Apply to attend Impact.tech Seminar: "New Technologies in Plant-based Foods"
Our deep-dive seminars are designed to give a quick overview of the state of science, costs of scaling, and players already in the field -- institutions, startups, investors, and corporates. Each seminar last 3 hours and are invite-only. We get a very curated group of 15-20 individuals with practical, near-term interest in the field. Anyone can apply through forms linked below. Seminars have tiered pricing, allowing participants to pay according to their abilities. We charge between $25 - $85, which goes towards the costs of the seminar. We're aiming at a healthy mix of entrepreneurs, scientists and investors at each of our events.

Space for the Impact.tech seminars is extremely limited, thus we will try to give access to those that demonstrate a real interest in the topic and also the ability to make an impact in the topic after the launch seminar. Please fill in as much info as you think is relevant for us to make the best attendee choices. We will get back to you within a few days.

The plant-based foods sector has experienced tremendous growth and innovation as plant-based alternatives to animal products are increasingly adopted into the diets of mainstream consumers seeking healthier or more sustainable options. These products have come a long way in replicating the taste, texture, and mouthfeel of their animal-based counterparts. However, there is still ample room for food technology and product development to enable greater inroads into mainstream markets. We will discuss opportunities all across the product development pipeline - from genetic mapping to develop better plant protein crop strains, to novel protein isolation and functionalization methods, to mechanical processing and formulation to better replicate the structure and flavor of meat.

The seminar will be taught by Liz Specht, a Senior Scientist with the Good Food Institute, a non-profit organization advancing plant-based and clean meat food technology. She has a bachelor’s in chemical engineering from Johns Hopkins University, a doctorate in biological sciences from UC San Diego, and postdoctoral research experience from University of Colorado. At GFI, she works with researchers, funding agencies, entrepreneurs, and venture capital firms to prioritize work that advances plant-based alternatives, cellular agriculture, and clean meat. We love Liz, and so will you.

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