Good Food Institute (GFI) Research Grant Program
Name: |
Good Food Institute (GFI) Research Grant Program Application deadline: 21/09/23 |
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General description: |
GFI specifically work to catalyze research and development to improve the organoleptic properties, price point, and production capacity of plant-based, fermentation-derived, and cultivated meat products. This program supports essential research designed to solve many of the challenges facing these industries and seeks to create open-access tools and methods for the development of appetizing, affordable, and widely available alternative protein products. This RFP seeks research proposals within the following priority areas: A / Extrusion 2.0: Enhancing traditional extrusion through process innovation and mechanistic evaluations of protein texturization B / Developing tools and knowledge to promote stemness and proliferation in seafood cell cultures C / Data collection and curation to inform the development of genome-scale metabolic models for optimization of feedstock formulation and feed conversion D/ Improving feedstock availability for food fermentation in biomass and precision fermentation platforms Funding: up to $250K over 2 years. Multi-partner proposals may request an additional $100K to support collaborations in which at least one of the partners has not previously worked on alternative protein research. https://gfi.org/researchgrants https://gfi.org/wp-content/uploads/2023/01/Research-Grant-Program-RFP-2023.pdf |
Source: | Foreign |
Budget: | up to $250K over 2 years. Multi-partner proposals may request an additional $100K to support collaborations in which at least one of the partners has not previously worked on alternative protein research. |
Number of research years: | 2 years |
Contact person: | Robi, 2152, robertg@trdf.technion.ac.il; iris 1272, irisbr@campus.technion.ac.il; Orly, 1588, bakarev@trdf.technion.ac.il |
Fields: | Life Sciences and medicine,Water,energy and environment,Exact sciences and IT Field |
Related fund and profiles: | , |