his career as a research scientist and middle school teacher\, before joining the Indiana Department of Education in 2012. During his time at the IDOE\, Jeremy created and implemented the state’s first STEM plan—which resulted in the adoption of new STEM programs and pathways in K-12 education across the state. Jeremy has a bachelor’s in biology from Indiana University Bloomington\, a master’s degree in teaching from Marian University\, a PhD in educational leadership from Indiana State\, and a school superintendent’s license. He currently resides in Carmel\, Indiana\, with his wife\, Missy\, and two daughters\, Macy and Mallory. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/california-circular-bioeconomy-summit-biocirca/ LOCATION:California State University\, Stanislaus\, 1 University Cir\, Turlock\, California\, 95382 CATEGORIES:External in-person event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251110T000000 DTEND;TZID=America/New_York:20251121T235959 DTSTAMP:20251103T160951Z CREATED:20250926T132304Z LAST-MODIFIED:20251103T160951Z UID:10000708-1762732800-1763769599@gfi.org SUMMARY:COP30: United Nations Climate Change Conference DESCRIPTION:COP30: United Nations Climate Change ConferencePast\n\n\n\n\nCOP30 Belém brings the world together at a critical moment for global transformative climate action. Join GFI and other alternative protein experts at this historic event! \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAlternative proteins are among the most impactful\, yet underfunded\, agri-food climate solutions. With just $10 billion in annual investment—a fraction of what’s allocated to other climate strategies—we can unlock their full potential. This is our chance to build a food system that meets global demand\, protects natural resources\, and drives climate goals. \n\n\n\nUnlock the ripple effect. Make protein diversification part of your climate strategy.\n\n\n\n\nWhy is diversifying meat production and supply so important?\nFood systems are one of the top drivers of climate change\, contributing one-third (34%) of global GHG emissions. Even if fossil fuel emissions were eliminated immediately\, emissions from food systems alone would be enough to increase global temperatures by more than 1.5°C. \n\n\n\nMeat production and consumption are exacerbating this scenario. Livestock is responsible for 50% of methane emissions\, which are much more potent than CO₂. And despite occupying 80% of global agricultural land\, livestock provides only 17% of calories and 38% of protein consumed by people. \n\n\n\n\nIt is urgent to have options that are both more sustainable and socially accepted.\nThe World Bank ranks alternative proteins as the second most efficient climate mitigation solution in the agri-food industry\, delivering 6.1 GtCO₂eq/year. \n\n\n\nAssuming alternative proteins account for 30% of the global protein market\, it would be possible to reduce methane emissions by up to 1.2 GtCO₂eq/year by 2050\, or a quarter of the mitigation needed to meet the 1.5°C targets. \n\n\n\nCompared to beef\, cultivated meat uses 90% less land\, 66% less water\, and emits 92% less GHGs11. Plant-based meats cut land use by 91%\, water by 93%\, and emissions by 94%. \n\n\n\nGovernment investments in alternative proteins could generate $686 billion in GVA and create 83 million jobs by 2050. \n\n\n\n\nWhat is needed to catalyze the climate potential of alternative proteins?\nTo achieve a 50% market share by 2050 and effectively contribute to climate goals\, governments must invest US$4.4 billion/year in R&D and US$5.7 billion/year in commercialization incentives. \n\n\n\nAPs are currently absent from most climate finance frameworks. However\, including them unlocks public and private funding aligned with mitigation\, adaptation\, biodiversity\, and food security goals. \n\n\n\nCountries are revising their Nationally Determined Contributions (NDCs) in early 2025. This is a once-in-a-decade opportunity to embed alternative proteins into national climate plans. \n\n\n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nGFI delegation\n\n\n\n\n\n\n\n\n\nBruce Friedrich\n\n\n\nPRESIDENT AND FOUNDER\, GFI \n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\nGus Guadagnini\n\n\n\nPRESIDENT\, GFI BRAZIL \n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\nAlysson Soares\n\n\n\nHEAD OF POLICY\, GFI BRAZIL \n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\nMariana Bernal\n\n\n\nPOLICY ANALYST\, GFI BRAZIL \n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\nMirte Gosker\n\n\n\nMANAGING DIRECTOR\, ASIA PACIFIC \n\n\n\n \n\n\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n \n\nHow to meet your NDC goals\n\n\n\nIntegrate alternative protein innovation into your national climate plans. Learn how your country is already supporting alternative proteins by downloading The State of Global Policy on Alternative Proteins. \n\n\n\n\nDownload\n\n\n\n \n \n\n\n\n\n \n \n \n \n \n \n \n \n \n \n \n\nDeveloping an alternative protein national strategy\n\n\n\nThis three-step guide and framework is designed for stakeholders working on food and agricultural strategy at the national level. Explore country-specific strengths\, goals\, and needs to develop a strategic plan for activating and executing a national alternative protein vision. \n\n\n\n\nRead more\n\n\n\n \n \n\n\n\n\n \n \n \n \n \n \n \n \n \n \n \n\nTake action\n\n\n\nProtein diversification is a strategic lever for delivering on climate goals\, strengthening food security\, advancing innovation and driving sustainable economic growth. Contact us and support an alternative protein initiative! \n\n\n\n\nContact us\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/cop30-united-nations-climate-change-conference/ LOCATION:Parque da Cidade\, R. Sen. Lemos - Souza\, Belém\, 68447-000\, Brazil CATEGORIES:External hybrid event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/09/GFI25008_COP30-event-page-header.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251112T140000 DTEND;TZID=America/New_York:20251112T150000 DTSTAMP:20251029T151222Z CREATED:20251029T151220Z LAST-MODIFIED:20251029T151222Z UID:10000729-1762956000-1762959600@gfi.org SUMMARY:Growing the Future: How New Farming Frontiers Are Transforming Protein DESCRIPTION:Growing the Future: How New Farming Frontiers Are Transforming ProteinPast\n\n\n\n\nJoin GFI’s Adam Leman for a look at how next-gen protein technologies—from precision fermentation to cultivated meat—are reshaping the future of sustainable food. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAlternative protein innovation doesn’t stop at the product—it starts at the source. From aquaculture to crop engineering\, today’s breakthroughs are transforming how we produce protein in ways that reduce environmental strain\, increase resilience\, and meet rising consumer demand. \n\n\n\nIn this session\, Adam Leman\, Principal Scientist at the Good Food Institute\, will join other sector leaders to explore the biotechnologies powering the next frontier of food. \n\n\n\nFeatured Speakers: \n\n\n\n\nAdam Leman\, Principal Scientist\, Fermentation\, The Good Food Institute\n\n\n\nPaul Shapiro\, CEO\, The Better Meat Company\n\n\n\nYadu Dar\, PhD\, VP Business Development\, Plantible Foods\n\n\n\nLovepreet Singh\, Continuous Improvement Specialist\, Idaho Milk Products\n\n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nAdam Leman\, Ph.D.\n\n\n\nPRINCIPAL SCIENTIST\, FERMENTATION \n\n\n\nAdam is a Principal Scientist\, Fermentation at GFI and is focused on the development of biomass fermentation and precision fermentation biotechnology for food protein. He earned a B.S. in Molecular Genetics from the University of Rochester and a Ph.D. from Drexel University College of Medicine in Molecular Biology. Adam’s postdoctoral studies concentrated on fungal genetics and systems biology. During his time in biotech\, Adam implemented gene expression analyses in microbial\, agtech\, and human health studies to better characterize these systems and offer a deeper understanding for strain development and process improvement. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/growing-the-future-how-new-farming-frontiers-are-transforming-protein/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251113T130000 DTEND;TZID=America/New_York:20251113T143000 DTSTAMP:20251021T151405Z CREATED:20251021T151404Z LAST-MODIFIED:20251021T151405Z UID:10000724-1763038800-1763044200@gfi.org SUMMARY:The Science of Alt Protein: Application-driven design of plant protein gels DESCRIPTION:The Science of Alt Protein: Application-driven design of plant protein gelsPast\n\n\n\n\nDiscover how application-driven design of plant protein gels can unlock new possibilities in texture\, mouthfeel\, and nutrition. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nPlant-protein gels are heterogeneous\, multifunctional matrices that impart texture\, serve as encapsulation vehicles\, and enable nutrient delivery. This talk\, from GFI grantee Dr. Da Chen\, compares strategies for tailoring their molecular and microstructural features via polysaccharides\, phenolic compounds\, minerals\, and proteases\, and delineates structure–function relationships with texture\, mouthfeel\, and nutritional performance of end products. Particular attention is given to protease-mediated modifications that relate gel architecture to viscoelasticity and digestibility. