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2021 Good Food Conference - Online

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Speakers

Maria Lettini

Executive Director, FAIRR Initiative

Rep. Haley Stevens (MI-03)

Chairwoman, House Science Subcommittee on Research & Technology

Rep. Rosa DeLauro (CT-03)

Chair, House Appropriations Committee

Emily Waltz

Contributing Editor, IEEE Spectrum, Writer, Nature Biotechnology

Linda Blevins, Ph.D.

Deputy Assistant Director for Engineering, National Science Foundation

Lisa Sweet

Head of Future of Protein, COVID Response, and Food Health, World Economic Forum

Lisa Feria

Managing Partner and CEO, Stray Dog Capital

Celeste Holz-Schietinger

VP of Product Innovation, Impossible Foods

Jamie Woodside

Program Analyst, U.S. Department of Agriculture

Bruce Friedrich

Founder & CEO, The Good Food Institute

Tom Kalil

Chief Innovation Officer, Schmidt Futures Foundation

Eric Toone

Technical Lead, Investment Committee, Breakthrough Energy Ventures

Uma Valeti

CEO and Founder, UPSIDE Foods

Bryan Kreske

General Manager, Hormel

Laura Reiley

Journalist, The Washington Post

Jon Fasman

U.S. Digital Editor, The Economist

Thomas Rossmeissl

Head of Global Marketing, Eat Just, Inc.

Jaime Athos

CEO, Tofurky

Shannon Cosentino-Roush

Chief Strategy Officer, Finless Foods

Amy Chen

Chief Operating Officer, UPSIDE Foods

Jess Krieger

Co-Founder & CEO, Ohayo Valley

D. Julian McClements, Ph.D.

Distinguished Professor, Department of Food Science, University of Massachusetts, Amherst

Ali Khademhosseini, Ph.D.

CEO & Founding Director, Terasaki Institute for Biomedical Innovation

BZ Goldberg

Director of R&D, The Mediterranean Food Lab

Simon Kahan, Ph.D.

Founder, Cultivated Meat Modeling Consortium

Arturo Elizondo

CEO, Clara Foods

Parendi Birdie

Head of Strategic Partnerships, Impact Investor, Mission Barns

Rosie Wardle

Co-Founder and Partner, Synthesis Capital

Jo Raven

Senior Manager, Research and Engagements, FAIRR Initiative

Aletta Schnitzier, Ph.D.

Head of R&D, Cultured Meat, Merck KGaA / MilliporeSigma

Nathalie Rolland

Cellular Agriculture Specialist, Agriculture Cellulaire France

Anya Eldan

VP Innovation, Israeli Innovation Authority

Elaine Cheung

Operating Partner, Temasek

Ng Huck Hui

Assistant Chief Executive (Biomedical Research Council), A*STAR

Stephanie Feldstein

Population and Sustainability Director, Center for Biological Diversity

Saloni Shah

Food and Agriculture Analyst, The Breakthrough Institute

Kelvin Ng, Ph.D.

Deputy Director, Strategic Innovation and Enterprise, A*STAR

Irina Gerry

Chief Marketing Officer, Change Foods

Viola Chen

Innovation Specialist, GFIC

Doris Lee

General Manager, GFIC

Wilfred Feng

Senior Counsel, Dentons

Minqi Wang

SciTech Consultant, GFIC

Yeshi Liang

SciTech Specialist, GFIC

Audrey Gyr

Startup Innovation Specialist, The Good Food Institute

Austin Clowes

Scientific Research Funding Coordinator, The Good Food Institute

Vikas Garg

Founder and CEO, abillion

Jeff Crumpton

Senior Manager of Retail Reporting, SPINS

Liz Specht, Ph.D.

Vice President of Science & Technology, The Good Food Institute

Denise Ott, Dr.rer.nat.

Head of Sustainability, EU SMART PROTEIN Project

Jette Young, Ph.D.

Assoc. Professor, Science Team Leader, Dept. of Food Science, Aarhus University

Doug Friedman, Ph.D.

