iCAMP25: The 4th Annual Innovation Summit for Protein-Rich Foods
September 8–9, 2025
UC Davis Conference Center, Davis, CA
Register here by September 1, 2025:
iCAMP25 4th Annual Innovation Summit for Protein Rich Foods
Join over 250 global leaders in research, industry, investment, and policy for iCAMP25 — the premier summit dedicated to advancing alternative proteins, cultivated meat, fermentation, and sustainable food innovation.
This year’s theme: Transforming Food Systems & Building the Bioeconomy through Research, Innovation, and Policy
Hosted by the iCAMP (Integrative Center for Alternative Meat & Protein), this dynamic event convenes scientists, entrepreneurs, policy makers, and investors working at the forefront of food system transformation and biomanufacturing innovation.
AGENDA DAY ONE
SEPTEMBER 8TH, 2025
8:00 AM REGISTRATION
Ease into the day with fresh coffee, a light breakfast, and early networking. This is your first chance to reconnect with colleagues, meet new collaborators, and get energized for the day ahead.
8:30 AM WELCOME TO iCAMP25 AND UC DAVIS! - Gary May, Chancellor of the University of California, Davis
We’ll officially open iCAMP25 with a warm welcome, setting the tone for two days of dynamic discussion, collaboration, and innovation.
8:35 AM WHERE WE ARE & WHERE WE'RE GOING: THE STATE OF ALTERNATIVE PROTEINS - David Block, iCAMP Center Director & UC Davis Professor of Viticulture & Enology
This opening session will highlight the current landscape of alternative proteins and where the field is headed. Gain fresh insights into opportunities, challenges, and the global momentum driving innovation forward.
8:45 AM FROM PLATE TO PERCEPTION: SHAPING THE NARRATIVE AROUND FOOD INNOVATION - Fireside Chat
Jack Bobo, Executive Director, UCLA Rothman Family Institute for Food Studies
Robert Jones, VP of Strategic Initiatives, Culinary Institute of America
Food innovation is as much about perception as it is about science. This fireside chat will dive into how storytelling, communication, and trust can make or break consumer acceptance of new foods.
9:25 AM FROM LAB TO TABLE: ACCELERATING INNOVATION IN PLANT-BASED & PLANT CELL CULTURED FOODS
From research breakthroughs to market-ready products, discover the cutting-edge work in plant-based and plant cell cultured food innovation. Hear how science, entrepreneurship, and culinary creativity are converging to bring new innovation to our plates.
Christine Diepenbrock, UC Davis Professor of Plant Science
Andrew Gravelle, UC Davis Food Science & Technology Assistant Professor
Bruno Carciofi, UC Davis Biological & Agricultural Engineering Assistant Professor
Alan Pearlstein, Chief Executive Officer of California Cultured
10:05 AM NETWORKING BREAK & SPONSOR RECOGNITION
Take a pause to connect with fellow attendees, explore potential collaborations, and thank the sponsors fueling this year’s summit.
10:35 AM FERMENTING THE FUTURE: UNLOCKING THE POWER OF MYCOPROTEINS & PRECISION FERMENTATION
Fermentation is at the forefront of the protein revolution. This panel explores how mycoproteins and precision fermentation are unlocking new possibilities for nutrition, sustainability, and scale.
Kyria Boundy-Mills, Curator of the UC Davis Phaff Yeast Collection
Ruihong Zhang, Professor UC Davis Biological & Agricultural Engineering
Ryan Bogard, Mars-Petcare Global Fermentation Program Lead
Debbie Yaver, Nature’s Fynd Emeritus Chief Scientific Officer
Jonathan Thurston, The Better Meat Co Senior Director of Industrialization & Regulatory Affairs
11:15 AM BEYOND THE BITE: WHAT DRIVES CONSUMER ACCEPTANCE OF ALT PROTEINS?
It’s not just what’s on the plate—it’s what’s in the mind. This session unpacks the sensory, cultural, and behavioral drivers that influence how consumers embrace (or resist) alternative protein food innovations.
