Growing the Future: How New Farming Frontiers Are Transforming Protein - On-Demand Webinar
On-Demand Web Events
The future of protein production is being reshaped by a new generation of agricultural innovations that transcend conventional farming models. These approaches span aquaculture systems that optimize resource efficiency, precision fermentation creating novel ingredients, cultured meat redefining animal agriculture, and advanced crop improvement techniques and are rapidly expanding the boundaries of food technology.
Unlike traditional systems that often strain environmental and economic resources, next-generation methods promise greater sustainability, resilience, and scalability, while addressing evolving consumer demands for nutrition, functionality, and transparency. For food scientists and technologists, these advances raise important questions about nutritional quality, functional equivalence, and sustainability metrics across diverse protein platforms.
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Meeting Details :

Learning Objectives:
After this session, participants will be able to:
1. Identify key emerging agricultural and biotechnological innovations transforming protein production.
2. Compare the sustainability, functionality, and scalability of new versus traditional protein systems.
3. Evaluate methods for assessing environmental and nutritional performance of next-generation protein technologies.
4. Discuss opportunities for interdisciplinary collaboration to advance sustainable food innovation.

Speakers:
Paul Shapiro, CEO, the Better Meat Company
Adam Leman, Principal Scientist, Fermentation, The Good Food Institute
Yadu Dar, PhD, VP Business Developments, Plantible Foods
Lovepreet Singh, Continuous Improvement Specialist, Idaho Milk Products

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