CEO, BioMADE/EBRC

Christie Lagally

Founder and CEO, Rebellyous

Fengru Lin

Co-Founder and CEO, TurtleTree

Jen Lamy

Senior Sustainable Seafood Initiative Manager, The Good Food Institute

Justin Kolbeck

Co-Founder & CEO, WildType

William Chen, Ph.D.

Michael Fam Chair Professor and Director of Food Science and Technology Program, NTU Singapore

Galina Hale, Ph.D.

Professor of Economics, University of California, Santa Cruz

Julian Rosenberg, Ph.D.

Associate Director, Center for Biopharmaceutical Education and Training

David Kaplan, Ph.D.

Professor, Tufts University

Elliot Swartz, Ph.D.

Lead Scientist, Cultivated Meat, The Good Food Institute

Sarah Gibbens

Staff Writer, National Geographic Society

Avery Cohn

Program Director, Food and Agriculture, ClimateWorks Foundation

Emiko Terazono

Online commodities editor, Financial Times

Mark Post

Chief Scientific Officer, Mosa Meat

Arjun Iyer

Academic Community Coordinator, The Good Food Institute

Magi Richani

Founder and CEO, Nobell Foods

Audrey Tan

Science and Environment Correspondent, The Straits Times

Monila Kothari

APAC President, Taste & Wellbeing, Givaudan

Alex Ward

Chief Operating Officer, TiNDLE (Next Gen Foods)

Varun Deshpande

Managing Director, The Good Food Institute India

Aviv Oren

Director of Business Engagement and Innovation, The Good Food Institute Israel

Nir Goldstein

Managing Director, The Good Food Institute Israel

Amir Zaidman

VP Business Development, The Kitchen Hub

Richard Parr, MBE

Managing Director, The Good Food Institute Europe

Alex Holst

Policy Manager, The Good Food Institute Europe

Chris Bryant

Honorary Research Associate, University of Bath

Guilherme Vilela

Corporate Engagement Manager, The Good Food Institute Brazil

Gustavo Guadagnini

Managing Director, The Good Food Institute Brazil

Alexandre Cabral

Policy Advisor, The Good Food Institute

Katherine Helena Oliveira de Matos, Ph.D.

Director of Science and Technology, The Good Food Institute Brazil

Amelia Lucas

Reporter, CNBC

Eugene Klerk

Managing Director, Credit Suisse

Elizabeth Gutschenritter

Managing Director, Alternative Protein, Cargill

Jordan Bar Am

Partner, McKinsey

Rajesh Krishnamurthy

Chief Business Officer, Laurus Bio

Ryan Dowdy

Science and Technology Analysis Manager, The Good Food Institute

David Block, Ph.D.

Professor, Department of Viticulture and Enology and Department of Chemical Engineering, UC Davis

Pallevi Srivastva, Ph.D.

Head of Media & Process Development, Wildtype

Juan Gabriel Aguiriano Nalda

Group Head Sustainability and Technology Ventures, Global, Kerry Group

Jed Lynch

Head of Americas, Sustainable & Impact Banking, Barclays Investment Banking

David Welch, Ph.D.

Chief Scientific Officer & Co-Founder, Synthesis Capital

Priera Panescu, Ph.D.

Senior Scientist & Plant-Based Specialist, The Good Food Institute

Jeremy Chignell, Ph.D.

Senior Fermentation Specialist, The Good Food Institute

Brian Cooley

Editor at Large, CNET

Reza Ovissipour, Ph.D.

Assistant Professor in Food Safety and Cellular Agriculture, Virginia Tech

Julie Gil N. Martin

Co-Founder, Wageningen Alt Protein Project

Jessica Almy

Vice President of Policy, The Good Food Institute

Johnny Ream

Partner, Stray Dog Capital

Teng Yong Low

Deputy Director, Regulatory Policy Department, Singapore Food Agency

Maurice "Mo" York

Chief Supply Chain Officer, Gathered Foods

David Ziskind

Director of Engineering, Black & Veatch

Tyler Huggins

CEO and Co-Founder, Meati Foods

Elaine Watson

Editor, FoodNavigator-USA

Dilek Uzunalioglu, Ph.D.

