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…
Alt: Meat Alumni Startup Impact Tuna: A Plant-Based Alternative Making Waves in the Bay
Introducing Impact Tuna, the innovative plant-based raw sushi-grade tuna that is making waves in the food industry. The Alt: Meat Lab is excited to announce that starting March 15th, this sustainable seafood product will be available at all three locations of Onigilly, a popular Japanese eatery in the Bay Area. Impact Food, the company behind…
Berkeley Alt: Meat Lab Offers Free Course to Demystify Plant-Based Foods
More meat and dairy alternatives are showing up in restaurants and in supermarkets everyday; the new free course will help consumers understand how these alternatives are made and which may (or may not) be healthier and better for the planet. Have you ever wondered how that “beefy” plant-based burger is made exactly? Does being made…
Q&A with Alt: Meat Co-Director, Dr. Celia Homyak
Dr. Celia Homyak became the new co-director of the University of California, Berkeley Alt: Meat Meat Lab at SCET starting in January 2022. Celia is a multidisciplinary scientist experienced in organic chemistry, biochemistry, food science, and materials science. She received her Ph.D. in chemistry at the University of Massachusetts Amherst, where she studied the formulation…
Berkeley Alternative Meats X-Lab Partners with Thimus to Explore How Food Neuroscience can Transform Food Systems
The partnership will allow UC Berkeley faculty and students to collaborate with Thimus to investigate how to create healthy, affordable, and culturally aware foods that improve well-being The Berkeley Alternative Meats X-Lab is partnering with Thimus, a food neuroscience company with bases in Italy and the United States, to investigate how to create next generation…
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…