Posts Tagged ‘plant-based meat’
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…
Read MoreAlt.Meat & Greet podcast Episode 1: How can scientists give plant-based products the same texture as meat?
In the Sutardja Center of Entrepreneurship & Technology’s first episode of our new podcast, Alt.Meat & Greet, you’ll find out. In the podcast, we hear from our guest Dr. Atze Jan van der Goot from Wageningen University in the Netherlands, a leading researcher of plant-based meat. He explains how he uses Couette Cell technology to…
Read MoreNew board members join Alt.meat lab
This week at the Alternative Meat Lab, students presented their latest plant-based meat projects and welcomed new board members who will be donating their expert advice to assist the lab with domain-specific knowledge in an industry that is just getting started. The Alternative Meat Lab board members include: Ryan Bethencourt, partner and co-founder of IndieBio,…
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 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…
Read MoreChecking in on our plant-based seafood collider
In a first of its kind effort, the SCET is leveraging its innovation collider to work on the environmental problems caused by overfishing. The ocean is often thought of as harboring a nearly endless supply of seafood for humans. At one point this may have been practically true — but as our worldwide population continues…
Read MorePlant-based Seafood Collider Kickoff Event
On February 23, students with backgrounds in Biotechnology, Nutrition, Chemical Engineering, Biology, Biochemistry, Material Sciences, and Electrical Engineering came together for the Plant-based Seafood Collider Kickoff Event. According to the World Wildlife Fund, “For centuries, our seas and oceans have been considered a limitless bounty of food. However, increasing fishing efforts, over the last 50…
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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