Head of Food Applications, Motif Foodworks

Danielle Wiener-Bronner

Writer, CNN Business

Jason Scorse

Associate Professor of Environmental Policy, Middlebury Institute of International Studies

Kai Yi Carrie Chan

Co-Founder and CEO, Avant Meats

Laura Braden

Lead Regulatory Counsel, The Good Food Institute

Elena Walden

Policy Manager, The Good Food Institute Europe

Shoshana Weissman

Senior Manager of Digital Media and Policy Fellow, R Street Institute

Nicole Negowetti

Senior Director of Policy, Plant Based Foods Association

Melissa Facchina

General Partner & Co-Founder, Siddhi Ops & Siddhi Capital

Ezra Klein

Journalist, The New York Times

Caroline Bushnell

Vice President of Corporate Engagement, The Good Food Institute

Ryan Simon

Senior Director, Safety & Regulatory, Intertek

Zak Weston

Foodservice and Supply Chain Manager, The Good Food Institute

David Benzaquen

Co-founder, Moonshot Collective

Michal Halpert

Academy Engagement, The Good Food Institute

Reine-Marie Guillermic, Ph.D.

Research Associate, Department of Food and Human Nutritional Sciences, University of Manitoba

Dan Altshuler Malek

Managing Partner, Univos Ventures

Valerie Pietsch, Dr.-Ing.

Research Associate, Department of Food and Human Nutritional Sciences, ThermoFisher

Clara McDonnell, Ph.D.

Research Scientist, CSIRO

Shannon Hood-Niefer, Ph.D., MBA

Vice President, Innovation and Technology, Saskatchewan Food Industry Development Centre

Theresa Rothenbücher, Ph.D.

Co-Founder and Chief Scientific Officer, Revo Foods

Girish Ganjyal, Ph.D.

Interim Director and Associate Professor, School of Food Science, Washington State University

Mario Martinez, Ph.D.

Assistant Professor, Department of Food Science, Aarhus University

Birgit Dekkers

Co-Founder, Rival Foods

Steven Rees, Ph.D.

Co-Founder & CEO, Defined Bioscience

Marie Gibbons

Research Scientist, Vow

Paul Burridge, Ph.D.

Assistant Professor, Northwestern University

Susanne Weigel, Ph.D.

Investment Manager, Alternative Proteins, Nutreco NuFrontiers

Devon Bonney

Analyst, Food & Beverage Sector Lead, Sustainability Accounting Standards Board

Simeon Bridgewater

Investment Manager, Children's Investment Fund Foundation

Mark Langley

Managing Partner, Unovis Asset Management

Anthony Chow

Co-Founder, Agronomics Limited

Michal Klar

Founder and CEO, Future Food Now Ventures

Bruno Franco

Partner, Enfini Ventures

Jim Thorne

President, Nourish Ventures (Griffith Foods)

Preston Zhang

Executive Director, Corporate Development, Pinduoduo

Maureen (Mo) McCusker, Ph.D.

Chief Operations Officer, Blackhawke Behavior Science

Curt Albright

Managing Member, Clear Current Capital

Kristin Bresnahan

General Counsel & Chief People Officer, Nobell Foods

Aylon Steinhart

Founder & CEO, Eclipse Foods

David Kay

Director of Communications, UPSIDE Foods

Emilie Fitch

Chief Growth Officer, Nowadays

Matt Spence

Managing Director, Guggenheim Partners

Nicole Atchison

CEO, PURIS Holdings

Andre Menezes

Co-Founder and CEO, Next Gen Foods

James Gardner, Ph.D.

Program Manager, ABPDU, LBL

Jeroen Hugenholtz, Ph.D.

Business Development Manager & Group Leader Microbial Cell Factories, Wageningen University,

Matt Gibson

CEO & Co-Founder, New Culture Food

Kris Tyner, Ph.D.

Senior Director, Bioprocessing. Culture Biosciences

Inja Radman, Ph.D.

Scientific Officer & Co-Founder, New Culture Food

Miek Schlangen, MSc

PhD candidate, Food Process Engineering, Wageningen University

Lana Zivanovic, Ph.D.

