#2 – Amy Huang on The Quest to Reimagine Meat

GES Center Lectures, NC State University

Genetic Engineering and Society Center

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The Quest to Reimagine Meat

Amy Huang, University Innovation Manager at The Good Food Institute

Website | Twitter Explore the state of alternative protein research and learn how universities can accelerate our transition to a better food system.

Abstract

Growing meat directly from plants, microbes, and animal cells will allow us to build a food system that is better for human, animal, and planetary health. However, catalyzing this paradigm shift is a vast, multidisciplinary effort that requires scientists, engineers, and other innovators from disciplines ranging from tissue engineering and synthetic biology to computational science and chemical engineering. Join The Good Food Institute’s Amy Huang to explore the state of plant-based, cultivated, and fermentation-derived meat research and learn how universities can accelerate our transition to a better food system. Related links:

• https://gfi.org/science/the-science-of-plant-based-meat/
• https://gfi.org/science/the-science-of-cultivated-meat/
• https://gfi.org/science/the-science-of-fermentation/
• https://gfi.org/the-alt-protein-project/
• https://gfi.org/resource/collaborative-researcher-directory/

Speaker Bio

Amy Huang is the University Innovation Manager at The Good Food Institute. As a member of GFI’s science and technology team, Amy works with students and faculty around the world to turn universities into hubs for alternative protein research and education. In addition to working with scientists and engineers to address priority white spaces in plant-based and cultivated meat technologies, she focuses on bringing diverse stakeholders together through the formation of student groups, global scientific communities, and interdisciplinary research centers. Amy graduated from Harvard University with an A.B. in Economics and Global Health.

GES Center - Integrating scientific knowledge & diverse public values in shaping the futures of biotechnology.

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