Ricardo San Martin
SCET’S Alt: Meat Lab Receives $1.15M Grant from Open Philanthropy
Recently, the UC Berkeley Sutardja Center for Entrepreneurship & Technology received a grant of $1.15M over two years from Open Philanthropy to support its Alternative Meats Lab (Alt: Meat Lab). Since Open Philanthropy’s original October 2019 $700,000 grant support, the Alt: Meat Lab has incubated a number of new startups developing alternatives to animal products…
Alt: Meat Lab Director Comments on the Future of Lab-Grown Meat
In an article by The Counter, a newsroom that investigates the forces shaping how and what America eats, Ricardo San Martin, Sutardja Center for Entrepreneurship and Technology’s Alt: Meat Lab Director and Professor, expresses his perspective on the future of cell-cultured meat production and the implication for businesses. The article, ‘Lab-grown meat is supposed to…
Berkeley Alternative Meats X-Lab Partners with Thimus to Explore How Food Neuroscience can Transform Food Systems
The partnership will allow UC Berkeley faculty and students to collaborate with Thimus to investigate how to create healthy, affordable, and culturally aware foods that improve well-being The Berkeley Alternative Meats X-Lab is partnering with Thimus, a food neuroscience company with bases in Italy and the United States, to investigate how to create next generation…
How Design Thinking Can Help Create Affordable Meat Alternatives
SCET Alt:Meat Lab Director Co-Authors Chapter in ‘Design Thinking for Food Well-Being’ with Two Other UC Berkeley Professors and Launches New ‘Design of Affordable Plant-Based Foods’ Class One of the latest books on food design thinking to hit the shelves, ‘Design Thinking for Food Well-Being’ features several UC Berkeley professors as contributors, including Ricardo San…
How SCET director is protecting trees needed for COVID vaccine
The Sutardja Center’s Alt: Meat Lab Director and Industry Fellow, Ricardo San Martin, was recently featured in the Atlantic for his work on the cultivation of the Chilean soapbark tree, Quillaja saponaria, which contains valuable extracts called saponins, a key ingredient in an upcoming COVID-19 vaccine candidate being developed by Novavax. Novavax made headlines in July…
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…
Alt.Meat Lab receives funding to help startups develop alternatives to animal products
UC Berkeley’s Alternative Meats (Alt.Meat) Lab has received $125,000 from the Open Philanthropy Project to support research and development of animal product alternatives. The Alt.Meat Challenge Lab was created in 2017 at the Sutardja Center for Entrepreneurship and Technology to give UC Berkeley students the skills necessary to develop sustainable, nutritious and affordable alternatives to…
Plant-based food space shows promise at 2018 Good Food Conference
Intrigued by the idea of a burger patty that looks like meat, smells like meat, and tastes like meat, but is actually plant-based? So are hundreds of specialists in the plant-based food space, many of whom gathered at the Good Food Conference at UC Berkeley’s Clark Kerr Campus on September 6 and 7. In the…
New 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,…