Explore the state of alternative protein research and learn how universities can accelerate our transition to a better food system.
Growing meat directly from plants, microbes, and animal cells will allow us to build a food system that is better for human, animal, and planetary health. However, catalyzing this paradigm shift is a vast, multidisciplinary effort that requires scientists, engineers, and other innovators from disciplines ranging from tissue engineering and synthetic biology to computational science and chemical engineering. Join The Good Food Institute’s Amy Huang to explore the state of plant-based, cultivated, and fermentation-derived meat research and learn how universities can accelerate our transition to a better food system.
Amy Huang is the University Innovation Manager at The Good Food Institute. As a member of GFI’s science and technology team, Amy works with students and faculty around the world to turn universities into hubs for alternative protein research and education. In addition to working with scientists and engineers to address priority white spaces in plant-based and cultivated meat technologies, she focuses on bringing diverse stakeholders together through the formation of student groups, global scientific communities, and interdisciplinary research centers. Amy graduated from Harvard University with an A.B. in Economics and Global Health.
GES Colloquium is jointly taught by Drs. Dawn Rodriguez-Ward and Jen Baltzegar, who you may contact with any class-specific questions. As conditions allow, colloquium will be held in-person in Poe 202, as well as live-streamed via Zoom. Please subscribe to the GES newsletter for updates (links above).