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Jessica Lynn

UC Berkeley students use CRISPR to edit the flavor of this common food

By Jessica Lynn / May 9, 2018 / Comments Off on UC Berkeley students use CRISPR to edit the flavor of this common food

Don’t like the aftertaste of a certain type of food? A group of students at UC Berkeley’s Sutardja Center for Entrepreneurship and Technology might be able to help you edit it out using CRISPR technology. As a part of SCET’s Alternative Meats Lab, Paramjyot Panesar, Juliet Hemmati and Fardeen Nekmard have been working this semester…

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Why do we need alternatives to meat?: an interview with Alison Berke

By Jessica Lynn / May 7, 2018 / Comments Off on Why do we need alternatives to meat?: an interview with Alison Berke

Demand for meat around the world is higher than it’s ever been –– and we’re running out of the resources needed to provide it. It’s well-known that the meat industry uses up exorbitant amounts of land and water, making it a large contributor to climate change. If people in the United States, a global leader…

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UC Berkeley alumni use fungi to make realistic salmon alternative

By Jessica Lynn / May 7, 2018 / Comments Off on UC Berkeley alumni use fungi to make realistic salmon alternative

You’ve probably tried a veggie burger or maybe even soy chicken strips –– but have you ever seen salmon that isn’t animal-based? Joshua Nixon and Kimberlie Le, the co-founders of Terramino Foods (now primeroots), first conceived of the idea to use fungi to create a meat replacement for salmon in the Sutardja Center for Entrepreneurship…

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Alt.Meat & Greet podcast Episode 2: How do you mimic the flavor of meat?

By Jessica Lynn / February 15, 2018 / Comments Off on Alt.Meat & Greet podcast Episode 2: How do you mimic the flavor of meat?

In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jeff Spencer, a research fellow for Givaudan flavors. He speaks about how researchers are able to break down the composition of plants to find out which ones will best replicate the flavor and fragrance of meat.

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