Liz works to identify and forecast areas of technological need within the alternative protein field. Her efforts also catalyze research to address these needs while supporting researchers in academia and industry to move the field forward. Liz has a bachelor’s degree in chemical and biomolecular engineering from Johns Hopkins University, a doctorate in biological sciences from the University of California San Diego, and postdoctoral research experience from the University of Colorado Boulder. Prior to joining GFI in 2016, Liz had accumulated a decade of academic research experience in synthetic biology, recombinant protein expression, and development of genetic tools. She is a firm believer in the power of technology to enable us to meet growing food demands in a sustainable way.
Articles and op-eds
GFI’s Dr. Liz Specht explains how the Covid-19 outbreak stresses the need to change how we make meat.
GFI’s Liz Specht explains why fermentation is such an efficient and powerful tool for producing alternative proteins.
GFI’s Dr. Liz Specht explores why animal meat production is slow, rigid, and wasteful, while modern plant-based and cultivated meat production is swift, nimble, and sustainable.
GFI’s Caroline Bushnell and Liz Specht explain how alternative proteins can mitigate the risks of food insecurity.
GFI director of science and technology Liz Specht explores how microbes can help us make alternative proteins in the December 2020 issue of IFT’s Food Technology.
GFI’s Liz Specht talks all things alternative proteins in this Q&A with U.C. San Diego — from current technological challenges to potential future bottlenecks.
Learn why combining plant-based and cultivated meat could be the key to making cultivated meat affordable more quickly.
Meat by the molecule: Making meat with plants and cells (The Biochemist)
This article from The Biochemist provides a high-level overview of plant-based and cultivated meat.
Analyzing cell culture medium costs
This white paper explains different routes to lowering the cost of cell culture medium and making cultivated meat economically viable.
Translating biomedical advances to cultivated meat (Biochemical Engineering Journal)
This peer-reviewed article discusses how advances from the biomedical cell culture industry can contribute to the development of cultivated meat.
Right now, plant-based meat commands a premium in most restaurants and grocery stores. That’s going to change.
A Q&A with The Good Food Institute’s Associate Director of Science and Technology about her past, her future, and the future of science in food.
Plant-based and cultivated meat have been recognized as two primary pillars of the alternative protein industry, but fermentation is increasingly proving its incredible promise for the future of alternative proteins.
The GFI Science & Technology team analyzes the primary cost drivers of cell culture media and highlights where innovation is needed to bring cell-based meat down the cost curve.