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Posts Tagged ‘alternative meat’

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…

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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…

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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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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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Get 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…

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The 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…

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SCET Announces New Initiatives at Global Venture Lab 2017 Summit

During the week of August 21st, professors from over 20 countries around the world came together to discuss innovative entrepreneurship at the Sutardja Center’s Global Venture Lab (GVL) Summit. Throughout the two-day summit, professors from various countries spoke about how they plan to implement entrepreneurship at their prospective universities. Dr. Ikhlaq Sidhu, founding Director of…

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