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDa Chen\, PhD\n\n\n\nASSISTANT PROFESSOR\, DEPARTMENT OF FOOD SCIENCEPURDUE UNIVERSITY \n\n\n\nDr. Da Chen joined Purdue’s Department of Food Science in Fall 2023\, following a prior appointment as an Assistant Professor at the University of Idaho. Before becoming a faculty member\, he completed postdoctoral training at The Ohio State University and Purdue University. He also spent approximately four years at the University of Auckland (New Zealand) as a graduate student. \n\n\n\nHis research program focuses on structural modification of plant proteins to advance the manufacture\, accessibility\, and consumption of plant-based foods. He investigates protein structure–function relationships from the molecular to product scale using techniques such as extrusion\, rheology\, microscopy\, spectroscopy\, and scattering. His work has been supported by federal agencies\, organizations\, and industry partners. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-science-of-alt-protein-application-driven-design-of-plant-protein-gels/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/10/SCI25058_SOAP-webinar-graphics-November_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251120T140000 DTEND;TZID=America/New_York:20251120T150000 DTSTAMP:20251023T145457Z CREATED:20251022T173346Z LAST-MODIFIED:20251023T145457Z UID:10000725-1763647200-1763650800@gfi.org SUMMARY:New Proteins webinar DESCRIPTION:New Proteins webinarPast\n\n\n\n\nJoin GFI’s Abby Sewell for a look at how hybrid and diversified protein strategies are shaping the future of food. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin Abby Sewell\, Corporate Engagement Manager\, to explore how the alternative protein landscape is evolving toward hybrid and diversified approaches. Learn why protein diversification is key to reducing emissions\, meeting consumer demand\, and strengthening supply chains. Through real-world case studies\, Abby will highlight how companies are unlocking growth and share the three levers driving adoption—better taste\, lower cost\, and clear communication of health benefits. Attendees will gain practical insights to stay competitive in the fast-changing protein market. \n\n\n\nAttendees will gain practical insights into: \n\n\n\n\nIngredient innovation across novel protein categories\n\n\n\nEmerging consumer preferences and health motivators\n\n\n\nThe opportunities driving industry adoption of diversified proteins\n\n\n\n\nDon’t miss this one-hour session! Register here to save your spot. \n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nAbby Sewell\n\n\n\nCORPORATE ENGAGEMENT MANAGER \n\n\n\nAbby serves as GFI’s Corporate Engagement Manager\, supporting food manufacturers and other food companies upstream to inspire and accelerate their shift toward alternative protein. Prior to joining GFI\, Abby worked in marketing collaborating with leading food\, beverage\, and CPG brands to develop and execute multifaceted marketing campaigns grounded in data-driven insights. With a BS in Integrated Marketing Communications from Ithaca College and specialized training in Food Sustainability from NYU\, Abby brings a unique blend of strategic marketing expertise and an understanding of sustainable food practices to her role at GFI. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/new-proteins-webinar/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251121T000000 DTEND;TZID=America/New_York:20251123T235959 DTSTAMP:20251023T195148Z CREATED:20251023T195147Z LAST-MODIFIED:20251023T195148Z UID:10000726-1763683200-1763942399@gfi.org SUMMARY:Future of Food: Engaging Agriculture and Education in the Protein Transition DESCRIPTION:Future of Food: Engaging Agriculture and Education in the Protein TransitionPast\n\n\n\n\nGFI’s Jeremy Eltz and Janie Butler are heading to Tuskegee to lead a dynamic workshop at the Professional Agricultural Workers Conference. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAt the 83rd Professional Agricultural Workers Conference (PAWC)\, GFI’s Jeremy Eltz\, PhD\, and Janie Butler\, MBA\, will host a 90-minute interactive session exploring how land-grant institutions\, HBCUs\, and rural communities can benefit from the protein transition. \n\n\n\nTitled “Future of Food: Engaging Agriculture and Education in the Protein Transition\,” this workshop will cover how alt proteins can drive economic resilience\, create new career pathways\, and integrate into agricultural education. \n\n\n\nThis session is part of GFI’s broader commitment to supporting agricultural communities as active leaders in shaping a better food future. \n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nGFI speakers\n\n\n\n\n\n\n\n\n\nJanie Butler\n\n\n\nEDUCATION AND WORKFORCE DEVELOPMENT SPECIALISTTHE GOOD FOOD INSTITUTE \n\n\n\nJanie Butler develops dynamic educational programs and workforce solutions to cultivate talent in the growing alternative protein sector. Janie Butler joined GFI after working with the Colorado BioScience Institute and Beyond Benign: An Institute for Green Chemistry Education. In these roles\, she cultivated workforce development and educational initiatives by designing impactful programs\, leading curriculum development\, and fostering partnerships between industry and academia. Janie holds a Bachelor of Science degree in biochemistry with a specialization in molecular biology and a minor in environmental and sustainable studies from Loyola University of Maryland\, equipping her with the expertise to drive sustainable practices in education and workforce training. \n\n\n\n\n\n\n\n\n\n\n\nJeremy Eltz\, Ph.D.\n\n\n\nEDUCATION AND WORKFORCE DEVELOPMENT MANAGERTHE GOOD FOOD INSTITUTE \n\n\n\nJeremy Eltz will work to develop and support the education and workforce pipeline for the alternative protein industry. Prior to joining GFI\, Jeremy Eltz served as the Director of Rural Education at the Center of Excellence in Leadership of Learning at the University of Indianapolis. Jeremy began his career as a research scientist and middle school teacher\, before joining the Indiana Department of Education in 2012. During his time at the IDOE\, Jeremy created and implemented the state’s first STEM plan—which resulted in the adoption of new STEM programs and pathways in K-12 education across the state. Jeremy has a bachelor’s in biology from Indiana University Bloomington\, a master’s degree in teaching from Marian University\, a PhD in educational leadership from Indiana State\, and a school superintendent’s license. He currently resides in Carmel\, Indiana\, with his wife\, Missy\, and two daughters\, Macy and Mallory. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/future-of-food-engaging-agriculture-and-education-in-the-protein-transition/ LOCATION:Tuskegee University\, 1200 W Montgomery Rd\, Tuskegee\, Alabama\, 36088 CATEGORIES:External in-person event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251125T120000 DTEND;TZID=America/New_York:20251125T130000 DTSTAMP:20251104T145457Z CREATED:20251104T145418Z LAST-MODIFIED:20251104T145457Z UID:10000730-1764072000-1764075600@gfi.org SUMMARY:The Business of Alt Protein: Green Financing for Alternative Proteins—Introducing the Climate Bonds Alternative Proteins Criteria DESCRIPTION:The Business of Alt Protein: Green Financing for Alternative Proteins—Introducing the Climate Bonds Alternative Proteins CriteriaPast\n\n\n\n\nJoin GFI’s next Business of Alt Protein webinar featuring a deep dive on the Climate Bonds Initiative’s new Alternative Proteins Criteria. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAlternative proteins are part of the necessary shift in how food is produced and consumed if we are to meet global nutrition needs while remaining in planetary boundaries. In this session\, India Langley from the Climate Bonds Initiative will introduce the new Alternative Proteins Criteria: a science-based framework defining what counts as green investment in this fast-growing sector. Developed through extensive expert consultation\, the Criteria aim to channel global capital towards sustainable protein production\, distribution and innovation and help investors\, policymakers\, and producers drive a just transition within food systems.  \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nIndia Langley\n\n\n\nAGRI-FOOD SUSTAINABILITY ANALYST\, CLIMATE BONDS \n\n\n\nIndia Langley led the development of the Climate Bonds Initiative’s Alternative Proteins Criteria\, part of the organisation’s global Standard for credible green investment. Her work focuses on establishing science-based thresholds and pathways for sustainable food production\, including cultivated meat\, fermentation-derived\, and plant-based proteins. Before joining Climate Bonds\, India spent over a decade working across agrifood sustainability\, with experience spanning industry innovation to academic research\, all focused on novel low-emission food production systems. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-business-of-alt-protein-green-financing-for-alternative-proteins-introducing-the-climate-bonds-alternative-proteins-criteria/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/11/SCI25060_BOAP-webinar-graphics-November_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251202T000000 DTEND;TZID=America/New_York:20251203T235959 DTSTAMP:20251111T202903Z CREATED:20251111T202823Z LAST-MODIFIED:20251111T202903Z UID:10000732-1764633600-1764806399@gfi.org SUMMARY:Plant Based World Expo DESCRIPTION:Plant Based World ExpoPast\n\n\n\n\nJoin GFI’s Corporate Engagement Manager Abby Sewell at Plant Based World Expo\, the only professional 100% plant-based trade event in the U.S. