Alt Meat

SCET is the home of the Alt: Meat X-Lab at UC Berkeley. Students create innovative ventures in our AltMeat: Product Design of Plant-Based Foods Challenge Lab course.

onigilly bowl; Plant-based tuna alternative

Alt: Meat Alumni Startup, Impact Tuna: A Plant-Based Alternative Making Waves in the Bay

Noor Gabr in

Berkeley Alt: Meat Lab Offers Free Course to Demystify Plant-Based Foods

More meat and dairy alternatives are showing up in restaurants…

Keith McAleer in
Photo of Celia Homyak

Q&A with Alt: Meat Co-Director, Dr. Celia Homyak

Keith McAleer in ,

SCET Alt Meat Lab Featured in East Bay Times

Much like cracking digital codes on security locks or busting…

Vicky Liu in

SCET Announces Collider Cup X Winners and Celebrates Outstanding Faculty, Students, and Staff

Contributions by Michelle Lee, photography by Daniel Rozenblit & video…

Keith McAleer in , , , , ,

The Future of Meat

Illustrations by Adam Lau At the start of each semester,…

Andrew Faught in
Alt: Meat Lab

SCET’S Alt: Meat Lab Receives $1.15M Grant from Open Philanthropy

Recently, the UC Berkeley Sutardja Center for Entrepreneurship & Technology…

Suyash Jaju in , ,
Chicken and waffles served at Larissa Zimberoff's futuristic dinner at 18 Reasons in San Francisco. The chicken comes from Sundial Foods, while the waffle is made with upcycled flour from Renewal Mill.

Alt Meat Alum Team’s Chicken Drumstick Featured in “Future Food” Dinner

San Francisco Chronicle

Jacqueline Lee in
Limousin cows in Farmer John’s pasture. Mosa Meat will cultivate their cells in a lab to grow into hamburger that is genetically identical, no slaughter required

Ricardo San Martin Featured in TIME: The Cow That Could Feed the Planet

TIME Magazine

Jacqueline Lee in

At Berkeley’s Alt: Meat Lab, some students learn to be CEOs

Keith McAleer in ,