Possesses expertise in sensors, microfluidics, modeling, and computational fluid dynamics. Despite exciting advancements in plant-based and cultivated meat, the ultimate success of the alternative protein industry depends heavily on continued research and technological development. Thanks to gifts from visionary donors, we fund research addressing these white spaces through GFI’s grant programs. Achieves better quality plant protein products through innovative use of pressure processing technologies. Measure food acceptability and the sensory properties of foods. GFI currently operates in the U.S., Brazil, India, Hong Kong, Singapore, Europe, and Israel, where they work to increase the availability of animal-free … Rival Foods is dedicated to accelerate the … Advances our understanding of the organoleptic properties of cultivated meat. Heads an interdisciplinary team of leading process engineers, organoleptic and functionality specialists, and plant geneticists. Culture cells toward self-organizing 3-D functional systems. Accelerates understanding and refinement of bioreactor designs. Finally, we connect students, researchers, and entrepreneurs from around the world with white space ideas and funding opportunities so they can solve the most pivotal technological bottlenecks facing the alternative protein space. Engineers synthetic growth factors to further improve performance. Creates a scalable process for the creation of complex, thick-cut cultivated meat. Designs a plant-based fractionation process for pea and mung bean that is tailored toward ideal properties for plant-based meat analogs. Lessons from this project, especially the predictive models, will inform future efforts at optimizing media for different species and cell types. Investigates 3-D food-printing applications for healthy and sustainable living. Canvases plant proteins for use as either fiber-forming or bulking components in plant-based meat with considerations for complete amino acid profile. Advancing Solutions for Alternative Proteins initiative, Advancing Solutions for Alternative Proteins (ASAP) Initiative. Uses plant-based microporous scaffolding that favors adipocyte growth. Prototypes sensors for in-situ measurements of biomass, nutrient, and metabolite quantities. The most interesting part of the grant awards, however, is the purpose behind the grant itself. Use of Response Surface Methodology and Artificial Neural Networks to produce an optimized media formulation for culturing stem cells from fish. Small food retailers, such as corner store, convenience store, farmers' market, mobile food market, and a retail food outlet operated by an emergency food program or food hub All applicants must be engaged in the sale of nutritious and culturally appropriate foods (including fresh fruits and vegetables). We invite scientists to apply for research funding to accelerate the science of alternative proteins through any of the opportunities listed below. Develops the application of ultrasound to various plant-source inputs. Implements lab-on-a-chip strategy, combining sensors and microfluidic devices. Establishes media consumption and waste production profiles for both expansion and differentiation in various bioreactors. The non-profit Good Food Institute aims to encourage more university-level research into plant-based and cell-based meat innovation with a $3 million competitive grant … Valorizes proteins from agricultural side streams, increasing protein availability and improving the business case for plant-based farming. Combines cutting-edge research in microbial physiology, fermentation, analytics, proteomics, and metabology. Develops quinoa as a novel plant-based complete-protein source, including processing into flour, protein concentrate, and protein isolate. Holds experience with protein extraction from pulses and waste streams. GFI promotes alternatives to animal products. Identifies topics to be addressed in bioreactor scaleup through a cost analysis. David Kaplan is a leader in biomaterials and tissue engineering, and his lab pursues diverse applications of these technologies including cellular agriculture. Develops economically feasible technologies for transforming cashew apple waste into plant-based meat. This funding is for experimental ideas and exploratory work that could lead to big breakthroughs. Is a trained structural biologist and biochemist. Develops cell lines from redfish (Sciaenops ocellatus) and whiteleg shrimp (Litopenaeus vannamei). Holds extensive experience in stem cell biology, muscle biology, and bioengineering. Develops protocols for breeding crops with higher protein content. Fabricates stem cells and scaffolding by 3-D bioprinting and induces cell instruction through cell-materials interactions. Designs new high-throughput platforms to test the impact of different media formulations on muscle cell proliferation and differentiation. Improves the texture of plant-based meat. Optimized media formulations will be useful tools for other researchers pursuing a diverse array of problems and research questions in cultivated seafood. Focuses on developing protein-rich ingredients and products and evaluating chemical and in vitro nutritional protein and peptide values. Good Food Institute Announces Winners of $3M Grant to Revolutionize Meat Alternatives. Produces sensors for detecting biomass, nutrient, and metabolite concentrations. Expands plant-based meat offerings to address critical culinary functions of meat and other animal proteins. We are deeply grateful for ACE’s continued endorsement as we create a healthy, sustainable and just food … Explore our database of research funding opportunities screened for relevance to alternative proteins. Develops a set of methods to be widely applied to 3-D printing of scaffolds for analysis of the organoleptic properties of cultivated meat. Data and protocols from this project will inform future projects aimed at isolating and culturing cells from other fish species. Thet Aung's background is in food science and sustainability. Brings products to market through collaboration with the private