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nPlant Based World Expo brings together food service professionals\, retailers\, distributors\, buyers\, brokers\, and nonprofits to accelerate the growth of the plant-based sector. Designed to connect and empower businesses across the global supply network\, the expo showcases the latest innovations and strategies driving the future of food. Abby Sewell will share insights on how to grow the plant-based category in an evolving market landscape. \n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nAbby Sewell\n\n\n\nCORPORATE ENGAGEMENT MANAGER\, GFI \n\n\n\nAbby Sewell is the Corporate Engagement Manager at the Good Food Institute\, where she partners with food manufacturers and CPG companies to accelerate their transition toward alternative proteins. With 15 years of experience leading marketing and partnership strategy for global brands including General Mills\, Procter & Gamble\, Grey Goose\, and Toyota\, Abby brings a unique blend of strategic expertise and sustainability insight to her work. Before joining GFI\, she helped Fortune 500 companies deliver data-driven\, creative marketing solutions. Abby has shared insights on brand innovation and sustainable food systems at major industry events including Ad Week NYC and StreamCon. She holds a B.S. in Integrated Marketing Communications from Ithaca College and specialized training in Food Sustainability from NYU. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/plant-based-world-expo-2025/ LOCATION:Javits Center\, 429 11th Ave\, New York City\, 10001\, United States CATEGORIES:External in-person event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251204T000000 DTEND;TZID=America/New_York:20251204T235959 DTSTAMP:20250905T152622Z CREATED:20250905T131119Z LAST-MODIFIED:20250905T152622Z UID:10000712-1764806400-1764892799@gfi.org SUMMARY:The 7th Industrializing Cultivated Meat & Seafood Summit DESCRIPTION:The 7th Industrializing Cultivated Meat & Seafood SummitPast\n\n\n\n\nGFI’s Elliot Swartz\, Ph.D.\, will share insights at the 7th Industrializing Cultivated Meat & Seafood Summit in Boston. Join Elliot and other experts as they discuss R&D innovations that can drive down costs\, improve scalability\, and accelerate progress toward bringing cultivated meat and seafood to market. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe 7th Industrializing Cultivated Meat & Seafood Summit is the premier gathering focused on the bioprocessing breakthroughs enabling cultivated meat and seafood to scale. This year’s summit will feature GFI Principal Scientist Elliot Swartz\, Ph.D.\, whose research spans bioprocess design and cost modeling for cultivated meat. \n\n\n\nElliot will speak on the panel “R&D Innovations that Enhance Performance and Reduce Cost\,” where participants will examine: \n\n\n\n\nThe quantities of individual amino acids needed for large-scale cultivated meat production.\n\n\n\nThe anticipated cost contributions of amino acids in the production process.\n\n\n\nStrategies to address supply constraints and explore alternative sourcing options\, such as protein hydrolysates.\n\n\n\n\nElliot’s work highlights how science can remove the bottlenecks to scaling cultivated meat. By advancing open-access research and collaboration across the field\, we can strengthen food security\, expand consumer choice\, and accelerate the shift toward a more resilient global food system. \n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nElliot Swartz\, Ph.D.\n\n\n\nSENIOR PRINCIPAL SCIENTIST\, CULTIVATED MEAT \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-7th-industrializing-cultivated-meat-seafood-summit/ CATEGORIES:External in-person event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/07/COM24004_featured-events_science-academic-1.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251204T060000 DTEND;TZID=America/New_York:20251204T070000 DTSTAMP:20251204T155126Z CREATED:20251204T155125Z LAST-MODIFIED:20251204T155126Z UID:10000736-1764828000-1764831600@gfi.org SUMMARY:Why Sustainability Matters in Bio-Based Ingredients: Practical Challenges\, Key Decisions\, and What's Next DESCRIPTION:Why Sustainability Matters in Bio-Based Ingredients: Practical Challenges\, Key Decisions\, and What’s NextPast\n\n\n\n\n​​Join us for an insightful discussion and gain practical perspectives on how to understand and improve your environmental impact and why doing so is becoming increasingly essential. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nSustainability is rapidly becoming a defining priority in industrial biotechnology influencing investment\, regulation\, consumer expectations\, and the long-term viability of bioprocesses. As the industry shifts toward more responsible innovation\, teams are increasingly expected to understand and quantify the environmental impact of their decisions from the earliest stages of development. \n\n\n\nIn this webinar\, we will explore: \n\n\n\n\nWhy sustainability matters now — environmental pressures\, regulatory momentum\, consumer expectations\, and costly R&D decisions\n\n\n\nHow sustainability is being implemented today — research advances\, emerging assessment methods\, localised sourcing\, and process optimisation\n\n\n\nThe current challenges in quantifying environmental impact — data limitations\, inconsistent frameworks\, and barriers to adoption in bioprocessing\n\n\n\nWhat’s next for the industry — tools enabling faster\, more accessible environmental insights (including platforms like Foresight)\, cross-industry collaboration\, sustainable protein research\, and growing efforts toward standardisation.\n\n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nLucas Eastham\n\n\n\nLEAD SCIENTIST\, FERMENTATIONTHE GOOD FOOD INSTITUTE \n\n\n\nLucas works with the SciTech team to analyze the technical landscape for proteins and ingredients derived from microbial fermentation\, identify key challenges\, and articulate solutions to accelerate the industry. Before GFI\, Lucas spent ten years at Algenol Biotech commercializing microbial-derived biofuels\, biofertilizers\, food ingredients\, and cosmetic ingredients. His expertise ranges across the bioprocess commercialization spectrum from strain development\, cultivation process development (USP)\, downstream process development (DSP)\, commercialization\, and GMP operations. Lucas holds a B.S. in Biology and Anthropology from the University of Pittsburgh and an M.S. in Environmental Science and Management from Duquesne University. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/why-sustainability-matters-in-bio-based-ingredients-practical-challenges-key-decisions-and-whats-next/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251205T080000 DTEND;TZID=America/New_York:20251205T093000 DTSTAMP:20251029T150321Z CREATED:20251029T150320Z LAST-MODIFIED:20251029T150321Z UID:10000728-1764921600-1764927000@gfi.org SUMMARY:Alt Protein Pipelines: Training for commercialization with production facility partnerships DESCRIPTION:Alt Protein Pipelines: Training for commercialization with production facility partnershipsPast\n\n\n\n\nJoin us to explore an innovative partnership that is helping students turn classroom learning into commercial-ready innovation. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThis installment of the Alt Protein Pipelines webinar series will showcase how FoodPlant\, Singapore’s first shared pilot-scale food production facility\, has partnered with the Singapore Institute of Technology to train the next generation of food scientists so they can understand\, apply\, and scale emerging processing solutions most relevant to commercialization. \n\n\n\nThe series is designed to share case studies and practical insights that educators\, students\, administrators\, and industry partners can use to shape their own training programs. Each session emphasizes the practical steps\, challenges\, and solutions of a training pathway so attendees leave with actionable ideas to bring back to their institutions and ecosystems. \n\n\n\nMany experiential education models are built to prepare students for the practicalities of working within industry by providing industry-vetted projects or internship placements. FoodPlant expands this opportunity by guiding undergraduate students through a self-directed project that walks them through the innovation cycle from ideation\, to prototyping\, to a pre-manufacturing pilot. Dr. Lim Bee Gim will share how the program can be replicated across programs across various levels of infrastructure and resourcing. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nLim Bee Gim\, PhD\n\n\n\nFOUNDING CEO AND TECHNICAL ADVISOR\, FOODPLANTASSOCIATE PROFESSOR\, SINGAPORE INSTITUTE OF TECHNOLOGY \n\n\n\nDr. Lim Bee Gim brings nearly 30 years of experience in food innovation\, manufacturing\, and education. She was the Founding CEO of FoodPlant\, where she led the establishment of Singapore’s first shared food processing facility. Under her leadership\, FoodPlant became a strategic platform supporting companies—from startups to established manufacturers—in developing and scaling sustainable food solutions\, including alternative proteins. \n\n\n\nCurrently serving as Technical Advisor at FoodPlant\, Dr. Lim provides expert guidance in food processing\, product innovation\, and commercialization. She is also an Associate Professor at the Singapore Institute of Technology\, where she mentors future food technologists and actively designs and delivers industry training courses to upskill professionals in advanced processing technologies such as extrusion and thermal processing. \n\n\n\nHer work focuses on bridging research with practice\, enabling companies to accelerate sustainable product development through access to shared infrastructure\, technical expertise\, and hands-on capability building. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/alt-protein-pipelines-training-for-commercialization-with-production-facility-partnerships/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/09/SCI25055_AP-Pipeline-webinar-graphics-October_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251209T080000 DTEND;TZID=America/New_York:20251209T170000 DTSTAMP:20251218T141351Z CREATED:20251218T141350Z LAST-MODIFIED:20251218T141351Z UID:10000740-1765267200-1765299600@gfi.org SUMMARY:Public Opinion & Regulation – Communicating Science to Decision Makers DESCRIPTION:Public Opinion & Regulation – Communicating Science to Decision MakersPast\n\n\n\n\nGFI’s Tim Carey will join Bridge2Food’s regulatory session to explore how science-informed advocacy is shaping the future of food policy. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n \n\n\n\n\n\nEvent description\n\n\n\nGFI Policy Specialist Tim Carey will speak at Bridge2Food’s virtual session\, focused on communicating science to decision makers across government and industry. Tim will share how GFI applies an evidence-informed approach to policy engagement—translating food systems science into actionable strategies for regulators\, lawmakers\, and multilateral bodies. \n\n\n\nThis session is part of Bridge2Food’s ongoing programming on public opinion\, regulation\, and the role of science in shaping food system transformation. \n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nTim Carey\, JD\n\n\n\nPOLICY ATTORNEY \n\n\n\nTim Carey advances GFI’s legislative\, and regulatory strategies by operating at the intersection of public health research\, law\, and policy. Tim joined GFI after serving several years as a Law & Policy Advisor focused on gun violence prevention at the Johns Hopkins Bloomberg School of Public Health. Tim also previously worked in child advocacy at Maryland Legal Aid and the Emory Barton Child Law and Policy Center. Tim holds a JD from Emory University School of Law and a BA from Saint Mary’s College of Maryland. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/public-opinion-regulation-communicating-science-to-decision-makers/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251209T110000 DTEND;TZID=America/New_York:20251209T123000 DTSTAMP:20251112T172625Z CREATED:20251112T172623Z LAST-MODIFIED:20251112T172625Z UID:10000733-1765278000-1765283400@gfi.org SUMMARY:Amino acid cost and supply chain analysis for cultivated meat: Pathways to more affordable\, scalable\, and sustainable protein production DESCRIPTION:Amino acid cost and supply chain analysis for cultivated meat: Pathways to more affordable\, scalable\, and sustainable protein productionPast\n\n\n\n\nExplore new findings from a first-of-its-kind analysis. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAmino acids are among the largest cost drivers in cultivated meat production\, but a new analysis shows clear opportunities to lower costs and scale production. Join this webinar to explore findings from a new white paper that evaluates pathways to unlock a cost-effective\, scalable amino acid supply for the cultivated meat industry. \n\n\n\nThis first-of-its-kind analysis draws on real-world price data\, industry interviews\, and future demand modeling to identify where cost drivers and supply bottlenecks may emerge and how innovation can keep pace. Attendees will learn: \n\n\n\n\nWhy the amino acid cost contribution to cultivated meat production is significantly lower than previously reported\n\n\n\nHow agricultural byproducts show promise as affordable alternative amino acid sources\n\n\n\nWhich amino acids pose the greatest long-term cost and supply risks\n\n\n\n\nJoin us to explore how suppliers\, producers\, researchers\, and policymakers can work together to build a resilient\, affordable amino acid supply chain that helps unlock scalable\, sustainable cultivated meat production. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nElliot Swartz\, PhD\n\n\n\nSENIOR PRINCIPAL SCIENTIST\, CULTIVATED MEATGOOD FOOD INSTITUTE \n\n\n\nElliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry\, identifying opportunities to accelerate the industry\, and educating scientists\, the public\, and other industry stakeholders. For the past seven years\, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot holds a Ph.D. in neuroscience from the University of California\, Los Angeles (UCLA)\, where he worked with induced pluripotent stem cells to model neuromuscular disease. \n\n\n\n\n\n\n\n\n\n\n\nMarie Gibbons\, MS\n\n\n\nCULTIVATED MEAT SCIENTISTMARIE GIBBONS CONSULTING \n\n\n\nMarie Gibbons is an early pioneer in cultivated meat\, a field she entered to create a positive impact for animals and the environment. She earned her master’s degree at North Carolina State University with support from New Harvest and the Good Food Institute\, focusing on large-scale poultry muscle cell production. Over the past decade\, she has led R&D efforts at Upside Foods\, Vow Foods\, and Newform Foods\, co-founded Re:meat in Sweden\, and conducted research at Tufts University and Harvard Medical School. Today\, Marie works as an independent consultant helping companies and nonprofits design serum-free media\, develop robust cell lines\, and scale sustainable bioprocesses for the future of food. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/amino-acid-cost-and-supply-chain-analysis-for-cultivated-meat-pathways-to-more-affordable-scalable-and-sustainable-protein-production/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/11/AAPVM_webinar-graphics_feature-scaled.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251211T130000 DTEND;TZID=America/New_York:20251211T141500 DTSTAMP:20251105T184300Z CREATED:20251105T184259Z LAST-MODIFIED:20251105T184300Z UID:10000731-1765458000-1765462500@gfi.org SUMMARY:The Science of Alt Protein: Glycoengineering fungal cell factories — Implications for recombinant protein production DESCRIPTION:The Science of Alt Protein: Glycoengineering fungal cell factories — Implications for recombinant protein productionPast\n\n\n\n\nJoin us to learn how using advanced gene-editing tools to reprogram fungi opens new possibilities for recombinant protein production. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nFilamentous fungi are widely used for recombinant protein production due to their high secretion capacity and GRAS status. However\, fungal N-glycosylation pathways produce high-mannose structures that differ from mammalian complex glycans\, potentially affecting protein function\, stability\, and immunogenicity. \n\n\n\nThis presentation from André Damasio\, Ph.D.\, will discuss glycoengineering strategies for fungal cell factories producing recombinant proteins. Using Aspergillus nidulans as a model system\, Dr. Damasio explores approaches ranging from glycoproteome mapping and site-specific engineering to pathway-level rewiring via CRISPR-Cas9. \n\n\n\nThe work addresses the fundamental challenge that fungal high-mannose glycans differ from mammalian complex structures\, potentially affecting protein function. Join us to learn how using advanced gene-editing tools to reprogram fungi opens new possibilities for recombinant protein production. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. André Damasio\n\n\n\nASSOCIATE PROFESSORINSTITUTE OF BIOLOGY – UNIVERSITY OF CAMPINAS (UNICAMP)\, BRAZIL \n\n\n\nDr. André Damasio is an Associate Professor in the Department of Biochemistry and Tissue Biology at the Institute of Biology\, University of Campinas (UNICAMP)\, Brazil. He received his Ph.D. in Biochemistry from the University of São Paulo in 2011\, with research periods at Oklahoma State University and the Institute of Catalysis and Petroleochemistry in Madrid. He joined UNICAMP in 2015 as an Assistant Professor after completing postdoctoral training at the Brazilian Biorenewables National Laboratory. His research group is dedicated to studying microbial biomanufacturing\, mainly the production of recombinant proteins and enzymes using filamentous fungi as cell factories. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-science-of-alt-protein-glycoengineering-fungal-cell-factories-implications-for-recombinant-protein-production/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/11/SCI25061_SOAP-webinar-graphics-Dec_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251216T120000 DTEND;TZID=America/New_York:20251216T131500 DTSTAMP:20251202T160125Z CREATED:20251202T160124Z LAST-MODIFIED:20251202T160125Z UID:10000735-1765886400-1765890900@gfi.org SUMMARY:Sensory evaluation of alternative proteins: A best practices guide DESCRIPTION:Sensory evaluation of alternative proteins: A best practices guidePast\n\n\n\n\nLearn how sensory science can drive the adoption of alternative proteins. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nTaste remains the strongest driver of consumer food choice\, making sensory science essential to the success of alternative proteins. Join us for a webinar on December 16th presenting highlights from GFI’s new white paper\, which introduces the basics of sensory science and how it can be integrated more effectively across alternative protein R&D. Participants will gain an understanding of how sensory methods can be applied throughout the product development lifecycle to improve decision-making\, reduce risk\, and accelerate progress toward taste parity. \n\n\n\nAttendees will learn: \n\n\n\n\nWhy sensory science must be integrated early and repeatedly throughout development\, and how even rapid or informal methods can guide product development.\n\n\n\nHow to choose the right method for the right question\, from discrimination and descriptive analysis to affective and temporal testing.\n\n\n\nHow to benchmark effectively\, and why comparisons must be anchored to high-performing\, target-market products.\n\n\n\nWhy internal tasting panels fall short—and how to design studies using relevant target consumers to generate reliable\, actionable data.\n\n\n\nHow sensory science can bridge R&D\, product development\, data science\, marketing\, and business strategy to de-risk choices and speed innovation.\n\n\n\n\nThis session is designed for researchers\, product developers\, sensory scientists\, food technologists\, and innovation teams looking to strengthen their approach to taste optimization. Attendees will leave with practical frameworks\, methodological guidance\, and cross-functional strategies to ensure technical advances translate into products consumers will choose—and keep choosing. \n\n\n\nSensory science is more than a test at the end of development. It is a strategic tool that links scientific rigor with consumer expectations. Join us to learn how integrating sensory science can position alternative proteins to compete on taste\, build trust\, and accelerate market adoption. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nNikhita Mansukhani Kogar\, PhD\n\n\n\nPRINCIPAL PLANT-BASED SCIENTISTTHE GOOD FOOD INSTITUTE \n\n\n\nAt GFI\, Nikhita is focused on the technical landscape of plant-based proteins and how to expand their impact and adoption. Prior to joining GFI\, she worked in food and biotech product development\, most recently as an Innovation Scientist at Beyond Meat. While at Beyond\, she led flagship product development projects from the fundamental research stage through formulation and scale-up. Nikhita holds a bachelor’s degree in physics from the University of Illinois at Urbana-Champaign and a Ph.D. in materials science and engineering from Northwestern University. \n\n\n\n\n\n\n\n\n\n\n\nAlissa Nolden\,PhD\n\n\n\nASSOCIATE PROFESSOR OF FOOD SCIENCEUNIVERSITY OF MASSACHUSETTS AMHERST \n\n\n\nAlissa Nolden is an Associate Professor in the Department of Food Science at the University of Massachusetts Amherst. She holds a BS and MS in Food Science from the University of Massachusetts Amherst and Penn State\, respectively\, and a dual-title PhD in Food Science and Clinical Translational Science from Penn State. \n\n\n\nDr. Nolden’s research focuses on advancing sustainable food systems through sensory science\, with a particular emphasis on alternative proteins. Her work examines how sensory perception\, flavor quality\, and individual differences influence consumer acceptance of sustainable protein and novel plant-based proteins. By identifying the sensory drivers that enhance liking and encourage behavior change\, Dr. Nolden’s research supports the design of plant-forward foods that align with consumer values\, prioritizing sensory appeal. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/sensory-evaluation-of-alternative-proteins-a-best-practices-guide/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/12/SCI25057_Sensory-study-webinar-graphics_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20251218T130000 DTEND;TZID=America/New_York:20251218T140000 DTSTAMP:20251114T193330Z CREATED:20251114T193329Z LAST-MODIFIED:20251114T193330Z UID:10000734-1766062800-1766066400@gfi.org SUMMARY:Building Your Alt Protein Career: Shaping the Future of Food as a Plant Protein Scientist DESCRIPTION:Building Your Alt Protein Career: Shaping the Future of Food as a Plant Protein ScientistPast\n\n\n\n\nExplore the path from food science to product innovation in this conversation on building a purpose-driven career in alternative proteins. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nJordan Allen\, MSSenior ChemistIngredion \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI’s Asia Sheehab in conversation with Jordan Allen\, Senior Chemist at Ingredion\, at our next Building Your Alt Protein Career webinar on December 18th. \n\n\n\nJordan will share how her path—from co-founding the Virginia Tech Alt Protein Project and researching sustainable protein extraction from brewer’s spent grain\, to developing innovative plant-based protein solutions at Ingredion—has shaped her career in food science and sustainability. She’ll also discuss how her role as an Inclusion Lead and advocate for early-career talent has deepened her commitment to mentorship\, collaboration\, and inclusive leadership in the alternative protein space. \n\n\n\nWhether you’re exploring careers in applied food research\, interested in bridging science and product innovation\, or passionate about building a more sustainable and equitable food system\, Jordan’s journey offers inspiration and practical insights for advancing the future of food. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nJordan Allen\, MS\n\n\n\nSENIOR CHEMIST\, INGREDION \n\n\n\nJordan Allen is a Senior Chemist at Ingredion in the Protein Fortification group of the Analytical Characterization and Texture Science team\, where she develops plant-based protein solutions by studying the structure-function-application relationship of plant proteins and applying these insights to create innovative ingredient solutions. She also serves as an Inclusion Lead for Ingredion’s Network of Early Talent business resource group\, championing diversity and professional development through mentorship and peer learning. \n\n\n\nJordan earned her M.S. in Food Science & Technology from Virginia Tech in 2023 and her B.S. in Food Science with a concentration in Culinary Arts and a minor in Food and Agribusiness Marketing and Management from the University of Delaware. During her graduate studies\, she focused on developing a sustainable process to extract protein from brewer’s spent grain and co-founded the Virginia Tech Alt Protein Project\, a global initiative advancing awareness\, education\, and research in alternative proteins. Jordan is active in the IFT Protein Division\, serves on the NYIFT Executive Committee\, and is passionate about plant-based protein innovation\, sustainability\, and developing strong leaders for the future of food. \n\n\n\nWith expertise in protein science and applied food research\, as well as a commitment to inclusive leadership\, Jordan drives innovation in plant-based solutions and helps shape a more sustainable future for food. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/building-your-alt-protein-career-shaping-the-future-of-food-as-a-plant-protein-scientist/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/01/SCI24067_Building-your-alt-protein-career-webinar_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260108T100000 DTEND;TZID=America/New_York:20260108T170000 DTSTAMP:20251210T205732Z CREATED:20251210T205729Z LAST-MODIFIED:20251210T205732Z UID:10000739-1767866400-1767891600@gfi.org SUMMARY:2026 Tufts Future Food Innovation Day DESCRIPTION:2026 Tufts Future Food Innovation DayPast\n\n\n\n\nJoin GFI President Bruce Friedrich at Tufts University’s 2026 Future Food Innovation Day\, where he’ll participate in a morning fireside chat with Tufts professor and cell ag pioneer Dr. David Kaplan. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nOn Thursday\, January 8\, 2026\, Tufts University will host its fourth annual Future Food Innovation Day—a day-long\, in-person gathering focused on the future of food and the convergence of agriculture and biotechnology. This high-level event will explore how food innovation can help advance national security\, strengthen supply chains\, and ensure a more abundant\, resilient future. \n\n\n\nGFI President Bruce Friedrich will be featured in a morning fireside chat alongside Dr. David Kaplan\, professor and director of Tufts’ Center for Cellular Agriculture. Together\, they’ll discuss the global momentum behind cultivated meat and other alternative proteins\, and how scientific innovation can play a catalytic role in food system transformation. \n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nBruce Friedrich\n\n\n\nPRESIDENT AND FOUNDER\, GFI \n\n\n\nBruce is a TED Fellow\, Y Combinator alum\, and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal\, Foreign Policy\, Nature Food\, USA Today\, Los Angeles Times\, Wired\, CNN\, and many other publications. He has represented GFI on the TED Radio Hour\, New Yorker Radio Hour\, the Ezra Klein Show\, Making Sense (Sam Harris)\, and a variety of other podcasts and TV programs. Bruce’s 2019 TED talk has been viewed more than 2.4 million times and translated into 30 languages. \n\n\n\nBruce’s book Meat has earned rave reviews from CSIS director of global food and water security Caitlin Welsh (who penned the foreword); former UN World Food Program chief Ertharin Cousin; former UNFCCC head Christiana Figueres; SpaceX board member Steve Jurvetson; Harvard University’s Cass Sunstein\, Stanford University’s Charlotte Pera; and others. Says Welsh: “This book explains the imperative to transform our food systems\, and lays out a game plan to get us there…. Meat is as important as it is enjoyable.” \n\n\n\nBruce graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University\, the London School of Economics\, and Grinnell College. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/2026-tufts-future-food-innovation-day/ LOCATION:Joyce Cummings Center\, 177 College Ave\, Medford\, Massachusetts\, United States CATEGORIES:External in-person event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260108T130000 DTEND;TZID=America/New_York:20260108T141500 DTSTAMP:20260112T114502Z CREATED:20251216T165603Z LAST-MODIFIED:20260112T114502Z UID:10000741-1767877200-1767881700@gfi.org SUMMARY:The Science of Alt Protein: Microbial astaxanthin production and extraction strategy considerations DESCRIPTION:The Science of Alt Protein: Microbial astaxanthin production and extraction strategy considerationsPast\n\n\n\n\nLearn how Professor Chatzifragkou is using microbial fermentation to turn rapeseed meal\, an agricultural waste\, into a useful\, naturally sourced product. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nAfroditi Chatzifragkou\, PhDUniversity of Reading\, UK \n\n\n\n\nWatch now\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nValorisation of agri-food processing by-products and waste materials holds significant potential for microbially produced carotenoids. Join Professor Chatzifragkou for a webinar on January 8th\, where she’ll discuss how she and her team have investigated the feasibility of rapeseed meal\, a readily available by-product produced during rapeseed oil extraction\, as a substrate for natural astaxanthin production by the yeast Xanthophyllomyces dendrorhous. Aspects such as optimisation of media hydrolysis and fermentation process will be presented\, alongside strategies for the efficient extraction of astaxanthin from yeast biomass. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nAfroditi Chatzifragkou\, PhD\n\n\n\nPROFESSOR OF SUSTAINABLE BIOPROCESSINGDEPARTMENT OF FOOD AND NUTRITIONAL SCIENCESUNIVERSITY OF READING\, UK \n\n\n\nAfroditi Chatzifragkou is a Professor of Sustainable Bioprocessing in the Department of Food and Nutritional Sciences at the University of Reading. Afroditi’s expertise lies in food bioprocessing. Her research focuses on microbial fermentations and biorefineries\, alternative proteins (plants\, insects\, seaweeds)\, as well as on optimisation of green extraction technologies (supercritical fluid extraction\, ultrasonication\, enzymes) for functional compounds and food applications. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-science-of-alt-protein-microbial-astaxanthin-production-and-extraction-strategy-considerations/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/10/SCI24060_webinar-graphics-science-of-alt-protein-November_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260113T113000 DTEND;TZID=America/New_York:20260113T130000 DTSTAMP:20251208T141621Z CREATED:20251208T141104Z LAST-MODIFIED:20251208T141621Z UID:10000737-1768303800-1768309200@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 11:30 am ET. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world to engage in scientific exchange\, peer learning\, and collaborative problem-solving around the field’s most pressing challenges. \n\n\n\nDuring the registration process\, we invite you to select specific topics of interest\, allowing us to create breakout groups that foster focused discussion and maximize opportunities for open knowledge-sharing and innovative brainstorming. \n\n\n\nDuring this session\, topics will include: \n\n\n\n\nCell isolation and controlling contamination\n\n\n\nOptimizing culture conditions during cell line development\n\n\n\nCharacterizing and validating your cell line\n\n\n\n\nOur goal in hosting these sessions is to advance a shared understanding and unlock solutions that will accelerate the realization of all the public benefits cultivated seafood has to offer. \n\n\n\nDon’t miss this opportunity to connect with colleagues and contribute to our collaborative effort to strengthen the cultivated seafood knowledge base and support the field’s continued growth through mission-aligned inquiry. \n\n\n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our seafood-focused YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, innovators in the field of cultivated seafood\, and students will receive a link to join. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-problem-solving-session-one-jan-13/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260113T223000 DTEND;TZID=America/New_York:20260114T000000 DTSTAMP:20251208T141657Z CREATED:20251208T141356Z LAST-MODIFIED:20251208T141657Z UID:10000738-1768343400-1768348800@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 10:30 pm ET. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world to engage in scientific exchange\, peer learning\, and collaborative problem-solving around the field’s most pressing challenges. \n\n\n\nDuring the registration process\, we invite you to select specific topics of interest\, allowing us to create breakout groups that foster focused discussion and maximize opportunities for open knowledge-sharing and innovative brainstorming. \n\n\n\nDuring this session\, topics will include: \n\n\n\n\nCell isolation and controlling contamination\n\n\n\nOptimizing culture conditions during cell line development\n\n\n\nCharacterizing and validating your cell line\n\n\n\n\nOur goal in hosting these sessions is to advance a shared understanding and unlock solutions that will accelerate the realization of all the public benefits cultivated seafood has to offer. \n\n\n\nDon’t miss this opportunity to connect with colleagues and contribute to our collaborative effort to strengthen the cultivated seafood knowledge base and support the field’s continued growth through mission-aligned inquiry. \n\n\n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our seafood-focused YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, innovators in the field of cultivated seafood\, and students will receive a link to join. \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-problem-solving-session-two-jan-13/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260125T000000 DTEND;TZID=America/New_York:20260130T235959 DTSTAMP:20250604T144702Z CREATED:20250604T144701Z LAST-MODIFIED:20250604T144702Z UID:10000696-1769299200-1769817599@gfi.org SUMMARY:Foods of the Future: Science and Engineering Approaches (Gordon Research Conference) DESCRIPTION:Foods of the Future: Science and Engineering Approaches (Gordon Research Conference)Past\n\n\n\n\nThe focus of this conference is to bring the multi-disciplinary future food community under one roof with a singular focus: collaboratively advancing the science and engineering of safe and scalable production systems for sustainable agriculture. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe Foods of the Future: Science and Engineering Approaches GRC is a premier\, international scientific conference focused on advancing the frontiers of science through the presentation of cutting-edge and unpublished research\, prioritizing time for discussion after each talk and fostering informal interactions among scientists of all career stages. The conference program includes a diverse range of speakers and discussion leaders from institutions and organizations worldwide\, concentrating on the latest developments in the field. The conference is five days long and held in a remote location to increase the sense of camaraderie and create scientific communities\, with lasting collaborations and friendships. In addition to premier talks\, the conference has designated time for poster sessions from individuals of all career stages\, and afternoon free time and communal meals allow for informal networking opportunities with leaders in the field. \n\n\n\n“Foods of the Future: Science and Engineering Approaches” will focus on advancing plant-based\, cultivated (cell-cultured)\, and fermentation science and technology to support the development of a more sustainable\, resilient\, and equitable food system. \n\n\n\nThis convening will be a significant milestone for the alternative protein field. Learn why here. \n\n\n\n\n\nEvent location\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/foods-of-the-future-science-and-engineering-approaches-gordon-research-conference/ LOCATION:Sheraton Fairplex Hotel & Conference Center\, 601 West McKinley Ave.\, Pomona\, California\, 91768\, United States CATEGORIES:External in-person event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/03/COM24004_featured-events_knowledge-partner-1.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260204T000000 DTEND;TZID=America/New_York:20260204T235959 DTSTAMP:20260120T154308Z CREATED:20260120T154307Z LAST-MODIFIED:20260120T154308Z UID:10000745-1770163200-1770249599@gfi.org SUMMARY:Unlocking Canada’s Food Innovation Potential through Regulatory Modernization DESCRIPTION:Unlocking Canada’s Food Innovation Potential through Regulatory ModernizationPast\n\n\n\n\nJoin GFI’s Mackenzie B. and cross-sector leaders for a workshop on reimagining food regulation in Canada. From international alignment to innovation pathways\, we’ll explore how to modernize systems that protect public health and support cutting-edge food solutions. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nCanada’s food and health-product regulatory systems are at a turning point. On February 4\, GFI’s Mackenzie B. will join government\, academic\, and industry experts for a workshop hosted by the Canadian Nutrition Society (CNS) focused on enabling innovation through regulatory modernization. \n\n\n\nMackenzie’s session—“What are we learning? A look at other jurisdictions and how they are facilitating innovation”—will examine how other countries are supporting safe\, science-based innovation in food and nutrition policy. Drawing on international case studies\, this discussion will spotlight what’s working\, what’s not\, and how Canada can lead. \n\n\n\nThroughout the workshop\, participants will explore: \n\n\n\n\nStreamlining food safety and regulatory review processes\n\n\n\nAdvancing consistent\, risk-based methods rooted in science\n\n\n\nStrengthening global collaboration and information-sharing\n\n\n\nUnlocking responsible innovation to meet public health and sustainability goals\n\n\n\n\nWhether you’re in government\, academia\, or the food industry\, this session offers a unique opportunity to shape the future of food regulation in Canada. \n\n\n\nLet’s build a framework for progress—one that keeps people safe and empowers Canada’s innovators to thrive. \n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nMackenzie Battle\, JD\n\n\n\nSENIOR REGULATORY ATTORNEY \n\n\n\nMackenzie Battle supports GFI’s litigation efforts and works on regulatory and policy issues affecting alternative proteins. Prior to joining GFI\, Mackenzie worked at the Pennsylvania Office of Consumer Advocate representing the interests of utility customers before state and federal regulatory agencies and courts in a variety of litigation\, regulatory advocacy\, and policy matters. Mackenzie holds a JD from the American University Washington College of Law and a BA in Political Science from the University of Michigan. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/unlocking-canadas-food-innovation-potential-through-regulatory-modernization/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260204T130000 DTEND;TZID=America/New_York:20260204T140000 DTSTAMP:20260203T190927Z CREATED:20260114T194413Z LAST-MODIFIED:20260203T190927Z UID:10000744-1770210000-1770213600@gfi.org SUMMARY:The Business of Alt Protein: Plant-Based Meat Consumer Health Perceptions DESCRIPTION:The Business of Alt Protein: Plant-Based Meat Consumer Health PerceptionsPast\n\n\n\n\nJoin GFI’s Associate Director of Market Insights\, Jody Kirchner\, as she unpacks GFI’s latest research into consumers’ health beliefs\, priorities\, and behaviors\, and what this means for the future of plant-based meat. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nHealth is one of the top benefits consumers associate with plant-based meat — but what “healthy” means varies widely by person. In this webinar\, we’ll share insights from GFI’s latest consumer research exploring how people think about health in relation to plant-based meat. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nJody Kirchner\n\n\n\nASSOCIATE DIRECTOR OF MARKET INSIGHTS \n\n\n\nJody Kirchner leads GFI’s market and consumer insights team\, delivering data-driven analysis to educate industry leaders and key stakeholders on the opportunities around alternative proteins. Prior to joining GFI\, Jody worked as a strategy consultant for over 15 years\, helping companies better understand their customers and develop and execute growth plans. She supported companies from startups to Fortune 100 as well as those looking to invest in or launch new businesses. Her work focused heavily on the food industry\, while also touching a diverse range of other sectors. Earlier\, Jody led marketing for an airline maintenance startup and worked as a design engineer in the aerospace industry. Jody holds an MBA from The University of Chicago Booth School of Business\, an MS in Aeronautics from MIT\, and a BS in Mechanical Engineering from The University of British Columbia. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-business-of-alt-protein-plant-based-meat-consumer-health-perceptions/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/01/COR26002_webinar-graphics-BOAP-Jan_featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260211T110000 DTEND;TZID=America/New_York:20260211T121500 DTSTAMP:20260128T144559Z CREATED:20260128T170000Z LAST-MODIFIED:20260128T144559Z UID:10000748-1770807600-1770812100@gfi.org SUMMARY:Enhancing the Flavor of Plant-based & Fermentation-derived Proteins DESCRIPTION:Enhancing the Flavor of Plant-based & Fermentation-derived ProteinsPast\n\n\n\n\nJoin GFI and FFAR to learn about this new funding opportunity! \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nGFI is proud to partner with Foundation for Food & Agriculture Research (FFAR) on their new Protein Innovation Program\, which reflects our shared commitment to strengthening the sustainability of food and agriculture supply chains\, and creating a safer\, more resilient global food system.   \n\n\n\nWe’re excited to announce a new grant opportunity open to researchers worldwide that will support innovative\, pre-competitive research aimed at improving the flavor and performance of plant-based and fermentation-derived proteins intended for center-of-plate foods.   \n\n\n\nResearch areas of interest include\, but are not limited to\, the following:    \n\n\n\n\nReducing and identifying off-flavors in plant-based and fermentation-derived protein ingredients through physical\, biological or computational approaches across all stages of the value chain.   \n\n\n\nLeveraging hybrid ingredients for complementary functions that balance flavor across blended formulations.   \n\n\n\nDesigning desirable flavors by understanding and optimizing flavor precursors\, extraction and reaction processes\, and compound formulation.  \n\n\n\nReducing batch-to-batch variability in flavor attributes of protein ingredients through advances in processing control\, compositional analysis and predictive modeling.  \n\n\n\n\nInterested in learning more?   \n\n\n\n\nRead the report that shaped this Request for Applications. \n\n\n\nExplore full program details\, eligibility requirements\, and application instructions on FFAR’s open opportunities page. \n\n\n\nJoin our February 11th informational webinar for an overview of the funding opportunity and a live Q&A. \n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/enhancing-the-flavor-of-plant-based-fermentation-derived-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/01/SCI26003_FFAR-GFI-grant-partnership-webinar-graphics_featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260211T183000 DTEND;TZID=America/New_York:20260211T203000 DTSTAMP:20260203T190708Z CREATED:20260203T190705Z LAST-MODIFIED:20260203T190708Z UID:10000751-1770834600-1770841800@gfi.org SUMMARY:Environmental Film Festival in the Nation’s Capital – 2026 Preview Event DESCRIPTION:Environmental Film Festival in the Nation’s Capital – 2026 Preview EventPast\n\n\n\n\nFor the second year in a row\, GFI is teaming up with the Environmental Film Festival in the Nation’s Capital—this time for their exclusive 2026 Preview Event! \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nWe’re thrilled to participate in the Environmental Film Festival in the Nation’s Capital—the world’s premier showcase of environmentally themed films. Each year\, DCEFF brings together filmmakers\, scientists\, policymakers\, and advocates to explore the planet’s most pressing challenges through the lens of film. The 2026 lineup features documentaries\, shorts\, and feature films on biodiversity\, climate justice\, ocean conservation\, and more. \n\n\n\nThis February\, for the first time\, GFI will join DCEFF’s Preview Event—a special screening of standout selections from this year’s festival\, hosted at Georgetown University. The event will feature trailers\, early clips\, and an engaging tabling session with GFI and other mission-aligned organizations. \n\n\n\nRepresenting GFI will be Tina Rodousakis\, Associate Director of Policy Engagement\, alongside members of our DC-based team. They’ll share how alternative proteins intersect with climate action and food system sustainability—and connect with attendees from government\, academia\, and the broader environmental community. \n\n\n\nThank you to the DCEFF team for the warm welcome back. We’re excited to be part of another powerful year of storytelling and systems change. \n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nTina Rodousakis \n\n\n\nASSOCIATE DIRECTOR\, POLICY ENGAGEMENTTina and her team drive implementation of GFI’s public policy and government relations initiatives through effective coalition building\, advocacy content creation\, legislative targeting\, and stakeholder engagement. Prior to joining GFI\, Tina worked for the largest U.S.