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Foods of the Future: Science and Engineering Approaches

Gordon Research Conference

Advanced Plant-Based, Cultivated, and Fermentation-Derived Technologies for Sustainable Food Production

January 25 - 30, 2026

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GRC Education Requirements: Undergraduates or those who have not obtained a bachelor's degree in science/engineering (or acceptable equivalent) are not eligible to apply to attend Gordon Research Conferences or Seminars.

Chairs

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Vice Chairs

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Sheraton Fairplex Hotel & Conference Center

601 West McKinley Ave.

Pomona, California, United States

Venue and Travel Information

Application Information

Applications for this meeting must be submitted by December 28, 2025. Please apply early, as some meetings become oversubscribed (full) before this deadline. If the meeting is oversubscribed, it will be stated here. Note: Applications for oversubscribed meetings will only be considered by the conference chair if more seats become available due to cancellations.

Conference Description

The Foods of the Future: Science and Engineering Approaches GRC is a premier, international scientific conference focused on advancing the frontiers of science through the presentation of cutting-edge and unpublished research, prioritizing time for discussion after each talk and fostering informal interactions among scientists of all career stages. The conference program includes an array of speakers and discussion leaders from institutions and organizations worldwide, concentrating on the latest developments in the field. The conference is five days long and held in a remote location to increase the sense of camaraderie and create scientific communities, with lasting collaborations and friendships. In addition to premier talks, the conference has designated time for poster sessions from individuals of all career stages, and afternoon free time and communal meals allow for informal networking opportunities with leaders in the field.

“Foods of the Future: Science and Engineering Approaches” will focus on advancing plant-based, cultivated (cell-cultured), and fermentation science and technology to support the development of a more sustainable, resilient, and equitable food system. Foundational scientific advancements are critical to developing alternative proteins and fats powered by novel technologies that are taste and price competitive with conventional animal-based meat, and offer significant environmental and public health benefits. Addressing these challenges will require nuanced collaboration by experts across materials science and engineering, synthetic biology, plant science, fermentation, protein biochemistry, modeling and computational tools, tissue engineering, bioprocessing, and human health and nutritional sciences. The focus of this GRC is to bring the multi-disciplinary future food community under one roof with a singular focus: collaboratively advancing the science and engineering of safe and scalable production systems for sustainable agriculture.

