Nikhita Mansukhani Kogar, Ph.D.

Nikhita Mansukhani Kogar, Ph.D.

The Good Food Institute

SENIOR LEAD SCIENTIST, PLANT-BASED

Expertise: plant-basedProtiensMaterials SciencephysicochemicalChemistry

Prior to joining GFI, Nikhita worked in food and biotech product development, most recently as an Innovation Scientist at Beyond Meat. While at Beyond, she led flagship product development projects from the fundamental research stage through formulation and scale-up. She holds a bachelor’s degree in physics from the University of Illinois at Urbana-Champaign and a Ph.D. in materials science and engineering from Northwestern University.

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New Commercial-Scale LCA Shows Plant-Based Meat Cuts Environmental Impact by 89%

Alternative proteins—meat made from plants, cultivated from animal cells, or produced via fermentation—offer consumers the foods they love made with more sustainable protein sources. To evaluate the potential of plant-based meat to reduce the environmental impacts of the food system, the Good Food Institute commissioned EarthShift Global to complete a comprehensive, ISO-certified life cycle assessment (LCA). This LCA is the most comprehensive, open-access LCA conducted to date (2024).
13-Nov-2024 04:20:30 PM EST

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