The Lawrence Hall of Science
The public science center of the University of California, Berkeley.
10:00 a.m.–5:00 p.m.
On a visit to The Lawrence, students collaborate to investigate new ideas as they become scientists and engineers for a day.
We partner with school districts to support science learning. We offer district-wide elementary, middle, and high school programs, either virtually or in-person.
We collaborate with a range of partners to innovate in science education. Together, we go further.
At this month’s Midday Science Cafe, we’ll learn about two new meat alternatives made from foods we already know and love: seaweed and mushrooms! Featuring Dr. Amanda Stiles from Berkeley Lab and UC Berkeley’s Dr. Vayu Maini Rekdal, scientist and chef.
At this month’s Midday Science Cafe, we’ll learn about two new meat alternatives made from foods we already know and love: seaweed and mushrooms! First course: seaweed. Dr. Amanda Stiles from Berkeley Lab is researching ways to extract the protein from seaweeds and incorporate it into delicious new foods. The highly-digestible, amino-acid rich protein concentrate UMARO Foods has developed enhances the color, texture, and flavor of plant-based foods. Second course: filamentous fungi! These organisms include mushrooms, which have formed part of the human diet for thousands of years. UC Berkeley’s Dr. Vayu Maini Rekdal, scientist and chef, will talk about his work between laboratories and Michelin-star restaurants studying and engineering these fungi for sustainably produced foods. Both scientists are working toward the common goal of solving sustainability issues and producing a new generation of meat alternatives. Let’s eat!
Dr. Vayu Maini Rekdal
Miller Postdoctoral Fellow,
Dept of Bioengineering,
Dr. Amanda Stiles
CTO, UMARO Foods;
Cyclotron Road Division,
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