Recent advancements in plant-based meats have led to alternatives that are so close to the real thing that it's hard to tell the difference, and consumers are eating it up. Dr. Andrew Gravelle, Assistant Professor from the Department of Food Science and Technology, discussed the science behind designing meat alternatives. Phil Horn, President & CEO of the Burger Patch, shared what customer values are driving the market and how they are meeting the demand for plant-based dining.

Speakers:

Andrew J. Gravelle is an Assistant Professor of Food Physical Chemistry in the Department of Food Science and Technology. His research program focuses on characterizing the link between structural properties and functional roles in food systems. Dr. Gravelle’s group is actively investigating how fats influence the texture and performance of protein-based foods, and how this is impacted by the “architectural arrangement” of the protein network. His team is also exploring new methods of structuring liquid vegetable oils which allow them to perform like traditional ingredients with a high saturated fat content.

Phil Horn is the co-founder, President & CEO of Burger Patch, a fast-growing chain of four 100% plant-based quick-serve burger restaurants in Northern California serving modern ingredients with nostalgic taste. Prior to leading the startup food concept full time in 2019, Horn worked for 14 years in the National Basketball Association, most recently as the Senior Vice President of Sales & Service for the NBA’s Sacramento Kings, joining the club in 2010, leading the organization to a franchise record in sales and the NBA’s top spot for new season tickets sold while driving the sales plan during the team’s transition to open the new Golden 1 Center. Having followed a plant-based diet for over a decade, the move to restauranteur was a once-in-a-lifetime opportunity for Horn and his wife, co-founder and UC Davis Ph.D. graduate Danea, to pursue a mission of feeding kindness for the planet, animals, and the communities they serve.

Moderator Andrew Waterhouse is a professor in the UC Davis Department of Viticulture and Enology, and has previously held the John E. Kinsella Chair in Food, Nutrition, and Health, and the Marvin Sands Endowed Chair in Viticulture and Enology. He has won a UC Davis Chancellor’s Fellow award, holds an honorary doctorate from the University of Bordeaux, and has been named one of the most highly cited researchers in agriculture by ISI. In 2018, he was named the director of the Robert Mondavi Institute. 

About:

This event is part of the Forum: Talks on Food & Wine Sciences series, which presents an array of research and scientific advancements in the disciplines of wine, brewing, and food sciences to demonstrate the importance of UC Davis to the food and beverage industry.

Venue:

This is a virtual event that will be presented via Zoom. In order to access this webinar, you will need a free Zoom account, which you can sign up for here.

Questions?

If you have questions about this event, please email: rmievents@ucdavis.edu.