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Amy Huang is a University Innovation Specialist at The Good Food Institute, a global nonprofit think tank focused on accelerating our transition to a sustainable, healthy, and just food system. At GFI, Amy works to turn universities into powerhouses for alternative protein research and innovation by mobilizing scientists and engineers to address priority white spaces in plant-based, fermentation-derived, and cultivated meat, eggs, and dairy. She graduated from Harvard University with an A.B. in economics and global health.