Good Food Science 🔬

🚨 Alt protein researchers & industry leaders—we need 5 minutes of your time! 🚨 If you rely on GFI's scientific analyses or technical reports in your work, please complete our anonymous survey to help us improve the relevance & impact of our resources. forms.gle/mFZnhzhJjLmKtt…

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

🤔 Interested in making a significant impact on the future of food? Learn more about starting an Alt Protein Project on your campus at the link below and apply by March 27th.

🚨 Alt protein researchers & industry leaders—we need 5 minutes of your time! 🚨 If you rely on GFI's technical analyses or reports in your work, please complete our anonymous survey to help us improve the relevance and impact of our resources. Survey 👉 forms.gle/mFZnhzhJjLmKtt…

In Toronto on March 28? The Canadian Alternative Protein Symposium is a must-attend event! $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! altproteins.ca

🔬 Join @GoodFoodInst'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/

@ChefSuziGerber @JohnsonAndWales @TuftsUniversity That looks delicious! Did you get a taste?

Cultivated salmon lox from Wildtype served to @JohnsonAndWales future chefs and @TuftsUniversity engineers

@alexshirazi So exciting, Alex! We can't wait to get our hands on a copy.

Thanks to everyone who shared and supported the project. A Scientist's Cookbook is now on it's way to becoming real! 📕 ascientistscookbook.com

⏰ Apply by March 25 → foundationfar.org/grants-funding… 🎥 Watch the information session recording → youtu.be/WtgM7j45kyk

📷 💸 Looking for funding to advance plant-based or fermentation-enabled protein research?@FoundationFAR and @GoodFoodInst are partnering on a new open global grant opportunity for researchers working to diversify protein production. Details ⤵

🫘💻 Join @GoodFoodInst this week for a seminar with Dr. Valerio Hoyos-Villegas (@michiganstateu) and Dr. Karen Cichy (@USDA-ARS) to learn how their work in dry bean breeding & genetics is improving agronomic performance and nutritional quality. Register: zoom.us/webinar/regist…

🚨 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 @GoodFoodInst for our next science seminar with Dr. Valerio Hoyos-Villegas (@michiganstateu) and Dr. Karen Cichy (@USDA-ARS) to learn how their work in dry bean breeding & genetics is improving agronomic performance and nutritional quality. Register: zoom.us/webinar/regist…

Join @GoodFoodInst for our next science seminar with Dr. Valerio Hoyos-Villegas (MSU) 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/regist…

🎉 Excited to share this new funding opportunity! Thanks to @FoundationFAR & @GoodFoodInst for prioritizing research aimed at improving the flavor and performance of plant-based & fermentation-derived proteins. Check out the details below. 👇

@FoundationFAR Such an exciting opportunity for researchers working in plant-based and fermentation-enabled proteins!

OPEN GRANT OPPORTUNITY! The long-term success of plant-based and fermentation-enabled protein foods depends not only on sustainability and cost but also on their ability to deliver a compelling eating experience. By advancing research in ingredient design, enrichment methods and formulation strategies, we can accelerate progress toward high-protein foods that meet or exceed consumer sensory expectations. To drive this innovation, we're partnering with the @GoodFoodInst to provide $400-$500k on proposed projects. Applications will be due on March 25, 2026. There is an informational webinar on February 11, at 11am EST. Bring your questions. See you there! Learn more and register for the webinar bit.ly/3LR5jTx

Have you explored @GoodFoodInst'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/alter…

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 @GoodFoodInst, where cultivated seafood researchers & innovators converge to connect and conquer technical challenges. Register & join us Jan 13th: airtable.com/appMgYRlJ6w8TN…

How can agricultural by-products be transformed into high-value ingredients? Join @Afroditi_UofR to explore how rapeseed meal can be used to produce natural astaxanthin via yeast fermentation—covering process optimization & extraction strategies. Register:zoom.us/webinar/regist…