Conference Program

Sunday
2:00 pm - 9:00 pm	Arrival and Check-in
6:00 pm - 7:00 pm	Dinner
7:30 pm - 7:40 pm	Introductory Comments by GRC Staff / Welcome and Introduction from the Chairs
7:40 pm - 9:30 pm	Accessibility, Sustainability, and Equity in the Agricultural Transition Discussion Leader:
7:40 pm - 7:45 pm	Introduction by Discussion Leader
7:45 pm - 8:15 pm	"The Critical Role of Life Cycle Thinking in Evidence-Based Decision Making for Sustainable Agricultural Transitions: Lessons from the Field"
8:15 pm - 8:20 pm	Discussion
8:20 pm - 8:50 pm	"Environmental Sustainability of Novel Protein-Rich Foods"
8:50 pm - 8:55 pm	Discussion
8:55 pm - 9:25 pm	"Accessibility, Sustainability, and Equity in the Agricultural Transition"
9:25 pm - 9:30 pm	Discussion
Monday
7:30 am - 8:30 am	Breakfast
9:00 am - 12:30 pm	Leveraging the Power of Microorganisms Discussion Leader:
9:00 am - 9:05 am	Introduction by Discussion Leader
9:05 am - 9:35 am	"Engineering Biology of Yeast and Yeast Communities for Sustainable Food Production via Precision Fermentation"
9:35 am - 9:40 am	Discussion
9:40 am - 10:10 am	"Designer Lipids: A Multi-Pronged Strategy to Tailor Triacylglycerols in Yeast"
10:10 am - 10:15 am	Discussion
10:15 am - 10:40 am	Coffee Break
10:40 am - 10:50 am	Short Talk Selected from Poster Abstracts
10:50 am - 10:55 am	Discussion
10:55 am - 11:25 am	"Maximizing Microbial Growth Dynamics, Kinetics, and Functional Properties for Reduction of Food Waste and Improvement of Nutritional Intake"
11:25 am - 11:30 am	Discussion
11:30 am - 11:40 am	Short Talk Selected from Poster Abstracts
11:40 am - 11:45 am	Discussion
11:45 am - 12:15 pm	"Precision Fermentation for Microbial Protein and Lipid: Recent Advances and Prospect"
12:15 pm - 12:20 pm	Discussion
12:20 pm - 12:30 pm	General Discussion
12:30 pm - 1:30 pm	Lunch
1:30 pm - 4:00 pm	Free Time
4:00 pm - 6:00 pm	Poster Session
6:00 pm - 7:00 pm	Dinner
7:30 pm - 9:30 pm	Cell Sourcing and Engineering Discussion Leader:
7:30 pm - 7:35 pm	Introduction by Discussion Leader
7:35 pm - 8:05 pm	"Cellular BIOREACTORS! Scalable Magnetic Field Platform to Enhance Cell-Based Serum-Free Meat Production"
8:05 pm - 8:10 pm	Discussion
8:10 pm - 8:40 pm	"Characterization of Porcine Stem Cells to Tune Its Use in Cellular Agriculture"
8:40 pm - 8:45 pm	Discussion
8:45 pm - 9:15 pm	"From Lab to Table: Harnessing Filamentous Fungi for Sustainable Food Production"
9:15 pm - 9:20 pm	Discussion
9:20 pm - 9:30 pm	General Discussion
Tuesday
7:30 am - 8:30 am	Breakfast
8:30 am - 9:00 am	Group Photo
9:00 am - 12:30 pm	Plant and Plant-Derived Components for Future Foods Discussion Leader:
9:00 am - 9:05 am	Introduction by Discussion Leader
9:05 am - 9:35 am	"Organic Pulse Breeding Towards Sustainable Plant-Based Protein Ingredients"
9:35 am - 9:40 am	Discussion
9:40 am - 10:10 am	"Synergistic Protein and Fiber Production from Cannabis"
10:10 am - 10:15 am	Discussion
10:15 am - 10:40 am	Coffee Break
10:40 am - 10:50 am	Short Talk Selected from Poster Abstracts
10:50 am - 10:55 am	Discussion
10:55 am - 11:25 am	"Exploring the Potential of Proteins: From Molecules to Food Structures"
11:25 am - 11:30 am	Discussion
11:30 am - 11:40 am	Short Talk Selected from Poster Abstracts
11:40 am - 11:45 am	Discussion
11:45 am - 12:15 pm	"Biphasic Innovative Soft-Matter Design for Alternative Food Applications"
12:15 pm - 12:20 pm	Discussion
12:20 pm - 12:30 pm	General Discussion
12:30 pm - 1:30 pm	Lunch
1:30 pm - 4:00 pm	Free Time
4:00 pm - 6:00 pm	Poster Session
6:00 pm - 7:00 pm	Dinner
7:30 pm - 9:30 pm	Optimizing Feedstocks and Media Discussion Leader:
7:30 pm - 7:35 pm	Introduction by Discussion Leader
7:35 pm - 8:05 pm	"Circular Cell Culture System: A Sustainable Food Production Platform Integrating Microalgae and Animal Cells"
8:05 pm - 8:10 pm	Discussion
8:10 pm - 8:40 pm	Late-Breaking Topic
8:40 pm - 8:45 pm	Discussion
8:45 pm - 9:15 pm	"Redefining Serum-Free Media for Cultivated Meat with Plant Protein Hydrolysates"
9:15 pm - 9:20 pm	Discussion
9:20 pm - 9:30 pm	General Discussion
Wednesday
