Alt.Meat Lab

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Building the Future of Food

The Alternative Meats (Alt.Meat) X-Lab at UC Berkeley helps entrepreneurs and researchers investigate the next generation of foods such as plant-based meats,  dairy substitutes, and alternative sources of fat and protein.

Surprisingly, sustainable food tech is currently addressed by few companies, and there is a lack of fundamental research to allow rapid progress. The industry is still based on more art than science. At the SCET, we are changing this by building an open and collaborative space, where aspiring entrepreneurs are developing novel solutions for food's current impact on the environment, health, and animal welfare.


Ricardo San Martin

Research Director &
Industry Fellow, SCET

Jeffrey Spencer

Industry Fellow, Givaudan

Christie Lagally

Industry Fellow, Good Food Institute

Peter Cnudde

Advisor, SCET

Ikhlaq Sidhu


Click HERE to read an article by SF Chronicle about our curriculum.

Collider Sprint

Plant-Based Seafood

Seeking out Plant-Based Proteins That Can Replicate Fish Taste and Texture | Spring 2017

Professor Ricardo San Martin on the challenges and opportunities with creating meat alternatives

Featured Course

The Challenge Lab: Plant Based Meat 2.0

Semesters offered: Fall 2017 (4 units)

INDENG 185 002

Engineer the food of the future: Interested in addressing the most pressing environmental and ethical issues of our time? Embark on a unique, team-based challenge to build a novel enterprise to create the next generation of healthy, delicious, and affordable plant-based meat replacements, to sustainably feed the world. Unique opportunity for students with experience or demonstrated interest in life sciences, biochemistry, chemistry, biotechnology, plant biology, chemical engineering, design and mechanical engineering. Undergraduate or graduate students with complementary skills such as business, computer science, etc. are also welcomed.

Video Series

Check out our YouTube Channel for more videos.

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