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I am writing to sincerely regret that, due to the escalating war in Israel, we have made the difficult but essential decision to postpone the upcoming conference, initially scheduled for November 9th.The safety and well-being of our esteemed speakers, participants, and staff are paramount, and under the prevailing circumstances, it is prudent to reschedule to a later date.

As we navigate these uncertain times, we are exploring alternative dates and will communicate these to you as soon as they are finalized. 

Stay safe and take care.
Warm regards,

 GFI Israel, The Hebrew University, The Kitchen Hub, and The Technion. 

Sustainable Food Tech Science

The Good Food Institute Israel, in collaboration with The Hebrew University of Jerusalem, The Technion – Israel Institute of Technology, and The Kitchen Food Tech Hub, is proud to host the first Sustainable Food Tech Science Conference as part of AgriFood Week 2023.

Join us for a captivating event where we will dive deep into the science of foodtech and alternative proteins.
With a lineup of esteemed national and international speakers, we will explore the latest advancements, breakthroughs, and research shaping the future of the food industry.

Together, we will navigate the dynamic landscape of foodtech, uncovering innovative solutions and discussing the opportunities and challenges that lie ahead.

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Sanah Baig

Deputy Under Secretary for Research, Education, and Economics, USDA

Bruce Friedrich

Founder & President, The Good Food Institute

Dr. Eyal Akiva

PhD, Staff Bioinformatics Scientist at Shiru

Nir Goldstein

CEO, GFI Israel

Dr. Ariel Lindner

Research director at INSERM 

Prof. Ayelet Fishman

 Dept. of Biotechnology and Food Engineering, Technion

Dr. Avihu Yona

Phd, Institute of Biochemistry, Food Science and Nutrition, HUJI

Prof. Nurit Argov-Argaman
Prof. Nurit Argov-Argaman

Department of Animal Sciences, Co-founder of Wilk, HUJI

Dr. Sivan Pearl Mizrahi

Institute of Biochemistry, Food Science and Nutrition, HUJI

Prof. Eyal Zussman


Dr. Tammy Meiron

Chief Technology Officer at Fresh Start FoodTech Incubator

Dr. Alon Romano

Food Department Scientific Leader, Remilk

Dr. Tomer Schvartz

Product Discovery Scientist, Believer Meats

Dr. Carmit Strauss

 Head Of Molecular Department, Forsea foods

Dr. Sivan Eliyahu

Senior Scientist at Sea2cell

Dr. Ofir Benjamin

Senior lecturer and researcher at food science department, Tel Hai College


Prof. Mari Sandell

Vice dean at the University of Helsinki and the faculty of agriculture and forestry


Dr. Michal Halpert

Director of SciTech at The Good Food Institute Israel

Prof. Avi Shpigelman

Dept. of Biotechnology and Food Engineering, Technion

Prof. Oren Froy

Academic Director -  Professor of Neuroendocrinology and Metabolism, Head of the School of Nutritional Sciences at The Hebrew University of Jerusalem

Dr. Dorit Rozner

CTO The Kitchen HUB

Yael Snyder

Events and Community Engagement Manager
GFI Israel

Ma'ayan Tzuk-Peri

Development and External Relations coordinator at the
Faculty of Agriculture, Food and Environment, HUJI


Morning coffee and gathering

09:00 - 09:30

Unlocking Public Funding: Catalyzing R&D and Scale-Up Success

09:50 - 10:10 Moderator: Nir Goldstein, CEO, GFI Israel

How to make the best meat analogs?

10:10 - 10:30

Redefining Meat: Innovations in Crafting Top-Tier Analogues

10:30 - 10:50

Coffee Break

10:50 - 11:10

Leveraging Synthetic Biology for Phase-Separated Expression Platforms

11:10 - 11:30

Challenges in bio-mimicking milk fat; nutrition, health and technological implications 

11:30 - 11:45

Adapting Cultures: Dairy Microbes' Journey from Animal Milk to Plant-based Fermentation

11:45 - 12:00

Microbial communities, different carbon sources and coping with perturbations

12:00 - 12:15


12:15 - 13:00

Scalable Production of Muscle and Fat Differentiation for Cultivated Meat

13:00 - 13:20

Pioneering the Future of Food: A Decade's Journey from Mark Post's Lab to Meatable

13:20 - 13:35

AI-driven Protein Discovery for Functional Ingredients

13:35 - 13:50

Accelerating Protein Diversification – challenges and recommendations from a European perspective

13:50 - 14:05

Mari Sandell, Vice dean at the University of Helsinki and the faculty of agriculture and forestry

Plant proteins as scaffolds: implications for meat analogs

14:20 - 14:35

Coffee Break

14:35 - 14:50

Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product

14:50 - 15:05

Government's Role in Pioneering Alternative Protein Research

15:25 - 15:45

The Kitchen
The Hebrew uni of jerusalem
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To Contact us-

 The Good Food Institute Israel (GFI Israel) is a nonprofit think tank,
working to harness the power of local alternative protein research and innovation to target the world’s climate,
global health, food security, and biodiversity goals.

Cancellation or changes requests must be emailed to

Up to 14 days after the purchase of the ticket/tickets, there is 5% cancellation fee or 100 ILS (the lower).

After 14 days from the purchase:

Receipt of cancellation request: Up to 7 days prior to the opening of Sustainable Food Tech Science Israel

Refund: 95% refund (5% registration and administrative fees will not be refunded).

For any questions, please write to your contact person In GFI or