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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

Anne Fletcher


Peter Cnudde

Advisor, SCET

Ikhlaq Sidhu


A. Rose Bechtel

Industry Fellow

Kora Kukic

Industry Fellow

Michael Peters

Industry Fellow


Alyssa Plese

Design and Communications Director

Lucy Bennet

Student Researcher

Luiza Villela

Student Researcher

Jessica Schwabach

Resident Student Entreprenuer

Siwen Deng

Resident Student Entreprenuer

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

Product Design & Customer Needfinding: Alternative Meat

Semesters offered: Fall 2019 (4 units)

INDENG 185 007

Research why people might choose alternatives to meat and build a business concept around what you find. This class is a deep dive into ethnographic design research to uncover latent needs surrounding the consumption of meat and its alternatives. We will cover ethnographic interviewing and video creation, design-space modeling techniques, design thinking ideation tools, prototyping, idea validation, and business modeling.

Industry Sponsors


Video Series

Check out our YouTube Channel for more videos.

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