Caroline Cotto, Nectar/Food Systems Innovation Director
Kristie Middleton, Vice President of Foodservice EAT Just
Julien Delarue, UC Davis Professor of Food Science & Technology
Executive Chef Kue Her, UC Davis Dining Services
Chef Brad Cecchi, Co-Founder Food Frontier Co-Founder & Owner of Canon East
11:55 AM BRIGHT IDEAS IN 3 MINUTES: STUDENT INNOVATION SHOWCASE (Student Flash Talks)
See the future of food through the lens of tomorrow’s leaders. Students will pitch bold, fast-paced ideas in just three minutes—spotlighting creativity, ambition, and fresh perspectives.
12:35 PM NETWORKING LUNCH & INNOVATION SHOWCASE
Refuel while experiencing innovation firsthand. Over lunch, explore a curated showcase of emerging food products and research presented through a lively scientific poster competition.
1:35 PM CULTIVATED TO CONSUMER: UNLOCKING THE POTENTIAL OF CELL BASED AND HYBRID MEAT PRODUCTS
Cultivated and hybrid meats hold enormous promise—but also face significant hurdles. This session digs into the science, scale, and storytelling needed to bring these products to market and into the mainstream.
Amy Rowat, UCLA Professor of Integrative Biology & Physiology
Lucas Smith, UC Davis Associate Professor of Neurobiology, Physiology and Behavior
Saam Shahrokhi, Chief Technical Officer of Mission Barns
Daan Luining, Founder and Chief Innovation Officer of Meatable
2:15 PM FUELING THE FUTURE: FUNDING PATHWAYS FOR ALTERNATIVE PROTEIN FOOD INNOVATION
From venture capital to public-private partnerships, this discussion explores the future financial landscape fueling alternative proteins. Learn what it takes to attract investment, scale businesses, and build sustainable growth.
Dr Harold Schmitz, The March Group Founding Partner & former Mars Inc CSO
Dr. David Welch, Synthesis Capital Co-Founder and CSO
Riccardo LoCascio, Novonesis Head of Partnering -Advanced Proteins
Greg Belt, Archer Daniels Midland General Manager & Vice President
2:55 PM NETWORKING BREAK & SPONSOR RECOGNITION
Grab a coffee, share ideas, and connect with peers while spotlighting the sponsors who make this summit possible.
3:25 PM BEYOND THE PLATE: HOW FOOD SAFETY & NUTRTION WILL GUIDE GLOBAL & DOMESTIC POLICY FOR FOOD INNOVATION
What role do safety and nutrition play in shaping global food policy? This discussion highlights how science and regulation will influence the speed and scope of food innovation worldwide.
Luxin Wang, UC Davis Professor of Food Science & Technology
Michael Roberts, Executive Director of the UCLA Resnick Institute for Global Food Policy & Law
Wei Ng, PhD, Bioscience Associate Vireo Advisors
Brittany Sambol, Senior Vice President of Operations for Wildtype
Ameer Taha, UC Davis Professor of Food Science & Technology
4:05 PM SCIENTIFIC POSTER AWARDS AND RECOGNITION
Celebrate outstanding research contributions from the next generation of innovators. Awards will highlight creativity, rigor, and impact in advancing protein innovation.
4:25 PM CLOSING REMARKS - Simon Atkinson, Vice Chancellor of UC Davis Office of Research
Key reflections on the day’s themes and big ideas—setting the stage for tomorrow’s continued conversations.
4:40 PM LOOKING AHEAD: FUTURE EVENTS & OPPORTUNITIES - Kara Leong, iCAMP Executive Director
Get a preview of what’s next for Day Two of iCAMP25 and how you can stay engaged with the growing innovation network.
4:50 PM SPOTLIGHT ON THE MENU - Chef Cesar Cienfuegos, UC Davis Olive & Vine Executive Chef
5:00 PM END OF DAY ONE
5-7:00 PM NETWORKING AND FOOD INNOVATION DINNER RECEPTION- Featuring an alternative protein and food innovation menu curated by Chef Cesar Cienfuegos
End the day with good food and even better company. This curated dinner experience highlights alternative proteins and gives attendees the chance to forge meaningful new connections.
