Amy Huang is a University Innovation Specialist at The Good Food Institute. As a member of GFI’s science and technology team, Amy works to turn universities into powerhouses for alternative protein research and innovation. Through a number of key university-based initiatives, Amy mobilizes scientists and engineers to address priority white spaces in plant-based, fermentation-derived, and cultivated meat, egg, and dairy research. She believes a strong community is foundational to building a robust future food ecosystem, which is why she is laser-focused on bringing people together through the formation of student groups, global scientific communities, and interdisciplinary research centers. Amy graduated from Harvard University with an A.B. in Economics and Global Health.