In Toronto on March 28th? The Canadian Alternative Protein Symposium is a must-attend! $25 gets you a full-day conference and a copy of Bruce Friedrich’s new book, Meat. We're very proud of the Alt Protein Project students behind it!
www.altproteins.ca
🔬 Join GFI's Science & Technology team! We're accepting applications for two #remote positions: Research Funding Landscape Fellow (part-time) and Senior Scientist, Plant-based. Check out these opportunities. ⤵️
gfi.org/careers/
If you use GFI’s technical analyses or reports in your work, we'd love to hear from you! 👇
Thanks to anyone who shares their input. We'll use your feedback to make sure our resources are as practical, relevant, and accessible as possible!
Check out this deep dive into one of the key cost drivers for cultivated meat and how smarter amino acid sourcing could help bring prices down faster than expected. 👇
Excited to see this deep dive into one of the key cost drivers for cultivated meat!
🚨 Alt protein researchers & industry leaders. We need 5 minutes of your time! 🚨
Your input will help shape @gfi.org's technical resources used across the alt protein field. Please complete our anonymous survey to help us improve the accessibility & impact of our work.
👉 forms.gle/mFZnhzhJjLmK...
💸 Looking for funding to advance plant-based or fermentation-enabled protein research?
We hosted a webinar w/ the Foundation for Food & Agriculture Research (FFAR) on a new open global grant opportunity—Protein Innovation Program—for researchers working to diversify protein production. Details ⤵
🫘💻 Join @gfi.org for our next science seminar with Dr. Valerio Hoyos-Villegas (Michigan State University) and Dr. Karen Cichy (USDA-ARS) to learn how their work in dry bean breeding and genetics is improving agronomic performance and nutritional quality.
Register: zoom.us/webinar/regi...
🚨 Interested in learning more about this new funding opportunity for researchers working in plant-based and fermentation-enabled proteins? Join the informational webinar on Wednesday, February 11th, for details! Registration information below. 👇
Join @gfi.org for our next science seminar with Dr. Valerio Hoyos-Villegas (Michigan State University) and Dr. Karen Cichy (USDA-ARS) to learn how their work in dry bean breeding and genetics is improving agronomic performance and nutritional quality.
Register: zoom.us/webinar/regi...
Join @gfi.org for our next science seminar with Dr. Valerio Hoyos-Villegas (Michigan State University) and Dr. Karen Cichy (USDA-ARS) to learn how their work in dry bean breeding and genetics is improving agronomic performance and nutritional quality.
Register: zoom.us/webinar/regi...
🔥 @gfi.org is very proud to partner with Foundation for Food & Agriculture Research on a new grant opportunity open to researchers around the world working on plant-based and fermentation-enabled proteins!
Interested in learning more? Full program details here: foundationfar.org/grants-fundi...
Have you explored @gfi.org's literature library? Our scientists have compiled a comprehensive library of papers, reports, and theses on plant-based, cultivated, and fermentation-derived proteins. Dig in! 📚👇
gfi.org/resource/alt...
This challenge is out of this world! 🚀 Calling all food innovators--check out how NASA's Mars to Table Challenge bridges space exploration with Earth’s most demanding food needs. 👇
deepspacefood.org/marstotable
🔬🐟 Dive into the future of cultivated seafood at Fish & CHIPS, a virtual collaborative huddle hosted by
@gfi.org, where cultivated seafood researchers & innovators converge to connect and conquer technical challenges.🐟🔬
Register for one of two sessions on Jan 13 here: airtable.com/appMgYRlJ6w8...
How can agricultural by-products be transformed into high-value ingredients? Join Dr. Chatzifragkou on January 8 to explore how rapeseed meal can be used to produce natural astaxanthin via yeast fermentation—covering process optimization and extraction strategies.
Register: zoom.us/webinar/regi...
🔬🐟 Dive into the future of cultivated seafood at Fish & CHIPS, a virtual collaborative huddle hosted by @gfi.org, where cultivated seafood researchers & innovators converge to connect and conquer technical challenges.🐟🔬
Register for one of two sessions here: airtable.com/appMgYRlJ6w8...
How can agricultural by-products be turned into high-value ingredients? Join Dr. Chatzifragkou on January 8th to explore how rapeseed meal can be used to produce natural astaxanthin via yeast fermentation—covering process optimization and extraction strategies.
Register: zoom.us/webinar/regi...
🔬🐟 Dive into the future of cultivated seafood at Fish & CHIPS, a virtual collaborative huddle hosted by @gfi.org, where cultivated seafood researchers & innovators converge to connect and conquer technical challenges.🐟🔬
Register for one of two sessions here: airtable.com/appMgYRlJ6w8...
How can agricultural by-products be turned into high-value ingredients? Join Dr. Chatzifragkou on January 8th to explore how rapeseed meal can be used to produce natural astaxanthin via yeast fermentation—covering process optimization and extraction strategies.
Register: zoom.us/webinar/regi...
Join @gfi.org's next webinar with Jordan Allen, Senior Chemist at Ingredion. Jordan will share how her unique journey has shaped her career in plant proteins. Don’t miss her insights on bridging research, industry & inclusive leadership in the future of food.
Register: zoom.us/webinar/regi...
Join GFI’s next Building Your Alt Protein Career webinar with Jordan Allen, Sr Chemist at Ingredion. Jordan will share how her unique journey has shaped her career. Don’t miss her insights on bridging research, industry & inclusive leadership in the future of food.
Register: zoom.us/webinar/regi...
How can we reprogram fungi to produce better recombinant proteins? Join @gfi.org and Dr. André Damasio on December 11th to explore glycoengineering strategies using Aspergillus nidulans—from glycoproteome mapping to CRISPR-based pathway rewiring.
👉 Register here: zoom.us/webinar/regi...
🔥 New @gfi.org report dropping December 9th! 🔥 Join us for a webinar exploring findings from a first-of-its-kind analysis that evaluates pathways to unlock a cost-effective, scalable amino acid supply for the cultivated meat industry.
Register: zoom.us/webinar/regi...
🔥 New @gfi.org report dropping December 9th! 🔥 Join us for a webinar exploring findings from a first-of-its-kind analysis that evaluates pathways to unlock a cost-effective, scalable amino acid supply for the cultivated meat industry.
Register: zoom.us/webinar/regi...
Join @gfi.org on Dec 5th to discover how FoodPlant, Singapore’s first shared pilot-scale food facility, and the Singapore Institute of Technology are preparing students to apply and scale emerging food processing technologies most relevant to commercialization.
Register: zoom.us/webinar/regi...
Join GFI’s next Building Your Alt Protein Career webinar with Jordan Allen, Sr Chemist at Ingredion. Jordan will share how her unique journey has shaped her career. Don’t miss her insights on bridging research, industry & inclusive leadership in the future of food.
Register: zoom.us/webinar/regi...
Such a unique initiative. Looking forward to learning more about it!
🤔 How can sensory science speed alternative protein innovation? 🤔 Join our Dec 16 webinar for insights 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.
Register: zoom.us/webinar/regi...
