If you’re an active or aspiring alternative protein researcher not yet listed in our directory, we invite you to apply! GFI’s alternative protein researcher directory will allow you to share your work on alternative protein; publicize ways you hope to collaborate with other experts, labs, or companies; and identify potential partners to help you scale up the impact of your work. As a member, you’ll receive curated updates on research developments, funding opportunities, scientific events and forums, and collaborators that match your skills and interests.  

This form will take about 10 minutes to complete. We welcome submissions from academic researchers whose position allows them to make research decisions in their lab. This usually means a principal investigator, research director, project manager, or similar. In some cases, we will accept submissions from students working on a relevant dissertation or thesis.

After we review your submission, we will be in touch via email. Because we review each submission that comes through, it may take up to five working days for us to get back to you. For information about how we will use and store the personal information you provide on this form, please visit gfi.org/privacy.

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Please provide your email address or a link to your research profile on ResearchGate, Google Scholar, or LinkedIn. The contact method you provide will be publicly displayed in the directory.
Are you actively doing research in the alternative protein space?*
We use the term “alternative proteins” to denote meat, seafood, eggs, and dairy made from plant-based, cultivated, and fermentation technologies as alternatives to animal-based technologies. If you select “active”, you are indicating that your research is already being applied to alternative proteins. If you select “interested”, you are indicating that your research has potential applicability to alternative proteins but you don’t yet have active projects underway toward alternative protein applications.
Please be very specific as to what you’re working on and how it is or could be applied to alternative protein. Please also detail how you’re hoping to work with others in this space. E.g. “We are working on growth factor protein discovery and engineering for purposes of reducing the cost of cell culture media for cultivated meat. We are looking for industry partners who may want to commercialize our technologies.”
Please provide a link to an article, website, or publication on your research that best applies to alternative proteins.
Which alternative protein categories are you working in?*
Please choose the alternative protein category to which your work is most directly applicable. 1. Plant-based meat uses plant-derived ingredients to mimic the taste, texture, and nutrition of conventionally-produced meat. 2. Cultivated meat, also known as cultured meat, is genuine animal meat (including seafood and organ meats) that is produced by cultivating animal stem cells directly. 3. Fermentation uses microorganisms to improve the properties of alternative protein ingredients, to create specific high-value ingredients, or directly as a protein source in alternative protein products.
Which product types or species are you working on?*
Which technology areas are you working on?*
Which disciplines best represent your expertise?*
Which positions are you open to hiring for your lab?*
How would you like to collaborate with others in the field?*
Max. file size: 128 MB.
Upload a high-resolution picture of you, your lab group, or your lab’s work to be featured in our directory. If you don’t have an appropriate professional photo, upload a logo of your lab or host institution. By uploading this image, you confirm that you are the copyright owner of this image or have obtained all required permissions from the copyright owner.
Would you like to receive email updates?*
If you select yes, you’ll receive curated updates on research developments, funding opportunities, scientific events and forums, and collaborators that match your skills and interests.
This field is for validation purposes and should be left unchanged.