The Academia Lab presents an amazing pipeline of academic research projects dedicated to food science.

Historically, some of the most important ideas came from academic research projects as various successful initiatives originated from the brightest food science programs in top tier universities in the world.

Are you curious about new ideas, methods, techniques and innovation across a whole range of disciplinary and multi-disciplinary areas that may impact our global food system, especially in novel non-animal proteins and ingredients?

Watch presentations of advanced academic research work from the Alt Meat Lab at UC Berkeley, and the Biotechnology Program at UC Davis.

The premiere (part 2 of 3) of the global first InnoChef Cooking Show with Executive Chefs Brian West and Jacob Anaya.

Empowered by food science, creativity and a bias towards discovery, the kitchen duo develop their own mind-blowing plant-based version of a traditional American barbecue platter.

Watch Executive Chefs Brian West and Jacob Anaya as they take world-class cuisine outdoors and fire-up the grill for an experience-led show.

This new season of Virtual Coffee is dedicated to climate change and food of the future. It kicks off with a 3 part episode based on the book "Our Changing Menu: Climate Change and the Foods We Love and Need", by Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman.

Becoming better informed about the science of climate change, the impacts it is having, and how to talk about it is essential for us to make better choices that may lead us to an adequate global food supply while sustaining our planet and natural resources.

Shifting to a more plant-based diet is very helpful, as is reducing food waste. But it’s not just all about food. There is more.

Curious to know what’s changing on the menu?

The authors point out that climate change is affecting our food in subtle and sometimes ominous ways, and it all starts with a plant — the basis of life. Furthermore, they state that the time for coordinated science-driven efforts to address major environmental concerns is now.

—“To thrive, plants require the right temperature, air, water, soil and sunlight. But alas, all are changing except sunlight. In short, the plants that provide us food for life are under increasing stress.”

Wondering about how we can make better choices that may lead us to an adequate global food supply while sustaining our planet and natural resources?

Watch this special episode of Virtual Coffee and read “Our changing menu: climate change and the foods we love and need”, by Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman.

Curious about the holistic approach that may foster sustainable transformative innovation, reduce waste and environmental footprint, while also improving health, nutrition and wellness?

Watch this startling science-oriented discussion through advanced food structuring processes that will enable novel non-animal alternative proteins and ingredients as a viable solution to ensure adequate global food supply while sustaining our planet.

This new season of Virtual Coffee is dedicated to climate change and food of the future. It kicks off with a 3 part episode based on the book "Our Changing Menu: Climate Change and the Foods We Love and Need", by Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman.

Becoming better informed about the science of climate change, the impacts it is having, and how to talk about it is essential for us to make better choices that may lead us to an adequate global food supply while sustaining our planet and natural resources.

Shifting to a more plant-based diet is very helpful, as is reducing food waste. But it’s not just all about food. There is more.

Curious to know what’s changing on the menu?

The authors point out that climate change is affecting our food in subtle and sometimes ominous ways, and it all starts with a plant — the basis of life. Furthermore, they state that the time for coordinated science-driven efforts to address major environmental concerns is now.

—“To thrive, plants require the right temperature, air, water, soil and sunlight. But alas, all are changing except sunlight. In short, the plants that provide us food for life are under increasing stress.”

Wondering about how we can make better choices that may lead us to an adequate global food supply while sustaining our planet and natural resources?

Watch this special episode of Virtual Coffee and read “Our changing menu: climate change and the foods we love and need”, by Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman.

Keynote presentation by UC Davis Professor and Endowed Chair of the Viticulture & Enology department, David E. Block, whose research focuses on fermentation optimization.

Professor Block is also leading the research team effort in cultivated meat at UC Davis.

His presentation focused on advanced food structuring processes and research programs developed at UC Davis.

This new season of Virtual Coffee is dedicated to climate change and food of the future. It kicks off with a 3 part episode based on the book "Our Changing Menu: Climate Change and the Foods We Love and Need", by Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman.

Becoming better informed about the science of climate change, the impacts it is having, and how to talk about it is essential for us to make better choices that may lead us to an adequate global food supply while sustaining our planet and natural resources.

Shifting to a more plant-based diet is very helpful, as is reducing food waste. But it’s not just all about food. There is more.

Curious to know what’s changing on the menu?

The authors point out that climate change is affecting our food in subtle and sometimes ominous ways, and it all starts with a plant — the basis of life. Furthermore, they state that the time for coordinated science-driven efforts to address major environmental concerns is now.

—“To thrive, plants require the right temperature, air, water, soil and sunlight. But alas, all are changing except sunlight. In short, the plants that provide us food for life are under increasing stress.”

Wondering about how we can make better choices that may lead us to an adequate global food supply while sustaining our planet and natural resources?

Watch this special episode of Virtual Coffee and read “Our changing menu: climate change and the foods we love and need”, by Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman.

We'll have to rethink and change the global food system.

Kara E. Leong, Assistant Director of Development Office of Research at UC Davis, shares her vision over the importance of supporting academic research dedicated to solving problems related to climate change and its severe consequences in light of the need of feeding more than 10 billion people by 2050, while tackling serious health problems.

Beyond investments and collaborative large-scale initiatives across all stakeholders within the entire value chain, supporting high-end academic research is key to appropriately address major concerns such as climate change, resource scarcity, food security, health, nutrition and animal cruelty.

This presentation opened the second day of the 2021 ProteinX Symposium, an experience-led digital event promoted by the proteinX Foundation, that united students, scientists, chefs and visionary entrepreneurs from around the world to discuss scientifically meaningful, potentially transformative, innovation and education projects for the future of food, focusing on next-gen proteins, and their potential contribution to improve life on our planet.

Were you ever curious about the secret source behind startling IP and the hi-tech of legit problem-solvers in food science?

Watch these pitching startups that came to last and push the food & beverage industry forward.

Did you ever think of how we’re going to eat and live in 2050 with the world's population reaching 10 billion people?

Tommaso Di Bartolo, President at ProteinX Foundation, UC Berkeley Faculty, an entrepreneur with two exits, author, and startup investor, hosts a fascinating fireside chat with Naveen K. Jain, an intensely curious entrepreneur who is focused on ideas that will push humanity forward. Naveen is the author of the award-winning book Moonshots: Creating a World of Abundance. His current moonshot adventures are Viome and Moon Express. As a serial entrepreneur, he previously founded InfoSpace, Intelius, and TalentWise.

Viome’s singular mission is to “make illness optional.” Viome has built an AI-driven platform that analyzes the interaction between food, our microbiome, and our human cells in order to develop precision nutrition to prevent and reverse chronic diseases.

Moon Express is the only company globally with permission to harvest resources from the moon—developing the infrastructure needed to push humanity forward towards a true multi-planetary society.

— “Success is experienced when we do things never done before.” (Naveen K. Jain)