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…

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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…

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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…

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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…

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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…

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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…

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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,…

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On May 3rd, Team Dory (Kimberlie Le and Joshua Nixon) cooked up a flaky, fatty, fishy plant-based salmon to win the plant-based seafood collider finals. The challenge for this collider was to develop a roadmap for a company selling plant-based seafood that tastes, smells, and cooks like fish. Prizes and advising for the collider were…

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