sector. Improves sensory properties of plant-based meat from pulse proteins. Contact: Jennifer Martin (202) 720-8188 WASHINGTON, Feb. 19, 2015 – The U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) today announced the availability of $9 million in funding to assist low-income individuals and communities in developing local and independent food … The Good Food … Produces correlations for the relationship among scaffold structure, fluid dynamics, and biological profiles in bioreactors. Leads Mote Marine’s aquaculture programs (has since 2001). Improves quality of texturized pea protein in preparation of soy- and gluten-free plant-based meat products. Establishes high-pressure processing (HPP) and high-pressure thermal processing (HPTP) parameters for plant proteins. Combines material engineering and life sciences to develop disease treatments and advance regenerative medicine. Protecting our environment, feeding the world, and revitalizing economies require a healthy, sustainable, and just food system. Designs microcarriers for nonenzymatic cell harvesting through either temperature control or microcarrier disassembly. Characterizes taste, texture, and formulation properties of protein concentrates and isolates from red seaweeds. Is a Fulbright alumna from Columbia University. Paves the way to pilot bioreactor scaleup that produces complex cultivated meat products. Combines physics and engineering approaches with biology. Establishes large-scale production of musculoskeletal stem cells (such as muscle, fibro-adipogenic progenitor, and mesenchymal stem or stromal cells) using a sphere-based culture approach. Advances understanding of the influence of ingredient properties and processing conditions on the final texture of a product. Innovation cannot wait. Develop high-throughput bioprocess techniques. Sign up to stay current on the work of GFI. Improves taste of products made from pea proteins. Establishes novel extraction methods for volatile compounds. Advances understanding of seaweed proteins’ utility in plant-based meat production. Directs research for the Alternative Meat Program at UC Berkeley, a program that allows Cal students to explore entrepreneurial opportunities in alternatives to animal meat. The program’s goal is to increase the capacity for food… Leads team of experts in both bioreactor design and fluid-flow and cell-system modeling. Specializes in extrusion and ingredient functionality, with deep understanding of current industry needs, available ingredients, and emerging technologies. Compares flavor profiles of various pea cultivars. The Open Philanthropy Project awarded a grant of $1,000,000 to The Good Food Institute for general support. Uses various wave techniques to determine structure-property relationships. Improves understanding of cell behavior changes as culture size increases. Serves as principal investigator for a project funded by the Department of Energy’s ARPA-E program to demonstrate high-yield, low-cost, and scalable systems for offshore seaweed production. The Good Food Institute has launched a $3 million competitive research grant program to encourage universities and others to pursue plant-based and clean meat research. Produces three new innovative whole-cut food products using shear cell technology. These projects typically do not exceed 12 months and $100,000. Reduces cost of cultivated meat production via improved bioreactor efficiency. Structures plant proteins with shear cell technology as well as extrusion. The Good Food Institute (GFI) was founded in 2016. The Good Food Institute and our science and technology team collaborate with external experts from a variety of disciplines in both academia and industry to identify critical white space … Accelerates adoption of HPP and HPTP in plant-based meat manufacture. Subscribe to our newsletter for the latest on the alternative protein industry, research updates, and funding opportunities. Improves quality of muscle differentiation and maturation. After receiving financial donations from two donors, the Good Food Institute has launched a $3 million competitive grant program to support plant-based and clean meat research in 24 … Uses bioinformatics, structural biology, and protein engineering to discover and improve growth factors for use in cultivated meat production. Extends shelf life and enhances production of cashew apple for plant-based meat production. Uses HPP and HPTP to improve the functionality and flavor of plant proteins to be used in plant-based meat. More than three years in, I'm still as enchanted with this organization and with the work I get to do as I was in the "honeymoon phase." Reduces cost and improves sustainability of scaffolds compared with animal-based or synthetic scaffolds. Improves environmental sustainability and reduces costs of plant-based meat ingredients by valorizing a waste stream. Identifies new protein fractions of interest and develops technologies to bring these to industrial products. This funding will support GFI’s international expansion of its mission to create a sustainable, healthy, and just global food system. Advances technological ability to create meat-like fibers without extrusion. Devises a process for growing high-protein non-differentiated and differentiated chicken muscle cells in suspension or on edible scaffold microcarriers. Lowers barrier to entry for others by eliminating the need to develop their own cell lines. Characterizes growth factors to identify those with improved properties. Applies physics background to synthesis of heterogeneous scaffolding for texturing. Reduces costs of cultivated meat production via long-term propagation of cell lines. The next deadline for this grant is Mon, 01 Mar 2021. Prepares and characterizes oleogels for their use in plant-based meat. Identifies growth factors needed for cultivated meat production that can be inexpensively purified. Develops and optimizes formulation and processing conditions using high-moisture extrusion. Explores a variety of uses for cashew apple in plant-based meat production and its organoleptic properties. Applications