7:30 am - 8:30 am	Breakfast
9:00 am - 12:30 pm	Bioprocess Development and Scale-Up Discussion Leader:
9:00 am - 9:05 am	Introduction by Discussion Leader
9:05 am - 9:35 am	"Developing More Precise and Sustainable Fermentations Through Bioprocess Design"
9:35 am - 9:40 am	Discussion
9:40 am - 9:50 am	Short Talk Selected from Poster Abstracts
9:50 am - 9:55 am	Discussion
9:55 am - 10:25 am	"Scaling Up Innovation in Alternative Proteins: Begin With the End in Mind"
10:25 am - 10:30 am	Discussion
10:30 am - 10:55 am	Coffee Break
10:55 am - 11:05 am	Short Talk Selected from Poster Abstracts
11:05 am - 11:10 am	Discussion
11:10 am - 11:40 am	"Harnessing Trichoderma reesei for Food Protein Production: Strain Engineering, Bioprocess Optimization, and Real-Time Monitoring"
11:40 am - 11:45 am	Discussion
11:45 am - 12:15 pm	Late-Breaking Topic
12:15 pm - 12:20 pm	Discussion
12:20 pm - 12:30 pm	General Discussion
12:30 pm - 1:30 pm	Lunch
1:30 pm - 4:00 pm	Free Time
4:00 pm - 6:00 pm	Poster Session
6:00 pm - 7:00 pm	Dinner
7:30 pm - 9:30 pm	Taste and Consumer Acceptance Discussion Leader:
7:30 pm - 7:35 pm	Introduction by Discussion Leader
7:35 pm - 8:05 pm	"Beyond Meat: Moving Populations Towards Plant-Based Diets"
8:05 pm - 8:10 pm	Discussion
8:10 pm - 8:40 pm	"Flavor Development Strategies for Alternative Seafood Products"
8:40 pm - 8:45 pm	Discussion
8:45 pm - 9:15 pm	"Molecular Considerations in the Engineering of Plant-Based Cheese Functionality"
9:15 pm - 9:20 pm	Discussion
9:20 pm - 9:30 pm	General Discussion
Thursday
7:30 am - 8:30 am	Breakfast
8:30 am - 9:00 am	Business Meeting Nominations for the Next Vice Chair(s); Complete the GRC Evaluation Forms; Election of the Next Vice Chair(s)
9:00 am - 12:30 pm	Structure and Texture of Meat Analogues Discussion Leader:
9:00 am - 9:05 am	Introduction by Discussion Leader
9:05 am - 9:35 am	"Transforming 3D Biofabrication Processes for High-Throughput Sustainable Protein Production"
9:35 am - 9:40 am	Discussion
9:40 am - 10:10 am	"Low-Temperature Extrusion of Anisotropic Textures Achieved Through Hydrophobic Protein–Polysaccharide Composites"
10:10 am - 10:15 am	Discussion
10:15 am - 10:40 am	Coffee Break
10:40 am - 11:10 am	"3D Printing Cell-Based Food: Structure and Texture of Seafood and Meat Analogues"
11:10 am - 11:15 am	Discussion
11:15 am - 11:45 am	"Engineering Cultivated Meat with 3D-Printed Fat"
11:45 am - 11:50 am	Discussion
11:50 am - 12:20 pm	"Flavor First: Rethinking Aroma Design in Plant-Based Meats"
12:20 pm - 12:25 pm	Discussion
12:25 pm - 12:30 pm	General Discussion
12:30 pm - 1:30 pm	Lunch
1:30 pm - 4:00 pm	Free Time
4:00 pm - 6:00 pm	Poster Session
6:00 pm - 7:00 pm	Dinner
7:30 pm - 9:30 pm	Nutrition, Food Safety, and Regulatory Processes Discussion Leader:
7:30 pm - 7:35 pm	Introduction by Discussion Leader
7:35 pm - 8:05 pm	"Food Matrix Interaction and Protein Bioaccessibility in Plant-Based Foods"
8:05 pm - 8:10 pm	Discussion
8:10 pm - 8:40 pm	"Multi-Omics Insights Into the Safety Evaluation of Cell Lines for Cultivated Meat Production"
8:40 pm - 8:45 pm	Discussion
8:45 pm - 9:15 pm	Late-Breaking Topic
9:15 pm - 9:20 pm	Discussion
9:20 pm - 9:30 pm	General Discussion
Friday
7:30 am - 8:30 am	Breakfast
9:00 am	Departure

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Poster Information

Poster sessions are an integral part of the our conferences, and offer all conferees an opportunity to discuss their research.

Preparing your GRC poster

Funding Opportunities

Financial assistance is available beginning in 2026 for qualified applicants through the Carl Storm Opportunity Fellowships program. Learn more.

Registration Fees

Conferee Single Room:

$1,810.00

Conferee Shared Room:

$1,575.00

Conferee Off-Site:

$1,340.00

Guest Single Room:

$1,590.00

Guest Shared Room:

$1,355.00

Guest Off-Site:

$1,120.00

Child 4-12 yrs Shared Room:

$678.00

Child 4-12 yrs Off-Site:

$560.00

Child Under 4 yrs Shared Room:

Free

Child Under 4 yrs Off-Site:

Free

Additional Fee Info

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