alternative meat
Impact Food Wins the Esteemed Hult Prize
Impact Food has just won the Hult Prize! The UC Berkley plant-based seafood startup team, who got their start at the Alt Meat Lab out of the SCET, managed to come out on top at the esteemed Hult Prize competition, an annual, year-long competition that crowd-sources ideas from MBA and college students after challenging them…
Collider Cup Returns in Accelerated Virtual Format
SCET’s flagship pitch competition will return in a rapid fire virtual format on December 11 as Collider Cup VII, featuring pitches from this semester’s top student venture teams. Get ready for the Collider Cup, UC Berkeley’s premier technology entrepreneurship pitch event, hosted by the Sutardja Center for Entrepreneurship & Technology (SCET). Collider Cup VII is…
Get ready for Collider Cup V!
On your mark, get set, go! We’re a month away from Collider Cup V — one of the biggest student entrepreneurship events at UC Berkeley. The event will be held on Friday, December 13, 2019 from 10 a.m. to 3:30 p.m. at Sutardja Dai Hall, in both Banatao Auditorium and the Kvamme Atrium. RSVP here…
Needfinding, Design Thinking, and Alternative Meat: A Conversation With Anne Fletcher
An edited transcription of some of the questions that came up during Alyssa Plese’s conversation with Anne Fletcher, where they spoke about need-finding, design thinking, and the role they will play in Fletcher’s upcoming challenge lab.
Paid Research Opportunity with Berkeley Alt. Meat Lab and Millipore Sigma: Clean Meat/Lab Grown Meat
Interested in researching alternative meat? The Berkeley Alt. Meat Lab and Millipore Sigma are currently seeking undergraduate or graduate student researchers in areas surrounding clean meat and lab grown meat. The researcher will conduct research and develop a proposal on how to establish a best practice approach to measure and modulate critical quality attributes of…
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…
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…
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…
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…