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For a world that is safer, cleaner, and fairer

    Providing funds, visibility, feedback, partnerships to student's food science projects

    ProteinX Academia Lab is the start of the path which helps transform theoretical learning into viable industry solutions

     

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    As a nonprofit, we foster the scientific discovery of next-gen proteins, new ingredients, and sustainable packaging.

     

    Not a Pitch (!!) but a Presentation to the Food, Ag, and Beverage Ecosystem

    INVITE-ONLY. ProteinX Academia Lab provides scientifically meaningful, potentially transformative, innovation and education projects in plant-based proteins, new ingredients, and sustainable packaging, a venue for students, researchers, PhDs, and scientists to present their learnings and plugin into resources.

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    Plant-based Projects

    ACADEMIA LAB

     

    Some Food Science Students Presentations

    ProteinX Academia Network consists of 80+ of the most active university programs in ag, food, and bioscience around the globe. In collaboration with ProteinX On-Campus Academia Chapters, we receive monthly dozens of project submissions. ProteinX Industry Fellows review and vote weekly submissions. Projects with the highest score are handpicked twice a month to present.

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    In this session of the ProteinX Academia Lab, students presented Innovations and challenges in the science of fermentation and shear cell technology.

    It was moderated by Nick Johnson, UC Davis, and the presenting students were

    + Kelly Chou, UC Berkeley
    + Bryan Wong, UC Berkeley

    Watch the entire presentation here.

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    In this session of the ProteinX Academia Lab, students presented Innovations and challenges in the science of fermentation and shear cell technology.

    It was moderated by Nick Johnson, UC Davis, and the presenting students were

    + Justin Wong, UC Davis
    + Patrick Gabriel Nugulescu, UC Davis

    Watch the entire presentation here.

    With Contribution from faculty

    Prof. David Block

    Advanced food structuring processes that will drive the next generation of dairy and meat analog products, by David E Block. Professor and Chair at UC Davis. Watch the entire presentation here.

     

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    Prof. Atze Jan Van Der Goot

    And with the topic of the science of fermentation and shear cell technology,  ProteinX had the pleasure to have Professor Atze Jan Van Der Goot of Protein Structuring and Sustainability at Wageningen University & Research. Watch the entire presentation here.

     

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    Prof. Emeritus Michael Hoffmann

    Professor Mike recently published his co-authored book titled: “Our changing menu: climate change and the foods we love and need”: it's time to come to terms with how climate change is affecting our diverse and interwoven food system. Watch the entire presentation here.

    Cornell University

    Asst. Prof. Josephine Wee

    We elaborated on advanced food structuring processes driving the next generation of dairy and meat analog products, with Josephine Wee, Scientist, Associate Professor at PennState University, Project lead in the Fungal Innovation Laboratory. Interested in the role of fungi for food quality, safety, and security. Watch the entire presentation here.

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    Academia Lab What students have appreciated

    Visibility

     

    Reach into ProteinX's curated network of 15,000 B2B food, ag and beverage players and retailers in US, Latam, EU and Asia

    Reality Check

     

    Get constructive feedback from leaders that have direct access to the market and are aware of opportunities and challenges

    Partnerships

     

    Increase the odds of building a relationship with industry players wanting to understand, accompany and support your project's evolution

    Funds

     

    And, for those scientifically meaningful, potentially disruptive food projects, teams get the chance to grab the attention of ProteinX's VC and angel networks partners

     

    Intrigued? 

    Would you like to be part of ProteinX Academia Lab initiatives, and get access to one of the most curated network in next-gen proteins, new ingredients, and sustainable packaging? 

     

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    ACADEMIA LAB

     

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