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 give soy and gluten isolates the same fibrous texture of real meat and discusses the biggest challenges facing the alternative meat industry today.
Originally published at UC Berkeley Sutardja Center.