-based international humanitarian relief and development organization for more than two decades in a variety of policy advocacy and legislative affairs roles. Most recently\, she served as the Senior Director of Movement-Building and Issue-Based Campaigns\, creating and operationalizing a strategy to organize and mobilize 100\,000+ grassroots and grasstops constituencies across the United States to advocate on global poverty\, hunger and climate change policy issues. She holds a master’s degree in political science and bachelor’s degrees in communications and political science from the University of Vienna\, Austria. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/environmental-film-festival-in-the-nations-capital-2026-preview-event/ LOCATION:Georgetown University\, 3700 O St NW\, Washington\, District of Columbia\, 20057\, United States CATEGORIES:External in-person event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260219T100000 DTEND;TZID=America/New_York:20260219T110000 DTSTAMP:20260205T144621Z CREATED:20260209T140000Z LAST-MODIFIED:20260205T144621Z UID:10000752-1771495200-1771498800@gfi.org SUMMARY:Apply to join the Alt Protein Project DESCRIPTION:Apply to join the Alt Protein ProjectPast\n\n\n\n\nApplications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.Senior Academic Community Manager \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nStudents have an outsized influence on shaping the academic ecosystem from the inside out\, but their power is largely untapped. The Alt Protein Project is a global community of student groups that seeks to change that. We inspire\, train\, and empower students to establish their universities as hubs for alternative protein research\, education\, and innovation\, and—in so doing—we propel students to the forefront of the alternative protein movement. \n\n\n\nApply to join at: gfi.org/the-alt-protein-project/apply. \n\n\n\nIf you have any questions\, join our information sessions for interested student organizers on February 19 to learn more about what it takes to join this vibrant community of leaders and change-makers. \n\n\n\n\nRegister here for the February 19th information session at 10am EST / 7am PST.\n\n\n\nIf that time is not convenient for you\, we offer another information session on February 19th at 8pm EST / 5pm ST. You can register for that session here.\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nSENIOR ACADEMIC COMMUNITY MANAGER\, GFI \n\n\n\nAt GFI\, Nathan manages the Alt Protein Project as it seeds alternative protein education and research programs at universities across the world. Nathan’s experience as a scientist\, educator\, and naturalist informs the interdisciplinary approach he brings to his work at GFI. He holds a B.S. in biology and psychology from UNC Chapel Hill and a Ph.D. in neuroscience from Emory University. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/apply-to-join-the-alt-protein-project-2026-session-1/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/02/SCI26002_Apply-to-join-APP-event-graphics_header-feature.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260219T130000 DTEND;TZID=America/New_York:20260219T141500 DTSTAMP:20260518T140815Z CREATED:20260206T160505Z LAST-MODIFIED:20260518T140815Z UID:10000754-1771506000-1771510500@gfi.org SUMMARY:The Science of Alt Protein: Bean breeding and genetics for sustainable protein production DESCRIPTION:The Science of Alt Protein: Bean breeding and genetics for sustainable protein productionPast\n\n\n\n\nLearn how advances in dry bean breeding and genetics can support both agricultural performance and food quality outcomes. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nPlease join us for our next Science of Alt Protein seminar\, featuring Dr. Valerio Hoyos-Villegas\, who leads the dry bean breeding and genetics program at Michigan State University. His work focuses on developing high-performing dry bean cultivars that can withstand environmental pressures while delivering strong processing and nutritional quality\, including protein\, for both industry and consumers. \n\n\n\nIn this webinar\, Dr. Hoyos-Villegas will share insights from his team’s work in dry bean genetics and genomics\, statistical and population genetics\, and the application of high-throughput phenotyping to evaluate agronomic traits and processing quality. \n\n\n\nThe seminar will also feature Dr. Karen Cichy\, a close collaborator of Dr. Hoyos-Villegas and a Research Plant Geneticist at USDA-ARS. Dr. Cichy’s work focuses on increasing the consumption of beans and other pulses by improving nutritional\, culinary\, and end-use quality traits—addressing key factors that influence consumer acceptance. \n\n\n\nTogether\, the speakers will highlight how advances in dry bean breeding and genetics can support both agricultural performance and food quality outcomes. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nValerio Hoyos-Villegas\, PhD\n\n\n\nASSISTANT PROFESSOR OF PLANT BREEDING AND GENETICSMICHIGAN STATE UNIVERSITY \n\n\n\nDr. Valerio Hoyos Villegas leads the dry bean breeding and genetics program at Michigan State University\, his program develops dry bean cultivars with high performance\, ability to withstand environmental pressures and have high processing and nutritional quality (such as protein) for industry and consumers. His group conducts research in dry bean genetics\, genomics and statistical and population genetics as well as high-throughput phenotyping for agronomic traits and processing quality. His approach prioritizes the integration of disciplines for the development of cultivars and generation of innovative solutions in plant breeding while increasing the skills and furthering the careers of my group members. His goal as a scientist is always to generate novel applications and construct skills to improve the processes involved in the plant breeding cycle while generating new knowledge that addresses questions that take the science community closer to the understanding of plant genetics phenomena across species. Dr. Hoyos-Villegas also serves on multiple scientific journal editorial boards\, such as Crop Science\, The Plant Phenome Journal\, and Euphytica. He is also an adjunct professor at McGill University in Canada and Lincoln University in New Zealand. \n\n\n\n\n\n\n\n\n\n\n\nKaren Cichy\n\n\n\nRESEARCH PLANT GENETICISTUSDA-ARS; SUGARBEET AND BEAN RESEARCH UNIT \n\n\n\nKaren Cichy is a Research Plant Geneticist with the U.S. Department of Agriculture\, Agriculture Research Service. She is also an Adjunct Associate Professor in the Plant Soil and Microbial Sciences Department at Michigan State University. Dr. Cichy holds a BS degree in Horticulture from Penn State University and MS and PhD degrees in Plant Breeding and Genetics from Michigan State University. She works on dry bean breeding and genetics. Dry beans are a nutrient-dense food\, and Dr. Cichy’s primary goal is to increase consumption of beans and other pulses by addressing consumer acceptance via improvements to nutritional and culinary quality traits. She works to develop varieties with superior end-use quality and nutritional quality for use as whole cooked and canned beans and as a flour ingredient in products such as pasta. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-science-of-alt-protein-bean-breeding-and-genetics-for-sustainable-protein-production/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/02/SCI26006_webinar-graphics-SOAP-Feb_featured-header.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260219T200000 DTEND;TZID=America/New_York:20260219T210000 DTSTAMP:20260209T142244Z CREATED:20260209T140000Z LAST-MODIFIED:20260209T142244Z UID:10000753-1771531200-1771534800@gfi.org SUMMARY:Apply to join the Alt Protein Project DESCRIPTION:Apply to join the Alt Protein ProjectPast\n\n\n\n\nApplications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.Senior Academic Community Manager \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nStudents have an outsized influence on shaping the academic ecosystem from the inside out\, but their power is largely untapped. The Alt Protein Project is a global community of student groups that seeks to change that. We inspire\, train\, and empower students to establish their universities as hubs for alternative protein research\, education\, and innovation\, and—in so doing—we propel students to the forefront of the alternative protein movement. \n\n\n\nApply to join at: gfi.org/the-alt-protein-project/apply. \n\n\n\nIf you have any questions\, join our information sessions for interested student organizers on February 19 to learn more about what it takes to join this vibrant community of leaders and change-makers. \n\n\n\n\nRegister here for the February 19th information session at 8pm EST / 5pm ST.\n\n\n\nIf that time is not convenient for you\, we offer another information session on February 19th at 10am EST / 7am PST. You can register for that session here.\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nSENIOR ACADEMIC COMMUNITY MANAGER\, GFI \n\n\n\nAt GFI\, Nathan manages the Alt Protein Project as it seeds alternative protein education and research programs at universities across the world. Nathan’s experience as a scientist\, educator\, and naturalist informs the interdisciplinary approach he brings to his work at GFI. He holds a B.S. in biology and psychology from UNC Chapel Hill and a Ph.D. in neuroscience from Emory University. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/apply-to-join-the-alt-protein-project-2026-session-2/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/02/SCI26002_Apply-to-join-APP-event-graphics_header-feature.png END:VEVENT END:VCALENDAR