ROUNDTABLE DISCUSSIONS - DAY ONE
SEPTEMBER 8TH, 2025
SESSION I
UC Davis Innovation & Entrepreneurial Programs
Discover how UC Davis is shaping the future of biotech and food innovation. This roundtable session spotlights programs driving entrepreneurship, research, and translational impact.
Time: 12:45 – 1:55 pm
15-minute rotations per table; attendees will hear quick presentations from each program
Roundtable 1: UC Davis Sensory Hub – Julien Delarue, Professor of Food Science & Technology
Roundtable 2: Innovation Access – Steven Tudor, Director of UC Davis Technology Transfer Office
Roundtable 3: Venture Catalyst – Janine Elliott, Associate Director New Venture Resources at Venture Catalyst
Roundtable 4: UC Davis Biotech Program – Denneal Jamison-McClung, Director of UC Davis Biotech Program
Roundtable 5: UC Davis Phaff Yeast Culture Collection – Kyria Boundy-Mills, Curator of the UC Davis Phaff Yeast Culture Collection
SESSION II
Regional Biotechnology Incubators & Developments
Engage with leaders shaping regional biotech ecosystems. Hear how incubators and innovation hubs are accelerating breakthroughs in food systems and beyond.
Time: 3:25 – 4:35 pm
15-minute rotations per table; attendees will hear quick presentations from each program
Roundtable 1: LifeSpace Labs – Dipesh Lad, President and Founder
Roundtable 2: AgStart – John Selep, the Co-Founder and Board Chair of the Agtech Innovation Alliance
Roundtable 3: Inventopia – Tim Keller, President and Founder
Roundtable 4: The PLANT – Penny McBride, Project Manager University of California Ag & Natural Resources
Roundtable 5: BioSpace & Capital Innovation District – Dan Poritzky, Managing Partner of Blue Rise Ventures
AGENDA DAY TWO
SEPTEMBER 9TH, 2025
8:00 AM Registration and Light Breakfast/Coffee
Start the second day with fresh coffee, breakfast, and more opportunities to connect.
8:30 AM WELCOME TO DAY 2 OF iCAMP25 & UC DAVIS! - Ashley Stokes, UC Davis Dean of the College of Agriculture & Environmental Sciences
We’ll launch into another day of thought leadership and collaboration with a short welcome from our new UC Davis Dean!
8:35 AM FIRESIDE CHAT - FROM VISION TO VIABILITY: BUILDING THE FUTURE OF FOOD
What does it take to turn visionary ideas into viable, scalable solutions? This conversation unpacks the challenges and triumphs of building the future of food.
Bruce Friedrich, President & Founder of The Good Food Institute
David Block, iCAMP Center Director and UC Davis Professor of Viticulture & Enology
9:15 AM FEEDING THE FUTURE: PRODUCT TRENDS IN ALTERNATIVE MEAT & PROTEIN INNOVATION
From flavors to full technology platforms, see what’s hot (and what’s next) in the alternative protein marketplace. This session highlights the latest consumer trends driving innovation by the global leading decision makers of food and food ingredients.
John Selep, the Co-Founder and Board Chair of the Agtech Innovation Alliance
John Satumba, Vice President of Cargill Food Innovation
Hazel Fromm Tatosian, Senior Director of Ingredion Global Food & Beverage Application
Sneha Srikrishnan, Segment Director of Archer Daniels Midland Co. Fermentation & Biosolutions
10:00 AM NETWORKING BREAK
Recharge and keep the conversations going with coffee and connections.
10:25 AM SCALING UP SUCCESS: TACKLING TECHNICAL CHALLENGES IN BIOMANUFACTURING ALTERNATIVE PROTEINS
Biomanufacturing is one of the biggest bottlenecks in the field. This session addresses technical hurdles, innovations, and collaborations needed to scale efficiently.