Chief Scientific Officer, InnovoPro

Christopher Gregson, Ph.D.

Food Materials Scientist (& GFI grantee), Paragon Pure

Kushal Chandak

Vice President, Research and Development, PURIS Holdings

Ben Gray, Ph.D.

Senior Technology Research Manager, Benson Hill

Steven Cornet, Ph.D.

Project Manager, Protein Technology, NIZO

Anne Palermo

CEO and Co-Founder, Aqua Cultured Foods

Paul Bartels

Inventor & Founder, Mogale Meat Co.

Christophe Chantre

Co-Founder & CEO, Boson Meats

Mihir Pershad

CEO, Umami Meats

Steve George, Ph.D.

CEO & Co-Founder, Terra Bio

Alice Wistar

Chief of Staff, Black Sheep Foods

Ronny Reinberg-Moran

Co-Founder & CEO, Alfred's Food Tech

Ajay Tharakan, Ph.D.

Senior Bioprocessing Engineer, CellulaRevolution

Shiva Susarla

CEO, Mycovation

Chenfeng Lu

Food Biotech Innovator & Entrepreneur, Fybraworks Foods

Jack Reid

Co-Founder & CEO, Unicorn Biotechnologies

Ernst Van Orsouw

CEO, Roslin Technologies

Ana Paula Dionisio, Ph.D.

Deputy Head, Research and Development, EMBRAPA

Kevan Main, Ph.D.

Assoc. VP, Directorate of Fisheries and Aquaculture, Mote Marine Laboratory & Aquarium

Cathy Walsh, Ph.D.

Senior Scientist, Mote Marine Laboratory & Aquarium

Michael Byun

Organizer, Stanford Alt Protein Project

Sophia Retchin

Co-Founder, Chapel Hill Alt Protein Project

Mila Dijsalov

Co-Founder, Biosense Alt Protein Project

Varsha Rao

Biomedical Researcher and Past-President, Boulder Alt Protein Project

Lisa Franke

Research Assistant, Berlin Alt Protein Project

Aditya Vaze

Co-Founder, Wageningen Alt Protein Project

Nick Johnson

President, Davis Alt Protein Project

Amy Huang

University Innovation Manager, The Good Food Institute

Christina Aguila

University Innovation Specialist, The Good Food Institute

Deepti Kulkarni

Partner, Sidley Austin LLP

Friederike Grosse-Holz

Director, Blue Horizon

Ryan Rakestraw

Director, Temasek US (Asia Sustainable Food Platform)

Tony Moses

Director, Product Innovation, CRB

Adam Janczuk, Ph.D.

Vice President, Global R&D, Int'l Flavors & Fragrances/DuPont

Matt McGuffey, Ph.D.

Product Manager, Givaudan

James Petrie

Chief Executive Officer, Nourish Ingredients

Vanessa Haley-Benjamin

New Harvest Fellow, New Harvest

Nicole Johnson-Hoffman

Managing Director, Further Processed Foods, OSI Europe

XL Lin

Founder, President & CEO, Esco Aster

Joe Ertman

President, Real Vision Foods

Mark Warner

Founder, Warner Advisors LLC

Dror Balshine

Founder & President, Sol Cuisine

Aditya Vaze

Co-Founder, Wageningen Alt Protein Project

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Tell us about yourself:

The Good Food Institute is an international nonprofit reimagining meat production. With more than 100 team members across our U.S. team and five affiliate offices, we’re building a world where alternative proteins are the default choice. We exist to make the global food system better for the planet, people, and animals.

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Stray Dog Institute

Cultivating dignity, justice, and sustainability in the food system.

Help Desk

Welcome to the GFC 2021 Help Desk!

CP Kelco – A Huber Company

Unlocking Nature-Powered Success

Merck KGaA, Darmstadt, Germany

Accelerating cultured meat production at scale

Kerry

Shaping the future of plant-based food with unrivaled preservation expertise and integrated taste and nutrition solutions.

