Nature reimagined: Chlorella as an enabling plant-based food and beverage ingredient By Andrew Spicer – CEO of Algenuity Monday 21st February 18:00-19:00 UTC+0
“Behind-the-Bottle: Making human milk outside the body.” By Katherine Richeson – Lead Molecular Biologist at Biomilq AND “The Italian whey way: Artisanal and handcrafted alternative dairy.” By Riccardo Astolfi – Plant based and fermented foods business creator at Casa del Fermentino Talk recorded on: Monday 7th March 2022 18:00-19:15
Hey all,We are excited to announce we have an upcoming talk on Monday 28th March @ 19:00-20:15 BST (18:00-19:15 UTC+0).“The future of meat: Sustainably meeting future demand with alternative meat” By Claire Bomkamp, PhD & Priera Panescu, PhD – GFI senior scientists
Hey all,We are excited to announce we have an upcoming talk on Thursday 17th March @ 18:00-19:00 UTC.“Social and Economic Opportunities and Challenges of Plant-Based and Cultured Meat for Rural Producers in the US and Brazil” By Dr Peter Newton – Associate Professor, Department of Environmental Studies, University of Colorado Boulder & Dr Rodrigo Morais da …
Join us Monday 21st March 18:00-19:00 UTC
Click the title to find out more & for the zoom link