Seminar Series: The Science of Alt. Protein
Manufacturing cultured fish fillet
May 25, 2023

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Cultivating seafood that recapitulates the taste and texture of conventional seafood requires leveraging multiple techniques. In this seminar, Dr. Frederico Ferreira of Técnico Lisboa will explain his GFI-funded research that combines bioprinting, electrospinning, and electrical stimuli to produce whole-cut cultivated fish fillets.

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Meet the speaker:

Frederico Ferreira has a Ph.D. in Chemical Engineering from Imperial College London (2004). He also holds a B.Sc. (1999) in Applied Chemistry with specialization in Biotechnology and an MBA (2008), both from NOVA University. Currently, Frederico is a Professor at Técnico Lisboa, where his research and teaching are committed to fostering innovation and sustainability. Dr. Frederico has expertise in developing new biomaterials for stem cell cultivation and differentiation, electrospun fiber production, design of electroconductive scaffolds, and stem cell cultivation under electrical stimuli. Currently, his research group is developing novel edible bioinks and fibers made from algae-driven materials to bioprint engineered fish tissue.

Moderator: Amy Huang, Associate Director of Scientific Ecosystems, The Good Food Institute

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About The Good Food Institute:
The Good Food Institute (GFI) is a 501(c)(3) nonprofit working internationally to make alternative proteins like plant-based and cultivated meat delicious, affordable, and accessible. GFI advances open-access research, mobilizes resources and talent, and empowers partners across the food system to create a sustainable, secure, and just protein supply.

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GFIdeas is a community for entrepreneurs, scientists, students, and subject matter experts who are driving alternative protein innovation. Each month, we host two online seminars with leading science and business experts from around the world. In addition to our seminars, networking events, and community Slack, we also have a monthly newsletter that shares timely opportunities and developments in the good food world.

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