Beyond Meat

Go Beyond with Beyond Meat

Givaudan Taste & Wellbeing

The alternative protein movement: our holistic approach

PowerPlant Partners

PowerPlant is a growth equity firm investing in emerging consumer food, beverage, foodservice, food-tech, & personal wellness brands.

CIBO

CIBO, the company that scales regenerative agriculture

Bright Green Partners

.

Big Idea Ventures

Solving the world's biggest challenges by investing in the best entrepreneurs.

Griffith Foods | Nourish Ventures

We Blend Care and Creativity to Nourish the World.

Firmenich

We Create food and beverage experiences to delight and enhance wellbeing, naturally for people and the planet!

A*STAR

Singapore's lead public sector R&D agency, bridging the gap between academia and industry.

Laurus Bio

Enabling precision fermentation and Cellular agriculture through by manufacturing of 100% AOF products

MyEats

Through the power of mycelium, we're revolutionizing the way people choose to eat.

Bio-Lead Ltd.

key reagents & cell-culture media to support growth & differentiation of cultured-Meat/fish/dairy cells.

denovoMATRIX

Enabling biology in vitro

Motif Foodworks

Motif FoodWorks is a food technology company working to make plant-based foods better tasting, more nutritious and so desirable that people actually crave them.

BlueNalu

The global leader in cell-cultured seafood

Kuleana: Next Generation Seafood

.

CREMER Nutrition

Benefit from nature.

Avant

A New Kind of Fish - Sustainable & Cruelty-free Cultivated Fish

Genedant Venture Capital

Investing in people. Inventing a world without equal.

Pinduoduo

China's largest agriculture-focused technology platform

Moolec Science

Real animal proteins in plants

New Age Meats

Cell-culture meat company based in Berkeley, CA.

Aleph Farms

.

UPSIDE Foods

.

ENOUGH Food

.

Center of Food and Fermentation Technologies

TFTAK - Your best partner for Innovative Food Technologies

Rival Foods

Rival Foods develops new technologies, processes and formulations that serve to create game-changing plant-based food products with the goal to outcompete animal protein on quality, health, environmental impact and cost.

Plant Protein Innovation Center

Plant Protein Innovation Center, using and interdisciplinary research approach, will help address you plant-protein challenges and opportunities

Rak Lab

The genetic basis of proliferation and differentiation in cultured meat

Mycovation

Asia's first Bio-tech start-up transforming Mycelium into Bespoke Food & Beverage solutions using our proprietary AI platform

DryGro

.

Terra Bio Food

.

Patch Organics

Patch Organics - The Worlds First Pumpkin Seed Milk.

Black Sheep Foods

Seeking to be the world leader in plant-based wild and heritage meats.

Fybraworks Food

.

Umami Meats

.

Boston Meats

Creating true texture in alternative meats!

Eagle Genomics

Unlocking radical innovation by enabling the conversation between microbiome data and the scientist

Altra Design

We are a design agency on a mission to reinvent food systems

Metaculus

A community forecasting platform partnering with GFI to forecast the future of alt-protein.

The Chapel Hill Alt Protein Project

An alt protein ecosystem builder for The Research Triangle Area

The Davis Alt Protein Project

Growing the Alternative Protein Ecosystem at UC Davis Through Direct Student Engagement

The Wageningen Alternative Protein Project

Bringing the protein transition to Wageningen University

John Hopkins Alt Protein Project

.

FoodTech Tel Hai College

Alternative protein, healthy food product development and food sensory

Food Structuring Lab at Wageningen University

The shear cell is a great method to make new meat analogues: here we demonstrate how it works

Aarhus University

MeatSecret

Department of Food and Human Nutritional Sciences, University of Manitoba

Does it sound good? Probing meat-analogue texture with ultrasound

Terasaki Institute for Biomedical Innovation

Designing the Future of Biomedical Innovation

XPRIZE Feed the Next Billion

$15M XPRIZE competition to develop structured, alternative chicken & fish products. Late registration is open until December 1st!

CellulaREvolution

The leader in continuous cell culturing technologies

Brazilian Agricultural Research Corporation (EMBRAPA)

We are a technological innovation enterprise focused on generating knowledge and technology for Brazilian agriculture