Dr. Denneal Jamison-McClung, Director of UC Davis Biotech Program and iCAMP Workforce & Education
Tim Barnett, Technical Director of GEA Group New Food
Tyler Newcombe, Evangelist & Transformation Lead of Siemens Digital– Process Industries
Nick Ohler, Chief Operating Officer of Oobli
11:05 AM SCALING UP SUCCESS: TACKLING INFRASTRUCTURE & RESOURCE CHALLENGES IN BIOMANUFACTURING ALTERNATIVE PROTEINS
Building capacity requires more than science—it requires infrastructure, logistics, and smart resource allocation. This discussion explores the practical side of scaling up.
Bruce Friedrich, President & Founder of The Good Food Institute
David Block, iCAMP Center Director and UC Davis Professor of Viticulture & Enology
Dan Poritzky, Managing Partner of Blue Rise Ventures
Gabe Youtsey, Chief Innovation Officer of UCANR
Krystal Acierto, Vice President of Public Policy for BEAM Circular
11:45 AM CLOSING REMARKS - From Innovation to Impact: U.S. Leadership in Global Food Security - United States House of Representatives, Congressman Ami Bera
We’ll close the summit with reflections on the U.S.’s role in advancing innovation for a more secure, sustainable food future.
11:55 AM STAYING CONNECTED: FUTURE EVENTS & ENGAGEMENT - iCAMP Executive Director Kara Leong
Learn how to continue the conversation, stay engaged, and join future iCAMP initiatives.
12:00 PM END OF SUMMIT
See you next year at iCAMP26 on September 1-2nd, 2026!
AFTER SUMMIT EVENTS & ACTIVITIES
for registered iCAMP25 attendees
Cultured Meat Safety Initiative: Phase 3
Tuesday, September 9th, 2025 | 12:00 – 12:30 pm | Conference Center Roundtable Room
Research opportunities in Cutured Meat and Seafood Safety
New Harvest & Vireo Advisors, LLC – Action plan and opportunities for food safety research
Behind-the-Scenes Facility Tours + Tastings
Tuesday, September 9th, 2025 | Afternoon | Limited Capacity
UC Davis Robert Mondavi Institute for Wine & Food Science (Davis, CA)
World’s first LEED Platinum-certified winery and brewery
AgStart (Woodland, CA)
Largest Northern California biotechnology incubator for agri-food and health innovation featuring wet lab and fermentation access
LifeSpace Labs (Vacaville, CA)
Biotech incubator for biomanufacturing, fermentation and food-tech startups along I-80 corridor
California Cultured Inc. (West Sacramento, CA)
Food Innovation company utilizing plant cell cultures to produce delicious, nutritious cocoa and chocolate products
The Better Meat Co. (West Sacramento, CA)
Mycelium-based meat alternatives food innovation company
Cultivated Meat Research Retreat
Wednesday, September 10, 2025 | 9:00 AM – 12:30 PM
UC Davis Robert Mondavi Institute for Wine & Food Science
Research Presentations
Cost-Constrained Scaleup
Edible Platforms for Muscle Expansion
Eatability & Scalability
Technological Initiatives
Biomedical & Cellular Synergies
Cultivated Fat
Safety Initiative Research Opportunities
Cultivision - Techno-Economic Dashboard Launch
Registration Now Open
Be part of one of the world’s leading summits on sustainable, protein-rich food innovation.
Register here by September 1, 2025:
iCAMP25 4th Annual Innovation Summit for Protein Rich Foods
Interested in Sponsorship or Exhibiting?
Opportunities are available to showcase your brand, connect with industry leaders, and support the advancement of sustainable food innovation.
Contact us at icampinfo@ucdavis.edu to request the sponsorship and exhibitor prospectus or to learn more.
Recordings from the 2023 and 2022 Summits are linked below.
2023 Cultivated Meat and Alternative Protein Summit
Watch the 2023 Cultivated Meat and Alternative Protein Summit
2022 Cultivated Meat and Alternative Protein Summit
Watch the 2022 Cultivated Meat and Alternative Protein Summit videos:
Cultivated Meat and Alt Proteins at UC Davis (VC Prasant Mohapatra, Office of Research)
Setting the Summit Stage (Congressman Ami Bera)
The Role of Academia in Developing Cultivated Meat and Alt Proteins
The Role of Federal and State Government in Supporting Cultivated Meat and Alt Protein Sectors