Alternative Meats


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While global demand for meat continues to grow, conventional production methods are associated with problems of enormous scale, driving climate change and environmental degradation, antibiotic-resistant disease, and animal suffering. However, the development of plant-based and cultivated cell-based meats offer promising solutions.

Join Effective Altruism UQ online to learn about alternative meats from a variety of speakers all working to revolutionize food!

Ruth Purcell – Precision Fermentation & State of the Industry in Australia
Prof. Jason Stokes – Taste vs Texture in Plant-based Meat Engineering,
Dr. Felix Septianto – Consumer Acceptance of Cultured Meats
Dr Mark Allenby – Engineering Lab-Grown Tissues

Tuesday 26 October, 6PM (UTC+10)
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