John Hopkins University has launched Food of the Future, the school’s first academic course devoted to alternative protein education, according to John Hopkins HUB.
Abstract Traditional farm-based products based on livestock are one of the main contributors to greenhouse gas emissions. Cultivated meat is an alternative that mimics animal meat, being produced in a bioreactor under...
Food of the Future course led by Franklyn Hall explores the new range of meats, milks, and cheeses developed using cellular manipulation and emerging technology
The invasive gorse bush could produce enough protein to “easily” feed millions of people, according to a leading expert. While gorse is native to Britain, it has been widely cleared across Scotland...
Advancing Cell-Based Protein & Fermentation Solutions hybrid conference will be held on 22 February in Singapore or attended virtually, with a line-up of top speakers/experts and promising start-ups that will share new...
