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Alt.Meat & Greet – UC Berkeley Sutardja Center

SCET Berkeley

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Alt.Meat & Greet – UC Berkeley Sutardja Center
Alt.Meat & Greet – UC Berkeley Sutardja Center

Alt.Meat & Greet – UC Berkeley Sutardja Center

SCET Berkeley

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About Us

Welcome to UC Berkeley's Alt. Meat Lab Podcast. In this podcast, we will explore healthy, humane and sustainable food alternatives

Latest Episodes

Why do we need alternatives to meat?: an interview with Alison Berke

http://scet.berkeley.edu/wp-content/uploads/Podcast-4-km-1.mp3 Demand for meat around the world is higher than it’s ever been –– and we’re running out of the resources needed to provide it. It’s well-known that the meat industry uses up exorbitant amounts of land and water, making it a large contributor to climate change. If people in the United States, a global… The post Why do we need alternatives to meat?: an interview with Alison Berke appeared first on UC Berkeley Sutardja Center.

-1 s2018 MAY 8
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Why do we need alternatives to meat?: an interview with Alison Berke

The true cost of meat: an interview with Jason Ryder

http://scet.berkeley.edu/wp-content/uploads/Podcast-3_final.mp3 Alt.Meat & Greet Podcast Episode 3: The true cost of meat, an interview with Jason Ryder Hosted by Jessica Lynn and Gurshaan Madan In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jason Ryder, former vice president of research and development at Hampton Creek,… The post The true cost of meat: an interview with Jason Ryder appeared first on UC Berkeley Sutardja Center.

-1 s2018 MAR 16
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The true cost of meat: an interview with Jason Ryder

Alt.Meat & Greet podcast Episode 2: How do you mimic the flavor of meat?

http://scet.berkeley.edu/wp-content/uploads/Alt-Meat-Podcast-2_mixdown-km-1.mp3 In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jeff Spencer, a research fellow for Givaudan flavors. He speaks about how researchers are able to break down the composition of plants to find out which ones will best replicate the flavor and fragrance of meat. The post Alt.Meat & Greet podcast Episode 2: How do you mimic the flavor of meat? appeared first on UC Berkeley Sutardja Center.

-1 s2018 FEB 16
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Alt.Meat & Greet podcast Episode 2: How do you mimic the flavor of meat?

Alt.Meat & Greet podcast Episode 1: How can scientists give plant-based products the same texture as meat?

In the Sutardja Center of Entrepreneurship & Technology’s first episode of our new podcast, Alt.Meat & Greet, you’ll find out. In the podcast, we hear from our guest Dr. Atze Jan van der Goot from Wageningen University in the Netherlands, a leading researcher of plant-based meat. He explains how he uses Couette Cell technology to… The post Alt.Meat & Greet podcast Episode 1: How can scientists give plant-based products the same texture as meat? appeared first on UC Berkeley Sutardja Center.

-1 s2018 FEB 3
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Alt.Meat & Greet podcast Episode 1: How can scientists give plant-based products the same texture as meat?
the END

Latest Episodes

Why do we need alternatives to meat?: an interview with Alison Berke

http://scet.berkeley.edu/wp-content/uploads/Podcast-4-km-1.mp3 Demand for meat around the world is higher than it’s ever been –– and we’re running out of the resources needed to provide it. It’s well-known that the meat industry uses up exorbitant amounts of land and water, making it a large contributor to climate change. If people in the United States, a global… The post Why do we need alternatives to meat?: an interview with Alison Berke appeared first on UC Berkeley Sutardja Center.

-1 s2018 MAY 8
Comments
Why do we need alternatives to meat?: an interview with Alison Berke

The true cost of meat: an interview with Jason Ryder

http://scet.berkeley.edu/wp-content/uploads/Podcast-3_final.mp3 Alt.Meat & Greet Podcast Episode 3: The true cost of meat, an interview with Jason Ryder Hosted by Jessica Lynn and Gurshaan Madan In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jason Ryder, former vice president of research and development at Hampton Creek,… The post The true cost of meat: an interview with Jason Ryder appeared first on UC Berkeley Sutardja Center.

-1 s2018 MAR 16
Comments
The true cost of meat: an interview with Jason Ryder

Alt.Meat & Greet podcast Episode 2: How do you mimic the flavor of meat?

http://scet.berkeley.edu/wp-content/uploads/Alt-Meat-Podcast-2_mixdown-km-1.mp3 In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jeff Spencer, a research fellow for Givaudan flavors. He speaks about how researchers are able to break down the composition of plants to find out which ones will best replicate the flavor and fragrance of meat. The post Alt.Meat & Greet podcast Episode 2: How do you mimic the flavor of meat? appeared first on UC Berkeley Sutardja Center.

-1 s2018 FEB 16
Comments
Alt.Meat & Greet podcast Episode 2: How do you mimic the flavor of meat?

Alt.Meat & Greet podcast Episode 1: How can scientists give plant-based products the same texture as meat?

In the Sutardja Center of Entrepreneurship & Technology’s first episode of our new podcast, Alt.Meat & Greet, you’ll find out. In the podcast, we hear from our guest Dr. Atze Jan van der Goot from Wageningen University in the Netherlands, a leading researcher of plant-based meat. He explains how he uses Couette Cell technology to… The post Alt.Meat & Greet podcast Episode 1: How can scientists give plant-based products the same texture as meat? appeared first on UC Berkeley Sutardja Center.

-1 s2018 FEB 3
Comments
Alt.Meat & Greet podcast Episode 1: How can scientists give plant-based products the same texture as meat?
the END
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