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SCET Alt: Meat Lab featured in Netflix Series “You Are What You Eat: A Twin Experiment”
The University of California, Alt: Meat Lab was recently featured in the Netflix documentary series You Are What You Eat: A Twin Experiment. The show follows a scientific experiment where twins adopt are randomly assigned vegan or omnivore lifestyles for 8 weeks. Before and after their body composition and health are analyzed to see which…
Read MoreABC News interviews Dr. Ricardo San Martin on the rise of cultivated meat, bringing it closer to American dinner tables.
Ricardo San Martin speaks at City-Tech.Tokyo 2023 on food tech revolutions that shake up the world of food
Impact Food Wins the Esteemed Hult Prize
Amid COVID-19, the Alt: Meat Lab continues its research
When UC Berkeley shut down in March due to the ongoing COVID-19 pandemic, Iris Wu (‘21) wasn’t too worried. “Everyone was like ‘Oh let’s just stay home for online classes for a week and it’ll blow over,’” Wu said. “It did not.” Six months later, Wu made the decision not to return to campus this…
Read More“Favorite Class at Berkeley”: Alumni Reflect On Their Pathway to Plant-Based Meat
Halle Nicole Readfearn doesn’t have to worry about stray eggshell pieces in her breakfast; she doesn’t even have to crack an egg. All she has to do is twist off a black plastic cap. Readfearn, who graduated from UC Berkeley in 2019, consumes Just Eggs. Retailing at $4.99, the ‘egg’ mixture is actually a liquified…
Read MoreNeedfinding, Design Thinking, and Alternative Meat: A Conversation With Anne Fletcher
An edited transcription of some of the questions that came up during Alyssa Plese’s conversation with Anne Fletcher, where they spoke about need-finding, design thinking, and the role they will play in Fletcher’s upcoming challenge lab.
Read MoreBerkeley 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 MoreGet ready for Collider Cup II!
What do 12 top teams + 1 grand prize equal? You guessed it, Collider Cup is back and better than ever. Watch the best student teams from SCET classes pitch to a panel of professors, investors and industry leaders and see who gets to take home the big win! If you are interested in taking…
Read MoreStudents serve up next generation plant-based seafood
On May 3rd, Team Dory (Kimberlie Le and Joshua Nixon) cooked up a flaky, fatty, fishy plant-based salmon to win the plant-based seafood collider finals. The challenge for this collider was to develop a roadmap for a company selling plant-based seafood that tastes, smells, and cooks like fish. Prizes and advising for the collider were…
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