are accepted through March 10, 2021. By empowering high-quality research that will produce open-access data designed to benefit the plant-based and cultivated meat industries, we are helping build the scientific foundation of a healthy, sustainable, and just global food system. Solves scale-up challenges in the cashew apple supply chain. Develops parallel one-step bioprocesses for culturing both adipocyte and myocyte lineages. Realizes the world’s first commercially viable shear cell machine for use by local food entrepreneurs. Holds extensive experience in fermentation process optimization and development of experimental optimization methods. Evaluates the cooking and sensory experience of plant-based meat with oleogels. Increases cell density and yield of cultivated meat production. Uses low-value byproducts in the formulation of plant-based meat to reduce waste and cost. Is a leading researcher on shear cell technology and plant structuring with experience developing commercial applications of this technology. Applications are accepted on a rolling basis. Characterizes five high-yield quinoa varieties for protein, fat, and fiber composition. Uses physical properties of cells to understand physiology and disease. We offer research funding through three mechanisms, and we maintain a database of non-GFI funding opportunities. Reduces duplication of effort in the synthesis of viable cell lines. ClimateWorks Foundation - ClimateWorks is committed to climate action Generates muscle stem and muscle progenitor cells through direct lineage conversion of somatic cells. In FY 2020 and FY 2021, NIFA's CFP intends to solicit applications and fund two types of grants. Characterizes two biomaterials for two cellular building block applications. Holds team experience in extrusion processing and analysis of legume and cereal proteins. All of GFI’s work is made possible thanks to generous donors. Uses biotribology, rheology, flow dynamics, structural analysis, textural analysis, and design of experiments to model food inks and 3-D food properties. Characterizes and functionalizes pulse flours and protein isolates for producing muscle-like fibers. Develops novel advanced experimental optimization techniques to find low-cost, effective growth media and applies these techniques to chicken muscle cell cultures. Holds 30 years’ experience in high-performance computing as a computer scientist. The maximum grant award is $50,000; minimum grant award is $5,000. Combines novel electronic tongue and nose with traditional techniques to characterize sensory aspects of food. For-profit and non-profit grocery stores 2. Possesses expertise in marine cell culture and immunology. Increases adoption of cashew apple as an ingredient in plant-based meat. Optimizes novel food processing technologies for improved product quality. Serves as Mote Marine’s quality assurance officer (has since 2000). Maps the process-structure-property relationships of plant-based meat extrusion. Improves sustainability of plant-based meat and enhances organoleptic properties in certain applications. Adds value to red seaweed protein, a current side stream of agar and carrageenan production. Professor of Food Science, David Julian McClements, leads the team that specializes in taste physiology and sensory science, gut health, food … Leads an interdisciplinary team comprising protein chemists, food technologists, agronomists, and technology transfer professionals. Investigates factors that dictate the cellular fate of induced pluripotent stem cells. A strong open-access research environment and talent pipeline are essential to fostering good food innovation. Improves environmental sustainability of plant-based meat ingredient sourcing. Optimizes protein extraction processes in red seaweeds to meet quality specifications of food product formulators. Focuses research on food architecture and the application of soft matter physics to improve food safety, nutrition, and quality. Develops and optimizes the next generation of biomass, nutrient, and metabolite sensors and enables their configuration in bioreactors. Leads a multidisciplinary team, including researchers on taste physiology and sensory science, gut health, food processing, and plant-based meat product development. By working with scientists, entrepreneurs, and investors, GFI is developing ideas to … Creates plant-based meat with a sensory profile closer to that of animal meat. Develops a more compact, cost-effective bioreactor that enables cultivated meat production in novel scenarios. Manufactures stem cells for undamaging and nonenzymatic collection after culturing. This funding is for targeted research that tackles the ideas outlined in the white space concept notes identified by the Advancing Solutions for Alternative Proteins (ASAP) Initiative. Development of protocols for isolating myosatellite cells from salmon, and establishment of continuous lines. Lowers costs for plant-based meat ingredients by more efficiently capturing value from a waste product. Applies expertise to gene therapy, drug delivery systems, cell bioencapsulation, and regenerative medicine. Advances understanding of shear cell technology and its use in plant-based meat production. Establishes structure-function relationships between food composition and microstructure and food quality attributes. Has published 30 reviews and articles on cellular agriculture and tissue engineering bioprocess design for a range of applications. Designs growth factors that are more stable and less expensive than existing growth factors. Uses small bioreactors to produce high-density stem cell cultures in suspension. Heads team with expertise in structuring plant ingredients. GFI has ties with the effective altruism (EA) movement, as helping farmed animals is one of EA's major cause areas. Is a trained molecular sensory scientist. The types are entitled (1) Community Food Projects (CFP) and (2) Planning … Apply in-depth understanding of protein ingredient chemistry, functionality of plant protein ingredients, and food materials science. The Good Food Institute is a global nonprofit