Growth factors have historically been a major cost driver of cell culture. In this seminar, Cameron Semper, Ph.D., will share how genome mining and protein engineering are being used to address this persistent challenge in cultivated meat production. Register: zoom.us/webinar/regi...

🔔 We're hiring a Scientific Community-Building Fellow! This US-based, part-time, remote role will empower you to advance plant-based meat science by engaging scientists in underrepresented disciplines in the alternative protein space. 📆 Apply by 8/25: job-boards.greenhouse.io/thegoodfoodi...

Are you driving the future of sustainable protein? Check out this Start-Up Pitch Competition through the Bezos Center for Sustainable Protein at NC State, offering two funding awards of up to $75,000 each to innovative ventures. Learn more and apply by Sept 4: bezoscenter.ncsu.edu/startup-pitc...

Are you developing, using, or researching scaffold materials for cellular agriculture? Vireo Advisors invites researchers, industry professionals, and scaffold experts to contribute to their survey on scaffold characterization and safety. docs.google.com/forms/d/e/1F...

🐟 Cell line availability remains a major bottleneck for cultivated seafood research. Join Claire Bomkamp, PhD, for a webinar exploring insights from @gfi.org's new guide on fish & crustacean cell line development, incl. common pitfalls & troubleshooting strategies. Register: zoom.us/webinar/regi...

Join Dr. Parag Acharya on July 9th for a webinar sharing how hybrid protein systems and high-moisture extrusion can help create more functional meat alternatives while expanding the use of underutilized protein sources. Register: zoom.us/webinar/regi...

Join @gfi.org on June 25 for a seminar with Prof. Nesli Sozer, who will explore how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be combined to create next-gen food products with improved texture, flavor, and nutrition. 👉 Register: zoom.us/webinar/regi...

📣 New funding opportunity for U.S. and Canadian researchers 📣 Developing a strong proposal for a major research grant requires significant upfront work before the application is submitted. To support that need, GFI is offering a new program. Details 👉 gfi.org/researchgran...

Join Dr. Arno Wouters of KU Leuven on June 11 for a seminar exploring how plant proteins behave under different processing and environmental conditions—and why that matters for creating better plant-based foods. Register: zoom.us/webinar/regi...

Maximally efficient cell culture systems depend on both the "nature" of the cells and the "nurture" of their media environment. Join us to hear Andrew Stout, PhD, discuss opportunities for convergent development of both cell lines and media for cultivated meat. Register: zoom.us/webinar/regi...

Join @gfi.org 💫TOMORROW💫 May 5th for a half-day virtual workshop designed to help researchers—especially U.S.-based early-career faculty—develop stronger, more compelling grant proposals. Access the agenda: drive.google.com/file/d/11ZUq... Register to join: zoom.us/webinar/regi...

How can fungi power the future of food? Join @gfi.org on Friday, May 1 with Dr. Ke Wang of @cornelluniversity.bsky.social to explore circular fungal biorefineries and the technical dynamics of submerged fermentation. Register: zoom.us/webinar/regi...

Join @gfi.org on May 5th for a half-day virtual workshop designed to help researchers—especially U.S.-based early-career faculty—develop stronger, more compelling grant proposals. Access the agenda: drive.google.com/file/d/11ZUq... Save your spot: zoom.us/webinar/regi...

How can fungi power the future of food? Join @gfi.org on May 1 with Dr. Ke Wang of @cornelluniversity.bsky.social to explore circular fungal biorefineries and the technical dynamics of submerged fermentation. Register: zoom.us/webinar/regi...

From fine-dining innovation to flavor fermentation, Dr. Nabila Rodríguez Valerón has taken a fascinating career path. Join us to hear about her unique journey and her advice for those entering the alt protein field. Register: zoom.us/webinar/regi...

🚨 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...

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.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...

🔬🐟 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...

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...

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...

🤔 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...

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.org and Dr. Da Chen of Purdue University for an in-depth look at how plant-protein gels can be engineered to deliver targeted texture, mouthfeel, and nutritional performance. Save your spot and join us on November 13th: zoom.us/webinar/regi...