Sutardja Center News
Berkeley Food Institute and Alt.Meat Lab Join Forces to Research Legumes
By Alyssa Plese | June 18, 2019 The Berkeley Food Institute and the Berkeley Alternative Meats Lab recently announced their research partnership to study how legumes might be used to create new and innovative plant-based products. Through the combined work of these organizations, researchers hope to explore new meat alternatives to investigate more sustainable, ethical, and healthy food…
Read MoreSCET-born startup Terramino Foods receives $4.25 million in seed funding
Terramino Foods (now primeroots), a startup with roots in the Sutardja Center for Entrepreneurship and Technology, announced Tuesday that it had received $4.25 million in seed funding, which will be used to expand the team and continue with product development. Co-founders Kimberlie Le and Joshua Nixon were members of the sixth class at biotech startup…
Read MoreUC 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…
Read MoreWhy 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…
Read MoreUC 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…
Read MoreThe true cost of meat: an interview with Jason Ryder
Alt.Meat & Greet Podcast Episode 3: The true cost of meat, an interview with Jason Ryder Hosted by Jessica Lynn and Gurshaan Madan In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jason Ryder, former vice president of research and development at Hampton Creek, a leading…
Read MoreAlt.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.
Read MoreReflecting on “Why” for UC Berkeley’s Sutardja Center for Entrepreneurship & Technology
Let’s Reflect: We are now in the 12th year of our journey with the Sutardja Center for Entrepreneurship & Technology. Overall, it has been a prolific experience at Berkeley as we have taught over 5,000 students, developed over 100 new ventures, worked with 500 Silicon Valley executives, and collaborated with ten partner universities from around…
Read MoreChallenge Lab: Search for Meat Substitutes
This semester, Professor Ricardo San Martin will be leading a Challenge Lab and a diverse set of students tasked with finding new meat substitutes. Challenge Lab is a competition-based format that encourages students to solve complex problems for real industry clients. Young entrepreneurs will spend the next few months exploring, researching, and developing affordable plant-based…
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