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Creating a great tasting and sustainable plant-based product can be a complex, costly, and challenging process. Learn from an expert speaker line-up on how to master savory taste to create winning plant-based food.
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GFI Israel is excited to invite you to join a scientific webinar with Sharon Schlesinger, Ph.D. who will present her cultivated meat research on culturing and differentiating pluri and multipotent bovine stem cells, followed by a lecture with Miek Schlangen who will discuss texture methods for evaluating meat and meat analogue structures in plant-based protein research.
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Virtual Event
Join Dr. Josephine Wee, Assistant Professor of Food Science at The Pennsylvania State University, as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat. |
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Join this webinar hosted by Protein Directory and Bright Green Partners for an overview on successfully entering and navigating the fermentation sector. |
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GFI Corporate Engagement Specialist Marika Azoff will cover trends and opportunities in alternative seafood on a panel at the Natural Products EXPO Virtual. |
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Techno Economic Assessment models (TEA’s or TEM’s) are one of the first elements of a business plan for any alternative protein venture. In this talk, Next Rung Technology’s John Ellersick will present on using TEAs in the commercialization of alternative proteins. |
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Featured
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Featured
Join Dr. Pam Ismail, Director of the Plant Protein Innovation Center, as she discusses her research to enhance the viability of plant proteins through various functionalization approaches. |
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