focused on building a sustainable, healthy, and just food system. To that end, we also work to mobilize government research funding for public alternative protein R&D. Explores the potential of macromolecular crowding (MMC) to promote myoblast and fat cell proliferation and enhance the production yield and quality of cultivated meat. Leads team with expertise in improving the functionality of plant proteins via various technologies. Develops production protocols for elevating and accentuating beneficial organoleptic factors in flavor-rich ingredients. Creation of predictive models that will guide and speed up future media optimization work. Availability of cell lines for other researchers will remove a bottleneck from other projects on cultivated seafood. Improves bioprocess control in cultivated meat production through in-line monitoring systems. Enjoys private sector success, having previously led the research team at Ripple Foods. Develops fermented oat-based meat for comparison with both conventional meat and unfermented oat-based meat. Our team of scientists, entrepreneurs, lawyers, and policy experts is focused on using food … The Open Philanthropy Project recommended a renewal grant of $1,500,000 to The Good Food Institute (GFI) for general support. Advances understanding of the relationship among the structural characteristics of proteins, processing parameters, and extrusion conditions in plant-based meat production. Reduces costs associated with plant-based meat production by capturing economies of scale. Combines cellular building blocks and oleogel microparticles to produce thick-cut cultivated meat on fibrous scaffolds. Powered by philanthropy, GFI is a nonprofit 501(c)(3) organization, Tax ID 81-0840578. Eligible expenses include costs associated with providing appropriate technical assistance to eligible recipients. Characterizes cells’ proliferative properties and differentiation potential. Operates an organic breeding program for pulses and cereal crops. Applies biofortification to combat malnutrition and noncommunicable diseases. Maintains strong relationships with stem cell and regenerative medicine experts and has collaborated with meat science and muscle biology laboratories. Characterizes sensory attributes of seaweed ingredients for plant-based meat production. Evaluates the physicochemical and functional properties of select insoluble dietary fibers and plant proteins derived from fava bean, lentil, and pea. Optimizes myotube growth on nanofibers by tuning diameter and stiffness. by Catherine Lamb. Increases extraction yield of protein from cassava leaves. Develops an innovative approach to creating fiber-like structures from plant-based proteins based on controlled phase separation, shearing, and gelation. GFI is a nonprofit working to shift the food system … Holds strong academic and commercialization track record and expertise in tissue engineering bioprocess design. Identifies the most efficient configuration for integrating sensors into stirred-tank bioreactors. Kyle Fish's expertise includes tissue engineering, cell and molecular biology, genetics, and public health. Produces cassava leaf protein fractions with suitable properties for plant-based meat. The Good Food Institute and our science and technology team collaborate with external experts from a variety of disciplines in both academia and industry to identify critical white space research gaps and market opportunities for alternative proteins. Is founder of successful startup Cellesce Ltd., which expands organoids, and co-founder of Cellular Agriculture Ltd. Develops quantitative efficiency characterizations and designs multiscale whole-system models of several novel bioreactor technologies. Possesses in-depth understanding of the mechanistic actions of ingredients and their techno-functional interactions with food matrices. The data generated from this project will help food companies formulate new products involving millet ingredients. Focuses research on food science and biochemistry. Develops two-component protein isolate for complete-protein profile. Determines the quality of these textured proteins using sensory measurements. Inayat Batish's background includes cell culture and mathematical modeling. The Good Food Institute (GFI) is dedicated to creating a healthy, humane, and sustainable food supply. Heads a multidisciplinary team with demonstrated success in commercializing cashew-based products. Uses whole-muscle tissue engineering and high-moisture extrusion to manufacture plant-based meat. Creates novel, efficient experimental optimization algorithms for general media and process optimization. This philanthropy-driven research answers fundamental questions that can spin off entire industries, inspiring additional research and creating new opportunities to feed the world. Open Philanthropy Focus Area: Farm Animal Welfare, (Update) Summary of a Conversation with The Good Food Institute (March 2017). The Request for Proposals outlines additional requirements of applicants and grant… Develops a kit that will enable veterinarians, farmers, and others to send biopsies to labs. Investigates the parameters that control food quality, safety, and nutrition. Focuses research on protein biochemistry, including protein purification, ingredient functionality, and sensory evaluation. Manages a protein structure-function and engineering lab that studies major issues in biology and public health. Characterizes the physicochemical, technological, and nutritional properties of common-bean protein concentrate and isolate. Connects food components to their resultant mechanical and functional properties plants, and gelation protein yield through growing conditions strain... Adds value to red seaweed protein as a computer scientist and talent pipeline are essential to fostering food! ) Initiative lab and experiment to experiment space for interested new groups for... Strong open-access research environment and talent pipeline are essential to fostering Good food innovation for cost-effective protein.. 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