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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

The application deadline for this meeting was December 28, 2025. You may still submit an application, which may be considered by the conference chair if there is still room available.

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scientific conference focused on advancing the frontiers of science through the presentation of cutting-edge and unpublished research, prioritizing time for discussion after each talk and fostering informal interactions among scientists of all career stages.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	"Engineering Komagataeibacter Xylinus Bioprocesses for Tunable Food-Grade Nanocellulose"
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	"Foods From “Thin Air”: The Energy Use and Cost of CO₂-Based Foods, and Their Potential for Earth’s Environment, Space Missions, and Food Resilience"
11:40 am - 11:45 am	Discussion
11:45 am - 11:55 am	"Unveiling the Compositional Complexity of Microbial Biomass for Food Applications"
11:55 am - 12:00 pm	Discussion
12:00 pm - 12:10 pm	"Microbial Fermentation of Electrochemically Generated Carbon Substrates to Enable Land-Independent Food Production"
12:10 pm - 12:15 pm	Discussion
12:15 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	"From Lab to Table: Harnessing Filamentous Fungi for Sustainable Food Production"
8:05 pm - 8:10 pm	Discussion
8:10 pm - 8:40 pm	"When Photosynthesis Is Not Enough: Efficient Cultivation of Edible Fungi on Industrially Fixed Carbon and Nitrogen"
8:40 pm - 8:45 pm	Discussion
8:45 pm - 9:15 pm	"Characterization of Porcine Stem Cells to Tune Its Use in Cellular Agriculture"
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	"Food Matrix Interaction and Protein Bioaccessibility in Plant-Based Foods"
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 - 11:10 am	"Exploring the Potential of Proteins: From Molecules to Food Structures"
11:10 am - 11:15 am	Discussion
11:15 am - 11:45 am	"Biphasic Innovative Soft-Matter Design for Alternative Food Applications"
11:45 am - 11:50 am	Discussion
11:50 am - 12:00 pm	"Present and Future Genetically Engineered and Gene-Edited Food Crops for Bangladesh: Nutrition, Food Safety, and Regulatory Processes"
12:00 pm - 12:05 pm	Discussion
12:05 pm - 12:15 pm	"A Safe Nanotechnology-Based Approach to Developing High-Yield Crops for Food Security"
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	"Redefining Serum-Free Media for Cultivated Meat with Plant Protein Hydrolysates"
8:40 pm - 8:45 pm	Discussion
8:45 pm - 8:55 pm	"Unique opportunities in the crossroads of sustainable proteins and side-stream valorization"
8:55 pm - 9:00 pm	Discussion
9:00 pm - 9:10 pm	"Engineered V. natriegens lysates for replacement of costly media ingredients"
9:10 pm - 9:15 pm	Discussion
9:15 pm - 9:25 pm	"AI’s Role in Plant-Based Food Innovation"
9:25 pm - 9:30 pm	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	"Harnessing Trichoderma reesei for Food Protein Production: Strain Engineering, Bioprocess Optimization, and Real-Time Monitoring"
9:35 am - 9:40 am	Discussion
9:40 am - 10:10 am	"Developing More Precise and Sustainable Fermentations Through Bioprocess Design"
10:10 am - 10:15 am	Discussion
10:15 am - 10:25 am	"Comparative Transcriptomics of Adherent and Suspension Chicken Fibroblast Cell Lines for the Optimization of Cultivated Meat Processes"
10:25 am - 10:30 am	Discussion
10:30 am - 10:55 am	Coffee Break
10:55 am - 11:25 am	"Scaling Up Innovation in Alternative Proteins: Begin With the End in Mind"
11:25 am - 11:30 am	Discussion
11:30 am - 12:00 pm	"Directional Freezing: A Scalable Fiber-Forming Technology for Whole-Cut Meat Alternatives"
12:00 pm - 12:10 pm	Discussion
12:10 pm - 12:20 pm	"Application of AI-augmented Computational Fluid Dynamics to Bioreactor Design and Performance Characterization"
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	Taste and Consumer Acceptance Discussion Leader:
7:30 pm - 7:35 pm	Introduction by Discussion Leader
7:35 pm - 8:05 pm	"Flavor Development Strategies for Alternative Seafood Products"
8:05 pm - 8:10 pm	Discussion
8:10 pm - 8:40 pm	"Molecular Considerations in the Engineering of Plant-Based Cheese Functionality"
8:40 pm - 8:45 pm	Discussion
8:45 pm - 8:55 pm	"Virtual Nuggets, Real Choices: The Impact of Cell-Cultivated Meat Label Terms on Consumer Choice in a Virtual Reality Buffet"
8:55 pm - 9:00 pm	Discussion
9:00 pm - 9:10 pm	"Consumer Acceptance of Plant-Based Chicken Nuggets"
9:10 pm - 9:15 pm	Discussion
9:15 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 - 11:50 am	"Engineering Cultivated Meat with 3D-Printed Fat"
11:50 am - 11:55 am	Discussion
11:55 am - 12:25 pm	"Flavor First: Rethinking Aroma Design in Plant-Based Meats"
12:25 pm - 12:30 pm	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	"Multi-Omics Insights Into the Safety Evaluation of Cell Lines for Cultivated Meat Production"
8:05 pm - 8:10 pm	Discussion
8:10 pm - 8:40 pm	"From Regulator to Regulated: Lessons in Novel Food Safety Science"
8:40 pm - 8:45 pm	Discussion
8:45 pm - 9:15 pm	"Protein Allergenicity Assessment for Food Safety"
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.

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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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