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The Plate of The Future: Working on the Future of Protein
Will the plate of the future consist of meat without animals, eggs without chickens,
and milk without cows? Bill Gates, Tyson Foods, and many more believe this future
is closer than you think.
Join us for a high-impact conversation about the future of protein with the innovators and scientists working in the space.
Alternatives to conventional meat, dairy, and eggs are poised to capture nearly a third of the global protein market in the next few decades. You’ll get the insider’s scoop on the opportunities in plant-based and clean meat for students interested in entrepreneurship, science and social impact.
Attendees will come away with a better understanding of plant-based meat and real meat grown directly from cells, and with an insider’s perspective on some of the most exciting business and entrepreneurial opportunities in this space.
Charlotte Simmonds (Writer, The Guardian)
Tim Geistlinger (CTO, Perfect Day)
Viviane Lanquar (Director of Biochemistry, Hampton Creek)
Aylon Steinhart (The Good Food Institute)
Steve Myrick (VP Business Development, Memphis Meats)
- Tuesday, April 17, 2018
6:30 pm – 8:00 pm
- Stanford Graduate School of Business N302
- General Public, Faculty/Staff, Students, Alumni/Friends
- 8582426021, email@example.com